Creamy Broccoli Velvety Soup (Print Version)

Velvety blend of broccoli, vegetables, and cream delivering a smooth and comforting dish for cozy meals.

# What You Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lb), chopped (florets and tender stems)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Liquids

06 - 4 cups vegetable broth (use gluten-free if needed)
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Seasonings

09 - 2 tbsp olive oil or unsalted butter
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper, or to taste
12 - Pinch ground nutmeg (optional)

→ Garnish

13 - 2 tbsp chopped fresh chives or parsley
14 - Grated Parmesan cheese (optional)

# Preparation Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add chopped broccoli and stir occasionally while cooking for 2 to 3 minutes.
04 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes until broccoli is tender.
05 - Remove from heat. Use immersion blender or transfer soup in batches to a blender. Blend until smooth.
06 - Stir in whole milk and heavy cream. Return to low heat and warm gently without boiling. Season with salt, pepper, and nutmeg.
07 - Taste and adjust salt and pepper as desired.
08 - Ladle hot soup into bowls and garnish with chopped chives or parsley and grated Parmesan if preferred.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under 40 minutes with pantry basics.
  • The velvety texture hides vegetables beautifully, so even picky eaters enjoy it without complaint.
  • One pot means minimal cleanup after a long day, which honestly matters more than people admit.
02 -
  • Don't boil the soup after adding cream—high heat breaks the silky texture and can make it separate or curdle.
  • Taste before serving and adjust seasoning; the difference between bland and brilliant is often just a pinch more salt or a whisper of nutmeg.
  • An immersion blender makes this foolproof, but if you're using a stand blender, work in small batches and be careful with the heat—a towel over the lid prevents burns.
03 -
  • Don't blend all the soup to complete smoothness if you like a little texture—pulse it a few times instead to leave some soft broccoli pieces suspended in the cream.
  • The secret to restaurant-quality soup is tasting and adjusting before serving; most home cooks under-season, so trust your palate and be generous with salt and pepper.

Go Back