Velvety Broccoli Soup (Printable)

Smooth broccoli and potato soup enriched with cream, garlic, and nutmeg, quick, nourishing, and easy to prepare.

# What You'll Need:

→ Vegetables

01 - 1.1 lb broccoli florets
02 - 1 medium onion, chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable broth
06 - 0.6 cup cream (substitute with dairy-free alternative for vegan option)

→ Seasonings

07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Pinch of nutmeg (optional)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
02 - Add the diced potato and broccoli florets to the saucepan, stirring to coat evenly with oil. Cook for an additional 2 minutes.
03 - Pour in the vegetable broth and bring to a rolling boil. Reduce heat to low, cover the saucepan, and simmer for 15 to 18 minutes until all vegetables are fork-tender.
04 - Remove the saucepan from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a countertop blender and blend until silky.
05 - Stir in the cream and nutmeg if using. Heat gently over low heat, but do not allow the soup to boil.
06 - Adjust salt and pepper to taste. Ladle into warm bowls and garnish with reserved broccoli florets or a delicate swirl of cream.

# Expert Tips:

01 -
  • The potato sneaks in a silky thickness that feels indulgent without needing cups of heavy cream.
  • It comes together in about half an hour, which means you can start it after work and still eat at a reasonable hour.
  • The pinch of nutmeg is a tiny detail that makes people close their eyes and ask what is in this.
02 -
  • Boiling the soup after adding cream can cause it to separate and look grainy, so keep the heat gentle once dairy enters the picture.
  • The potato must be diced small and evenly, otherwise you will be waiting forever for it to cook through while the broccoli turns to mush.
  • An immersion blender saves you from the terrifying experience of transferring hot liquid to a countertop blender, and cleanup takes ten seconds.
03 -
  • Reserve a few tiny broccoli florets before blending, blanch them for one minute, and use them as a garnish so people can see what they are eating.
  • A squeeze of lemon juice right at the end brightens the whole bowl and cuts through the richness in a way that makes you reach for another spoonful.

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