Save on Pinterest The first time I made this soup, it was purely because I had too much broccoli from my CSA box and no idea what to do with it. My apartment was freezing that January, and I needed something that would warm me from the inside out. I threw everything in a pot without measuring, and what came out was so surprisingly velvety that I actually called my mom mid-spoonful to tell her about it. Now it's my go-to when I need comfort in a bowl.
Last winter my sister came over feeling under the weather, and I made a giant pot of this soup. She sat at my kitchen counter wrapped in a blanket, watching me blend it, and said it was the first thing that actually sounded good to eat in days. We ate it with crusty bread and talked for hours while the snow fell outside. Now whenever she visits, she asks if I can make the green soup that fixed her.
Ingredients
- 500 g broccoli florets: Fresh gives the brightest flavor, but frozen works perfectly fine in a pinch
- 1 medium onion, chopped: Yellow onions offer the best balance of sweetness and depth
- 2 cloves garlic, minced: Fresh garlic makes all the difference, avoid jarred minced garlic here
- 1 medium potato, peeled and diced: This is the secret to ultra-creamy texture without heavy cream
- 1 medium carrot, peeled and diced: Adds natural sweetness and balances the bitter notes in broccoli
- 1 L vegetable broth: Use a good quality broth you would drink on its own
- 120 ml heavy cream: Or coconut cream for a rich vegan alternative
- 2 tbsp olive oil or unsalted butter: Butter adds more flavor but olive oil keeps it vegan
- ½ tsp salt: Adjust based on how salty your broth is
- ¼ tsp ground black pepper: Freshly cracked makes a noticeable difference
- Pinch of ground nutmeg: Just a tiny pinch enhances the creaminess
- Extra cream, croutons, or chopped chives: Simple garnishes that make it feel special
Instructions
- Sauté the aromatics:
- Heat your oil or butter in a large pot over medium heat until it shimmers, then add the chopped onion and garlic. Cook for 2 to 3 minutes, stirring occasionally, until the onion turns translucent and your kitchen starts smelling amazing.
- Soften the hard vegetables:
- Add the diced potato and carrot to the pot and cook for another 3 minutes. You want them to start softening but not brown, so keep the heat moderate and stir them around a bit.
- Simmer everything together:
- Pour in the broccoli florets and vegetable broth, then bring it to a bubble. Reduce the heat to low and let it simmer uncovered for 15 to 18 minutes, until all the vegetables are fork tender and can be easily mashed against the side of the pot.
- Blend until silky:
- Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. If you are using a standard blender, work in batches and be extra careful with hot liquids.
Save on Pinterest This soup has become my comfort food default for everything from sick days to dinner parties. There is something about the bright green color and the way it coats the back of a spoon that makes people feel taken care of.
Making It Your Own
Sometimes I throw in a handful of spinach right before blending for an even deeper green color and extra nutrients. A squeeze of lemon juice at the end brightens everything up beautifully. You can also add shredded sharp cheddar if you want to turn it into a broccoli cheddar situation.
Perfect Pairings
This soup demands something carb-heavy on the side. Grilled cheese sandwiches are obvious for a reason, but I also love it with garlic bread or a simple green salad with vinaigrette to cut through the richness. On fancy nights I serve it with roasted cherry tomatoes and warm crusty baguette slices.
Storage And Meal Prep
The soup actually tastes better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Just know that the texture may change slightly after freezing.
- Cool completely before transferring to the freezer to avoid ice crystals
- Leave a little space at the top of containers since liquids expand when frozen
- Reheat gently over low heat, adding a splash of broth or cream to loosen it up
Save on Pinterest There is nothing quite like sitting down with a steaming bowl of this soup on a rainy day. Hope it brings you as much comfort as it has brought me over the years.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store refrigerated and reheat gently, adding splash of broth if needed.
- → How do I make it dairy-free?
Substitute heavy cream with coconut cream, cashew cream, or oat milk. Use olive oil instead of butter.
- → Why add potato to broccoli soup?
Potato acts as natural thickener, creating creamy texture without excess cream. Adds body and subtle sweetness.
- → Can I freeze this soup?
Freeze without cream for up to 3 months. Thaw overnight, reheat, then stir in cream before serving.
- → What should I serve with it?
Crusty bread, grilled cheese sandwich, or garlic toast make perfect accompaniments. Top with croutons or chives.
- → How do I get the smoothest texture?
Blend until completely silky using immersion blender. For ultra-smooth results, pass through fine-mesh sieve after blending.