Creamy Broccoli Velvety Soup (Printable Version)

Velvety broccoli combined with fresh vegetables and cream for a comforting warm dish.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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 (gluten-free if needed)
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Seasonings

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

→ Garnish (optional)

13 - 2 tablespoons chopped fresh chives or parsley
14 - Grated Parmesan cheese

# Step-by-Step:

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 cook 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until broccoli is tender.
05 - Remove from heat and use an immersion blender or transfer in batches to a stand blender to puree until smooth.
06 - Stir in whole milk and heavy cream. Warm gently over low heat without boiling. Season with salt, black pepper, and nutmeg as desired.
07 - Taste and modify seasoning if necessary.
08 - Ladle into bowls and garnish with chopped chives or parsley and a sprinkle of grated Parmesan if preferred.

# Expert Advice:

01 -
  • It comes together in under 45 minutes but tastes like you've been stirring a pot all afternoon.
  • The cream melts into the broccoli so seamlessly that even people who claim to dislike vegetables suddenly want a second bowl.
  • One pot, simple ingredients, and somehow it feels both homey and elegant enough to serve to guests.
02 -
  • Never blend hot liquid in a sealed blender—the steam builds pressure and it will explode everywhere, a lesson I learned the expensive way.
  • The soup thickens slightly as it cools, so if it seems a bit loose when you're serving, don't panic; tomorrow it will be even creamier.
03 -
  • If the soup breaks or looks separated after you add cream, don't panic—whisk in a splash of cold milk and return to very low heat, stirring constantly, and it will come back together.
  • Make a double batch and freeze half in single servings; future you will be grateful on a day when cooking feels like too much.

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