Velvety Broccoli Soup (Printable)
Velvety broccoli and potato soup with a touch of cream; quick, nourishing, and easily made dairy-free.
# 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 ⅓ cups vegetable broth
06 - ⅔ cup heavy cream (dairy-free alternative optional)
→ Seasonings
07 - 1 tablespoon olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - Pinch of nutmeg (optional)
# How To Make It:
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 2 minutes.
03 - Pour in the vegetable broth and bring to a rolling boil. Reduce heat, cover, 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 until completely smooth. Alternatively, work in batches using a countertop blender.
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 warmed bowls and garnish with reserved broccoli florets or a delicate swirl of cream.
# Expert Tips:
01 -
- It transforms humble pantry staples into something genuinely luxurious with almost no effort.
- The texture turns out restaurant silky without a single drop of fancy technique required.
02 -
- Do not let the soup boil after adding the cream or it can break and look grainy instead of smooth.
- The potato is not optional if you want that thick, luxurious body without loading up on heavy cream.
03 -
- Reserve a few tiny broccoli florets, blanch them quickly, and use them as a garnish for a professional touch.
- A tiny squeeze of lemon juice right at the end brightens the entire bowl without making it taste citrusy.