Recipes
Broccoli Cream Soup
2025-09-17
Broccoli cream soup is one of the most rewarding soups for a weeknight dinner: it comes together quickly, needs barely any attention on the stove, and turns out smooth, vivid green, and genuinely comforting. Its rich color and creamy texture make it appealing even to people who aren’t usually fans of plain boiled broccoli.
The potato in the recipe does important work — it gives the soup natural body without needing much flour or starch, and it also mellows out broccoli’s faint bitterness. For a lighter version, cut back on the potato or swap part of it for cauliflower while keeping the same creamy result.
The cream at the end adds richness, but the amount is easy to adjust to taste — the soup is still good with less cream, or none at all if you replace it with extra broth or a plant-based milk. This soup keeps well in the fridge for 2-3 days and freezes reasonably well too, which makes it a convenient option for cooking ahead.
For a heartier meal, top the soup with croutons, toasted seeds, or a spoonful of Greek yogurt — it adds a nice textural contrast to the smooth base.
Ingredients
- 500 g broccoli (fresh or frozen)
- 1 medium onion, finely chopped
- 1 medium potato, cubed
- 2 garlic cloves
- 700 ml vegetable or chicken broth
- 100 ml light cream (20% fat)
- 1 tbsp butter or vegetable oil
- salt and black pepper, to taste
- grated parmesan or pumpkin seeds, for serving (optional)
Instructions
- Cut the broccoli into florets, peel the tough outer skin from the stalk, and cube it.
- Heat the butter or oil in a pot and cook the onion over medium heat until soft, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Add the potato and broth, bring to a boil, and cook for 10 minutes until the potato is halfway tender.
- Add the broccoli and cook for another 7-10 minutes, until all the vegetables are fully tender.
- Remove from heat and blend the soup with an immersion blender until smooth and creamy.
- Return to low heat, stir in the cream, season with salt and pepper, and warm through without boiling.
- Ladle into bowls and serve with grated parmesan or pumpkin seeds, if using.
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