Looking for a comforting bowl of warmth that’s both nutritious and delicious? This Creamy Broccoli Soup is exactly what you need. I’ve perfected this recipe to be silky smooth, packed with vegetables, and incredibly satisfying. The best part? It comes together in under 30 minutes, making it perfect for busy weeknights when you need something wholesome and warming.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups fresh broccoli florets (about 2 medium heads)
- 1 medium potato, peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- ¼ teaspoon nutmeg (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add broccoli florets, potato, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
- Stir in heavy cream and cheddar cheese until the cheese is fully melted.
- Season with salt, pepper, and nutmeg if using.
- Simmer for an additional 2-3 minutes to allow flavors to meld.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 bowls
Recipe Notes
For the smoothest texture, make sure to cut your broccoli and potato pieces relatively small and uniform in size. The potato adds natural creaminess without needing excessive cream, but you can adjust the amount of cream to your preference.
To make this soup lighter, substitute half-and-half for heavy cream. For a dairy-free version, use coconut milk and skip the cheese – it’ll still be deliciously creamy.
Don’t throw away those broccoli stems! Peel the tough outer layer and chop the tender inside to use in the soup. They’re packed with nutrients and add great flavor.
This soup actually tastes even better the next day, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water if needed to thin it out.
Creamy Broccoli Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups fresh broccoli florets about 2 medium heads
- 1 medium potato peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- ¼ teaspoon nutmeg optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add broccoli florets, potato, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer to a regular blender in batches.
- Stir in heavy cream and cheddar cheese until the cheese is fully melted.
- Season with salt, pepper, and nutmeg if using.
- Simmer for an additional 2-3 minutes to allow flavors to meld.
