Creamy Broccoli Comfort Soup (Printable)

Velvety blend of broccoli and veggies with a creamy touch for a warm, comforting meal.

# What's Needed:

→ 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 (use 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

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

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped broccoli and cook for 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. Use an immersion blender or transfer soup in batches to a blender to puree until smooth.
06 - Stir in whole milk and heavy cream. Return to low heat and warm gently without boiling. Season with salt, black pepper, and optional nutmeg.
07 - Taste the soup and adjust salt and pepper if needed.
08 - Ladle soup into bowls and garnish with chopped chives or parsley and grated Parmesan cheese if desired.

# Tips for Success:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner or last-minute entertaining without the stress.
  • The texture is naturally creamy without feeling heavy, thanks to blending rather than drowning everything in cream.
  • It tastes expensive and elegant but asks almost nothing from you or your ingredients.
02 -
  • Never let the soup boil after you add the cream, or the dairy will separate and leave you with a grainy, broken texture that can't be fixed—low and gentle is the only way.
  • Taste the broccoli before committing to the final simmer; older broccoli takes a few minutes longer, and you want it truly soft so it becomes a silky puree without raw edges.
  • The soup thickens slightly as it cools, so if it seems a touch thin when hot, resist the urge to keep simmering; it will firm up in the bowl.
03 -
  • Keep the heat low during the entire cooking process—high heat can turn the bright green of broccoli into drab olive, and the flavor follows the color.
  • Immersion blenders are worth their counter space because they let you puree the soup right in the pot without transferring and cooling—a small convenience that feels luxurious.

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