This creamy broccoli soup is pure comfort in a bowl: silky, gently savory, and ready in about half an hour. Potatoes give it body, a swirl of cream makes it lush, and it is naturally vegetarian. If you love cozy bowls, also try our Silky Cream of Broccoli Soup and Pumpkin Cream Soup with Coconut Milk.
Ingredients
- 300 g (10.5 oz) broccoli
- 1 onion
- 2 potatoes
- 100-150 ml (1/2 cup) cream
- Salt and black pepper to taste
- 500 ml (2 cups) water or chicken broth
Instructions
- Boil the diced potatoes for 10 minutes, add the broccoli florets, and cook for another 10 minutes. Ladle 2-3 scoops of the broth into a separate glass to adjust the consistency later if the soup gets too thick.
- Sauté the chopped onion and add it to the pot; cook for 5 more minutes.
- Blend the soup until smooth, season with salt and pepper, and stir in the cream (add some of the reserved broth if it needs thinning). Serious Eats has a great primer on blending soups to silky perfection.
- Return to the heat and bring just to a boil before serving.
Tips
- Do not overcook the broccoli — bright green florets mean better flavor and color.
- For a richer soup, swap the water for chicken broth and finish with an extra knob of butter.
- Leftovers keep well for 3 days in the fridge; reheat gently so the cream does not split. The USDA has handy basics on storing cooked food safely.
Nutrition: per 100 g: 40 kcal, protein 2.7 g, fat 1.8 g, carbs 4.2 g.