This creamy broccoli vegetable soup is silky, light and wonderfully comforting, with tender broccoli blended into a smooth, gently seasoned bowl. It is a simple weeknight soup that feels both wholesome and indulgent, especially with crunchy croutons on top. For more green vegetable ideas, try these Broccoli Fritters with Cheese and this Creamy Broccoli Soup.
Ingredients
- 1 carrot (about 100 g / 3.5 oz)
- 1-2 potatoes (about 200 g / 7 oz)
- 400 g (14 oz) broccoli florets
- 100 ml (3.4 fl oz / about 1/2 cup) light cream (10%)
- Salt, to taste
- Croutons or cooked chicken breast, to serve
Instructions
- Dice the carrot and potatoes into small cubes and boil in salted water for about 5 minutes.
- Add the broccoli florets and cook for another 5-10 minutes until tender.
- Drain off about two thirds of the water.
- Pour in the cream.
- Blend everything smooth with an immersion blender.
- Serve with croutons or sliced chicken breast.
Tips
- Do not overcook the broccoli or the soup will lose its fresh green color and bright flavor.
- Blend in stages and adjust the thickness with a little of the reserved cooking water if needed; see Serious Eats for more soup technique ideas.
- Season at the end, after blending, so the salt level is just right.
Nutrition per 100 g: 37 kcal, protein 1 g, fat 1 g, carbs 4 g.