This silky cream of broccoli soup is pure comfort in a bowl. Tender broccoli and potatoes are simmered until soft, then blended with a swirl of heavy cream into a velvety, restaurant-worthy texture. It is light yet satisfying — a perfect weeknight dinner, and a lovely companion to our creamy salmon soup with potatoes and broccoli.
Ingredients
- 500 g (1.1 lb) broccoli
- 2 potatoes, diced
- 1 onion, finely chopped
- 2 tbsp olive oil
- 750 ml (3 cups) hot water
- 300 ml (1 1/4 cups) heavy cream, 35% fat
- Salt and black pepper to taste
- Croutons for serving
Instructions
- Cut the broccoli into florets, dice the potatoes, and finely chop the onion.
- In a pot, soften the onion in olive oil. Add the potatoes, pour in the hot water, and cook until tender.
- Add the broccoli, cover, and cook 3-4 minutes.
- Pour in the cream, season with salt and pepper.
- Blend with an immersion blender until silky smooth, bring just to a boil, and remove from heat.
- Serve with croutons.
Tips
For an extra-silky texture, pass the blended soup through a fine sieve before serving. If you love cozy vegetable dinners, try our layered vegetable casserole with chicken next. Find more creamy soup inspiration at Allrecipes.
Leftovers keep well in the fridge for up to 2 days — reheat gently without boiling so the cream stays smooth. For another creamy favorite, see our baked fish with vegetables and cheese sauce.
Nutrition (per 100 g): 39.5 kcal | Protein 2.7 g | Fat 1.8 g | Carbs 4.2 g.