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Creamy broccoli soup served with crunchy croutons
Silky broccoli cream soup decorated with cream and toasted croutons.

Broccoli cream soup

Author: Flavelo
Recipes Soups

The perfect broccoli cream soup is vibrant emerald green, and tastes fresh, not like 'boiled cabbage'. We achieve this with a short cooking time: we only heat-treat the broccoli until it softens, preserving the chlorophyll colour and vitamins. Cream and butter carry the fat-soluble flavour compounds and make the texture silky.

🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Hand blender
  • Chopping board

Allergen Information

⚠️ Milk
⚠️ Celery (in stock)

Instructions

1 ✓

Separate the broccoli into florets. Don't throw away the thick stalk either: peel the woody outer part, and dice the tender inside.

Tip: There is a lot of flavour in the stalk, but it cooks slower, which is why it needs cutting smaller than the florets.
2 ✓

Sauté the chopped onion and garlic in the butter until translucent.

Tip: Do not brown, as it discolours the soup and overpowers the delicate broccoli taste.
3 ✓

Throw in the broccoli stalk, pour over the stock, and cook for 5-8 minutes.

Tip: The taste of the stock determines the character of the soup. If using water, you must season more bravely.
4 ✓

Add the broccoli florets, and cook for a further 5-6 minutes until just soft (check with a fork).

Tip: Do not overcook! It is best when the colour is still vibrant green.
5 ✓

Pull off the heat, and blend until completely smooth. Then add the cream and nutmeg.

Tip: Nutmeg is a classic pair for creamy dishes, highlighting the creaminess, but is very intense, dose carefully.
6 ✓

Put back on the heat, and heat to boiling point (but don't boil for long). Serve with cheese, soup pearls, or toast.

Tip: Blending introduces a lot of air into the soup, making it frothy and light.

Recipe FAQ

Why did the soup turn brown?
You cooked it too long, or it was exposed to an acidic medium (e.g. lemon juice), which broke down the green chlorophyll.
Why does it cause bloating?
Broccoli fibres are hard to digest. Seasoning (nutmeg, garlic) and pureeing helps digestibility.

Ingredients

  • 500 g Broccoli (fresh)
  • 50 g Butter
  • 1 head Onion
  • 2 cloves Garlic
  • 1 litre Vegetable stock (or water)
  • 200 ml Cooking cream (Single cream)
  • 1 tsp Salt
  • 1 pinch Ground pepper
  • 1 pinch Grated nutmeg