Broccoli cream soup

Broccoli cream soup

Embark on a culinary adventure that celebrates the green jewel of the garden – broccoli. Our Broccoli Cream Soup is a testament to the nutritious and vibrant nature of this vegetable. Immerse yourself in the comforting embrace of fresh broccoli and creamy potatoes, yielding a bowl of warmth and nourishment. Join us in savoring the goodness of nature, one spoonful at a time, with this homemade masterpiece.


  • 500 grams of fresh broccoli, washed and cut into florets
  • 1 medium-sized onion, finely diced
  • 100 grams of unsalted butter
  • 2 medium-sized potatoes, peeled and diced
  • Salt, to taste
  • Ground black pepper, to taste
  • 20% fat cream, for a rich and creamy texture
  • 1.5 liters of water

Cooking method

1. Prepare the Broccoli:

  • Begin by carefully disassembling the broccoli into small, bite-sized florets.
  • Rinse the broccoli thoroughly under cold running water to remove any dirt or impurities. This step ensures the broccoli is clean and fresh.

2. Sauté the Onions:

  • Dice the onion finely to enhance its flavor distribution in the soup.
  • Heat a large pot over medium heat and add the butter. Allow it to melt and sizzle.
  • Add the diced onions to the pot and sauté them until they turn translucent and develop a fragrant aroma. This typically takes about 3-5 minutes.

3. Prepare the Potatoes:

Peel the potatoes to remove the skin and cut them into small cubes. This will ensure they cook evenly and blend smoothly into the soup.

4. Cook the Vegetables:

  • Add the diced potatoes to the pot with the sautéed onions. Stir them together to coat the potatoes with the buttery onions.
  • Pour in the 1.5 liters of water, ensuring that it covers the vegetables.
  • Season the mixture with salt and ground black pepper to your taste preferences.
    Bring the contents of the pot to a gentle boil and then reduce the heat to a simmer.
  • Allow the potatoes and onions to simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Add the broccoli florets to the pot during the last 5-7 minutes of cooking. This ensures they remain vibrant green and slightly crisp.

5. Blend the Soup:

  • Once the vegetables are tender and cooked through, it’s time to blend the soup into a creamy consistency.
  • Use a blender or an immersion blender to carefully puree the soup until it’s smooth and creamy. Be cautious when blending hot liquids; you may need to do this in batches if using a countertop blender.

6. Finish with Cream:

  • Return the blended soup to the pot.
  • Gradually stir in the 20% fat cream, adjusting the amount to achieve your desired level of creaminess.
  • Warm the soup over low heat, stirring gently until it’s heated through.

7. Serve and Enjoy:

  • Ladle the creamy broccoli and potato soup into bowls.
  • You can garnish it with a drizzle of cream, a sprinkle of freshly ground black pepper, or some additional broccoli florets for a fresh touch.
  • Serve hot and enjoy your delicious homemade creamy broccoli and potato soup!

This hearty and flavorful soup is perfect for warming up on a chilly day or as a comforting meal any time of the year.

Please check my other recipes of soups here.

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Recipe Name
Broccoli cream soup
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