Easy Potato Broccoli Soup
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Easy Potato Broccoli Soup
Cream of Broccoli Soup is the ultimate comfort food, delivering a rich, velvety texture and vibrant broccoli flavor that’s surprisingly simple to achieve at home. This recipe guides you through professional techniques to create a creamy vegetable soup that rivals any restaurant version, using everyday ingredients for a truly homemade broccoli soup experience.
You’ll Love This Soup’s Simplicity
- Restaurant-Quality Results – Achieve a perfectly smooth, luxurious texture using a simple blending technique.
- One-Pot Wonder – This creamy soup recipe minimizes cleanup, making it ideal for busy weeknights.
- Nutrition-Packed – Broccoli’s natural vitamins shine, creating a wholesome comfort food soup.
- Technique-Driven Flavor – Building flavor in layers ensures a deeply satisfying bowl every time.
Gathering Your Ingredients for a Perfect Pot
For the Soup Base
- Butter and Olive Oil – This combination provides a rich foundation and prevents the butter from burning.
- Yellow Onion and Garlic – Finely chopping these aromatics is a chef’s secret to building a deep, savory base.
- Broccoli Florets – Use fresh, vibrant green florets for the best flavor and color in your broccoli soup recipe.
For Creaminess and Seasoning
- Russet Potato – The starch naturally thickens the soup, creating a velvety body without excess cream.
- Chicken Broth – A good-quality broth is essential for a flavorful potato broccoli soup.
- Whole Milk and Heavy Cream – For that signature richness that makes this a true Cream of Broccoli Soup.
- Salt, Pepper, Nutmeg – Nutmeg is the professional touch that enhances the broccoli’s flavor profile.
Your Soup Timeline: From Prep to Table
I always remind my students that good soup doesn’t have to take all day. This Cream of Broccoli Soup is a perfect example of an easy family dinner that comes together in about 45 minutes total. With just 15 minutes of active prep work, you can have your ingredients ready to go.
The cook time is a manageable 30 minutes, most of which is a hands-off simmer. This allows the broccoli and potato to become perfectly tender for blending. It’s a meal-prep friendly timeline that fits into a busy schedule, much like my favorite Tuscan White Bean Soup. You’ll be enjoying a comforting, hot bowl in less than an hour.
Adapting Your Soup for Special Diets
Creating inclusive meals is a core part of my cooking philosophy. This Cream of Broccoli Soup is naturally a great starting point for those who are sugar conscious. Broccoli itself is low glycemic, and the recipe contains no added sugar. For a fully diabetic-friendly version, consider a couple of simple swaps.
You can use a sugar alternative like stevia if you prefer a slightly sweeter profile, though the natural flavors are usually sufficient. Replacing the potato with cauliflower can further lower the glycemic index while still providing a creamy texture. Portion control is also key for glycemic control; a single serving of this nutrient-rich soup is very satisfying.
Pro Tips for a Flawless Soup
After teaching this recipe countless times, I’ve pinpointed the techniques that guarantee professional results. Let’s get everything in place for the best homemade broccoli soup you’ve ever made.
- Flavor Swap: For a sharper flavor profile, try a robust cheese like sharp cheddar stirred in at the end, similar to the technique in this Broccoli Cheddar Soup.
- Diet Tweak: Make it vegan by using vegetable broth and full-fat coconut milk instead of dairy. The potato will still provide plenty of creaminess.
- Texture Fix: For an ultra-smooth consistency, blend the soup in batches and strain it through a fine-mesh sieve. This is a restaurant technique at home.
- Storage Tip: This soup freezes beautifully without the cream. Add the dairy after thawing and reheating for the best texture, a trick I also use for my Creamy Wild Rice Chicken Soup.
Cream of Broccoli Soup
Cream of Broccoli Soup recipe with potato, onion, and garlic. This creamy homemade soup takes just 45 minutes total with simple ingredients for a comforting meal.
Equipment
- large pot
- knife
- cutting board
- measuring spoons
- measuring cups
- blender
- spatula
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 4 cups broccoli florets chopped into small pieces
- 1 medium russet potato peeled and diced
- 4 cups low-sodium chicken broth
Cream Mixture
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the broccoli florets, diced potato, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the broccoli and potato are tender when pierced with a fork.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Be cautious when blending hot liquids, and work in batches if necessary.
- Return the pureed soup to the pot and stir in the milk, heavy cream, salt, pepper, and nutmeg. Heat over low heat for 3-4 minutes, stirring occasionally, until warmed through. Taste and adjust seasoning if needed.
Notes
Be cautious when blending hot liquids, and work in batches if necessary.
The Wholesome Goodness in Every Spoonful
This Cream of Broccoli Soup isn’t just comforting; it’s a nourishing choice. Broccoli is a nutritional powerhouse, rich in vitamins C and K, fiber, and antioxidants. The potato contributes potassium and additional fiber, making this a well-rounded creamy vegetable soup.
When compared to canned versions, this homemade approach gives you complete control over the sodium and fat content. You can enjoy a bowl knowing it’s made with wholesome ingredients. For another nutrient-dense option, my Vegetable Beef Soup is packed with protein and vegetables. According to the USDA FoodData Central, broccoli is an excellent source of vitamin C, which supports immune health. This soup is a delicious way to incorporate more greens into your diet, much like this vibrant Courgette Soup.
Creating a Lighter Version Without Sacrifice
If you’re looking to reduce calories or fat, this recipe is wonderfully adaptable. You can achieve a lighter Cream of Broccoli Soup by using 2% milk instead of whole milk and cream. The potato will still provide a creamy base.
For a dairy-free version, unsweetened almond or oat milk works well. You can also boost the vegetable content by adding a handful of spinach or kale during the last few minutes of cooking. For more ideas on creamy vegetable dishes, check out this Creamy Vegetable Casserole.
How to Serve Your Soup for a Restaurant Experience
I love serving this soup as a elegant starter for a dinner party or as a simple yet satisfying main course with a hearty salad. Presentation is key to making a simple meal feel special.
Ladle the hot soup into warm bowls and garnish with a drizzle of cream, a sprinkle of fresh chopped chives, or some toasted croutons for crunch. A side of crusty bread is non-negotiable for dipping. It pairs wonderfully with a crisp white wine or a simple green salad. For a different but equally comforting pairing, try it with a slice of my Ginger Chicken Soup for a soup-focused meal.
For a heartier meal, consider serving it alongside a sandwich or a protein-based soup like this Stracciatella Soup. The contrast in textures and flavors is fantastic.
Common Mistakes (And How to Avoid Them)
Even experienced cooks can run into a few pitfalls with blended soups. Let’s tackle the most common questions I get, like “Why is my soup too thin?” or “How do I prevent a grainy texture?”
First, overcooking the broccoli can lead to a dull, muted green color and a slightly bitter flavor. Simmer just until tender. Second, not blending the soup enough can result in a grainy texture. Take the time to blend until completely smooth. Finally, adding the dairy too early or at too high a heat can cause it to curdle. Always stir it in at the end over low heat.
I learned the importance of patient blending early in my career. Rushing this step never gives you the silky result you deserve. For another recipe where technique is paramount, see my guide to perfectly roasted broccoli. The experts at America’s Test Kitchen also emphasize the importance of blending hot soup carefully to avoid spills. The key is patience for a perfect Cream of Broccoli Soup.
Storing and Reheating for Future Meals
This soup makes fantastic leftovers. I often make a double batch to enjoy throughout the week. Allow the soup to cool completely before storing it in an airtight container in the refrigerator, where it will keep for up to 4 days.
For longer storage, freeze the soup base (without the dairy) for up to 3 months. When reheating, do so gently over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or milk to thin it to your desired consistency. For a different freezer-friendly option, my Winter Minestrone Soup also holds up beautifully. If you love broccoli, you might also enjoy this Tofu Broccoli Curry for meal prep.
Try This Recipe for Cozy Comfort
I encourage you to try this Cream of Broccoli Soup recipe. It’s a classic for a reason, and mastering it will give you a go-to comfort food soup for years to come. The process is therapeutic, and the result is deeply satisfying.
Remember, technique matters. Taking the time to sauté your aromatics properly and blend the soup until smooth makes all the difference. This recipe proves that you don’t need complicated ingredients to create something truly special. For more creamy and satisfying dishes, explore this Creamy Mixed Vegetable Casserole or this classic Tomato Soup. If you’re looking for another broccoli-centric meal, this Vegan Broccoli Casserole is a crowd-pleaser. I hope this becomes a new favorite in your home kitchen.
More Cozy Soup Recipes You’ll Adore
If you loved this creamy, vegetable-forward soup, you’re sure to find more favorites in this collection of comforting bowls. These recipes are perfect for chilly evenings and simple enough for any night of the week.
Stracciatella Soup – A light Italian egg-drop soup that is incredibly fast and soothing.Frequently Asked Questions
Can I use frozen broccoli for cream of broccoli soup?
Yes, frozen broccoli works well in this Cream of Broccoli Soup. There’s no need to thaw it; simply add the frozen florets directly to the pot. You may need to add a minute or two to the simmering time to ensure they become perfectly tender before blending.
How can I make my broccoli soup thicker?
The potato in this recipe is the primary thickener. For an even thicker creamy soup recipe, you can increase the amount of potato slightly. Alternatively, you can create a slurry by mixing a tablespoon of cornstarch with a little cold water and stirring it in during the final heating stage.
Why is my cream of broccoli soup bitter?
Bitterness usually occurs if the broccoli is overcooked or if you include too much of the tough stem. Stick to the florets and tender parts of the stem, and simmer only until the broccoli is just tender. The pinch of nutmeg also helps balance any potential bitterness.
Can I make cream of broccoli soup in a slow cooker?
Absolutely. Sauté the onions and garlic first for best flavor, then add them to the slow cooker with the broccoli, potato, and broth. Cook on low for 5-6 hours or high for 3-4 hours. Blend the soup, then stir in the dairy just before serving.
