If you’re a fan of cozy comfort food with a gourmet twist, this Cream of Broccoli Soup is about to become your new best friend! Creamy, rich, and bursting with vibrant flavors, this soup is incredibly easy to whip up. Perfect for a cold day, it combines tender broccoli with soft potatoes and a hint of garlic, all pureed into a dreamy texture. Ready in less than an hour, it’s a delightful mix of health and indulgence that will have your taste buds dancing!
Budget Information
This Cream of Broccoli Soup recipe costs approximately $10.50 to make. With about six servings, that’s just $1.75 per serving. It’s budget-friendly without compromising on flavor or satisfaction—what’s not to love?
Why This Recipe Works
This recipe works wonders because it embraces the natural flavors of the ingredients rather than masking them. By gently sautéing the onions and garlic, you build a solid flavor foundation that’s enhanced by the earthiness of the broccoli and the creaminess of the potatoes. This clever stepping up of flavors, combined with a splash of lemon juice and a sprinkle of Parmesan, creates a warm embrace in a bowl that is hard to resist. It’s comforting yet elegant—exactly what you want on a chilly evening or when you’re in need of a little culinary comfort!
Ingredients + Optional Substitutions
Here’s what you’ll need to make this creamy delight:
- 4 cups broccoli florets – $2.50 (you can substitute with cauliflower for a different twist)
- 1 medium onion, chopped – $0.75 (leeks work nicely in place of onion for a milder flavor)
- 2 cloves garlic, minced – $0.30 (garlic powder is a good alternative if you’re out of fresh garlic)
- 1 large potato, peeled and diced – $0.80 (sweet potatoes could add a lovely sweetness instead)
- 4 cups vegetable broth – $1.50 (chicken broth would also be excellent)
- 1 cup whole milk – $0.80 (you can use almond milk for a dairy-free version)
- 2 tablespoons unsalted butter – $0.30 (olive oil is a great substitute for a vegan option)
- Salt and pepper to taste – $0.05
- Juice of 1 lemon – $0.50 (or a tablespoon of apple cider vinegar)
- ¼ cup grated Parmesan cheese – $1.00 (nutritional yeast is a fantastic vegan alternative)
- Dash of cayenne pepper – $0.05 (optional, for a touch of heat)
Step-by-Step Recipe Instructions
Step 1: In a large Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and a pinch of salt. This is where the magic begins—sweating the onions will create a sweet base for your soup. Cook them for about 5-7 minutes, stirring occasionally, until they’re soft and translucent but not browned. The aroma will instantly create a warm and inviting kitchen atmosphere!
Step 2: Next, add the minced garlic and diced potato. Make sure your potato chunks are evenly cut so they cook uniformly. Sauté these together for another 5 minutes, stirring occasionally. You’ll want to keep an eye on it—too much browning can mean bitter flavors sneaking in!
Step 3: Now it’s time for the star of the show: the broccoli! Toss those fresh florets into the pot and stir well. The pot will be packed, but don’t worry—those vibrant greens will cook down. Cook for about 5 minutes, until the broccoli brightens and softens slightly. For the next step, pour in the vegetable broth and milk, and bring the mixture to a gentle simmer. Watch as everything starts to meld together into a luscious medley!
Step 4: Reduce the heat a bit, partially cover the pot, and let your beautiful creation simmer for about 15 minutes. You’re looking for both the broccoli and potatoes to be fork-tender. With patience, the flavors will deepen, and your kitchen will smell heavenly!
Step 5: It’s blending time! Use an immersion blender to purée the soup right in the pot—a total game changer in ease. If you’re going the countertop blender route for an ultra-smooth texture, be sure to let the soup cool slightly first to avoid any hot splatters. Blend in batches if needed, and take a moment to savor that creamy consistency as it comes together!
Step 6: Finally, finish the soup off with a squeeze of fresh lemon juice, sprinkle in the Parmesan cheese, and dust in a pinch of cayenne for that extra kick! Adjust the seasoning with salt and pepper, then ladle the soup into bowls. Garnish it however you like—perhaps with some croutons for crunch or extra cheese on top. Enjoy the comforting warmth of each spoonful as it warms your heart!
Nutritional Facts
Calories: 250
Protein: 8g
Carbohydrates: 35g
Total Fats: 10g
Saturated Fat: 5g
Fiber: 5g
Sugar: 3g
Sodium: 600mg
Storage and Reheating Tips
This Cream of Broccoli Soup is perfect for meal prep! Store any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much—it should be smooth and creamy each time you serve it!
Serving Suggestions
This soup is delightful on its own but pairs beautifully with a slice of crusty bread or a simple side salad for a complete meal. For something special, consider serving it with a drizzle of truffle oil or a dollop of sour cream for that extra touch of luxury. Why not set up a soup bar with toppings like crispy bacon bits, fresh herbs, or more cheese? The possibilities are endless!
Reader Tips or Helpful Notes
If you don’t have fresh broccoli on hand, frozen broccoli works just as well in this recipe. Just add it directly into the pot without thawing! Plus, feel free to get creative with spices—nutmeg or thyme can elevate the flavor profile even further. And remember, the beauty of soup is that it’s forgiving—don’t hesitate to tweak ingredients and adapt the recipe to your taste!
Recipe FAQs
Can I make this soup vegan?
Absolutely! Replace the milk with your favorite plant-based milk and use nutritional yeast instead of Parmesan for that cheesy flavor.
How can I make this soup thicker?
If you prefer a thicker consistency, simply add more potatoes to the mix, or you can adjust the amount of liquid used. The more you blend, the creamier it will become too!
Can I freeze this soup?
Yes, you can freeze it! Let it cool completely, then transfer it to a freezer-safe container. It’ll keep for about 3 months. Just be sure to stir well after reheating!
Is there an alternative to blending?
If you don’t have a blender, you can use a potato masher for a chunky, rustic soup. Just mash until you reach your desired consistency.
How do I know when the vegetables are cooked enough?
Both the broccoli and potatoes should be tender enough to pierce easily with a fork. This tenderness is crucial for a smooth puree!
