soup

Creamy Broccoli Soup

This Creamy Broccoli Soup is a cozy RizzieFarms favorite—warm, hearty, and full of garden-fresh flavor. A large head of broccoli (including the stalks) is simmered with onion, garlic, and a diced potato for natural body, then blended into a silky, comforting soup. A splash of whole milk, cream, or half-and-half makes it luxuriously smooth without feeling heavy, and a pinch of nutmeg adds a subtle warmth. Top each bowl with shredded cheddar or parmesan and serve with crusty bread or croutons for a satisfying, nourishing meal any night of the week.

Servings: 4 to 6 servings
Total Time: 45 min
Pan: Large soup pot

Ingredients

Soup
  • 2 tablespoons butter or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large head of broccoli (about 1.5 lbs), chopped (including stalks)
  • 1 medium potato, peeled and diced
  • 4 cups vegetable or chicken broth
  • 1 cup whole milk, cream, or half-and-half (optional)
  • 1 tablespoon lemon juice (optional)
  • Pinch of cayenne pepper (optional)
  • 1 cup sharp cheddar, shredded (optional)
  • 1/4 cup white melting cheese (queso fresco) (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg (optional)
Toppings and Serving
  • Croutons, for serving (optional)
  • Crusty bread, for serving (optional)
A bowl of creamy broccoli soup topped with cheese and croutons.

Instructions

  1. Sauté the aromatics In a large soup pot over medium heat, melt 2 tablespoons butter or heat 2 tablespoons olive oil. Add 1 medium chopped onion and 2 cloves minced garlic, then sauté for 3 to 4 minutes until the onion is translucent and the garlic is fragrant.
  2. Add broccoli and potato Stir in the chopped 1 large head of broccoli (about 1.5 lbs, including stalks) and the 1 medium peeled and diced potato. Cook for 2 to 3 minutes to begin softening the vegetables.
  3. Add broth and simmer Pour in 4 cups vegetable or chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 15 to 20 minutes, or until the broccoli and potato are very tender.
  4. Blend the soup Turn off the heat. Use an immersion blender to carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return the blended soup to the pot.
    Use caution when blending hot liquids; vent the blender lid slightly and cover with a towel.
  5. Add creaminess and season Stir in 1 cup whole milk, cream, or half-and-half if using. Season with salt and black pepper to taste and add a pinch of nutmeg if desired. For extra flavor, you can add a pinch of cayenne pepper and 1 tablespoon lemon juice. For a cheesy finish, stir in 1 cup shredded cheddar and 1/4 cup white melting cheese (queso fresco) until melted and smooth. Simmer gently over low heat for 3 to 5 minutes to warm through and meld the flavors.
  6. Serve with toppings Ladle the creamy broccoli soup into bowls. Top each bowl with croutons or serve with slices of crusty bread alongside.

Notes

  • Including the broccoli stalks adds extra flavor and reduces waste—just peel any tough outer layer if needed.
  • Adjust the thickness by adding a little extra broth for a thinner soup or using less broth for a thicker texture.
  • For a richer version, use cream or half-and-half in place of whole milk.

Tags

soup broccoli creamy vegetable comfort food fall winter