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)
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of nutmeg (optional)
Toppings and Serving
  • Shredded sharp cheddar or parmesan cheese, for topping (optional)
  • 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 the 1 medium onion and 2 cloves garlic 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 the broccoli and potato with the 1 medium onion and 2 cloves garlic for 2 to 3 minutes to begin softening the vegetables.
  3. Add broth and simmer Pour in 4 cups vegetable or chicken broth, stirring to combine the 4 cups broth with the 1 large head of broccoli, 1 medium potato, 1 medium onion, and 2 cloves garlic. 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 the 1 medium potato are very tender.
  4. Blend the soup Turn off the heat. Use an immersion blender to carefully purée the mixture of 4 cups broth, 1 large head of broccoli, 1 medium potato, 1 medium onion, and 2 cloves garlic 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, blending the 1 cup dairy into the pureed broccoli mixture until smooth. Season the soup with salt and black pepper to taste and add a pinch of nutmeg if desired. Simmer gently over low heat for 3 to 5 minutes to warm the 1 cup dairy and meld the flavors.
  6. Serve with toppings Ladle the creamy broccoli soup into bowls. Top each bowl with shredded sharp cheddar or parmesan cheese, if using, and finish 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