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Creamy Broccoli Soup - Comforting, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter or olive oil (for sautéing)
  • 1 medium yellow onion, chopped
  • 2–3 cloves garlic, minced
  • 5 cups broccoli florets (about 1 large head; include tender stems, peeled and chopped)
  • 1 medium Yukon gold potato, peeled and diced (for natural creaminess)
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard (optional but recommended)
  • 1/2 cup milk or half-and-half (or canned coconut milk for dairy-free)
  • 1/2 cup grated Parmesan or sharp cheddar (optional, for richness)
  • Pinch of red pepper flakes or a squeeze of lemon (optional, for brightness)
  • Chives or parsley (optional, for garnish)

Method
 

  1. Sauté your aromatics: Warm the butter or oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
  2. Add the vegetables: Toss in the broccoli florets and diced potato. Stir to coat with the onion mixture. Let everything mingle for a minute or two.
  3. Pour in the broth: Add the broth, salt, pepper, and Dijon. Bring to a gentle boil, then reduce to a simmer. Cover and cook until the broccoli is very tender and the potatoes are soft, 12–15 minutes.
  4. Blend until smooth: Turn off the heat. Use an immersion blender to purée the soup right in the pot until silky. If using a countertop blender, work in batches, venting the lid and covering loosely with a towel. Blend to your preferred texture.
  5. Finish with creaminess: Return the soup to low heat if you used a blender. Stir in milk or half-and-half and the cheese, if using, until melted and smooth. Taste and adjust seasoning with more salt and pepper. Add red pepper flakes or a squeeze of lemon if you like a little lift.
  6. Serve and garnish: Ladle into bowls and finish with a drizzle of olive oil, extra cheese, or chopped herbs. Serve with toasted bread or a simple salad.