30+ Deliciously Broccoli Cream Soup Recipes for the Whole Family

Broccoli cream soup is a timeless classic, offering a comforting blend of creamy goodness with the hearty, slightly earthy flavor of broccoli.

It’s a perfect dish for cold weather, a quick dinner, or even as a starter for a special meal. Whether you’re a fan of a simple, traditional version or love experimenting with new ingredients to make it your own, there are countless ways to enjoy this nutritious and versatile soup.

In this blog, we’ve rounded up over 30 delicious broccoli cream soup recipes that will satisfy your taste buds and keep you coming back for more.

From creamy blends with leeks and carrots to spiced-up versions with cayenne pepper, you’ll find a variety of soups that cater to every palate.

So grab your ingredients and get ready to create the ultimate creamy broccoli soup experience!

30+ Deliciously Broccoli Cream Soup Recipes for the Whole Family

With over 30 unique and flavorful broccoli cream soup recipes to choose from, you’ll never get bored of this comforting dish. Whether you prefer a rich and creamy texture or a lighter, dairy-free version, there’s something for everyone.

From simple ingredients like garlic and onion to more adventurous options like leeks, carrots, and spices, these recipes elevate the humble broccoli to new heights.

Perfect for cozy dinners, meal prep, or family gatherings, these soups are not only delicious but also packed with nutrition.

So next time you’re craving something warm and satisfying, whip up one of these incredible broccoli cream soups—you won’t be disappointed!

Creamy Broccoli and Cheddar Soup

This rich and velvety soup combines the earthiness of broccoli with the sharpness of cheddar cheese, making it the perfect comfort food for chilly evenings. The creaminess of the soup comes from a blend of cream and milk, while the cheddar adds a bold flavor that complements the tender broccoli. This recipe is easy to prepare and is sure to become a household favorite for both kids and adults.

Ingredients:

• 1 lb broccoli florets (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 ½ cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp nutmeg (optional)

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the broccoli florets to the pot and cook for another 3-4 minutes.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer until the broccoli is tender, about 10-12 minutes.
4. Use an immersion blender or transfer the soup in batches to a blender to purée the mixture until smooth.
5. Return the soup to the pot and stir in the milk, cream, and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
6. Season with salt, pepper, and nutmeg (if using) to taste. Serve hot.

This creamy broccoli and cheddar soup is a perfect balance of flavors, combining the natural sweetness of the broccoli with the indulgence of the cheese and cream. It’s not only delicious but also incredibly satisfying, making it a great meal on its own or paired with a warm crusty bread. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish, this soup ticks all the boxes for flavor, richness, and simplicity.

Velvety Broccoli Cream Soup with Garlic and Parmesan

This velvety smooth broccoli cream soup is elevated with the rich flavors of garlic and Parmesan cheese, making it an irresistible option for any meal. The combination of creamy texture with savory garlic and Parmesan gives this dish a sophisticated depth of flavor. A perfect balance of healthy and hearty, this soup is both filling and nourishing.

Ingredients:

• 1 lb broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste
• ½ tsp dried thyme (optional)

Instructions:

1. In a large pot, heat olive oil and butter over medium heat. Add chopped onion and garlic, cooking until the onion softens, about 4-5 minutes.
2. Add the broccoli florets to the pot and sauté for another 3 minutes, allowing the flavors to meld.
3. Pour in the broth and bring the soup to a boil. Reduce the heat and let the soup simmer until the broccoli is tender, around 10-12 minutes.
4. Use an immersion blender to purée the soup or blend in batches until smooth.
5. Stir in the heavy cream, Parmesan cheese, and season with salt, pepper, and thyme (if using). Simmer on low heat until the cheese has melted and the soup is creamy and well-combined.
6. Taste and adjust seasoning as needed before serving.

This broccoli cream soup with garlic and Parmesan is a luxurious yet simple dish that captures the essence of comfort food with an added touch of elegance. The creamy base, complemented by the savory richness of Parmesan, makes each spoonful a delightful experience. Whether served as a light meal or an appetizer before a larger feast, this soup will surely impress your guests and satisfy your cravings for something warm and creamy.

Healthy Broccoli and Spinach Cream Soup

This lightened-up version of broccoli cream soup incorporates spinach to provide extra nutrients without compromising on flavor. The spinach adds a vibrant color and an earthy taste, while the creamy texture comes from a combination of cauliflower and broth, offering a healthier alternative to heavy cream. This soup is a great choice for those looking for a nutritious, guilt-free option that’s still indulgent and satisfying.

Ingredients:

• 1 lb broccoli florets
• 1 cup fresh spinach leaves, roughly chopped
• 1 small head of cauliflower, chopped into florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any milk of choice)
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ tsp paprika (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until fragrant and softened.
2. Add the broccoli, spinach, and cauliflower to the pot, stirring to combine. Sauté for another 3 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer until the broccoli and cauliflower are tender, around 12-15 minutes.
4. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a regular blender.
5. Stir in the almond milk and adjust seasoning with salt, pepper, and paprika if using. Simmer for a few more minutes to heat through.
6. Serve hot, garnished with additional spinach or a drizzle of olive oil if desired.

This healthy broccoli and spinach cream soup offers a delicious, nutrient-packed alternative to traditional creamy soups. By using cauliflower to achieve a silky texture and almond milk for added creaminess, this recipe creates a lighter yet still rich and comforting dish. The added spinach not only boosts the nutritional profile but also enhances the soup’s fresh flavor. Perfect for anyone looking for a healthier way to enjoy a creamy, vegetable-packed soup without the guilt, this recipe is a winner for both health-conscious eaters and soup lovers alike.

Classic Broccoli and Potato Cream Soup

This classic broccoli and potato cream soup is the perfect balance of wholesome vegetables and creamy goodness. The potatoes provide a naturally smooth texture, while the broccoli adds a fresh, slightly bitter flavor that complements the richness of the cream. This hearty soup is ideal for a cozy meal, filling yet light enough to enjoy as a starter or a main dish.

Ingredients:

• 1 lb broccoli florets
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• 1 tbsp fresh thyme or 1 tsp dried thyme (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes, until softened and fragrant.
2. Add the diced potatoes and broccoli florets, cooking for an additional 3-4 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat and let the soup simmer for 10-12 minutes, or until the potatoes and broccoli are tender.
4. Using an immersion blender, purée the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave some chunks of potato and broccoli.
5. Stir in the milk and cream, and cook over low heat for an additional 5 minutes. Season with salt, pepper, and thyme, adjusting to taste.
6. Serve hot, garnished with fresh herbs or a sprinkle of shredded cheese, if desired.

This broccoli and potato cream soup is a comforting classic that brings together simple ingredients for a satisfying meal. The potatoes give the soup a hearty, creamy texture, while the broccoli keeps it fresh and vibrant. This dish is perfect for a cool day when you’re craving something warm and filling. It also freezes well, making it an excellent choice for meal prep or to have on hand for busy days.

Broccoli, Leek, and Creamy Dill Soup

A fresh twist on traditional broccoli soup, this version features leeks and a touch of dill to create a lighter, more aromatic flavor profile. The leeks add a subtle onion-like sweetness, while the dill brings a hint of herbaceous brightness. The creamy base of this soup provides a satisfying consistency, making it a great option for a flavorful lunch or a side dish.

Ingredients:

• 1 lb broccoli florets
• 2 medium leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup low-fat milk
• ½ cup Greek yogurt (for added creaminess)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and cook for an additional 3 minutes.
3. Pour in the broth and bring the mixture to a boil. Lower the heat and simmer until the broccoli is tender, about 10-12 minutes.
4. Use an immersion blender to purée the soup until smooth. For a creamier texture, blend in batches, or leave some chunks for added texture.
5. Stir in the milk, Greek yogurt, and dill. Cook over low heat for 3-4 minutes, until the soup is heated through and well combined.
6. Add salt, pepper, and lemon juice to taste. Serve hot, garnished with extra dill or a dollop of yogurt.

The combination of leeks and dill adds a unique, aromatic twist to this classic broccoli cream soup. The leek’s mild sweetness pairs beautifully with the slightly bitter broccoli, while the dill imparts a fresh, herbaceous flavor that brightens the richness of the soup. This soup is a delightful change from the traditional, offering a refreshing and savory bowl of comfort. It’s perfect for those who love creamy soups but want a lighter, more herb-forward option.

Spicy Broccoli and Coconut Cream Soup

For those who enjoy a little heat with their comfort food, this spicy broccoli and coconut cream soup combines the soothing richness of coconut milk with the bold flavors of chili and garlic. The creamy coconut milk balances out the heat from the spices, while the broccoli retains its fresh flavor. This vibrant soup is ideal for anyone who loves a fusion of flavors in their meals.

Ingredients:

• 1 lb broccoli florets
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-2 small red chilies, sliced (or 1 tsp chili flakes)
• 4 cups vegetable or chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)
• 1 tsp ground cumin (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and chilies (or chili flakes), cooking for about 5 minutes until softened and fragrant.
2. Add the broccoli florets and cook for an additional 3-4 minutes, stirring occasionally.
3. Pour in the broth and bring the soup to a boil. Reduce heat and simmer until the broccoli is tender, about 10-12 minutes.
4. Add the coconut milk and cumin (if using), stirring to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
5. Use an immersion blender to purée the soup until smooth. For a chunkier texture, pulse gently to keep some broccoli pieces intact.
6. Season with salt, pepper, and additional chili or cumin to taste. Serve hot, garnished with chopped cilantro.

This spicy broccoli and coconut cream soup is a bold and exciting twist on the traditional creamy broccoli soup. The coconut milk adds a rich, silky texture while cooling down the heat from the chilies, creating a balanced and flavorful dish. The addition of cumin and cilantro enhances the soup’s depth, making it a perfect choice for those looking to try something new. It’s a warm, comforting bowl of soup with just the right amount of spice to keep things interesting!

Roasted Broccoli and Garlic Cream Soup

Roasting the broccoli and garlic before blending them into a creamy soup adds a deeper, sweeter flavor that you won’t find in traditional broccoli soups. The caramelization of the broccoli enhances its natural sweetness, while the roasted garlic brings out a rich, savory depth. This hearty yet light soup is an excellent choice for those looking to elevate their broccoli game with an extra layer of flavor.

Ingredients:

• 1 lb broccoli florets
• 1 bulb garlic, separated into cloves and peeled
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the broccoli florets and garlic cloves on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast in the oven for 20-25 minutes, stirring halfway through, until the broccoli is tender and slightly caramelized.
2. In a large pot, sauté the chopped onion over medium heat for 5-6 minutes until softened.
3. Add the roasted broccoli and garlic to the pot, and pour in the broth. Bring to a boil, then reduce the heat and simmer for 5-7 minutes.
4. Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, pulse gently to keep some of the broccoli intact.
5. Stir in the milk and cream, and cook over low heat for an additional 5 minutes. Season with salt, pepper, and fresh lemon juice to taste.
6. Serve hot, garnished with a sprinkle of Parmesan or fresh herbs, if desired.

Roasting the broccoli and garlic transforms the soup into something special by enhancing the natural sweetness and adding a rich, savory undertone. This version of broccoli cream soup is perfect for those who enjoy a more robust flavor profile. The creamy texture, combined with the depth of the roasted ingredients, creates a comforting and indulgent dish that is perfect for any season.

Broccoli and Cheddar Cream Soup

Broccoli and cheddar are a classic combination, and when blended into a rich, creamy soup, they create an indulgent dish that’s sure to please. This soup is cheesy, velvety, and full of flavor, with the broccoli still maintaining a slight crunch. It’s a family-friendly dish that can easily be served as a main course or a side for any meal.

Ingredients:

• 1 lb broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• 1 tsp Dijon mustard (optional)
• 1 tbsp fresh chives, chopped (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes, until softened and fragrant.
2. Add the broccoli florets to the pot and cook for an additional 3-4 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes, until the broccoli is tender.
4. Use an immersion blender to purée the soup until smooth. For a chunkier soup, blend part of the mixture, leaving some pieces intact.
5. Stir in the milk and cream, and heat the soup over low heat until warmed through. Gradually stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and Dijon mustard to taste.
6. Serve hot, garnished with chopped chives or extra shredded cheese.

The combination of creamy cheddar cheese and tender broccoli creates a comforting, rich soup that’s full of flavor. This broccoli and cheddar cream soup is indulgent yet balanced, making it a crowd-pleaser for family dinners or gatherings. It’s a great way to get kids to eat their veggies while enjoying the delicious, cheesy goodness in every spoonful. This soup is perfect for a chilly day, offering both warmth and satisfaction.

Vegan Broccoli and Cashew Cream Soup

For a dairy-free and vegan-friendly option, this broccoli and cashew cream soup replaces traditional cream with a smooth, creamy cashew base. The cashews create a rich, velvety texture while the broccoli remains the star of the show. This soup is full of flavor, nutritious, and perfect for those seeking a lighter, plant-based meal without sacrificing creaminess.

Ingredients:

• 1 lb broccoli florets
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water (or more for desired consistency)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• 1 tsp smoked paprika (optional)

Instructions:

1. Drain the soaked cashews and place them in a blender. Add 1 cup of water and blend until smooth. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
3. Add the broccoli florets and cook for an additional 3-4 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes, until the broccoli is tender.
4. Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, pulse gently.
5. Stir in the cashew cream and lemon juice, cooking for an additional 5 minutes over low heat. Season with salt, pepper, and smoked paprika to taste.
6. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

This vegan broccoli and cashew cream soup is a healthy, creamy alternative to the classic, offering a rich, nutty flavor without any dairy. The cashews provide the perfect creamy texture, making this soup indulgent while still being plant-based. It’s a satisfying and comforting choice for those following a vegan or dairy-free diet, and it doesn’t compromise on flavor or creaminess. This soup is great for meal prep and is sure to become a favorite for anyone seeking a lighter, yet filling, meal.

Broccoli and Potato Cream Soup

This comforting and hearty broccoli and potato cream soup is a perfect blend of creamy potatoes and tender broccoli. The potatoes provide a rich, velvety texture while the broccoli adds a slight crunch and fresh flavor. The simple ingredients come together to create a warming, satisfying soup that’s great for colder days. With minimal ingredients and a quick prep time, this soup is a winner for both beginners and seasoned cooks alike.

Ingredients:

• 1 lb broccoli florets
• 2 large russet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free milk)
• 1/2 cup heavy cream (optional for extra creaminess)
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and cook for 5-6 minutes until softened.
2. Add the cubed potatoes and cook for an additional 4-5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
4. Add the broccoli florets and cook for another 5-7 minutes until the broccoli is bright green and tender.
5. Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches to blend, then return to the pot.
6. Stir in the milk and cream (if using), then heat over low for an additional 5 minutes. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This broccoli and potato cream soup is a perfect balance of flavors and textures. The potatoes lend a creamy base without being overly rich, and the broccoli adds a pop of freshness that lightens up the dish. It’s a great option for a light lunch or dinner, and you can easily adjust the thickness by adding more or less broth. With a few simple ingredients, this soup brings comfort and warmth to the table, making it an excellent go-to for busy weeknights or a cozy weekend meal.

Broccoli and Spinach Cream Soup

This broccoli and spinach cream soup is a nutrient-packed dish, combining the health benefits of both green vegetables with a rich, creamy texture. The addition of spinach boosts the soup’s color and nutritional profile while complementing the broccoli with its mild, slightly earthy flavor. This soup is perfect for those looking for a delicious way to incorporate more greens into their diet, while still enjoying a comforting, creamy texture.

Ingredients:

• 1 lb broccoli florets
• 3 cups fresh spinach leaves
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk (or dairy milk)
• 1/2 cup cashew cream or heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
2. Add the broccoli florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes until the broccoli is tender.
4. Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
5. Using an immersion blender, purée the soup until smooth. If using a regular blender, blend in batches, then return to the pot.
6. Stir in the coconut milk and cashew cream (or heavy cream), then heat through over low heat. Season with salt, pepper, and fresh lemon juice to taste.
7. Serve hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil.

This broccoli and spinach cream soup is an excellent way to enjoy a healthy, green-packed meal without sacrificing flavor or creaminess. The spinach adds a vibrant color and boosts the soup’s nutritional value, while the coconut milk offers a silky smooth texture. It’s a versatile dish that can be adjusted based on your dietary needs and is perfect for anyone looking for a delicious yet wholesome meal. This soup is both light and filling, making it a perfect choice for a nourishing lunch or dinner.

Broccoli and Bacon Cream Soup

The savory addition of crispy bacon to a creamy broccoli soup creates a delightful contrast of flavors and textures. The richness of the bacon enhances the flavor of the broccoli, while the creamy soup base ties everything together. This is a great option for those who enjoy a heartier, more indulgent version of broccoli soup, perfect for a cozy evening or as a delicious starter for a special meal.

Ingredients:

• 1 lb broccoli florets
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• 1 tsp dried thyme (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate.
2. In the same pot, sauté the onion and garlic in the bacon drippings for about 5 minutes until softened.
3. Add the broccoli florets and cook for 4-5 minutes. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes, or until the broccoli is tender.
4. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, pulse the blender to leave some broccoli pieces intact.
5. Stir in the heavy cream and shredded cheddar cheese (if using), cooking over low heat for 5 more minutes. Season with salt, pepper, and thyme to taste.
6. Serve the soup hot, garnished with crispy bacon bits and fresh parsley.

This broccoli and bacon cream soup is a fantastic choice for bacon lovers who want to add a savory, smoky flavor to their soup. The crispy bacon bits not only add crunch but also enhance the overall richness of the soup, making each spoonful indulgent. With the creamy base and subtle seasoning, the soup strikes the perfect balance between comfort and flavor. It’s perfect for a cozy meal or as a delicious starter for a special gathering.

Creamy Broccoli and Leek Soup

This creamy broccoli and leek soup combines the delicate sweetness of leeks with the earthy flavor of broccoli, creating a harmonious and flavorful dish. The leeks provide a milder, more refined taste than onions, and when paired with the creamy base, they bring a layer of depth to the soup. This soup is ideal for those who enjoy subtle, well-balanced flavors that feel both indulgent and healthy at the same time.

Ingredients:

• 1 lb broccoli florets
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup cream or half-and-half
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• 1 tbsp fresh thyme or 1 tsp dried thyme
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil or butter over medium heat. Add the leeks and onions and cook for 6-8 minutes until softened.
2. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the broccoli florets and vegetable broth. Bring the soup to a boil, then lower the heat and simmer for 10-12 minutes until the broccoli is tender.
4. Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches and return the soup to the pot.
5. Stir in the cream, thyme, salt, and pepper. Heat through for 5-7 minutes on low heat.
6. Serve hot, garnished with fresh parsley.

The creamy broccoli and leek soup is a fantastic variation on traditional broccoli soup, offering a more refined and subtle flavor profile. The leeks enhance the soup’s smooth texture and offer a deliciously sweet undertone that balances the richness of the cream. This soup is perfect for those looking for a light yet satisfying meal that feels both comforting and elegant. Serve it with a slice of crusty bread for a complete meal that’s perfect for any season.

Spicy Broccoli Cream Soup

This spicy broccoli cream soup offers a bold twist on the traditional creamy broccoli soup by adding a kick of heat with fresh chilies and a sprinkle of cayenne pepper. The heat complements the creamy texture and flavor of the broccoli, creating a soup that’s both comforting and exciting. It’s an excellent choice for those who enjoy a little spice and want to add a bit of zest to their vegetable soups.

Ingredients:

• 1 lb broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 fresh red chilies, chopped (or 1 tsp chili flakes)
• 1/2 tsp cayenne pepper (optional)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• 1 tbsp fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic and sauté for 5-6 minutes until softened.
2. Add the chopped chilies and cayenne pepper (if using), cooking for another 1-2 minutes to release the flavors.
3. Stir in the broccoli florets and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, or until the broccoli is tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
5. Stir in the heavy cream and season with salt and pepper to taste. Heat for 5 more minutes over low heat, allowing the flavors to meld.
6. Serve hot, garnished with fresh cilantro or parsley.

For those who love a bit of heat, this spicy broccoli cream soup is the perfect way to enjoy the classic dish with a bold twist. The combination of fresh chilies and cayenne pepper brings a pleasant spiciness that balances beautifully with the creaminess of the soup. It’s a wonderful choice for a winter meal or when you’re craving something with a bit more zest. Garnishing with fresh cilantro or parsley adds a burst of freshness that enhances the overall flavor. This soup is sure to become a new favorite for spice lovers.

Broccoli and Carrot Cream Soup

This broccoli and carrot cream soup is a vibrant and nutrient-dense dish, combining the rich, earthy flavor of broccoli with the natural sweetness of carrots. The carrots add a subtle sweetness and enhance the color of the soup, making it visually appealing as well as delicious. Perfect for anyone looking to add more vegetables to their diet in a fun and tasty way, this soup is both healthy and comforting.

Ingredients:

• 1 lb broccoli florets
• 2 large carrots, peeled and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or non-dairy milk
• 1/2 cup cream (optional for extra richness)
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• 1 tsp ground ginger (optional)
• Fresh thyme or basil for garnish

Instructions:

1. In a large pot, heat olive oil or butter over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
2. Add the sliced carrots and cook for an additional 4-5 minutes, stirring occasionally.
3. Stir in the broccoli florets and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the carrots and broccoli are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a regular blender and return to the pot.
5. Stir in the milk and cream (if using) and season with salt, pepper, and ginger. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. Serve hot, garnished with fresh thyme or basil.

The combination of broccoli and carrots creates a wonderfully balanced and flavorful cream soup that’s both light and nourishing. The carrots lend natural sweetness to the dish, which complements the broccoli’s earthiness perfectly. The added ginger gives the soup a touch of warmth and depth, elevating the flavor profile. This soup is great for all ages, making it an excellent choice for a family meal. Whether served as a starter or as a light main course, it’s sure to be a hit with anyone who enjoys wholesome, delicious meals.

Note: More recipes are coming soon!