A cozy and velvety blend of fresh vegetables simmered in a rich, creamy broth—this Creamy Broccoli and Vegetable Soup is the perfect bowl of comfort. With tender carrots, potatoes, and broccoli in every spoonful, it’s nourishing, flavorful, and ideal for chilly days or anytime you need a warming, wholesome meal.
Why You’ll Love This Recipe
This soup brings together the wholesome goodness of fresh vegetables with the indulgent creaminess of a rich broth. It’s a satisfying one-pot meal that’s easy to make, freezer-friendly, and customizable to your dietary needs. Whether you’re seeking comfort food or a way to use up leftover veggies, this soup will not disappoint.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 2 cups broccoli florets, chopped small
- 3 cups vegetable broth
- 1 1/2 cups whole milk or half-and-half
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons all-purpose flour (for thickening)
- 1/2 cup shredded cheddar cheese (optional for extra creaminess)
Directions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
- Add the garlic, diced carrots, and potatoes. Cook for about 5 minutes, stirring occasionally.
- Sprinkle in the flour and stir to coat the vegetables evenly.
- Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 10 minutes. Add the chopped broccoli and continue simmering for another 10–12 minutes, or until all vegetables are tender.
- Stir in the milk, heavy cream, nutmeg (if using), and cheese (if using). Simmer for an additional 5 minutes until the soup is creamy and heated through.
- Season with salt and pepper to taste. Serve hot, ideally with crusty bread or a side salad.
Servings and timing
This recipe yields approximately 4–6 servings.
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: 40–45 minutes
Variations
- Vegan Version: Use olive oil instead of butter, plant-based milk and cream, and skip the cheese or use a vegan alternative.
- Spicy Twist: Add a pinch of cayenne pepper or red chili flakes for subtle heat.
- Extra Veggies: Stir in spinach, corn, or zucchini for more variety.
- Blended Texture: Use an immersion blender for a smoother soup or blend half the batch for a creamy-chunky combination.
- Cheesy Broccoli Style: Increase the amount of cheddar cheese for a more pronounced cheesy flavor.
Storage/Reheating
Storage:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat on the stove over medium heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave for 1–2 minutes. Add a splash of broth or milk if the soup has thickened too much in storage.
FAQs
Can I freeze this soup?
Yes, allow the soup to cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
How can I make this soup gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
Can I use frozen broccoli?
Yes, just add it during the last 8–10 minutes of simmering. No need to thaw beforehand.
What can I use instead of cream?
You can substitute with additional milk, a plant-based milk, or omit entirely for a lighter version.
Can I use other types of potatoes?
Yes, red potatoes or russet potatoes also work well. Just be sure to dice them evenly for consistent cooking.
Is this soup suitable for kids?
Absolutely. The creamy texture and mild flavor make it a kid-friendly option.
Can I add protein to this soup?
Yes, stir in cooked shredded chicken, beans, or lentils for added protein.
What type of cheese works best?
Cheddar cheese adds a nice sharpness, but you can also use mozzarella or a cheese blend for different flavors.
Will the soup thicken as it cools?
Yes, it will thicken slightly. You can loosen it with a splash of milk or broth when reheating.
Can I make this in a slow cooker?
Yes, add all ingredients except the milk, cream, and cheese to the slow cooker and cook on low for 6–7 hours. Stir in the dairy ingredients during the last 30 minutes.
Conclusion
Creamy Broccoli and Vegetable Soup is the ultimate comfort food—rich, nourishing, and delightfully easy to prepare. Whether served as a light lunch or a hearty dinner, it’s a versatile recipe that satisfies with every spoonful. Keep it classic or customize it to your liking; either way, it’s sure to become a favorite in your kitchen.
Print
Creamy Broccoli and Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and velvety soup featuring broccoli, carrots, and potatoes simmered in a rich, creamy broth. Perfect for chilly days or a nourishing, hearty meal.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 2 cups broccoli florets, chopped small
- 3 cups vegetable broth
- 1 1/2 cups whole milk or half-and-half
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons all-purpose flour
- 1/2 cup shredded cheddar cheese (optional for extra creaminess)
Instructions
- In a large pot, melt butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
- Sprinkle in flour and stir until vegetables are coated.
- Gradually pour in the broth while stirring to avoid lumps. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add broccoli and continue cooking until all vegetables are tender, about 10–12 more minutes.
- Stir in milk, cream, nutmeg (if using), and cheddar cheese (if using).
- Simmer for 5 more minutes until heated through and creamy.
- Season with salt and pepper to taste. Serve hot with crusty bread.
Notes
- Use an immersion blender for a smoother texture, or leave chunky for a rustic feel.
- Swap heavy cream with additional milk for a lighter version.
- Cheddar adds richness, but the soup is still delicious without it.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
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