Velvety Broccoli Soup is a perfect must-try winter warmer – lush, creamy hug in a bowl with tender broccoli, aromatic onion-garlic, and a nutmeg kiss. Serve this delicious soup with toasted bread or croutons for a cosy, satisfying meal.
Rinse the broccoli well. Trim off the tough stalks. Cut the head into bite-sized florets. If including stalks, slice them into thin rounds.
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Sauté Aromatics
In a large saucepan, melt the butter over medium heat. Add chopped onion and minced garlic. Sauté until the onion softens and turns translucent, about 3-4 minutes.
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Make the Roux
Add the flour to the saucepan. Stir well to combine with the sautéed onion and garlic. Cook for 1-2 minutes to remove the raw flour taste.
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Add Liquids
Gradually pour in the milk and vegetable stock, stirring constantly to avoid lumps. Mix in the nutmeg powder, black pepper powder and salt.
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Cook the Broccoli
Add the broccoli florets (and sliced stalks if using) to the saucepan. Give it a good stir. Cover with a lid and let simmer on low heat for about 8-10 minutes, until the broccoli is tender but not mushy.
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Blend the Soup
Once the broccoli is cooked, turn off the heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches in a regular blender.
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Adjust and Serve
Check the consistency of the blended soup. If it's too thick, thin it out with a splash of milk or stock. Taste and adjust the seasoning if needed. Ladle the hot soup into serving bowls. Garnish with a swirl of fresh cream and a few finely chopped broccoli florets. Serve immediately.
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Continental
Easy
Appetizer
