Broccoli Soup | How to Make the Best Cream of Broccoli Soup | Tips for the Perfect Taste

As a passionate food blogger, I’m always seeking ways to perfect my dishes, and the Cream of Broccoli Soup is no exception. There’s something special about a soup that balances the right amount of creaminess and flavor. Over the years, I’ve dived deep into cookbooks, shows, and culinary techniques to understand how to bring out the best flavors in every dish I make. This broccoli soup recipe is a result of constant learning and exploring different methods for creating the ultimate flavor. Without much boasting, you should try it once to check the difference in this recipe than the rest.

What truly elevates this soup is making your own stock, something I highly recommend. By using a vegetable stock made from fresh ingredients like broccoli, garlic, and onions, you not only enhance the soup’s taste but also add depth and richness.

Let’s Talk About Ingredients:

• Broccoli: The star of the show. Not just the florets, but the stalks too, provide great flavor for the soup. So we are using it wholesome
• Butter: Adds richness to the soup base. You can use oil as a substitute for a vegan option.
• Vegetable Stock: Essential for flavor. Making stock from scratch infuses the soup with a depth of flavor, especially when made with a variety of vegetables like onions, carrots, garlic, and broccoli stems.
• Fresh Cream: This adds a luscious, velvety texture to the soup. For a vegan version, use coconut milk or almond milk.
• Cashews: These help in thickening the soup and giving it a smooth texture. You can also use almonds. Broccoli Almond soups taste good too.
• Seasoning: Salt, pepper, and optional spices like bay leaf and coriander seeds bring the soup to life.

Video recipe

Detailed Recipe Instructions

Prepare the stock:

1. Heat 1/2 tsp of oil in a thick-bottomed pan. Add 1 chopped onion and fry until brown. This will add color and flavor to the stock. Add 1/2 garlic pod, 1 sliced carrot, 1 chopped potato, and all broccoli stalks from 1 broccoli. Stir well.
2. Add 3-4 broccoli florets, 3 bay leaves, 1 tsp peppercorns, and 1 tsp coriander seeds. Stir again, and cook for 2 minutes. Add 2-3 spring onion stalks and a few coriander stems.
3. Pour 1 liter of water, cover, and simmer for 1 hour until the stock reduces by half. Strain it into a bowl, and you should have about 1/2 liter of rich vegetable stock. Set aside.

Prepare the soup:

1. In the same pan, heat 2 tsp butter and sauté 2 finely chopped garlic cloves and 1/2 chopped onion until translucent.
2. Add 1.5 cups broccoli florets and 8-10 cashews. Fry for a minute, and add 1.5 cups of the prepared stock. Cook on medium heat for 5-7 minutes until the broccoli softens.
3. Allow the mixture to cool completely. Once cooled, blend the soup in a blender along with the remaining stock until smooth.
4. Strain the blended soup through a fine sieve to ensure a silky smooth texture.
5. Heat the soup on low, stirring occasionally. Once warm, add 1/2 cup fresh cream (or coconut/almond milk for a vegan version). Don’t let the soup boil after adding cream.
6. Taste and adjust seasoning by adding salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with toasted sesame, spring onions, pepper, and a drizzle of cream. You can also add pumpkin seeds for extra crunch. Serve warm and enjoy!

Step pics

heat oil in a thick bottomed pan

add roughly chopped onions

Caramelizing onions adds depth and sweetness to the stock, creating a rich base that enhances the overall flavor of the soup. This step is key to achieving the perfect color and a balanced, savory taste in every spoonful. So do it slowly, do not fry it often, let it do its job of turning brown.

add the vegetables to the pan

fry it on high heat for a minute

add the spices

mix it together

add spring onions and coriander stems

mix it together

add 1 litre water to the pot and mix once

close and cook on medium heat for 1 hour and let the magic happen on its own. open to see it reduced to half.

remove it

strain the liquid

we ll be getting 1/2 litre of the stock for our soup

for making the soup:

melt butter in a pan

add chopped garlic

chopped onions and fry it

until pale or transparent

add florets of broccoli and start frying

fry for a minute

add cashews (you can also add almonds)

add salt

mix everything together

add 1.5 cups of stock

mix once

close and cook medium heat for 5-7 minutes

until broccoli is soft

remove and cool it down completely

transfer to the blender once cool

add remaining stock.

grind to paste and transfer to the pan through strainer

strainer makes it silky texture. cook on a low heat while stirring

when it is heated up, lets proceed to the next step

add cream and mix well

do not boil after adding cream. keep the flame low

check the seasoning and adjust salt and pepper

remove and its ready to be served

serve it warm

garnish with sesame seeds /pepper powder/ spring onions/ cream/ pumpkin seeds as per your choice.

JK Tips

• Always use fresh vegetables for making stock to avoid any bitter or undesirable flavors. I dont use scrapes, NOT at all as i dont want any pesticide or fungus on my soup.
• When making stock, allow it to reduce properly for richer, more concentrated flavors.
• Straining the soup after blending ensures a silky, smooth texture that’s perfect for cream soups.
• For a richer vegan version, use full-fat coconut milk.

Frequently Asked Questions

• Can I make the stock in advance?
  Yes, you can make the stock ahead of time and store it in the fridge for up to 3 days or freeze it for longer storage.
• How can I make the soup thicker?
  If you prefer a thicker consistency, you can add more cashews or blend the soup for a longer time to achieve a creamy texture. Please dont add corn starch like in regular soups it spoils the flavour
• Can I use store-bought stock?
  While homemade stock adds depth, you can use store-bought vegetable stock if you’re short on time.