Broccoli Cream Soup with Heavy Cream
Delicious, vitamin-rich, bright, and perfect for healthy eating! Broccoli cream soup with heavy cream will become a staple the moment you try it. This simple first course brings energy, lightness, and a great mood.
Updated : 17 November, 2025
Easy
About 20 min.
Ingredients
500 grams
Broccoli
1 liter
Water
200 milliliters
Cream
2
Potato
1
Onion
2
Garlic
1 tablespoon
Butter
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. You may use fresh or frozen broccoli. Use large potatoes; if they’re medium-sized, take 3-4. More potatoes make the soup thicker.
Step 2
Cut off the broccoli stem. The remaining part with florets should weigh about 500 g, so choose a head with some extra weight. Separate into florets.
Step 3
Place the florets into a bowl of cold salted water for 10 minutes. Any small insects will float to the surface.
Step 4
Drain the water and cut the broccoli into small pieces.
Step 5
Peel the potatoes and cut them into medium cubes.
Step 6
Peel the onion and cut into small cubes.
Step 7
Chop the garlic.
Step 8
In a pot, bring 1 liter of water to a boil. Add the potatoes and broccoli. Salt and stir. Bring back to a boil and cook over medium heat for about 10 minutes.
Step 9
Meanwhile, melt the butter in a skillet and sauté the onion and garlic for about 2 minutes until fragrant.
Step 10
Transfer the sautéed mixture to the pot. Simmer everything together 5-7 more minutes, or until the vegetables are fully cooked.
Step 11
Blend the soup with an immersion blender until smooth and creamy.
Step 12
Add the heavy cream and stir. You may use more or less cream, and any fat percentage you prefer. Adjust thickness to your taste. Return the pot to the heat, bring just to a simmer but do not boil.
Step 13
Season with salt and pepper. As soon as bubbles appear, remove from heat.
Step 14
If desired, prepare croutons: slice half a baguette, pan-fry the pieces in butter until golden, rub with garlic, and lightly salt.
Step 15
Serve the soup hot with croutons on top. Sprinkle with black pepper. Enjoy!
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