This easy and delicious recipe for creamy broccoli soup is the ultimate comfort food for winter.
I’m so excited to share this creamy broccoli soup recipe with you!
Imagine sitting on the sofa with a bowl of this luscious, velvety, incredibly smooth broccoli soup topped with hazelnut brown butter and roasted broccoli florets. Wintertime perfection, am I right?
This soup really is what winter is all about: comfort food.
It’s amazing.
And I can’t wait for you to try it!
How to achieve smooth broccoli soup
- Simply add a chopped potato to the soup whilst it cooks.
- And add a dash of cream when blitzing the soup.
- And blitz for 5-10 minutes!
Why the hazelnut brown butter works
- It adds the most decadent, nutty and rich flavour with added crunch too to the soup!
- It’s takes an everyday soup to heavenly heights of deliciousness.
- It’s also super simple to make!
- BONUS: leftover hazelnut brown butter is the best drizzled over lightly sauteed vegetables and will keep for 1-2 weeks in the fridge!
Vegetable stock
The back bone of any good soup is a great quality vegetable stock. So please buy the best stock your budget allows, and organic if possible. It makes all the difference.
This creamy broccoli soup is freezer friendly
- Simply allow the soup to cool to room temperature, ladle into freezer safe containers and stash in the deep freeze for up to 3 months.
- Coming home to a freezer stash of soup during the busy weeks of winter is a total life saver!
How to reheat frozen soup
- Simply place the soup [still frozen] into a saucepan with a dash of water (or stock), pop over medium heat and cook for 15 minutes or until hot and steamy.
Can frozen vegetables be used for this soup?
This broccoli soup recipe is great for the budget! But if you’d like to make it even more inexpensive to make, use frozen broccoli and cauliflower! You’ll get the same delicious results as fresh. I pinky promise.
Got a fussy eater?
Yep, me too! Simply sell this broccoli soup as Hulk soup! And skip the hazelnut brown butter for the little ones! Harry loved it! Especially when he realised all the soup slurping was going to give him super strength. *wink
When you make this broccoli soup at home, snap a pic and tag @mylovelylittlelunchbox on Instagram! I love sharing your home made goodness!
To make your own creamy broccoli soup follow these simple steps…
Step one:
Begin by preheating your oven to 190 C and line an oven tray with baking paper.
Place broccoli florets onto the tray, season with salt and drizzle with a little olive oil. Toss to coat.
Bake for 20 minutes or until golden.
Set the broccoli florets aside for later to garnish the soup.
Step two:
Place a large saucepan over medium heat. Add a little olive oil and onion and cook (stirring occasionally) until the onion is tender and translucent.
Step three:
Add the broccoli, cauliflower, potato and vegetable stock and turn the heat up to high and bring to the boil. Reduce to a fast simmer, pop the lid on and cook for 20 minutes or until the vegetables are tender.
Step four:
Whilst the soup is cooking, prepare the brown butter and hazelnuts.
Place the butter into a saucepan and place over medium heat, cook until the butter is melted. Add the hazelnuts to the saucepan and continue to cook for another 5 minutes or until the butter is frothy, a deep caramel colour and smells nutty. Remove from the heat and set aside.
Step five:
Remove the soup from the heat and allow to cool slightly. Using a stick blender (or jug blender) blitz the soup until silky smooth. Season with salt, add a drizzle of cream and blitz again.
To serve:
Ladle the creamy broccoli soup into bowls. Top with roasted florets of broccoli and drizzle the brown butter and hazelnuts over the soup. YUM!
Okay, there you have it lovely…amazing broccoli soup your entire family will love.
This easy recipe is on high rotation at our house, hope it becomes a favourite of yours too!
More comfort food recipes…
pumpkin soup
za’atar pumpkin and sweet potato soup
ten minute tomato soup
pumpkin mac and cheese
spaghetti polpette
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creamy broccoli soup
- Total Time: 45 mins
- Yield: 8 1x
Description
This easy and delicious recipe for CREAMY BROCCOLI SOUP is the ultimate comfort food for winter.
Ingredients
Creamy Broccoli Soup:
- 1 white onion, diced finely
- olive oil, to fry in
- 2 heads of broccoli, cut into small florets
- 1/2 head of cauliflower, cut into small florets
- 1 dutch cream potato, peeled and finely diced
- 1.5 litres good quality vegetable stock
- sea salt, to season
- 1/2 cup cream
Roasted Broccoli Florets:
- 1 head broccoli, cut into small florets
- olive oil
- sea salt
Hazelnut Brown Butter:
- 250 grams butter
- 1/2 cup (75 grams) hazelnuts, chopped
Instructions
To make the creamy broccoli soup:
- Place a large saucepan over medium heat and add the onion and olive oil and cook (stirring occasionally) until the onion is tender and translucent.
- Add the broccoli, cauliflower, potato and vegetable stock – turn the heat up to high and bring to the boil. Reduce to a fast simmer, pop the lid on and cook for 20 minutes or until the vegetables are tender.
- Remove the soup from the heat and allow to cool slightly.
- Using a stick blender (or jug) blitz the soup until silky smooth.
- Season with salt, add a drizzle of cream and blitz again.
To make the roasted broccoli florets:
- Preheat oven to 190 C and line an oven tray with baking paper.
- Place broccoli florets onto the tray, season with salt and drizzle with a little olive oil. Toss to coat.
- Bake for 20 minutes or until golden. Set aside.
To make the hazelnut brown butter:
- Place butter into a saucepan and place over medium heat, cook until the butter is melted.
- Add the hazelnuts to the saucepan and continue to cook for another 5 minutes or until the butter is frothy, a deep caramel colour and smells nutty. Remove from the heat and set aside.
To serve:
- Ladle the creamy broccoli soup into bowls. Top with roasted florets of broccoli and drizzle the brown butter and hazelnuts over the soup.
Notes
Creamy broccoli soup is freezer friendly.
Frozen broccoli can be used in this recipe.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: American
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Hello lovely! I’ve made creamy broccoli soup in the past (not your recipe). Keen to try yours, however when I’ve frozen/defrosted it in the past its not thawed well. All split and very watery. I’m assuming because of the cream? Are you sure this is freezer friendly? Thank you so much!
Hi Lisa! I’ve had no issues freezing/defrosting our broccoli soup – but to be safe, make the soup without the cream, allow it to cool then pop it into the freezer. When you’re ready to defrost and heat, then add the cream to achieve the luscious texture. Hope that makes sense hun. Kayla x