Creamy Broccoli Soup with Croutons

There's something magical about the moment broccoli transforms from chopped green florets into something silky and warm. I was testing a new blender one rainy afternoon when I accidentally overblended a simple vegetable soup, and instead of being upset, I realized I'd stumbled onto pure comfort in a bowl. That happy accident led me here, to this creamy broccoli soup that's become my go-to when I need something grounding and honest.

I made this for my neighbor after her knee surgery, and watching her eyes light up over something so simple reminded me that real cooking is about feeding people when they need it most. She called it the best thing anyone brought to her door, and I think it was partly because it arrived hot in a thermos, partly because broccoli tastes like care when prepared this way.

Ingredients

• Fresh broccoli: One large head (about 500 g) cut into florets that are roughly the size of a walnut—small enough to blend smoothly but substantial enough to hold their own during cooking.
• Medium onion: Diced into small pieces that will soften and almost disappear into the soup, creating sweetness without any harsh onion bite.
• Garlic cloves: Just two, minced fine, enough to whisper into the background rather than shout.
• Medium potato: Peeled and diced, acts as the secret thickener that keeps you from needing any flour or cream to achieve that velvety texture.
• Medium carrot: Peeled and sliced, brings color, natural sugar, and a subtle earthiness that balances the broccoli.
• Vegetable broth: Four cups of good quality broth makes the difference between a soup that tastes like nothing and one that tastes like home.
• Heavy cream: Three-quarters cup (plus 2 tablespoons) stirred in at the very end, turning everything from good to luxurious.
• Olive oil: Four tablespoons total—two for sautéing vegetables, two for crisping the bread cubes.
• Day-old bread: Two cups cut into small cubes, the staler the better because it crisps up faster and more evenly than fresh bread.
• Garlic powder: Half a teaspoon for the croutons, a shortcut that works because the garlic gets toasted into the bread.
• Dried thyme: Half a teaspoon, the only dried herb here, and it's essential for that subtle herbal note that ties everything together.
• Salt and pepper: Season generously at every stage, tasting as you go.
• Fresh chives or parsley: Optional but recommended, scattered over the top at the very end for a fresh pop.

Instructions

Sauté your aromatics:

Warm the olive oil in a large pot over medium heat and let the diced onion soften for three minutes, stirring occasionally. Add the minced garlic and cook for one more minute until you can smell its sweetness—this gentle start builds flavor from the ground up.

Add the vegetables:

Toss in the broccoli florets, diced potato, and sliced carrot, stirring everything for about four minutes so the edges begin to soften. You're not looking for tenderness yet, just enough heat to wake up their flavors.

Simmer until tender:

Pour in the vegetable broth and bring everything to a boil, then lower the heat, cover the pot, and let it simmer for 15 to 20 minutes until all the vegetables are completely soft. You'll know it's ready when the broccoli yields instantly to a fork.

Make the croutons:

While the soup simmers, heat two tablespoons of olive oil in a skillet and toss in your bread cubes along with the garlic powder, salt, and pepper. Cook over medium heat, stirring often, for five to seven minutes until every piece is golden and crisp—the smell alone is worth the effort.

Blend into silk:

Using an immersion blender, puree the hot soup right in the pot until it's completely smooth and velvety. If you don't have an immersion blender, work in batches with a regular blender, being careful with the hot liquid.

Finish with cream:

Stir in the heavy cream and dried thyme, then warm everything gently over low heat for two to three minutes. Taste and adjust the salt and pepper—the cream will have mellowed the flavors slightly.

Serve and crown:

Ladle the soup into bowls and scatter those crispy croutons over the top, finishing with fresh chives or parsley if you have them. The warmth of the soup will make the croutons even more irresistible.

Save

One winter evening, a friend sat at my kitchen counter with her hands wrapped around a bowl of this soup, and in between spoonfuls she told me about a difficult week. That's when I understood that good food does something more than fill your stomach—it gives you permission to pause.

The Blending Question

Choosing between an immersion blender and a stand blender comes down to how much time you want to spend. An immersion blender is faster and leaves you with one less thing to wash, but a stand blender gives you finer, silkier results if you have the patience to work in batches. I usually reach for the immersion blender on weeknights and save the stand blender for when I'm showing off to guests.

Cream and Its Substitutes

Heavy cream is the classic choice, but I've had excellent results with full-fat coconut milk when I'm out of dairy or feeling experimental, and my sister swears by oat cream for a lighter version. Each brings its own character—the coconut adds a subtle sweetness, oat cream stays neutral and clean. If you go lighter with milk instead, the soup becomes less soup and more broth, so if that's your route, use less liquid upfront to compensate.

Making It Your Own

This recipe is a foundation, not a rulebook. A handful of spinach stirred in at the end adds color and iron, roasted red pepper brings warmth and complexity, and a splash of sherry just before serving can make it feel restaurant-worthy. The croutons are endlessly customizable too—try them with fresh herbs, parmesan cheese, or a whisper of truffle oil if you're feeling fancy.

• A small sprinkle of nutmeg over the top of each bowl brings an unexpected warmth that makes people pause mid-spoon and wonder what you did differently.
• If your soup breaks or separates after adding cream, don't panic—blend it again gently and it usually comes back together.
• Leftover soup keeps for three days in the fridge, but hold the croutons separate until you're ready to serve or they'll soften.

Save

This soup has taught me that sometimes the most nourishing dishes are the simple ones. Make it when you need comfort, when friends need feeding, or simply because a bowl of something warm and green is never the wrong choice.

Recipe FAQs

→ Can I make this dairy-free?

Yes, substitute the heavy cream with your favorite plant-based milk or cream alternative.

→ How do I store leftovers?

Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen broccoli?

Absolutely, frozen florets work well in this dish, though the texture may be slightly softer than fresh.

→ What can I serve with this?

It pairs excellently with crusty bread or a crisp white wine like Sauvignon Blanc.

→ How do I make the soup thicker?

The potato helps thicken it naturally, but you can reduce the broth amount or blend for longer to increase thickness.