Creamy Broccoli Soup with Croutons (Printable)
Velvety broccoli soup enriched with cream and topped with golden, crunchy croutons.
# What You Need:
→ Vegetables
01 - 1 large head fresh broccoli, cut into florets
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 1 medium carrot, peeled and sliced
→ Liquids
06 - 4 cups vegetable broth
07 - 3/4 cup plus 2 tablespoons heavy cream
08 - 2 tablespoons olive oil
→ Croutons
09 - 2 cups day-old bread, cut into 1/2-inch cubes
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon garlic powder
12 - Salt and pepper, to taste
→ Seasonings
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
→ To Serve
15 - Fresh chives or parsley, finely chopped (optional)
# How To Make It:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
02 - Add the broccoli florets, diced potato, and sliced carrot to the pot. Sauté the mixture for 4 minutes until the vegetables begin to soften slightly.
03 - Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all vegetables are very tender.
04 - While the soup simmers, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bread cubes, garlic powder, salt, and pepper. Toss frequently and cook for 5 to 7 minutes until golden and crisp. Remove from heat and set aside.
05 - Once the vegetables are tender, use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, transfer the soup to a standard blender in batches and puree until smooth.
06 - Stir in the heavy cream and dried thyme. Heat the soup gently over low heat for 2 to 3 minutes without boiling. Season with salt and freshly ground black pepper to taste.
07 - Ladle the hot soup into serving bowls. Top generously with the prepared croutons and garnish with chopped fresh herbs if desired. Serve immediately.
# Expert Suggestions:
01 -
- It comes together in under 45 minutes, yet tastes like you fussed over it all day.
- The soup is naturally vegetarian and rich enough to feel indulgent without being heavy.
- Those golden croutons add a textural contrast that makes every spoonful interesting.
02 -
- The potato is non-negotiable—it's what makes the soup creamy without relying on excessive cream, and it happens quietly without any starch or flour.
- Day-old bread matters because fresh bread turns to mushy bread crumbs in hot oil; stale bread crisps like it's meant to.
- Never boil the soup after you add the cream or it can break and separate—just a gentle warm through is all you need.
03 -
- Cut your broccoli florets consistently so they cook at the same speed and blend into an even texture.
- Taste the soup before you add cream and season it fully—it's harder to adjust seasoning once the cream is in.