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Cream of broccoli soup with cream

Author
Cookinero 21 Apr 2025
4570
Cream of broccoli soup with cream

Creamy broccoli soup with cream is not only low-calorie, but also contains a lot of fiber, which is very useful for the body. In addition, broccoli is considered a vegetable with negative calorie content. This means that the body spends more energy on its digestion than it receives with the vegetable.

How to cook Cream of broccoli soup with cream

Step 1

Cream of broccoli soup with cream

Fry the onion. Add butter to a dry frying pan. Melt over low heat. Stir the butter constantly. Add the leek to the butter. Fry for 5-7 minutes until translucent. Remove the frying pan from the heat.

Step 2

Cream of broccoli soup with cream

Cook the broccoli. Pour water into a saucepan and set it on medium heat. Add the broccoli. Season with salt and pepper. Cover with a lid. Cook the broccoli until soft. Drain the water from the saucepan.

Step 3

Cream of broccoli soup with cream

Finish cooking. Add the fried onions to the pan with the broccoli. Pour in the cream. Blend the contents with an immersion blender until smooth.

Cream of broccoli soup with cream - FAQ About Ingredients, Baking Time and Storage

Yes, coconut milk is a great dairy-free alternative that adds a slightly sweet, tropical flavor. Use full-fat coconut milk for the creamiest texture.
Store in an airtight container for 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Yes! Substitute butter with olive oil or vegan butter, use coconut milk instead of cream, and ensure all other ingredients are plant-based.
A regular blender or food processor works—blend in batches and be cautious with hot liquids. Let the soup cool slightly first.
Reduce or omit the leek and add more broccoli. You can also use a low-carb thickener like xanthan gum instead of relying on starchy vegetables.
Yes, but cream-based soups may separate slightly when thawed. Freeze for up to 2 months and reheat slowly, stirring well.
Try grated cheese, croutons, a drizzle of olive oil, a dollop of sour cream, or crispy bacon bits for extra flavor and texture.
Absolutely! Frozen broccoli works well—just thaw and drain excess water before cooking to avoid a watery soup.
For a thicker soup, blend in a cooked potato or add less liquid. For thinner, stir in extra broth or water until desired consistency.

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