Broccoli Potato Soup
A creamy and comforting broccoli potato soup made with fresh broccoli, tender potatoes, and a blend of aromatic seasonings. Perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk (or unsweetened almond milk)
- 0.5 cup heavy cream (optional, for creaminess)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.25 teaspoon nutmeg
- 1 tablespoon butter (optional)
- Shredded cheddar cheese, for serving (optional) garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in broccoli florets and diced potatoes. Cook for 3–4 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half to a blender and return to pot.
- Stir in milk, heavy cream (if using), salt, pepper, thyme, and nutmeg. Simmer for another 5 minutes.
- Stir in butter if using, until melted. Taste and adjust seasoning as needed.
- Serve hot, garnished with shredded cheddar cheese if desired.
Notes
For a vegan version, omit the butter and heavy cream, and use almond milk. Garnish with nutritional yeast instead of cheese.