Creamy Broccoli Soup with Croutons (Print Version)

Velvety broccoli and potato blend finished with heavy cream and served with garlic bread cubes.

# What You Need:

→ Vegetables

01 - 1 large head fresh broccoli, cut into florets (approx. 1.1 lbs)
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 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

# Directions:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute, stirring constantly.
02 - Add the broccoli florets, potato, and carrot to the pot. Sauté for 4 minutes until vegetables are slightly softened.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the vegetables are very tender.
04 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Add bread cubes, garlic powder, salt, and pepper. Toss and cook, stirring often, until golden and crisp, about 5-7 minutes. Set aside.
05 - When the vegetables are tender, use an immersion blender to puree the soup until completely smooth, or carefully transfer to a stand blender in batches.
06 - Stir in the heavy cream and dried thyme. Heat gently over low heat for 2-3 minutes. Season with salt and pepper to taste.
07 - Ladle soup into bowls. Top with golden croutons and fresh herbs if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, but tastes like you spent all day on it.
  • The contrast between creamy soup and crunchy croutons is one of those small kitchen discoveries that keeps you coming back.
  • You can make it lighter or richer depending on what's in your fridge—it's forgiving and adaptable.
02 -
  • Never blend boiling soup without venting the blender lid slightly, or steam will build up and surprise you—I learned this the loud way.
  • Add cream off the heat or very gently over low flame; high heat will cause it to curdle and lose its silky charm.
  • Day-old bread is non-negotiable for croutons—fresh bread steams instead of crisps, no matter how long you cook it.
03 -
  • Blend the soup in stages if using a stand blender—a pot that's too full is a disaster waiting to happen, and steam burns aren't pleasant.
  • Save a handful of broccoli florets before blending and stir them back in at the end for texture and a visual reminder of what went into your bowl.

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