Delightful Broccoli and Potato Soup!… Who would’ve thought that the combination of broccoli, potatoes, and carrots could create such a culinary masterpiece? Recently, I decided to jazz up the classic broccoli and potato soup by adding in some sweet carrots and an aromatic duo of onions and garlic. The result? Simply out of this world! My family went wild over this delicious, creamy concoction. My mother, a true soup enthusiast, declared it one of the best vegetable soups she has ever tasted in her life. Now, isn’t that enticing?
What’s more, this soup is incredibly easy to make. You can base it on either vegetable or chicken broth – the choice is yours. It’s a perfect dish for both adults and kids alike. Broccoli, potatoes, and carrots are nature’s treasures, loaded with vitamins and nutrients. But most importantly, they are super tasty! I highly encourage you to try out this broccoli soup with potatoes recipe. It’s a real treat for the taste buds!
But first, watch this video with the recipe for creamy broccoli soup with potatoes and see how easy it is to make:
Ingredients needed to make broccoli soup
BROCOLLI – You’ll need one large head of broccoli, weighing approximately 450 – 500 grams (1 to 1.10 pounds). The broccoli should be cut into fairly small pieces. However, if you prefer larger pieces of broccoli in your soup, you can cut it into bigger chunks.
OTHER VEGETABLES – For the soup, use three large potatoes and two large carrots. Both the potatoes and the carrots should be diced into small pieces, ideally small cubes. Additionally, the soup will require one large onion and cloves of garlic. The vegetables provide a wonderful flavor and nutritional value to the entire soup. It’s worth noting that towards the end of the cooking time, once the potatoes and carrots are simmered in the broth, you should lightly mash a portion (about 1/3) of them with a potato masher. This will help to further thicken the soup.
BROTH – Use chicken or vegetable broth, preferably low-sodium. If you want the soup to be completely vegetarian, then, of course, use vegetable broth.
Additional ingredients: butter, olive oil, dried thyme, pepper and salt to taste, parsley, cream.
Creamy Broccoli Soup – Step by Step
STEP 1.
In a pot, melt the butter and add a bit of olive oil (or alternatively vegetable oil). Sauté the finely chopped onion for about 2 or 3 minutes, then add dried thyme and grated or finely chopped garlic cloves. Mix the thyme and garlic with the onion and sauté everything for just under a minute (any longer and the garlic will start to burn).
STEP 2.
Next, add the wheat flour, mix it with the vegetables and sauté for about half a minute, then pour in the broth. While pouring the broth, stir everything, for example with a spatula, to prevent lumps of flour from forming.
STEP 3.
Add chopped vegetables, namely potatoes and carrots, to the broth. Cut the potatoes and carrots into small pieces, preferably small cubes. Once the broth comes to a boil, reduce the heat and cook the soup for about 25 minutes (the potatoes should be soft by then). Using a potato masher, mash a portion of the vegetables, about 1/3 of them. This will further thicken the soup. Note! If you don’t want to add cream, it’s a good idea to mash more vegetables, for example, more than half.
STEP 4.
Next, add finely chopped broccoli to the broth and pour in the cream. Cook the soup, this time covered, for another 10 minutes on low heat. Finally, it’s worth adding finely chopped parsley. That’s it. Enjoy ♥.
LEFTOVERS
Storing:
Soup at room temperature: Before you store the soup in the fridge, let it cool down to room temperature. Don’t leave the soup out for too long (no more than 2 hours) as this can lead to bacterial growth.
Store in an airtight container: Transfer the soup into a clean, tightly sealed container. If you have multiple containers, it’s better to store the soup in smaller portions – it will cool and reheat more quickly this way.
Consume within a few days: Even if stored properly, soup should be eaten within a maximum of 3-4 days from the time it was cooked.
Reheating:
Take it out of the fridge: Remove the soup from the refrigerator and allow it to sit for about 10-15 minutes to slightly warm up.
Reheat slowly: It’s best to reheat the soup over low heat. If using a microwave, use the reheating function and stir the soup every few minutes to distribute the heat evenly.
Don’t overheat: Ensure the soup is thoroughly warmed, but don’t bring it to a boil again. Boiling can affect the texture and flavor, especially if the soup was thickened with wheat flour.
Remember, soups containing cream can separate when reheated. Gentle stirring while reheating will help maintain a consistent texture. If the soup seems too thick after reheating, you can add a bit of water or broth (e.g., a cup of broth) to adjust its consistency to your liking.
If you’re looking for other recipes for a delicious, creamy vegetable soup, you must try:
Creamy broccoli soup with potatoes. Printable Recipe.
Creamy broccoli soup with potatoes
Ingredients
- 6 cups/ 1.5 liters vegetable or chicken broth/stock
- 2 large carrots or 3 smaller ones
- 1 large onion
- 3 large potatoes (if they are small, use 5)
- 2 large or 3 small garlic cloves
- about 1.1 pounds (500g) broccoli (one large broccoli) One large head of broccoli (about 1.1 pounds or 500g), broken down into florets
- 1 cup / 250ml heavy cream/thickened cream
- 1/4 cup / 30g all-purpose/plain flour
- 1/2 tsp dried thyme (you can use a bit more, for instance, 3/4 teaspoon)
- Salt and pepper to taste
- Parsley, finely chopped
- 2 tbsp/30g butter plus a bit of olive oil or vegetable oil for frying
Instructions
- In a pot, melt the butter and add a bit of olive oil (or alternatively vegetable oil). Sauté the finely chopped onion for about 2 or 3 minutes, then add dried thyme and grated or finely chopped garlic cloves. Mix the thyme and garlic with the onion and sauté everything for just under a minute (any longer and the garlic will start to burn).
- Next, add the wheat flour, mix it with the vegetables and sauté for about half a minute, then pour in the broth. While pouring the broth, stir everything, for example with a spatula, to prevent lumps of flour from forming.
- Add chopped vegetables, namely potatoes and carrots, to the broth. Cut the potatoes and carrots into small pieces, preferably small cubes. Once the broth comes to a boil, reduce the heat and cook the soup for about 25 minutes (the potatoes should be soft by then). Using a potato masher, mash a portion of the vegetables, about 1/3 of them. This will further thicken the soup. Note! If you don’t want to add cream, it’s a good idea to mash more vegetables, for example, more than half.
- Next, add finely chopped broccoli to the broth and pour in the cream. Cook the soup, this time covered, for another 10 minutes on low heat. Finally, it’s worth adding finely chopped parsley. That’s it. Enjoy ♥.
Video
Notes
