No coffee here ;-), just a cozy broccoli soup with a creamy topping. A small glass of warm green soup, topped with soft cream and nutmeg, looks just fancy enough for a holiday starter. The potato makes the soup smooth, and the whipped cream gives it that cappuccino look.
Why You Want to Make This
This is the kind of appetizer that makes the table feel dressed up without sending you into kitchen chaos. It looks like a restaurant starter, but you make it in one pan. No roux, no tricky steps, just simmer, blend, and finish with cream.
The potato makes the soup smooth and softly thick, so you do not need flour or a complicated method. Blend it, season it, spoon the cream on top, and finish with nutmeg.
What You Need
- Broccoli: Use the florets and the tender part of the stem. Peel the stem first so the soup blends smoother.
- Potato: Gives the soup body and a creamy texture after blending.
- Onion and garlic: Build flavor from the start.
- Vegetable broth: Adds the savory base. Make your own vegetable broth easily from scratch.
- Milk: Softens the flavor and makes the soup creamier.
- Water: Keeps the soup from becoming too thick.
- Butter: Used to gently cook the onion.
- Heavy cream: Whipped until softly thick for the cappuccino-style topping.
- Nutmeg: A small pinch on top gives warmth and aroma.
- Salt and pepper: Bring the soup into balance.
How to Make It
- Step 1: Melt the butter in a soup pot. Finely chop the onion and cook it gently until soft and glossy. Add the garlic and let it cook briefly.
- Step 2: Add the potato, broccoli, vegetable broth, milk, and water. Bring to a boil, then simmer until the broccoli and potato are tender.
- Step 3: While the soup cooks, whip the cream until it is about as thick as yogurt. Blend the soup smooth with an immersion blender and season with salt and pepper.
- Step 4: Pour the warm soup into small heatproof glasses. Spoon the softly whipped cream on top and grate a little nutmeg over each glass.
Top Tips
- Whip the cream cold: Cold cream thickens more easily and sits better on top of the soup.
- Cut the potato small: It cooks faster and blends smoothly with the broccoli.
- Use an immersion blender: Blend right in the pot: It saves dishes and gives you a smooth soup fast.
- Serve it in glasses: Serve in small glasses for the cappuccino effect.
- Add nutmeg at the end: Freshly grated nutmeg smells best right when it hits the warm cream.
Serve with
Serve this creamy broccoli cappuccino as a starter for Christmas, Easter, Thanksgiving, or a dinner party. You can make the soup ahead and warm it gently before serving. Whip the cream just before it goes on top.
- Smoked Salmon with Cucumber Salad: Fresh and elegant, a nice small course before or after this soup.
- Puff Pastry Bites with Brie and Onion: A warm, savory bite that fits well with a holiday appetizer table.
- Christmas Dinner: Deer Steak, Green Beans and Mashed Potato: A festive main course after this small soup starter.
📖 Recipe
RECIPE CARD
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Ingredients
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced small
- 1 pound broccoli, trimmed and cut into florets, stem peeled and diced
- 2 cups vegetable broth
- 1 cup milk
- ½ cup water
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup heavy cream
- ⅛ teaspoon ground nutmeg
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Melt the butter in a medium soup pot.1 tablespoon butter
- Cook the finely chopped onion over low heat for about 4 minutes, until soft and glossy.1 small onion
- Add the garlic and cook for 1 minute, until fragrant.2 cloves garlic
- Add the potato, broccoli, vegetable broth, milk and water.1 medium potato, 1 pound broccoli, 2 cups vegetable broth, 1 cup milk, ½ cup water
- Bring just to a boil, then lower the heat and simmer gently for about 10 minutes or until the potato is soft enough to crush with a spoon.
- While the soup simmers, whip the heavy cream until softly thick, about the texture of Greek yogurt.½ cup heavy cream
- Blend the broccoli soup smooth with an immersion blender.
- Season with salt and pepper.½ teaspoon salt, ⅛ teaspoon ground black pepper
- Pour the warm soup into pretty glasses. Spoon a large dollop of softly whipped cream on top.
- Grate a little nutmeg over each glass and serve right away, because the warm soup slowly melts the cream topping.⅛ teaspoon ground nutmeg
Notes
- Refrigerator: store the soup without the whipped cream in an airtight container in the refrigerator.
- Reheating: reheat gently in a saucepan and stir well.
- Whipped cream: whip the cream just before serving.
- Freezer: you can freeze the soup, but because it contains milk, the texture may change slightly after thawing.
- After thawing: blend or whisk the soup while reheating.
Nutrition
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