Quick broccoli cream soup with pecans

Quick broccoli cream soup with pecans

Rich and comforting, broccoli cream soup with pecans combines the earthy flavor of broccoli with a creamy, nutty sauce. In order to make the soup, chopped broccoli and onion are sautéed in butter before being blended with heavy cream, chicken or vegetable broth, and seasonings to produce a velvety-smooth soup. The soup is then garnished with toasted pecans, which enhance the dish's nutty flavor and add a crunchy texture to go with the creamy broth. On a chilly day or as the first course of a special meal, this soup is ideal. It is a satisfying and filling dish because of the soup's creaminess and the pecans' crunchy texture. It's also a great way to take advantage of broccoli's health advantages, as this leafy green vegetable is a powerhouse of vitamins and antioxidants. For a complete meal, serve this soup hot with some crusty bread or a salad.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 300kcal


  • 2 cups of broccoli florets
  • 1 cup of heavy cream
  • 1 cup of vegetable or chicken broth
  • 1 clove of garlic, minced
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of pecan pieces
  • 2 tablespoons of unsalted butter


  • Melt the butter over medium heat in a medium saucepan.
  • Stirring continuously, add the garlic and cook for 30 seconds until fragrant.
  • Stir together the broccoli florets, salt, and pepper in the saucepan.
  • Bring to a boil the heavy cream and broth after adding them.
  • The mixture should simmer for 10 to 15 minutes, or until the broccoli is tender, with the heat reduced to low.
  • Blend the mixture with an immersion blender or in a blender until it is completely smooth.
  • Reintroduce the pureed soup to the pan and heat it through over low heat.
  • Put the soup into bowls and top with pecan pieces.


Calories: 300kcal

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