Creamy Broccoli Soup Recipe – Garlic & Herb Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Broccoli Soup Recipe – Garlic & Herb Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, healthy, and flavourful soups. This creamy broccoli soup is exactly that – and with a little Indian-inspired twist! I first made this when I was craving something warm and nourishing, and it quickly became a family favourite. It’s surprisingly easy to make, and the aroma while it simmers is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average broccoli soup. We’re taking simple ingredients and elevating them with a touch of Indian flavour. It’s creamy, comforting, and packed with goodness. Plus, it comes together in under 30 minutes – perfect for a weeknight meal or a cozy weekend lunch. You’ll love how the garlic, herbs, and a touch of cream transform humble broccoli into something truly special.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 250g broccoli, cut into florets
• 0.5 tsp rock salt (about 2.5g)
• 2 tbsp butter (30g)
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp fresh cream (30ml)
• 0.5 cup milk (120ml)
• 0.5 tsp crushed pepper (about 2.5g)
• 0.5 tsp mixed herbs
• 0.5 tsp oregano
• Water, as needed
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few things make this soup extra special.

• Rock Salt: I prefer rock salt (sendha namak) for its slightly mineral-rich flavour, which complements the broccoli beautifully. It’s a common choice in Indian cooking for a reason!
• Fresh Cream: Don’t skimp on the fresh cream! It adds a luxurious richness that really makes this soup sing. You can use a little less if you prefer, but it won’t be quite as creamy.
• Mixed Herbs & Oregano: This blend is my secret weapon. It gives the soup a lovely aromatic flavour that feels both familiar and a little bit different. Feel free to experiment with your favourite herb combinations, but this mix works wonderfully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your broccoli florets a good soak. Pop them into a bowl with warm water and 0.5 tsp of rock salt for about 5 minutes. This helps to remove any bitterness and keeps them nice and bright green. Then, rinse and drain them well.
2. Now, melt the 2 tbsp of butter in a nice, sturdy pan over medium heat. Add the minced garlic and chopped onion and sauté until they become translucent and fragrant – usually around 2-3 minutes. Don’t let the garlic burn!
3. Add the drained broccoli florets and a pinch of salt to the pan. Sauté for another 2 minutes, just until the broccoli turns a vibrant green.
4. Pour in 1 cup of water, bring it to a boil, then reduce the heat, cover the pan, and let it simmer until the broccoli is tender. This usually takes about 10-15 minutes.
5. Once the broccoli is cooked, carefully transfer the mixture to a blender. Blend until you have a super smooth puree. Be careful when blending hot liquids! If needed, add a little of the water you used to rinse the blender to help it along.
6. Pour the puree back into the pan. Add about ½ cup of the water you used for rinsing the blender (this adds extra flavour!) and simmer for 5 minutes, stirring occasionally.
7. Now for the flavour boost! Stir in the ½ cup of milk, ½ tsp of crushed pepper, ½ tsp of mixed herbs, and ½ tsp of oregano. Give it a good taste and adjust the salt as needed.
8. Finally, gently mix in the 2 tbsp of fresh cream. Serve warm, with an extra drizzle of cream on top if you’re feeling fancy!

Expert Tips

• Don’t overcook the broccoli! You want it tender, but still slightly firm.
• If your soup is too thick, simply add a little more water or milk until it reaches your desired consistency.
• For a richer flavour, use homemade vegetable broth instead of water.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the butter for plant-based butter and the fresh cream for coconut cream or cashew cream. It’s just as delicious! My friend, Priya, swears by the cashew cream version.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you like a little heat, add a pinch of red chilli flakes or increase the amount of crushed pepper.
• Festival Adaptation: This soup makes a lovely starter for festive occasions like Diwali or Christmas. It’s light, flavourful, and sure to impress your guests.

Serving Suggestions

This creamy broccoli soup is fantastic on its own, but it also pairs well with:

• A crusty slice of bread for dipping
• A side salad with a light vinaigrette
• Grilled cheese sandwiches (a classic pairing!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just be aware that the texture may change slightly upon thawing.

FAQs

1. Can I use frozen broccoli for this soup?

Yes, absolutely! Just make sure to thaw it completely and drain off any excess water before using it.

2. What is the best way to adjust the consistency of the soup?

Simply add more water or milk, a little at a time, until you reach your desired consistency.

3. Can this soup be made ahead of time?

Yes, you can make it a day or two in advance. Just reheat it gently on the stovetop before serving.

4. What kind of herbs work best in this recipe?

While I love the mixed herbs and oregano combination, feel free to experiment! Thyme, rosemary, and basil are also great options.

5. Is rock salt different from regular table salt, and why is it used here?

Yes, rock salt is less processed than table salt and contains trace minerals. It has a slightly different flavour profile that complements the broccoli and other ingredients beautifully. It’s a staple in many Indian kitchens!