What you need for creamy Broccoli Soup
Here’s all you need:
- broccoli – fresh or frozen (lots – 700g/1.4lb!)
- butter, garlic and onion – flavour base
- chicken or vegetable broth/stock + water – for simmering / soup broth
- cheese & cream for finishing
Cream is optional! Does it make it tastier? Of course it does! Anyone who tells you otherwise is outright lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.
But I make it without cream most of the time because cream isn’t part of my standard weekly shop. Still delicious, still creamy, still cheesy – just better for your waistline!
How to make it
And here’s how to make it. A quick saute of garlic and onion to create the flavour base, then tip everything else in a simmer away: chicken or vegetable stock/broth, water, broccoli and potato.
When the broccoli is very tender (a good 15 minutes or so) blitz away until it all purees into a thick, creamy soup. Then stir in the cream and cheese (the heat melts it super quickly) and serve.
The hit of cheddar cheese in this broccoli soup adds flavour and an element of tasty naughtiness into an otherwise very healthy soup. 😈
I stir most in the soup but I like to reserve bit to sprinkle on top. Because by the time the soup gets to the table, that extra cheese starts to ooze so when you dunk the bread into it, it looks like this…..
There really is something about dunking crusty bread into thick and creamy soups, isn’t there??? Luckily, I have a decent selection of soup dunkers around these parts!!
SOUP DUNKERS
So – if I haven’t convinced you already, one more reason to make this Broccoli Soup is that it freezes 100% perfectly and lasts for days and days in the fridge. It’s creamy and comforting, filling and yet HEALTHY and full of nutrition.
