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–+ servings
creamy broccoli soup.
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4.50 from 6 votes

Broccoli Soup

This creamy, easy-to-make Broccoli Soup is perfect for a cosy meal any day of the week, and full of fresh, vibrant flavours!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 medium carrots peeled and sliced
  • 3 small celery stalk chopped
  • 3 cloves garlic thinly sliced
  • 1 broccoli head
  • 750 ml vegetable stock
  • 190 ml cream I used soy cream
  • Salt and pepper to taste
Metric - US Customary

Instructions

  • Firstly, prepare your veggies; peel and dice the onion, peel and slice carrots, and thinly slice the garlic. Separate broccoli into florets and chop the stems.
  • Heat olive oil in a pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring for 5 minutes. Add garlic and cook until fragrant, for 30 seconds.
  • Add broccoli florets and stalks along with the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
  • Allow the veggies to cool down, before transferring them into a blender. Blend the broccoli in batches until smooth, or puree using an immersion blender.
  • Transfer back to the pot and stir in the cream and reheat the soup. Adjust the seasoning and serve warm.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. 
To Freeze: Freeze any leftover soup in an airtight container for up to three months. Thaw in the fridge and then reheat in the microwave or on the stove.
Tip 1: If you want to add a bit of a tang, add some apple cider vinegar or lemon juice.
Tip 2: As a variation, you could add the broccoli florets in without blending them.
Tip 3: If you have the time, you could roast the vegetables and garlic rather than frying them up.

Nutrition

Calories: 218kcal | Carbohydrates: 19g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Fiber: 6g | Sugar: 7g