Cream of broccoli soup is a smooth, savoury bowl made with tender broccoli, onion and a light cream finish. Blending only part of the pot keeps the flavour fresh and the texture balanced.
Ingredients
- 500 g broccoli florets and tender stems
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable stock
- 1/2 cup cream or milk
- Salt, black pepper and a pinch of nutmeg
Method
- Heat oil in a pot and soften onion for 5 minutes. Add garlic for 30 seconds.
- Add broccoli and stock. Simmer 10–12 minutes until just tender.
- Blend until smooth, or leave a few florets whole for texture.
- Stir in cream, nutmeg, salt and pepper. Warm gently without boiling.
- Serve with toasted bread or seeds.
Tips and storage
Do not overcook the broccoli or the soup can lose its bright colour. Refrigerate for up to 3 days and reheat over low heat.
More comforting soups
For more warming recipes, explore our soup collection, try Creamy Cauliflower Soup, or browse Carrot Ginger Soup.
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