Calling all broccoli and veggie lovers!!!! This quick and easy broccoli soup recipe is what your busy weeknights need, what your children will surprisingly love, and what you will highly likely make more than once! Okay, I am done bragging 😉
Who doesn’t like a hot and comforting bowl of healthy broccoli soup with cheese, served with soft and sweet homemade bread? For this recipe I only use the broccoli florets, but don’t throw away the stem- you could try it on these shockingly delicious spicy broccoli stem recipes.
This recipe uses broccoli and potato which those who like eating ‘chunky soup’ will love biting into.
How to make broccoli soup
Broccoli soup base ingredients
As with most if not all of my soups, the base is made of simply shallot, celery, and carrots which should be finely diced.
How to
Cut the main stem of the broccoli, then separate the broccoli florets from the stems, and let them sit in a bowl of water to remove any excess dirt.
Then finely chop the stems.
Steam the florets in a microwave tin for 5 minutes at 100% power. If you do not have one, you could steam them using a steaming basket over a pot of boiling water with a lid.
I steam the broccoli stem because it helps us retain a bit more of the broccoli flavor and color as we will add it after all the other ingredients are cooked through.
Heat your pan over medium heat and pour in the olive oil, saute the onions until they are soft and translucent but not browned before adding in the carrots and celery to cook for 2 minutes then add in the potatoes and broccoli stem.
After 2 minutes, add the vegetable stock pot and water or vegetable stock if using. Increase the heat, add a pinch of salt, cover the pot, and leave to simmer for 10 minutes or until tender.
Now add in the broccoli florets and let that cook for a further 1 minute before adding in the double cream, stir then add in half of the cheese and use a hand blender to blend.
Take the soup off the stove, sprinkle in the rest of the cheese, and continue blending until smooth.
You can serve this with my soft and sweet easter bread, you can leave out adding the eggs to the braided dough to keep it simple.
Storage
Keep any leftovers in the fridge
How to reheat
Loosely covered in the microwave or on the pot over low heat.
How to make it child friendly
It already is 🙂
How to make vegan broccoli soup
To make this recipe into a vegan broccoli soup. You need to remove the following ingredients and substitute accordingly:
1. Omit the cream, for added thickness, you can add 1-2 more small potatoes.
2. Use vegetable stock made using only vegetables or vegan-certified vegetable stockpot.
3. Do not use Parmesan cheese, you could try some homemade vegan parmesan cheese
How to make broccoli soup recipe without cream
The cream helps with the thickening and smoother finish. However, to make this broccoli soup without cream, you can thicken it by adding potatoes.
How to make broccoli soup without potatoes
You can make broccoli soup without potatoes by substituting it with double cream.
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Quick & Easy Broccoli Soup
(+10 rating, 2 votes)
Loading...A heartwarming broccoli soup with cheese that is set to warm you up during winter nights, or make for a delicious light-packed lunch.
Ingredients
- 230g broccoli florets
- 4 tablespoons olive oil
- 1 small shallot
- 1 stick celery
- 1 medium carrot
- 2 small floury potatoes
- 300ml vegetable stock (plus 50ml more to lighten the soup to the preferred thickness)
- 32ml double cream
- 25g grated parmesan
Instructions
Finely dice the shallot, celery, and carrots. Separate the broccoli florets from the main stem (reserve for another recipe), then finely chop the stems (that were directly connected to the florets).
Steam the florets in a steam basket or microwave tin for 5 minutes (or until tender) at 100% power.
Heat the pan over medium heat and pour in the olive oil, saute the onions for 1-2 minutes or until they are soft but not browned, then add in the carrots and celery to cook for 2 minutes, and lastly add in the potatoes and broccoli stem.
After 2 minutes, add the vegetable stock pot and water or vegetable stock if using. Increase the heat, add a pinch of salt, cover the pot, and leave to boil for 10 minutes or until tender.
Then add in the broccoli florets and let that cook for a further 1 minute before pouring in the double cream, stir then add in half of the cheese and blend.
Take the soup off the stove, sprinkle in the rest of the cheese, and continue blending until smooth.
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