Easy Broccoli Soup Recipe
This easy broccoli soup recipe is smooth, creamy and full of broccoli flavour. Potato, milk and mature cheddar make it deliciously creamy without using cream, and it is ready in just 20 minutes.
Servings: 2 people
Calories: 377kcal
Ingredients
- ½ tablespoon of Olive oil
- 800 ml of Vegetable stock (low salt)
- 200 ml of Skimmed milk
- 1 Potato peeled and chopped
- 1 Onion chopped
- 2 Garlic cloves crushed
- 500 g of Broccoli florets and stalk, chopped
- 1 teaspoon of Wholegrain mustard
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 50 g of Light mature cheddar grated
Instructions
- Soften the vegetables: Heat ½ tablespoon of Olive oil in a large pan. Add 1 Onion (chopped), 2 Garlic cloves (crushed) and 1 Potato (peeled and chopped) and cook for about 3 minutes, stirring occasionally.
- Add the stock: Add 800 ml of Vegetable stock (low salt), 1 teaspoon of Wholegrain mustard, ½ teaspoon of Ground black pepper and ¼ teaspoon of Fine sea salt. Bring everything to a gentle simmer and cook for 2 minutes.
- Add the broccoli and milk: Add 200 ml of Skimmed milk and 500 g of Broccoli. Bring the soup back to a gentle simmer and cook for around 10 minutes, or until the broccoli and potato are tender. Avoid boiling the soup aggressively once the milk has been added.
- Blend until smooth: Use a stick blender to blend the soup directly in the pan until completely smooth and creamy.
- Add the cheese: Stir through 50 g of Light mature cheddar (grated) while the soup is still hot.
- Taste: Check the seasoning and adjust if needed. If the soup is thicker than you like, add a splash of extra stock or milk.
- Serve: Ladle into bowls and finish with a little extra grated cheddar if you like.
Notes
- Add a small squeeze of lemon juice just before serving. It shouldn't taste lemony; it simply brightens the broccoli flavour.
- Let the soup sit for 2-3 minutes after blending before deciding whether to thin it, as the consistency can settle slightly.
- Add a small pinch of nutmeg for an extra savoury note that works particularly well with broccoli and cheddar.
- For the smoothest finish, add the cheese off the heat while the soup is still hot rather than bubbling.
- If the broccoli has a slightly bitter edge, a tiny pinch of sugar can balance it without making the soup sweet.
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 51g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 1307mg | Potassium: 1514mg | Fibre: 10g | Sugar: 14g | Vitamin A: 1777IU | Vitamin C: 249mg | Calcium: 499mg | Iron: 3mg
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