Simple Cream of Broccoli Soup

Indulge in Comfort: Simple Cream of Broccoli Soup

Cravings for comfort often lead us to cookies or a delightful bowl of ice cream. But amidst wintry chills, what truly warms the soul is a bowl brimming with rich, creamy soup.

Enter the realm of creamy broccoli soup—where comfort meets nourishment. Broccoli, renowned as a superfood, isn’t just low in calories; it’s a treasure trove of nutrients like iron, magnesium, and antioxidants, championing various aspects of human health.

The heart of authentic broccoli soup lies in its preparation with a roux, a blend of flour and butter/oil that lends the soup its creamy allure. However, my preference veers towards a gluten-free rendition, opting for leeks and potatoes to accentuate the soup’s creamy texture. Adding broccoli towards the end allows its delicious essence to infuse the soup, painting it with a vibrant, captivating hue.

In my recipe, I’ve chosen oat milk over traditional cream or milk. Why? Because oat milk harmonises perfectly with the earthy tones of broccoli, imparting a subtle sweetness that elevates the soup’s essence. This switch also renders the soup vegan-friendly, especially when paired with vegan cheddar cheese.

Prepare to experience a comforting embrace with each spoonful of this Simple Cream of Broccoli Soup. It’s not just a dish; it’s a warm hug that nourishes both body and soul, perfect for those soul-soothing, chilly evenings!

Helpful Tips and tricks To make Simple Cream of Broccoli Soup:

• Start by cutting the florets off the broccoli head. Remove the thick skin from the stem and dice it into small pieces, adding them to the pot. One large broccoli head yields approximately 350g of broccoli, including the stems.
• Avoid boiling the broccoli for an extended time as it can lose its vibrant colour. To preserve its freshness, ensure not to overcook.
• When blending the soup, allow it to cool slightly beforehand to prevent any mishaps. To safely blend hot soup without spillage, place the blender lid on but REMOVE the feeding hole lid. Use a folded tea towel to cover the hole, securing it with your hand while blending. Begin at a low speed and gradually increase.
• Adding cheddar cheese is an optional but delightful way to enhance the soup’s creaminess and richness. It’s a great addition for those who enjoy an extra indulgent flavour.
• Storage: Store the soup in the fridge, and it will keep perfectly for 4 to 5 days, allowing you to enjoy it over multiple meals without compromising its quality.

Looking For More Recipes With Broccoli ?? Here are few of Our favourites

1. Trofie Pasta with Broccoli and Leek
2. Pasta Salad with Roasted Broccoli Pesto
3. Broccoli and Tofu Wonton Soup
4. Tender stem Broccolini with Satay Sauce

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Simple Cream of Broccoli Soup

Serves: 4 Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 tbsp olive oil
• 1 broccoli head (roughly 350 grams) cut into florets, stems chopped
• 1 medium brown onion, finely chopped
• 3 cloves garlic, chopped
• 4 spring onions, chopped
• 1 large leek, white and light green parts chopped
• 1 potato, peeled and chopped
• 3-4 cups vegetable stock
• Handful of parsley
• 5 sprigs of thyme
• Salt and pepper to taste
• 50 grams cheddar cheese (optional)
• 50ml oat cream

For Garnish:

• 1 tbsp oat cream
• Thyme leaves
• Croutons

method

1. Heat olive oil in a large pan over a medium heat. Add the onion and cook until the onions turn translucent, should take 3-4 minutes. Add the garlic, leeks and spring onions and sauté until aromatic.
2. Add the potato, broccoli stems and stock and bring to a boil. Cook until the potatoes are tender, should take 15-20 minutes. Please ensure that you are constantly stirring whilst the potatoes are cooking.
3. Add the broccoli florets, parsley and thyme to the pan. Bring to a simmer. Cook for 5-7 minutes or until the vegetables are bright green and just tender. Switch off the gas.
4. Let it cool for a bit. Pour the mixture in a blender and blitz until smooth. 
5. Pour it back into the pan and simmer for 4-5 minutes. Add the cream and cheese (if using) and cook until the cheese has melted. Taste and adjust the seasoning.
6. Ladle the soup into serving bowls and swirl a little oat cream on top. Sprinkle on the croutons and thyme. 

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