Easy Broccoli Soup

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A bowl of creamy broccoli soup on the table ready to enjoy

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Creamy smooth and deliciously flavoured with taste of broccoli this easy soup can be made with fresh or frozen broccoli. Perfect for lunch with some crusty bread!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time30

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

1 small head broccoli - 1
1 medium onion
2 cloves garlic
2 tbsp olive oil
1 medium potato - 2
1 stock cube / pot
1 stick celery

Optional

2 tbsp double / heavy cream

Instructions

Prepare the vegetables so everything is ready before you start. You don't need to be too fussy about how you cut, as you will be blending the soup.
Onion and garlic – peel and chop
Celery - cut in half lengthwise and then into 2cm / 1 inch pieces
Broccoli – Chop thicker stems, and leaf stalks, cutting off any bits that are tough or discoloured, and separate the florets, breaking into bite sized pieces.
Potato – Chop into 2 cm pieces. There is no need to peel if the skin is thin and in good condition, but remove any thicker, rougher skin.
1 small head broccoli, 1 medium onion, 2 cloves garlic, 1 medium potato, 1 stick celery
Add the olive oil to a medium sized pan which has a well fitting lid.
Add the onion and sauté over a medium heat for about 5 minutes so that it is soft and golden. Add the garlic and celery and cook for another minute or so.
2 tbsp olive oil
Add the broccoli and potato to the pan.
Add water so the vegetables are almost covered (about 2cm above the liquid) and add the stock cube.
1 stock cube / pot
Put the lid on and ring to a gentle simmer. Cook for 12-15 minutes until the potato has cooked and is soft.
Blend the soup to a creamy consistency with a stick blender. If needed add a little more water to thin.
Taste and check the seasoning, I like to add a generous amount of freshly ground black pepper, some stock is quite salty so you might not need any extra salt.
Add the milk or cream (if using) and swirl it through - I try not to completely mix it in so it looks more attractive.
2 tbsp double / heavy cream

Notes

Ingredients

Broccoli - about 300g / or one small head
Potato - about 200g

Variations

You can use fresh or frozen broccoli, even Tenderstem for this recipe - if using frozen increase the cooking time by a few minutes and add a little less liquid.

Blending

A cheap stick/immersion blender is the simplest and best way to blend soup. I have had mine for years.
If you must use a jug blender with hot soup, never use the central bung. As you blend, it will generate steam which can blow the lid off and send scalding soup everywhere. Instead, cover with a folded piece of kitchen paper, then a tea towel over the top. Lift from time to time between each blend to allow the steam to escape.

Storage

This recipe will serve six with when eaten with a hunk of bread, so if you are making it for one or two, you will have a leftovers for tomorrow or to freeze for later.
Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.
Freezer – Transfer the cooled soup to airtight containers and freeze your broccoli soup for up to three months.
Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your broccoli soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of handling.
Read more on how to freeze soup here.

Hints and tips

There is no salt in the recipe for good reason. If you are using bought stock or a stock cube, it’s probably already in there, and the cheese can be salty too. Wait until the end and then check.

You can always add more stock but you can’t take it away without overcooking the vegetables, so don’t get carried away. I prefer a thicker soup. It freezes better too. My guide is always leave the vegetables uncovered by stock.

If you are cooking for the freezer, you can reduce the quantity of liquid, giving you a more concentrated, less space-hungry soup for the freezer that you can then dilute a little when you reheat it.

Always make the most of a good soup with a good garnish. I like fresh herbs and swirl of cream.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.