Creamy Broccoli Soup
User Reviews
4.8
Creamy Broccoli Soup
Description
Creamy Broccoli Soup combines chopped broccoli, onion, garlic, and potato cooked gently in vegetable stock with the addition of wholegrain mustard for a subtle tang. Semi-skimmed milk enriches the soup, helping achieve a creamy texture when the mixture is blended smooth. Adding mature cheddar cheese adds depth and sharpness, melting into the warm soup to create a rich finish.
The soup’s texture is thick and smooth with a mild cheesy taste, balanced by the earthiness of broccoli and the slight sweetness of cooked onion and garlic. Simmering and then blending creates a comforting, velvety bowl.
This soup serves well as a starter or a light meal; it can be garnished with extra cheddar or toasted seeds for crunch. It’s adaptable; adding cauliflower or spinach can change flavor and color, and small pasta shapes can make it more substantial for children.
Notes emphasize blending temperature management, alternative milk or cheese for vegan versions, and flavor adjustments such as shallots or Stilton cheese for variation. A drizzle of olive oil can be added for presentation.
Ingredients
- 1 tablespoon olive oil
- 800 ml vegetable stock
- 200 ml milk semi-skimmed
- 1 potato peeled and chopped
- 1 onion chopped
- 2 garlic crushed, clove
- 1 head broccoli chopped
- 1 teaspoon wholegrain mustard
- 1 pinch sea salt
- 1 pinch black pepper
- 60 g cheddar cheese grated, mature
Instructions
- Heat 1 tablespoon Olive oil in a large pan and cook 1 Onion, 2 Garlic clove and 1 Potato for 3 minutes.
- Add 800 ml Vegetable stock, 1 teaspoon Wholegrain mustard and 1 pinch Sea salt and ground black pepper. Simmer for 2 minutes.
- Add 200 ml Semi-skimmed milk and 1 head Broccoli and cook for 10 minutes.
- Blend until smooth, then stir in 60 g Mature cheddar.
- Pour into bowls and top with more grated cheddar (optional).
Notes
- Cauliflower can be added to mix vegetables and add flavor variety.
- Use Stilton instead of mature cheddar for stronger cheese flavor.
- Add small pasta pieces to make this a pasta soup, suitable for children.
- Substitute almond or soy milk and vegan cheese to make this soup vegan.
- Try shallots in place of onions for a sweeter note.
- Top with toasted seeds for added texture.
- Including spinach adds a vibrant green color and additional nutrients.
- Use a stick blender for blending; if using a jug blender, let soup cool first to avoid breaking.
- Drizzle olive oil on the soup before serving for presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 366kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 243mg | 10% |
| Potassium | 1082mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 1900IU | 38% |
| Vitamin C | 382mg | 424% |
| Calcium | 320mg | 32% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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