Creamy broccoli soup is a simple, satisfying meal that combines fresh vegetables, a smooth texture and a balanced blend of flavours. Made with everyday ingredients and requiring minimal preparation, it is an ideal option for a quick lunch or a light dinner. Served with a slice of warm, crusty bread spread with butter, it becomes a comforting and wholesome meal that is both practical and easy to prepare.
This recipe starts with olive oil and onion, gently cooked to develop a savoury base. The chopped broccoli stem is added early in the cooking process, allowing it to soften and contribute to the flavour of the soup. Garlic powder, black pepper and fresh chilli or chilli flakes provide depth and a gentle heat, which can be adjusted to suit your preference. Chicken stock is then added to bring the ingredients together, followed by cream for a smooth, rich finish. The broccoli florets go in towards the end, ensuring they cook until tender without losing their fresh flavour.
One of the advantages of this soup is its versatility. Broccoli is a good source of fibre, vitamin C, vitamin K and other essential nutrients, making it a useful addition to a balanced diet. I make sure to chop it prior to prepping the other ingredienst. I do this beacuse broccoli releases a camcer fighting property after being cut for 40 minutes. The combination of vegetables, stock and cream creates a satisfying base, while the amount of cream can be adjusted depending on how rich you prefer your soup. For a smoother consistency, the cooked soup can be blended until creamy, or you can leave some of the broccoli intact for added texture.
The recipe can also be adapted to make a more substantial meal. Pulled roasted chicken is an easy addition, providing extra protein and making the soup more filling. Alternatively, you can incorporate other cooked proteins according to your taste and what you have available. Chickpeas or white beans are suitable options for a plant-based variation, while a little extra black pepper or chilli can add more warmth.
Serve the soup hot with crusty bread generously spread with butter. The crisp exterior and soft centre of the bread complement the creamy texture of the soup, making it ideal for dipping and soaking up every last spoonful. With its straightforward preparation, adaptable ingredients and nourishing qualities, this creamy broccoli soup is a reliable recipe to keep on hand for an easy, flavourful meal.
Ingredients
- 2 heads of broccoli with stem
- 3 tbsp olive oil
- 1 large white onion or 1 tsp onion powder
- 2 cloves garlic or 1 tsp garlic powder
- fresh red chili or 1 tsp chili flakes
- 1 liter chicken stock
- 1 cup heavy cream
- 1 tsp coarsely ground black pepper
- 1 tsp fine sea salt or to taste
- sourdough bread store bought
- butter for the toasty bread 🙂
Instructions
- Start by cutting the broccoli's stem into bite size chunks and bite size florets at their base, keep separated as you'll be cooking them separately.
- Bring a large pot to a medium-high heat and add olive oil, chopped onions, garlic, chili and chopped broccoli stems. Sauté, uncovered for about 10 minutes or until it starts to brown.
- Add the warm chicken stock, cream, broccoli florets and stir, gently deglazing the base of the pot.
- Allow the soup to simmer on a low-medium heat until the florets have fully cooked, about 10 minutes. Turn off the heat and season with salt and pepper to your taste.
- Butter the sliced bread with butter, place on a baking sheet and grill in the oven on both sides until golden and crispy. I like 'em extra toasty as you can see 😛
- Serve with buttery toasted bread and enjoy!