Cream of Broccoli Soup
Soup is one of those foods I find that many want to make, but are either too scared it will be tasteless, or think it is too time consuming. I recall in my younger days I was totally amazed how my late Mum could make a soup so much tastier than what came out of a tin! Thankfully, I learnt a few tips from Mum (okay, loads of tips from Mum as I helped out a lot in the kitchen) and soup is now something I make regularly!
This particular soup came about by accident, as many things in my kitchen do! Many of you will know that I love the Food Sharing App Olio, and when you’re given an unexpected bag of broccoli, well, creativity starts!
The Cream of Broccoli Soup Recipe
The main ingredient in this soup is, yes, you guessed it, broccoli! You also need garlic, onion and carrot, then a splash of your favourite milk and a few herbs and seasoning.
A vegetable based soup finished with a splash of milk to turn it silky smooth and creamy.
- splash of oil of choice (or spray)
- 1 medium onion (chopped)
- 3 cloves garlic (chopped)
- 2 medium carrots (chopped)
- 2 heads broccoli (chopped including stalk)
- 2 litres boiling water
- 1 teaspoon single herb of choice (such as rosemary or sage)
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon ground black pepper
- salt to taste
- 250-500 ml milk of choice (I used unsweetened oat)
Heat your oil in a large lidded saucepan, then add the onions and cook until translucent. Add the garlic and carrot and cook for a minute or two before adding the broccoli.
Carefully add the water, then cover and allow to cook for 10 minutes. Check how soft the brocolli is (the florets should fall away from the stalk easily), then turn the heat off and remove the lid. Allow to cool for about 5 minutes.
Either, use a stick blender in the pan (add the milk first), or ladle portions of the soup into a jug blender and blend until smooth. If using the jug blender method, and a bit of the milk with each batch. You can leave a few chunky pieces for texture if you wish.
Return the blended soup to the heat and add your herbs and seasonings. Mix in well, then simmer on a low heat for 5 minutes. Do a taste check and adjust seasonings if necessary.
Serve & Enjoy!
What do I need?
I have made this recipe as simple as possible. Chop, cook, blend, eat.
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Serving
I love serving my soup with some fresh crusty bread and I do have the habit off adding toppings to my soup. Sometimes I will just add a few spoons of salad, or a sprinkle of seeds, a spoonful of yogurt, fresh herbs, or even some crunchy air-fried onions.
Storage
This soup will store well covered in the fridge for up to five days or in the freezer for up to three months. If freezing, portion into microwaveable bowls, label and freeze. Reheat thoroughly before serving.
Sharing
I hope you make this delicious soup and find that you love it as much as I do! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of this soup! Do you have any other recipe requests? More soup? Something sweet? A main course? More for the back to basics series?
What will you serve your soup with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
A lot of thanks for sharing health & wellness tips !!
Hello Pramod, thanks for visiting Life Diet Health, I hope you are well.