Cream of Broccoli soup – with extra added veg! I add kale and cauliflower to my soup, plus a good handful of cheddar cheese. A real Winter comfort food favourite.
Oh. My. Yum.
Do you know how many veggies I can eat when they’re whizzed up with cream and cheese and then topped with croutons, chilli flakes and little baby salad leaves?
A whole lot.
I like to think the extra added veggies balance out the cream and cheese, and if you wanted to get even more green in there, you could top with some spring onions (scallions) and pea shoots too.
I’ve got to admit, I sometimes top with crispy bacon, and let me tell you, that is divine!!
So what do we need to make this broccoli soup?
- A chopped onion lightly fried in a little oil to start off the soup
- Broccoli, cauliflower and kale for all of that lovely flavour and goodness
- Vegetable or chicken stock plus a little garlic salt, salt and pepper to simmer those veggies in (and add more flavour)
- Strong cheddar cheese and a little cream – to add that velvety richness that makes this soup ultra tasty and moreish
- Big chunks of bread to make into moreish croutons
How to make the soup (full instructions and quantities are in the recipe card below):
- Fry chopped onion gently in olive oil until softened.
- Add in the broccoli, cauliflower, stock and garlic salt. Bring to the boil and simmer for 10 minutes, then add in the kale and simmer for a further 5 minutes.
- Take the soup off the heat and whizz using a hand blender. Put back on the heat, add in the cheese, cream and a squeeze of lemon and stir until the cheese has melted. Season with salt and pepper to taste.
Top with your favourite toppings! I love to fry up a few crispy croutons in a little oil:
Then add them to the soup with a drizzle of oil and cream, some baby salad leaves and a sprinkling of chilli flakes. That’s just because I’m obsessed with toppings though! Leave it as it is, or just add one or two toppings if you like.
More ideas for toppings:
- Crumbled Stilton
- Crispy bacon (or bacon lardons)
- Fresh greens such as peashoots, spring onions (scallions), chives and/or finely chopped spinach
- Crispy buttered breadcrumbs
I’ve got a whole section on Kitchen Sanctuary devoted to soups (<—- click to see them all)!
Here’s a tasty selection:
- Warming Tuscan chicken soup
- Creamy chicken pot pie soup
- Creamy Cauliflower Soup
- Baked sweet potato and carrot soup with cheddar potato skin croutons
- Lentil and Red Pepper Soup with Wholemeal Pita Crisps
- Hidden Veg Tomato Soup with Gruyere Bacon Croutons
- White bean soup with parmesan and pesto
Cream of Broccoli Soup Video:
Broccoli fiend? (or just have some to use up!) How about one of these recipes with broccoli…
- Crispy chilli chicken with broccoli – and I have a crispy chilli beef version too!
- One pot chicken and broccoli pasta
- Peanut pork with broccoli
- Broccoli cheese soup with bacon-fried bread croutons
- Spicy ginger beef with broccoli
Cream of Broccoli Soup Recipe:
Cream of Broccoli Soup
Ingredients
- 1 tbsp olive oil
- 1 large onion peeled and chopped
- 1 large head of broccoli outer leaves discard, chopped into small florets
- 1 regular head of cauliflower outer leaves discard, chopped into small florets
- 3 packed cups (90g) kale
- 4 1/4 cups (1 litre) hot vegetable or chicken stock either homemade or use 2 stock cubes with water. Use bouillon for gluten free
- 1/2 tsp garlic salt
- 1 packed cup (100g) mature cheddar, grated
- 1/4 cup (60ml) double (heavy) cream
- 1 tsp lemon juice
- Salt and pepper to taste
Croutons:
- 1 tbsp vegetable oil to fry the croutons
- half of a ciabatta (about 70g) cut into chunky cubes
- pinch of salt and pepper
Other Toppings:
- 1 tbsp olive oil
- 1 tbsp double (heavy) cream
- pinch of chilli flakes
- 1/4 cup (about 10g) baby salad leaves
Instructions
- Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.
- Add in the broccoli, cauliflower, stock and garlic salt. Bring to the boil and simmer for 10 minutes.
- Add in the kale and simmer for a further 5 minutes.
- Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.
- Add the bread cubes, salt and pepper and fry to 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
- Take the soup off the heat and carefully whizz using a hand blender.
- Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Stir in the lemon juice and season with salt and pepper.
- Divide between bowls and swirl in a little olive oil and cream. Sprinkle on the croutons and chilli flakes and arrange a few baby salad leaves on top.
Recipe Video
Recipe Notes
Can I make it ahead?
Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot. Add the toppings when you serve.Can I freeze this broccoli soup?
Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot. Add the toppings when you serve.Can I make it gluten free?
Yes, use gluten free stock and ensure any toppings you're using are also gluten free (i.e gluten free ciabatta). Nutritional Information is per serving (this recipe serves 6) including toppings.Nutritional Information
This recipe was first published in January 2016. Updated in January 2020 with new photos, tips and video.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Brian Jones says
Hi Nicky, love your recipes have used a few!
Kimberley Melander says
See, here’s what I enjoy most about some of the blogs I subscribe to. This addition of all the added veggies, to an already yummy recipe is just brilliant. I’m sure the flavor is enhanced, let alone the bonus nutritional value. Is on my meal plan list for next week, and thank you in advance for what I’m sure will be delicious and so good for us!
Chris Corbishley says
Thanks Kimberley,
We really hope you enjoy the recipe 🙂
Thanks
Chris & Nicky
Katy says
I made this soup last week and its so tasty. I love the addition of bacon lardons on the top. Great way to get my kids to eat soup.
Judy Caywood says
I’m enjoying all your recipes Nicky. Especially the soups and stews this time of year.Even in California it is cool this time of year. If I won I would buy my husband something wonderful as he works so hard for us and get a head start on Christmas too.
Peggy says
Thanks for a chance to win what would I do buy books of course.
Love your recipes
theresa krier says
hi, I would buy a kitchen aid mixer & a new mattress, thanks so much for the chance to win!
Sharon Morgan says
I feel your pain with the healthy slathered in the not so healthy! My weakness is bacon to be sure! I make it in the oven and save the rendered fat for all kinds of decadent ridiculousness like cooking eggs that have been scrambled with a bit of heavy whipping cream and scalions and then covered with a sharp white cheddar! …I’m off to make some eggs now…lol
Nicky Corbishley says
Oh. My. Goodness.
You’ve got me totally drooling over here Sharon.
Eggs for tea 🙂
Sharon Morgan says
I know, right? They were lovely…I need to master the english muffin to lay them on…
Katherines Corner says
If I am the lucky winner, spending the amazon dollars would be wonderful, I would buy birthday gifts to hide away until it was time for our grandchildren’s birthdays. Thank you for the opportunity to enter. I invite you to enter my giveaway too. Hugs!
Nicky Corbishley says
Aww that’s such a nice idea for the prize money! I’ll check out your giveaway now, thanks Katherine 🙂
fourkidsrgreat says
I just can’t even imagine that much money! I’d actually use most of it for textbooks for my three kids in college!
Nicky Corbishley says
I’m kind of jealous that I can’t enter 🙂
Fab idea for the prize though, what a great mum you are!!
Saz says
awwww . what about france ??
this soup is so yummy… and brocoli is on the menu tonight anyway… sooo i’ll just do that. thank you 🙂
Nicky Corbishley says
I know sorry 🙁
Because there were so many bloggers involved the organiser needed to keep it as simple as possible. I know what you mean though, I rarely find giveaways that the UK can enter.
Hope you enjoy the broccoli soup (with plenty of bacon of course 🙂 )
Jessica says
That soup looks delicious and the way you styled it is on point. So excited to be a part of the giveaway with you!
Nicky Corbishley says
Thanks Jessica 🙂 Love that cauliflower hummus recipe on your post – what a great idea!!
Lily says
Great contest Nicky! I’m already a subscriber and now, I am following/stalking you on all social media platforms lol.
Nicky Corbishley says
Awesome, thanks Lily. If you’re already subscribed to any of the social media channels, you can still enter – just complete the box on the giveaway. I wouldn’t want you to miss a chance at the prize 🙂
Amy says
Nicky! I’m not a bacon girl, but I totally get the need to jazz up otherwise healthy foods with a little bit of something not-quite-so-healthy but totally delicious (usually cheese in my case). I love this soup – definitely going on the table during our next cold snap!
Nicky Corbishley says
So glad you’re with me on that one. I can never understand how people can eat undressed salads and burgers without at least 3 toppings 🙂 Toppings are everything 😀