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.
Broccoli soup in a bowl topped with croutons and baby salad leaves on a light blue background, served with freshly sliced bread

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

Ingredients for broccoli soup on a wooden table

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.

8 image collage showing how to make broccoli soup

Top with your favourite toppings! I love to fry up a few crispy croutons in a little oil:4 image collage showing the making of croutons and placing on top of broccoli soup

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.
Large pot of broccoli soup topped with croutons and baby salad leaves

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:

Cream of Broccoli Soup Video:

YouTube video

Broccoli fiend? (or just have some to use up!) How about one of these recipes with broccoli…

Cream of Broccoli Soup Recipe:

4.20 from 5 votes

Cream of Broccoli Soup

Cream of Broccoli soup - with kale and cauliflower, plus a good handful of cheddar cheese. A real comfort food favourite!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: British


  • 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
  • 1 litre (4 1/4 cups) hot vegetable or chicken stock either homemade or use 2 stock cubes with water, use bouillon for gluten-free
  • ½ tsp garlic salt
  • 90 g (3 packed cups) kale
  • 100 g (1 packed cup) mature cheddar grated
  • 60 ml (1/4 cup) double (heavy) cream
  • 1 tsp lemon juice
  • salt and pepper to taste


  • 1 tbsp vegetable oil to fry the croutons
  • half of a ciabatta (about 70 g/ 2.5 oz) cut into chunky cubes
  • pinch salt and pepper

Other Toppings:

  • 1 tbsp olive oil
  • 1 tbsp double (heavy) cream
  • pinch chilli flakes
  • 10 g (1/4 cup) baby salad leaves
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  • Heat the olive oil in a large pan and fry the onion gently for 4-5 minutes until it starts to go translucent.
    1 tbsp olive oil, 1 large onion
  • Add in the broccoli, cauliflower, stock, and garlic salt. Bring to the boil and simmer for 10 minutes.
    1 large head of broccoli, 1 regular head of cauliflower, 1 litre (4 1/4 cups) hot vegetable or chicken stock, 1/2 tsp garlic salt
  • Add in the kale and simmer for a further 5 minutes.
    90 g (3 packed cups) kale
  • Whilst the soup is cooking, make the croutons. Heat the oil in a small frying pan over a high heat.
    1 tbsp vegetable oil
  • Add the bread cubes, salt, and pepper and fry for 3-4 minutes, turning often until golden and crispy. Remove from the pan and place on kitchen paper to soak up excess oil.
    half of a ciabatta (about 70 g/ 2.5 oz), pinch salt and pepper
  • 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.
    100 g (1 packed cup) mature cheddar, 60 ml (1/4 cup) double (heavy) cream, 1 tsp lemon juice, salt and pepper to taste
  • 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.
    1 tbsp olive oil, 1 tbsp double (heavy) cream, pinch chilli flakes, 10 g (1/4 cup) baby salad leaves


YouTube video


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.


Calories: 275kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 826mg | Potassium: 731mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2523IU | Vitamin C: 157mg | Calcium: 225mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

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  1. 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.

  2. Peggy says:

    Thanks for a chance to win what would I do buy books of course.
    Love your recipes

  3. theresa krier says:

    hi, I would buy a kitchen aid mixer & a new mattress, thanks so much for the chance to win!

  4. 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

    1. Nicky Corbishley says:

      Oh. My. Goodness.
      You’ve got me totally drooling over here Sharon.
      Eggs for tea 🙂

      1. Sharon Morgan says:

        I know, right? They were lovely…I need to master the english muffin to lay them on…

  5. 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!

    1. Nicky Corbishley says:

      Aww that’s such a nice idea for the prize money! I’ll check out your giveaway now, thanks Katherine 🙂

  6. 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!

    1. 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!!

  7. 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 🙂

    1. 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 🙂 )

  8. 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!

    1. Nicky Corbishley says:

      Thanks Jessica 🙂 Love that cauliflower hummus recipe on your post – what a great idea!!

  9. Lily says:

    Great contest Nicky! I’m already a subscriber and now, I am following/stalking you on all social media platforms lol.

    1. 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 🙂

  10. 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!

    1. 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 😀