Discover how creamy broccoli soup can be—even without any cream! At just 165 calories per serving, this nutritious soup makes a delightful light meal or lunch and is ready in just 15 minutes. Croutons are a great addition!
While I’ve made cauliflower soup many times, this is my first attempt at broccoli soup. It has a similarly creamy texture to cauliflower soup, but the vibrant green color makes it feel even healthier and more packed with nutrients.
Using a handheld blender stick, you can whip this up quickly—on the table in 15 minutes. And trust me, croutons are a must!
Ingredients
- 1 large head of broccoli
- 1 potato , peeled and roughly chopped into cubes about 1.5cm / 1/2″ cubes
- 1 white or brown onion , roughly diced
- 2 cloves garlic
- 2 cups / 500 ml vegetable stock / broth
- 1 cup / 250 ml milk (low fat, cow or soy)
- 1/2 cup / 125 ml water
- Salt and pepper
Instructions
- Cut / break broccoli into florets into pieces about half the size of a golf ball. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, or keep for another use.
- Place all ingredients except milk, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for 8 to 10 minutes.
- Remove lid, add milk, bring back to boil, then remove from heat and whizz with hand held blender.
- You can thicken the soup by cooking it for longer on the stove on a medium low heat.
- Season to taste with salt and pepper, serve with croutons if desired.
- Cut stale bread into cubes, lightly spray with olive oil, spread on baking stray and bake for 3 to 5 minutes. Sprinkle with salt then top on soup.