Rich and Creamy Broccoli Soup
A creamy, nourishing soup made with broccoli, leeks, potatoes, and a hint of cheese for extra flavor. This wholesome recipe is easy to prepare, packed with fiber, vitamins, and protein, and makes a perfect meal on its own or paired with crusty bread.
Equipment
- 1 Large heavy-based pot (e.g., Le Creuset)
- 1 Food processor, high-speed blender, or stick blender
- 1 cheese grater
- 1 Large 2-litre jug or bowl
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 3 medium leeks white parts only, sliced into 1 cm pieces
- 1 tsp sea salt
- 3 garlic cloves crushed
- 2 medium potatoes approx. 250 g, peeled and diced into 1 cm cubes
- 1 kg broccoli around 4 heads, florets and stalks separated and chopped
- ¼ tsp chili flakes optional
- 4 cups chicken stock or vegetable stock
- 2 cups water
- ¼ tsp freshly ground black pepper
- 1 ½ cups grated cheddar cheese or tasty cheese
- Sea salt to taste
- ¾ cup sour cream or cream optional
Instructions
- Preparing the Base Vegetables: Start by heating the olive oil and butter in a large, heavy-based pot over medium heat. Once the butter melts and begins to foam slightly, add the chopped leeks and sprinkle with sea salt. Gently cook the leeks for about 8 minutes, stirring occasionally, until they soften and release their natural sweetness. Be careful not to let them brown — the goal is to sweat the leeks to build a flavorful base.
- Aromatics and Potato Addition: Once the leeks are soft, stir in the crushed garlic, diced potatoes, and a pinch of black pepper. If you like a subtle kick, sprinkle in the optional chili flakes. Cook the mixture for an additional 2 minutes, stirring gently to allow the flavors to meld and the garlic aroma to infuse the vegetables.
- Preparing the Broccoli: While the base cooks, wash the broccoli thoroughly under running water. Trim the tough ends of the stalks by cutting about 1–2 cm off the bottom. Separate the florets from the stalks, cutting the florets into small, roughly 2 cm pieces. Slice the stalks into 2 cm chunks as well — don’t discard them, as they add extra nutrition and flavor to the soup. Set all pieces aside.
- Adding the Stock and Broccoli Stalks: Add the chopped broccoli stalks, chicken or vegetable stock, and water to the pot with the leeks, garlic, and potatoes. Stir everything together, then raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid slightly tilted to let steam escape, and simmer for about 20 minutes. The potatoes should become tender and easy to pierce with a fork.
- Cooking the Broccoli Florets: After the stalks and potatoes have softened, stir in the chopped broccoli florets. Continue cooking uncovered for another 5–8 minutes, or until the florets are tender but still vibrant green. This step ensures the florets retain a nice texture while fully absorbing the flavors of the base soup.
- Blending the Soup: Once the vegetables are tender, it’s time to blend the soup. If using a high-speed blender or food processor, allow the soup to cool slightly for 5–10 minutes to prevent hot splashes. Blend in batches, filling the blender only halfway and covering the lid with a damp cloth to let steam escape. For a stick blender, process directly in the pot, moving the blender carefully to achieve a smooth, even texture. Blend until silky and free of lumps.
- Incorporating Cheese and Cream: Return the blended soup to the pot and place it back on low heat. Stir in the grated cheddar cheese gradually, allowing it to melt evenly into the hot soup. For a richer, creamier consistency, add the optional sour cream or cream and stir gently. Taste the soup and adjust seasoning with additional sea salt if needed.
- Serving and Garnishing: Ladle the soup into bowls and customize each serving with toppings of your choice. Some delicious options include crispy bacon, toasted nuts, croutons, roasted broccoli florets, a swirl of cream, or even pan-fried seafood for an elevated touch. Pair the soup with fresh bread or warm rolls for a complete, comforting meal.
- Storage Tips for Later Enjoyment: If not serving immediately, allow the soup to cool completely before storing. Transfer it to airtight containers and refrigerate for up to 4–5 days. For longer storage, the soup can be frozen in suitable containers for up to 3 months. Reheat gently on the stovetop, stirring occasionally to restore its creamy texture.
Notes
- This broccoli soup is highly versatile and can be made vegetarian by using vegetable stock instead of chicken stock.
- Using both broccoli stalks and florets maximizes nutrition while minimizing waste.
- The soup can be adjusted for creaminess: skip the cream or sour cream for a lighter, lower-fat version.
- Cheese choice affects flavor: mild cheddar keeps it subtle, while sharp cheddar adds a bolder taste.
- Garnishes elevate the soup: crispy bacon, croutons, or toasted seeds add texture and contrast to the smooth soup.
