Cream of Broccoli Soup

Prep Time: 5 mins | Cook time: 20 mins | Total time: 25 mins

Course: Appetisers | Servings: 6

Difficulty level: Easy


  • 1 large onion, chopped
  • 1 cup celery stalk, chopped
  • 1 clove garlic, minced
  • 1 large potato, peeled and diced
  • 1 large broccoli, broken into florets
  • 4 cups vegetable stock / broth
  • 2 tbsp butter
  • ½ cup cream
  • Salt
  • Pepper
  • ½ cup parmesan, grated



  • In a large pot, melt butter. Saute the onion and celery on medium-high heat, until lightly caramelised (3-4 mins). Add potatoes and saute for another 1 min
  • Add the vegetable stock / broth and bring to a boil on high heat
  • Add the broccoli florets and bring to a boil. Turn the heat down to low and simmer for 10-15 mins, until the broccoli and potatoes are cooked
  • Using a hand blender, puree the soup
  • Stir in the cream, reserving 1 tbsp for garnishing. Cook on low heat for 1-2 mins
  • Add salt and pepper to taste. Note: the vegetable stock may be salty, so season the soup carefully. Taste and adjust
  • Ladle the hot soup into soup bowls. Garnish with cream and grated parmesan
  • Serve with toasted buttered garlic bread
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.