Creamy broccoli soup

Creamy broccoli soup


Cold and chilly outside? Try my warming creamy broccoli soup.


Creamy broccoli soup

300 g broccoli, florets
1 large potato, cubed
1/2 large onion, chopped
1 clove garlic, chopped
2-3 tbsp soft, creamy cheese (Philadelphia or mascarpone)
chicken stock cube
200 ml milk
400 ml water
grated nutmeg, pinch
black pepper
1 tbsp oil
tabasco, few drops (optional)
croutons or fresh rolls to serve

Heat the oil in a saucepan, add the onion, garlic, potato and broccoli, saute for 2 minutes. Pour the water, milk, stock cube and seasoning. Simmer until all vegetables are cooked. In a blender or food processor, blend the soup in batches until smooth. Then transfer to a clean saucepan, add creamy cheese and gently reheat without boiling. Ladle the soup into warm soup bowls and serve with croutons or fresh bread rolls. Bon appetit.


7 thoughts on “Creamy broccoli soup

  1. I love how you were able to preserve the bright, green color of the broccoli in this soup! It looks so creamy and delicious :) -Veronica

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