Recipes Broccoli Cream Soup

Broccoli Cream Soup

Broccoli and potato boiled until tender, blended smooth, then finished with butter, salt, and pepper.

Soup Low-calorie 25 min Broccoli
Hands holding a scalloped blue bowl of green broccoli soup on a marble board, with croutons, grated Parmesan, seeds, and oil beside it

Instructions

  1. Boil the vegetables

    Place the broccoli florets and potatoes in about 800 ml to 1 litre of vegetable stock, chicken stock, or water, and boil for about 25 minutes until tender.

  2. Blend until smooth

    Transfer the cooked vegetables to a blender and process until smooth and creamy.

  3. Season and enrich

    Add the cube of butter, salt, and pepper to taste, and blend again briefly to incorporate.

  4. Serve

    Ladle the warm soup into bowls and garnish with bread croutons, grated Parmesan, or seeds before serving.

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