Broccoli soup
Instructions
Tip
The best tip for how to cut broccoli for soup is to cut off the florets where they connect to the base. If this leaves you with very long-stalked florets, you may need to cut away some of the stalks. But do not worry about wasting any of it as you will also use the stalk. Very large florets should be cut in half to make blending easier.
Tip
There is no need to throw away the broccoli stalk as it is entirely fit for consumption and tastes great! Since the broccoli soup will not be boiling for hours on end, we recommend using a peeler to remove the skin from the stalk before cutting it into small chunks.
Tip
If you happen to have some in your freezer, you can also make broccoli soup using frozen broccoli. You do not even need to bother with thawing the frozen vegetables beforehand as you can simply pop them into the simmering soup. You might need to let it simmer for a bit longer and make sure the frozen broccoli has become tender before you blend it, so you do not damage your blender.
Questions about broccoli soup
With this easy broccoli soup recipe, making a beautiful and tasty soup is both quick and simple. To learn more about the dish, read our answers to the most frequently asked questions about it below.
Ingredients
Broccoli soup:
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Yellow onion, coarsely chopped
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1 |
|---|---|
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Butter
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20 g |
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Potatoes, in small chunks
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200 g |
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Of vegetable broth
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1 l |
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Broccoli
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500 g |
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Milk
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250 ml |
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Coarse salt
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1 tsp |
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Freshly churned pepper
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Garnish
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Chopped almonds
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1 dl |
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Served with:
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Toasted baguettes
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240 g |
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Homemade broccoli soup with potatoes
Few things are as delightful as a bowl of homemade soup, and when it comes to the ingredients, the sky is the limit! Our broccoli soup with potatoes and pungent onion is sure to be a hit. Broccoli adds some sweetness mixed with a slight bitterness while potatoes make it creamier.
Because it contains puréed potatoes as well as milk, it has a velvety consistency with flecks of blended broccoli throughout. To create textual contrast, it contains whole, tender broccoli florets as well as a crunchy almond topping.
Bright green soup with a mild flavour
This vibrant broccoli soup is a feast for the eyes as well as the tastebuds. Though our recipe does not call for a long list of ingredients, onions, potatoes, and broccoli come together to create a flavourful meal with a complex flavour profile.
Though it is mild, the potato and broccoli give sweet, earthy, and herbaceous qualities, while the onions add depth and create an impeccable umami flavour.
Serve as a starter, for lunch, or as a light dinner
This simple broccoli soup is velvety in texture and creamy without being heavy because of the potatoes, making it perfect for serving as part of a larger menu. If you are using it as a starter, simply serve smaller portions and maybe leave off the bread.
It is, of course, also great for lunch or a light dinner. You can also choose to serve it with a lightly toasted baguette and top it with chopped almonds.
If you want to try other soups with simple ingredients and delicate flavours, try our asparagus soup, carrot soup, or cauliflower soup.
Garnished with crunchy almonds
A beautifully garnished soup looks even more enticing and since people are said to 'eat with their eyes' spending a bit of time on garnishing is a good idea. That is exactly what we do by adding chopped almonds on top. The almonds add a bit of crunch to balance the creaminess and their sweet and nutty flavour mirror the nutty undertones of the broccoli itself. In addition, the few broccoli florets added to the soup when it is almost done make for a nice green burst of colour and add a slight chewiness and different texture, too.
Experiment with adding a bit of heat
For a spicy twist on this recipe, try using aromatic spices. We suggest a flavour-packed combination of ground coriander, cumin, and cayenne pepper, which will add savouriness by introducing smoky, floral, and slightly bitter undertones that will enhance its warming qualities.
Another great option is to add either fresh or dried turmeric and ginger. The fresh roots add more zingy flavours and heat, but you should be aware that the turmeric will add a lot of yellow colouring which may muddle the vibrant green of this soup.
