Cream of broccoli soup

Name: Cream of broccoli soup
Total time: 45 min
Yield: 4 people
Ingredients: 480 ml cooking cream; 225 g canned white cheese; 115 g butter; 240 ml Arla Cravendale Whole milk; 1 onion; 500 g broccoli; 480 ml chicken broth; 1 tbsp garlic powder; 2 tbsp corn flour

Cream of broccoli with cheese is a classic soup made with fresh broccoli, onions, cream, and chicken broth simmered to create a thick and hearty dish that is full of flavour. The addition of cooking cream and cheese provides the perfect balance to broccoli’s earthy flavours, with rich and creamy aromas bound to make you fall in love with this recipe. Flavour-wise, it goes with a myriad of other dishes, too, so it is perfect for a larger menu or buffet-like dinner. Enjoy our delicious cream of broccoli soup with cheese as a side or light main course for iftar with other classic Ramadan dishes.

https://www.arlafoods.co.uk/recipes/cream-of-broccoli-soup/

Instructions

Finely chop garlic and onions and cook in a pot with butter over medium heat until softened.
Roughly chop the broccoli, add it to the pot and cover with chicken broth. Simmer for 10 to 15 minutes until the broccoli is tender and blend with a hand blender.
Reduce heat and stir in cheese, then cream, and then the Arla Cravendale whole milk and garlic powder.
In a small bowl, stir cornflour into some water until dissolved. Stir it in the soup to thicken it. Sprinkle with salt.
Let it simmer, stirring frequently until the soup has thickened. Serve hot.

Enjoy!

Questions about cream of broccoli soup

Are you longing for a rich and creamy meal that you can prepare quickly with just a few ingredients? Then you must try this cream of broccoli soup recipe with savoury flavours sure to delight your tastebuds. Read on to discover more useful information about this dish and how to make it.

How to make broccoli soup with cream?

Making cream of broccoli soup with cheese is both quick and easy. Melt butter in a pot over medium heat and fry the onions. Add broccoli and chicken broth and let it simmer for about 10-15 minutes until it is tender, then blend it with a hand blender. Reduce the temperature and stir in cheese and cream, then milk, garlic powder, and cornflour dissolved in water. Season with salt and let it simmer, stirring frequently until it has thickened.

What to serve with broccoli soup?

Serve the cream of broccoli soup with something simple like warm crusty bread or a simple salad of mixed greens with a vinaigrette dressing to complement the creamy and savoury flavours of the soup. For a more filling serving, pair it with grilled or roasted chicken or poached salmon.

How to thicken cream of broccoli soup?

The combination of cheese and cornflour mixed with water adds a thick and creamy consistency to the cream of broccoli soup. When adding these thickening agents, it is important to let the soup simmer for a few minutes to allow the thickening agents to activate and thicken it as it cooks. You can always add a bit more cornflour mixed with water if you want to thicken it further.

How long does broccoli soup last in the fridge?

Cream of broccoli soup can last in the fridge for 3-4 days. Once the soup has cooled to room temperature, pour it into an airtight container. To prevent it from forming a skin on the surface, you can press a piece of cling film directly onto the surface. This helps preserve the quality of your freshly-made cream of broccoli soup. If you notice any changes to the colour or smell, you may want to discard it.

Can you freeze broccoli cheese soup?

You can freeze broccoli cheese soup for up to 3 months. To prepare it for freezing, let it cool to room temperature and transfer it to an airtight container. Leave enough space at the top of the container for the soup to expand. To prevent it from curdling when defrosting, reheat it slowly over low heat while stirring now and then. This will help to redistribute the cream and cheese in the soup.

Ingredients

Cooking cream	480 ml
Canned white cheese	225 g
Butter	115 g
Arla Cravendale Whole milk	240 ml
Onion	1
Broccoli	500 g
Chicken broth	480 ml
Garlic powder	1 tbsp
Corn flour	2 tbsp