Broccoli Soup



Broccoli Soup

This delicious soup derives its body and rich flavor from pureed broccoli stems and florets.
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Course Soup
Cuisine Broccoli, Vegetarian


  • 1 large or two medium broccoli heads as fresh as possible
  • 3 tsp salt
  • Ground Black Pepper 4-5 turns on the grind wheel
  • Water enough to cover the broccoli
  • Goat’s Cheese – 2 slices per bowl Optional
  • Walnuts – about 5 per bowl Optional
  • Olive Oil
  • Heavy Cream Optional


  • Put water into a large saucepan and bring to a boil. Add the salt and broccoli (best if you cut it into manageable florets and do not use the stems) and boil for about 4 minutes, keeping the lid on the pot.
  • When the broccoli is tender, it’s done. Carefully transfer the broccoli to a blender, but don’t throw away the water – that’s your stock! Pour enough of the stock to fill the blender about half way. Use the pulse on the blender to begin combining the broccoli and water, then go ahead and puree. Add more water, if you like your soup a bit thinner. Note: If you don’t have a blender, or if you’re just basically lazy like me, you can use a metal stick blender to blitz the soup directly in the saucepan. Check for seasoning and add salt and pepper if needed.
  • Pour soup into shallow bowl. If you want to do the fancy cheese version, you can watch the video. If you like, you can drizzle in some olive oil or heavy cream over the top. .


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