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Creamy Broccoli Soup

January 7, 2020 by Lucy Parissi 10 Comments

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close up on bowl of cream of broccoli soup
Bowl of creamy broccoli soup with grated cheddar and herb garnish

This Broccoli Soup tastes incredibly creamy and indulgent but it’s actually not only healthy but slimming friendly too!

Make a big batch to warm up on cold days – easy to cook on the stove or your Instant Pot and suitable for freezing too. Vegetarian with vegan option.

You will also love my Healthy Spinach Soup

Post may contain affiliate links. For more information, check my disclosure

Bowl of creamy broccoli soup with grated cheddar and herb garnish

Have I mentioned how much I love soup? It’s one of my favourite comfort eats as evident by the plentiful soup recipes on this blog!

And I have been embracing healthy soups all the more since joining Slimming World – it’s such an easy way to fill up on yummy veggies and stay on plan 🙂

This comforting soup always feels like like such a treat – it’s packed with flavour, rich and creamy yet secretly healthy and diet friendly. 

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Ingredients

You will need either a large lidded pot (LOVE my Greenpan one so much!), a pressure cooker or a soup maker plus an immersion blender. Check the instructions for the soup maker version in the recipe card.

  • Low calorie cooking spray such as Fry Light
  • Onions and garlic
  • Baby leeks or one large leek (white parts only)
  • Potato – use varieties suitable for mashing such as Maris Piper
  • Broccoli florets – you could try frozen ones for ease
  • Vegetable stock (from a cube or a stockpot)
  • Bay leaf, salt, pepper, mustard powder and freshly grated nutmeg
  • Skimmed milk or light evaporated milk for an even creamier version! 
  • Cheddar cheese (ideally mature or vintage for extra flavour) 
Ingredients in broccoli cheddar soup

Here’s why it’s a must make! 

✔ So easy to make on the stove, soup maker or the pressure cooker (Instant Pot)

✔ Ready in under 30 minutes

✔ Rich, creamy, filling and delicious 

✔ Only 200 calories per serving, diet friendly and full of veggie goodness

✔ Freezer friendly 

A HEALTHY SOUP

This creamy vegetable soup is low in fat and calories. It’s suitable for popular weight loss plans like Weight Watchers or Slimming World using some of your allowance for milk and cheese.

One serving is 200 calories and 7 WeightWatchers SmartPoints making it an excellent choice for a slimming lunch or light dinner.

BROCCOLI SOUP STEP BY STEP 

Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.

Step 1 Mist a large lidded pot with olive oil cooking spray. Add the onion and leeks and cook over low heat for 5 minutes. Add a splash of stock if the pot gets too dry.

cooking onions and leeks in a pot

Step 2 Stir in the potatoes, minced garlic, salt, pepper,  mustard powder and cook for 2 minutes.

Potatoes and vegetables in pot prepping for broccoli soup

Step 3 Add the vegetable stock and bring to a rolling simmer. Reduce the heat and cook for 5 minutes.

Step 4 Add the broccoli, partially cover the pot, and cook for 10 minutes or until the broccoli is tender when pierced with a knife.

broccoli soup cooking in large pot

Step 5 Don’t forget to remove and discard the bay leaf! Use an immersion blender to blitz the soup until it is smooth. (Alternatively transfer to a blender and blitz).

blending broccoli soup

Step 6 Stir in the milk and cheese and simmer for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg.

adding milk to broccoli soup

Step 7 Serve with a little extra grated cheese and garnish with chopped parsley or mint.

Bowl of broccoli soup with cheddar

INSTANT POT INSTRUCTIONS

STEP 1 Select Sauté and mist the pot with cooking spray. Add the onion and beef once hot and cook for five minutes, stirring constantly. Add a splash of stock if the pot gets too dry.

STEP 2 Stir in the potatoes, bay leaf, minced garlic, salt, pepper, mustard powder and cook for 2 minutes. Add the vegetable stock then seal the pot. Cook on HIGH PRESSURE for 10 minutes.

STEP 3 Release the steam manually and carefully open the lid. Use an immersion blender to blitz the soup until smooth.

STEP 4 Stir in the milk and cheese. Select Sauté and cook for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg and serve.

close up on bowl of cream of broccoli soup

RECIPE VARIATIONS

  • Vegan variation Swap the milk for a non dairy alternative such as oat milk or oat cream for extra creaminess. Replace the cheddar with a good quality vegan cheese (I like Violife))
  • Broccoli and Stilton soup Swap the cheddar for crumbled Stilton cheese. A stronger taste but quite addictive (and an excellent way to use up Christmas cheese leftovers)
  • Chicken and Broccoli soup Add 4 mini skinless chicken breasts together with the stock. Cook for 20 minutes then take out using a slotted spoon. Shred using two forks and stir back into the soup after blending. Alternatively add some leftover roast chicken or turkey and heat until warmed through. 
  • Keto Broccoli soup Swap the low calorie cooking spray for 1 tablespoon unsalted butter. Use double cream (heavy cream) instead of skimmed milk and add more cheese if you like!
  • Creamy Vegetable Soup Add even MORE veggies! Swap half of the broccoli for cauliflower florets or zucchini (courgette) and stir in a large handful of chopped spinach five minutes before blending.

FREEZING INSTRUCTIONS

This soup is suitable for freezing before you add the milk and cheese (milk and cream can separate if frozen). Cool the blended soup completely then put in suitable freezer bags or freeze into cubes using silicone muffin tin. Use within 3 months, reheating until piping hot all the way through before stirring in the milk and cheese.

HAVE YOU MADE MY BROCCOLI SOUP RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Broccoli Soup | Slimming Friendly

Lucy Parissi | Supergolden Bakes
This Broccoli Soup tastes incredibly creamy and indulgent but it’s actually not only healthy but slimming friendly too! Make a big batch to warm up on cold days – easy to cook on the stove or your Instant Pot and suitable for freezing too.
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: Continental
Keyword: Broccoli Cheddar Soup, Broccoli Soup, Cream of Broccoli soup, Creamy Broccoli soup, Slimming Broccoli Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 198kcal
Prevent your screen from going dark

Ingredients

  • Low calorie cooking spray such as fry light
  • 1 large onion , diced
  • 4 baby leeks or one large leek (white parts only), diced
  • 2 small potatoes , peeled and cubed
  • 2 garlic cloves , minced
  • ½ tbsp mustard powder or Dijon mustard
  • ½ tsp salt
  • Generous pinch black pepper
  • 1 bay leaf leave out in Soup Maker!
  • 1 medium broccoli , florets only approx. 9oz or 250g
  • 5 cups | 1.2 litres vegetable stock
  • 1 cup | 240ml skimmed milk or light evaporated milk
  • ½ cup | 60g cheddar cheese , grated plus extra to serve
  • Salt and pepper to season
  • Pinch nutmeg , freshly grated (optional)
  • Mint or parsley leaves to garnish

Instructions

ON THE HOB

  • Mist a large lidded pot with olive oil cooking spray. Add the onion and leeks and cook over low heat for 5 minutes. Add a splash of stock if the pot gets too dry.
  • Stir in the potatoes, minced garlic, salt, pepper, mustard powder and cook for 2 minutes.
  • Add the vegetable stock and bring to a rolling simmer. Reduce the heat and cook for 5 minutes.
  • Add the broccoli, partially cover the pot and cook for 10 minutes or until the broccoli is tender when pierced with a knife.
  • Don’t forget to remove and discard the bay leaf! Use an immersion blender to blitz the soup until it is smooth. (Alternatively transfer to a blender and blitz).
  • Stir in the milk and cheese and simmer for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg.
  • Serve with a little extra grated cheese and garnish with chopped parsley or mint.

INSTANT POT METHOD

  • Select Sauté and mist the pot with cooking spray. Add the onion and beef once hot and cook for five minutes, stirring constantly. Add a splash of stock if the pot gets too dry.
  • Stir in the potatoes, bay leaf, minced garlic, salt, pepper, mustard powder and cook for 2 minutes. Add the vegetable stock then seal the pot. Cook on HIGH PRESSURE for 10 minutes.
  • Release the steam manually and open the lid. Use an immersion blender to blitz until smooth.
  • Stir in the milk and cheese. Select Sauté and cook for a couple of minutes until warmed through. Check the seasoning and add salt and pepper to taste. Add a little freshly grated nutmeg and serve.

SOUP MAKER METHOD

    Suitable for 1.6L soup maker – do not overfill!

    • LEAVE OUT THE BAY LEAF! Put all the chopped vegetables in the soup maker in order listed and top with vegetable stock filling only to the maximum line indicated.
    • Select the ‘smooth’ soup programme which will cook and blend your soup.
    • Pour the soup into a pot and stir in the milk the cheese, simmer for a couple of minutes until warmed through before serving.

    Video

    Notes

    FREEZING CREAMY BROCCOLI SOUP
    This soup is suitable for freezing before you add the milk and cheese (milk and cream can separate if frozen). Cool the blended soup completely then put in suitable freezer bags or freeze into cubes using silicone muffin tin. Use within 3 months, reheating until piping hot all the way through before stirring in the milk and cheese.
    –––––––––––––––––––––––
    Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
    Nutritional information is always approximate and will depend on serving sizes and quality of ingredients.

    Nutritional Info

    Calories: 198kcal | Carbohydrates: 27g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 1279mg | Potassium: 663mg | Fiber: 3g | Sugar: 7g | Vitamin A: 550IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 1mg
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    Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

     

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    Comments

    1. Erin M says

      November 10, 2022 at 11:38 pm

      Love the recipe! Second time making it, I didn’t have access to leeks and substituted shallots instead. Added coconut milk @ goat cheese since my family has dairy restrictions. My oldest begs me to make it!

      One note: I don’t see when to add the bay leaf. So I tossed it in when adding the stock. But you may want to add that to the instructions. 🙂

      Reply
    2. Colleen Wittlin says

      November 09, 2022 at 2:37 pm

      Can I substitute the cream with yogurt?

      Reply
      • Lucy Parissi says

        November 09, 2022 at 5:38 pm

        Hi Colleen – you could but it may split. Sour cream would be a better option

        Reply
    3. Natalie says

      February 16, 2021 at 11:45 am

      How long will this last in the fridge?

      Reply
      • Lucy Parissi says

        February 17, 2021 at 11:50 am

        Up to 3 days but you can freeze it too.

        Reply
    4. Ann Roberts says

      February 05, 2021 at 7:11 pm

      5 stars
      Made this twice now and lovely both times. Great for lunch with crusty bread !!!

      Reply
    5. Paula says

      July 04, 2020 at 10:03 am

      5 stars
      Best soup I have ever tasted

      Reply
      • Lucy Parissi says

        July 05, 2020 at 9:58 am

        That’s awesome to hear Paula!

        Reply
    6. Kat says

      January 24, 2020 at 10:09 pm

      5 stars
      Made a batch of this and both me and my partner loved it! So much flavour and really filling!

      Reply
      • Lucy Parissi says

        January 25, 2020 at 2:20 pm

        Thanks for your comment Kat so glad you both liked it!

        Reply

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    HEY, NICE TO MEET YOU!

    Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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