The creaminess of this Creamy Broccoli Soup will make it feel much more indulgent than it actually is. Soup is an easy way to increase your vegetable intake, it's cheap to make and it's warming for those cold autumn/winter days. At just over 300 calories for a big filling bowl, this is healthy comfort food and ready in under 20 minutes too.

This is the creamiest of creamy soups and that is just thanks to the milk and a little bit of grated cheese - no cream needed. When all blended together it gives it such a creamy texture that this soup feels far more indulgent than it actually is and it's one of your five a day too.
You could mix things up a bit and do half broccoli and half cauliflower. It would change the colour and flavour, but it would make a nice change. We all know how well cauliflower and cheese go together too.
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Why should you try it?
- One of your five a day and an easy way to increase your veggie intake
- Ready in under 20 minutes
- Super creamy and comforting, but no cream used
- Just over 300 calories for a huge filling bowl
- Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fibre
Step by step
One: Heat some oil in a large pan and cook the onion, garlic and potato for 3 minutes.

Two: Then add the stock, mustard and salt and pepper and simmer for 2 minutes.

Three: Add the milk and the broccoli and cook for 10 minutes.

Four: Blend until smooth, stir in the grated cheese.

Five: Pour into bowls and top with grated cheddar and some raw broccoli.

Health benefits
This creamy soup is low in calories and fat and even people that don't love broccoli have said that they love this soup. If one of your goals is to get extra vegetables in to your diet, then this is a recipe for you to try. It really doesn't feel like you are eating vegetables.
Superfood is a bit of a buzz food that is thrown around, but there is no denying that broccoli is nutrient dense. It's a great source of vitamins A, B1, B2, B3, B6 and K, as well as iron, zinc and fibre, which can support digestive health.
Did you know that broccoli is also a good source of protein, although an incomplete one.
You could add even more veggies by throwing some spinach or kale in there too. It would give it even more of a vibrant green colour too, not to mention a vitamin boost.

FAQs
You wouldn't think that creamy broccoli soup was kid friendly, but it really is. In our house anyway! Add a ladle to a bowl and then top with cooked pasta to make it more filling. It's more of a pasta soup stew combo, which makes it easier for little kids to feed themselves.
This soup is all about the creaminess, but that doesn't mean that you couldn't easily make a vegan broccoli soup. Simply swap the semi-skimmed milk for almond/soya milk, or use extra stock and add a dollop of oat creme fraiche once it is blended. Swap the cheese for a good melty vegan cheese too.
Warm crusty French bread is the best thing to dip in this creamy soup. However, if you want to keep it lighter, but still want a bit of texture to it, then why don't sprinkle some croutons on top.
We make our own easy croutons by chopping up some bread in to squares and drizzling over a little olive oil and a sprinkle of garlic granules and dried herbs. Put them in the oven for about 5 minutes to crisp up. Perfect for adding to soups and salads.
When it comes to toppings, some raw broccoli and grated cheese (although stilton goes really well with broccoli soup) is our go-to combo. However, some crispy grilled bacon is an amazing addition. It adds some nice texture to it.
This soup is always best eaten fresh, however if you do have leftovers then you can keep it in the fridge for up to 3 days. Let it cool down and then store in an air tight container in the fridge.
Yes, broccoli soup freezes really well. Allow it to completely cool first and then portion it out in to air tight containers or freezer bags (these are great for space saving as you can lay them flat) and then it will keep in the fridge for up to 3 months. Let it defrost and then you can reheat it in the microwave or heat it through on the hob.

Extra Tips
- You could add some cauliflower too to use a mixture of vegetables.
- Prefer a stronger flavour? Use Stilton instead of mature cheddar.
- If you are making this for young kids, mix some little bits of pasta in to it, to make more of a pasta soup stew.
- You could make this vegan by using almond/soya milk and vegan cheese.
- Try using shallots instead of onions for a sweeter flavour.
- Top with some toasted seeds to add some crunch.
- Give this a green spinach boost by adding some spinach to it. It will make it a really vibrant green colour too.
- Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to explode.
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Recipe card


Creamy Broccoli Soup




Ingredients
- 800 ml Vegetable stock
- 200 ml Semi-skimmed milk
- 1 Medium potato, peeled and chopped
- 1 Mudium onion, chopped
- 2 Cloves of garlic, crushed
- 1 Large head of broccoli chopped
- 1 tsp Wholegrain mustard
- 1 pinch Sea salt and Pepper
- 60 g Mature cheddar, grated
Instructions
- Heat some oil in a large pan and cook the onion, garlic and potato for 3 minutes.
- Add the stock, mustard and salt and pepper and simmer for 2 minutes.
- Add the milk and the broccoli and cook for 10 minutes.
- Blend until smooth, then stir in the grated cheese.
- Pour into bowls and top with more grated cheddar and some raw broccoli (both optional).
Notes
- You could add some cauliflower too to use a mixture of vegetables.
- Prefer a stronger flavour? Use Stilton instead of mature cheddar.
- If you are making this for young kids, mix some little bits of pasta in to it, to make more of a pasta soup stew.
- You could make this vegan by using almond/soya milk and vegan cheese.
- Try using shallots instead of onions for a sweeter flavour.
- Top with some toasted seeds to add some crunch.
- Give this a green spinach boost by adding some spinach to it. It will make it a really vibrant green colour too.
- Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to explode.
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