Cream of broccoli soup

Cream of broccoli soup


Serves 4


  • 1 medium leek
  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, chopped
  • 1.2kg broccoli, chopped
  • 5 cups (1.25L) chicken stock
  • 1/2 cup (125ml) cream


Wash leek well to remove any traces of dirt, then slice. Heat oil in a large saucepan over medium heat. Cook leek, onion and garlic for 4 minutes until translucent. Add broccoli and cook, stirring, for 2 minutes. Add stock, bring to the boil, reduce heat and simmer for 40-50 minutes until broccoli is very soft.

Blend soup in a food processor or with a stick blender until smooth. Return to saucepan, add cream and reheat gently.

Serve with roasted broccoli florets and extra cream. Or for a simple topping just give it a swirl of good quality extra virgin olive oil.

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Serving Suggestions


  • For a vegetarian version, use vegetable stock.
  • To make roasted broccoli florets, drizzle with a little oil and roast at 200°C (180°C fan-forced) for 15 minutes or until crisp and golden.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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