Cream of Broccoli Soup

Preparation and cooking time:

40 Minutes

Serves 6


  • 12 finely sliced spring onions
  • 2 large, sliced carrots
  • 2 sticks, sliced celery
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 225ml (8fl oz) water
  • 350g (12oz) sliced broccoli
  • 2.5ml (1/2 tsp) paprika
  • 568ml (1 pint) fresh milk
  • salt and freshly ground black pepper
  • 150ml (5 fl oz) fresh single cream
  • croutons (to serve)


Place spring onions, carrots. celery, garlic an bay leaf into a large saucepan. Add the water and bring to boil. Cover and simmer gently for 15-20 minutes or until the vegetables are tender.

Remove from the heat and add broccoli, paprika, stock and milk. Season lightly, return to the heat and cook for a further 10 minutes, stirring occasionally.

Cook slightly then puree in a food processor or blender until smooth. Stir in most of the cream, saving a little for garnish.

Reheat gently. garnish with fresh cream and croutons.

Recipe from Recipe Round-Up (Dairy Diaries)

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