Description
This creamy broccoli soup inspired by Jamie Oliver is a warm, comforting, and nutritious dish. Made with simple, wholesome ingredients and full of fresh flavors, it’s perfect for a cozy lunch or light dinner. With just the right touch of garlic, onion, and herbs, this easy soup will quickly become a family favorite.
Ingredients
Scale
- 2 heads fresh broccoli (about 4–5 cups florets)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 small potato, peeled and diced (optional, for thickness)
- 4 cups vegetable or chicken stock (low sodium preferred)
- 1 tablespoon olive oil or 1 knob butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh herbs (parsley, basil, or thyme), chopped
- 1/4 cup cream, milk, or plain yogurt (optional, for richness)
- Grated cheese (cheddar or Parmesan, optional, for garnish)
- Croutons or toasted seeds (optional, for topping)
Instructions
- Wash the broccoli and chop into evenly sized florets. Dice the onion, mince the garlic, and (if using) peel and cube the potato.
- In a large saucepan, heat olive oil or butter over medium heat.
- Add chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in garlic and cook for another 30 seconds, being careful not to burn it.
- Add the broccoli florets and diced potato. Stir to coat them with the onion mixture.
- Pour in the vegetable or chicken stock. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 12–15 minutes or until broccoli is fork-tender.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
- Return the soup to the pot. Stir in chopped herbs, and season with salt and pepper to taste.
- Optional: Add cream, milk, or yogurt for a creamier texture.
- Serve hot, garnished with croutons, grated cheese, or a drizzle of olive oil.
Notes
- Variations: Add spinach, peas, or cauliflower for a twist. Use coconut milk for a dairy-free creamy version.
- Allergy Notes: For dairy-free, skip cream and cheese or replace with plant-based alternatives.
- Flavor Tips: Add a pinch of nutmeg or chili flakes for extra flavor.
- Texture Tip: Blend only half the soup for a chunkier consistency.
- Storage: Keeps in the fridge for up to 3 days or freezes well for up to 3 months
- Prep Time: 15Min
- Cook Time: 20Min
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: British, Healthy Comfort Food
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160 kcal
- Sugar: 3g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
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