Prep/Cook time: 30min, Serves: 1
There are few things as soothing as a warm bowl of soup on a cool evening, and this creamy broccoli soup is exactly the kind of recipe that proves simple ingredients can produce something extraordinary. Built on a base of puréed blanched broccoli and celery, it delivers a velvety texture and a naturally vibrant flavour that feels both nourishing and indulgent. It’s the kind of soup that tastes like it simmered all afternoon, yet comes together in minutes.
The recipe begins with a broccoli purée, blended until smooth with celery and cold water. This purée becomes the heart of the dish, giving the soup its signature colour and gentle earthiness. From there, everything unfolds quickly in a single saucepan: a little butter, a touch of garlic, a swirl of cream, and a whisper of thyme. Seasoned with salt, pepper, and a hint of chicken stock, the soup quietly transforms into a silky, fragrant bowl of comfort.
What makes this soup stand out is its balance—light yet satisfying, creamy without being heavy, familiar but refined enough for a dinner party starter. It’s also wonderfully adaptable: enjoy it as a nourishing weekday lunch, elevate it with artisan bread, or dress it up for entertaining with a drizzle of cream and a single sautéed broccoli floret.
With just a handful of ingredients and minimal effort, this cosy dish delivers maximum reward. One spoonful is enough to understand why it deserves a place in your winter cooking rotation. Warm, elegant, and deeply comforting, this is a bowl worth lingering over.
Ingredients
Broccoli purée: 100 g blanched broccoli, a small bunch of celery, chopped, and 50 ml cold water.
Creamy broccoli soup: 150 g broccoli purée, 50 ml water, 40 ml cooking cream, 1 garlic clove, chopped, 5 g butter, ½ tsp salt, ¼ tsp chicken stock powder, 1 pinch dried thyme powder, and 1 pinch black pepper powder.
For plating: 150 g cooked broccoli soup, 5 ml cooking cream, and 1 piece sautéed broccoli floret.
Method
For the broccoli purée, add the blanched broccoli, chopped celery, and cold water to a blender. Blend until smooth and creamy, then set aside.
For the creamy broccoli soup, melt the butter in a saucepan over medium heat and sauté the chopped garlic until lightly browned. Add the broccoli purée, water, cooking cream, thyme, salt, chicken stock powder, and black pepper. Simmer gently for 5 minutes, stirring occasionally, until smooth and slightly thickened.
To serve, pour the hot soup into a warm bowl. Drizzle with cooking cream and garnish with a sautéed broccoli floret placed at the centre. Serve immediately.
