Irish cream of broccoli soup

    50 min

    A hearty broccoli soup for a chilly winter day. Nice served with crusty bread and easy to make.

    25 people made this

    Serves: 8 

    • 1 litre water
    • 600g broccoli (mix of florets and stalks)
    • 50g butter
    • 2 onions, chopped
    • 3 sticks celery, chopped
    • 60g plain flour
    • 2 vegetable stock cubes
    • 900ml milk
    • salt and black pepper, to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Combine water and broccoli in a saucepan and bring to the boil. Cook for 3 minutes. Drain, reserving the cooking liquid.
    2. In a food processor or blender, process the cooked broccoli until fairly smooth.
    3. Melt butter in the same saucepan, then add onion and celery and cook for about 5 minutes, until soft. Stir in flour and cook for 2 minutes, stirring constantly. Add reserved cooking liquid and vegetable stock cubes, and bring to the boil. Simmer for a few minutes till thickened.
    4. Stir in milk, pepper and broccoli, and heat through. Use a hand-held liquidiser to blend to desired consistency, or transfer to a blender or food processor to puree in batches. Adjust seasonings to taste and serve.


    This is a great recipe for using up broccoli stalks that normally get binned. We normally use four regular stalks for this recipe.

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    Reviews in English (1)


    Nice soup! I did use only 1 onion, and that was plenty. I also added a bit of chicken bouillon granules, just to pump up the flavor a bit. We served this with some nice crusty artisan bread, just as the submitter suggested. Tasty!  -  14 Feb 2015