Broccoli and cream cheese soup

    45 min

    This creamy broccoli and cream cheese soup is tasty and vibrant and a great way to get your greens. Enjoy with crusty bread.

    53 people made this

    Serves: 2 

    • 1 head broccoli, cut into florets
    • 2 tablespoons salted butter
    • 1 onion, finely chopped
    • 1 clove garlic, minced
    • 150ml vegetable stock
    • 300ml full fat milk
    • 300g cream cheese
    • salt and pepper, to taste
    • 2 tablespoons copped fresh chervil
    • 55g grated Parmesan cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Steam the broccoli over a pan of boiling water for 5 minutes until just tender. Remove from the heat and set aside.
    2. In a saucepan over a medium heat, melt the butter and add the onion and garlic. Add the broccoli and stir to coat in the butter. Add the stock and milk and bring to the boil before immediately reducing the heat to simmer gently for 20 minutes. Add the cream cheese and stir until melted.
    3. Purée the soup until well blended using a hand held liquidiser. Season and add the fresh chervil. Serve sprinkled with Parmesan cheese.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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