Creamy Broccoli Soup with Garlic Bread Grilled Cheese
If you love tomato soup with a grilled cheese sandwich, you HAVE to try this creamy broccoli soup recipe served with garlic bread grilled cheese. The soup is light and delicious and the grilled cheese flavored with garlic and oregano is just the cherry on top.
Table of Contents
Ingredients needed
For the soup
- Butter. Olive oil/avocado oil can be used too.
- Onion.
- Fresh garlic cloves.
- Dried oregano. Other herbs like thyme, chives and parsley will also be delicious.
- Broccoli. I use whole heads of fresh broccoli and chop the stalks to sauté with the onions and garlic. This not only reduces waste, it also adds incredible flavor and texture to the finished soup. You can use frozen broccoli too, if preferred.
- Potato. I use peeled potato as a thickener for the soup instead of flour.
- Spinach. The spinach is optional. I use it to create the beautiful green colour (broccoli tends to brown a little while cooking) and it adds a boost of nutrients too.
- Broth/stock. Vegetable broth/vegetable stock is best to keep this recipe vegetarian but you can use chicken broth/stock too if that’s all you have.
- Cream. Heavy cream/whipping cream. You can use milk too or use cashew cream if you want to keep this recipe vegan.
- Salt and black pepper.
To serve
How to make broccoli soup
Start by trimming the stems of the broccoli and chopping finely along with the onion and garlic. Sauté the broccoli stems, onion and garlic in a large pot or Dutch oven set over medium-high heat in a knob of butter or a few tablespoons of oil until soft and fragrant. Stir in the oregano, potatoes and broccoli florets and cook for another 5 minutes then pour in the stock/broth.
Season with salt and pepper then bring to the boil. Reduce the heat and simmer with the lid ajar for 15-20 minutes or until the potatoes are tender. Transfer the soup to a blender (or use an immersion blender) and blend with the spinach until smooth. Blend in batches if you are cooking a big pot of soup. Pour the soup back into the pot and add the cream. Taste and adjust seasoning if necessary then simmer for 5 minutes then serve with garlic bread grilled cheese.
Can I make this ahead?
Broccoli soup freezes beautiful and will last for up to 4 days in the fridge in an airtight container. To freeze, allow the cooked and blended soup to cool completely then transfer to freezer bags or a freezer-proof container and freeze for up to 3 months. Thaw in the fridge then reheat over low heat until hot throughout.
What to serve with broccoli soup
Creamy soups are always best served with crusty bread or a cheesy sandwich made with sharp cheddar cheese. However, this soup is a delicious, healthy meal when served on its own.
Creamy soup recipes
Creamy Broccoli Soup with garlic bread grilled cheese
Ingredients
- 2 tbsp butter/olive oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 1 kg (2lb) broccoli
- 2 tsp dried oregano
- 2 medium potatoes peeled and chopped
- 6 cups vegetable stock/vegetable broth
- 2 cups baby spinach washed
- 1 cup heavy cream
- salt and black pepper to taste
To serve
Instructions
- Start by trimming the stems of the broccoli and chopping finely along with the onion and garlic.
- Sauté the broccoli stems, onion and garlic in a large pot or Dutch oven set over medium-high heat in a knob of butter or a few tablespoons of oil until soft and fragrant.
- Stir in the oregano, potatoes and broccoli florets and cook for another 5 minutes then pour in the stock/broth.
- Season with salt and pepper then bring to the boil.
- Reduce the heat and simmer with the lid ajar for 15-20 minutes or until the potatoes are tender.
- Transfer the soup to a blender (or use an immersion blender) and blend with the spinach until smooth.
- Blend in batches if you are cooking a big pot of soup.
- Pour the soup back into the pot and add the cream.
- Taste and adjust seasoning if necessary then simmer for 5 minutes then serve with garlic bread grilled cheese.
