Jamie Oliver’s broccoli soup recipe is a wonderfully comforting and nutritious dish that highlights the natural sweetness of fresh broccoli with a creamy texture and vibrant flavor. This soup works so well because it balances earthy greens with a smooth, velvety base, making it perfect for a quick lunch or light dinner any time of year.
Ingredients
- 1 large head of broccoli (about 500g), cut into florets
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 1 medium potato, peeled and diced (about 150g)
- 750ml vegetable stock (preferably homemade or low-salt)
- 150ml whole milk or double cream (optional for extra creaminess)
- 2 tbsp olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan or vegetarian hard cheese, to serve (optional)
- Crusty bread or croutons, to serve
Instructions
- Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onion and sauté gently for 5–7 minutes until soft and translucent, but not browned.
- Add the crushed garlic and cook for another 1 minute until fragrant.
- Stir in the diced potato and broccoli florets, coating them in the oil and onion mixture.
- Pour in the vegetable stock, making sure the vegetables are just covered. If needed, add a little extra water or stock.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pan and cook for 15–20 minutes, or until the broccoli and potato are tender when pierced with a fork.
- Remove the pan from the heat. Using a hand blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pan.
- Stir in the milk or cream if using, and season with salt and freshly ground black pepper to taste. Warm the soup gently over low heat—do not boil once the milk is added.
- Serve hot, topped with grated Parmesan and accompanied by crusty bread or crunchy croutons.
Tips
- Substitutions: Use coconut milk or almond milk instead of dairy for a vegan version; nutritional yeast can replace Parmesan for a cheesy flavor.
- Stock choice: Homemade vegetable stock adds depth, but good-quality store-bought stock works fine. Avoid overly salty stocks to control seasoning better.
- Texture control: For chunkier soup, blend only half the soup and leave the rest in pieces.
- Common mistake: Don’t boil the soup after adding milk or cream, as it can curdle and change texture.
Serving Suggestions
This broccoli soup pairs beautifully with a slice of toasted sourdough or a warm baguette. For a heartier meal, serve it alongside a fresh green salad with lemon vinaigrette or a grilled cheese sandwich. Garnish with fresh herbs like parsley or chives for a bright finish, or a drizzle of good-quality olive oil for extra richness.
Variations
To change up the flavor profile, try adding a pinch of chili flakes or smoked paprika during the sautéing stage for a subtle kick. Incorporate a handful of spinach or kale for extra greens and nutrients. For a protein boost, stir in cooked white beans or lentils just before serving. Another popular variation is to roast the broccoli first to deepen the flavor before adding it to the soup.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely and freeze in portions for up to 3 months. When reheating, thaw overnight in the fridge or gently warm from frozen in a saucepan over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture. If the soup thickens too much after storage, add a splash of stock or milk to loosen it.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well and can be a convenient alternative. Use the same quantity and add it directly to the pot without thawing. Cooking time may be slightly shorter, so check for tenderness early.
Is this soup suitable for vegans?
By omitting the milk, cream, and Parmesan, and using vegetable stock, this soup is naturally vegan. Substitute dairy milk with plant-based alternatives like oat or soy milk for creaminess.
How do I make the soup thicker or thinner?
To thicken the soup, reduce the amount of stock or add more potato before blending. To thin it, simply add more stock, water, or milk until you reach the desired consistency.
Can I prepare this soup in advance?
Absolutely! The soup can be made a day ahead and stored in the refrigerator. Flavors often improve after resting overnight, making it a great make-ahead meal.
What if I don’t have a hand blender?
You can use a countertop blender to puree the soup in batches. Just be careful when blending hot liquids — allow the soup to cool slightly and vent the blender lid to avoid pressure buildup.
Can I add other vegetables to this soup?
Yes, carrots, leeks, or celery can be added for extra flavor and nutrition. Sauté them with the onions at the start to build a richer base.
Jamie Oliver’s broccoli soup is a versatile, wholesome dish that’s easy to prepare and endlessly adaptable. With its creamy texture and fresh green flavor, it’s a reliable favorite for warming up on a chilly day or enjoying a light, healthy meal anytime.
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