Broccoli Soup Recipes

Serves 6

2 tablespoons butter
1 finely chopped onion
1 finely chopped celery stalk
3 cups broth (chicken or vegetable)
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk

Melt the 2 tablespoons of butter in a pan - a medium stock pot is the best to use. Add the finely chopped onions and celery and saute until soft.

Add the broccoli and the stock to the pan. You can use either chicken or vegetable stock depending on your taste and preference. Simmer for approx 10 minutes until the broccoli is tender. Be careful not to overcook as this spoils the flavor. Puree the soup in a blender and our back into the saucepan.

In a separate pan make a roux mixture (the basis for many sauces). This is what adds the creamy taste and texture.

Heat the 3 tablespoons of butter until melted. Remove from the heat and stir in the flour. When the butter and flour are combined return to the heat for a short while.

Remove the roux mixture from the heat and slowly add the milk until all of it is combined. If it becomes lumpy use a whisk to smooth it out. Return the mixture to the heat and gently heat. The mixture will gradually thicken.

Add the roux to your cooked broccoli and gently reheat. Season with salt and pepper to taste.

Buy broccoli in season (from October through May) and locally if possible. Organic is always my first choice.

When shopping for broccoli choose tight, deep colored florets. The deeper the color the more phytonutrients. Usually the smaller the broccoli head the better the flavor.



Broccoli is best used within a few days for maximum taste and nutritional value. The place to store it is in the hydrator drawer or crisper of the refrigerator. It will keep for 5 to 7 days. Never wash the broccoli before you store it as it may develop mold.

Broccoli freezes really well too. Cut into florets and slice the stems. Blanch for 3-4 minutes and then rinse in cold water (this is to stop the cooking process). Drain the broccoli and let it dry. Place is an airtight container and freeze. Buying frozen broccoli can also be a good choice.

I make this Gordon Ramsay broccoli soup at least once a week at home. This recipe is my all time favorite. Simple, inexpensive and quick to make. It is a big hit with all the family. Even my picky 6 year old will eat it!

Serves 4

2 1/4lb broccoli
Sea Salt and Pepper
4 Slices of Soft Goat Cheese
1/2 cup slivered almonds or walnuts, lightly toasted
Extra Virgin Olive Oil to drizzle

The secret of this broccoli soup recipe is in it's simplicity. You will not believe how easy it is to make or how satisfying it is to eat until you have tried it.

Watch Gordon Ramsay preparing his broccoli soup.

President George Bush helped the cause of broccoli - in an unintentional way. In 1992 the then President George Bush said "I'm President of the United States and I'm not going to eat any more broccoli'.

Well his aversion to the vegetable had a great effect. In part because of his statement the press took upon the cause of broccoli. In the same year a John Hopkins University study announced a study showing the anti cancer properties of broccoli.

Broccoli is now one of the best selling vegetables in the United States.

When fresh and not overcooked your broccoli will reach your table full of vitamins A, C, and K, calcium, fiber, folate potassium and iron. Broccoli also contains a special enzyme sulforaphane which research shows may be an 'anti-cancer' ingredient. So not only does broccoli taste great but it is also a Super Food!

One cup of cooked broccoli has more than 100 per cent of the adult recommended daily allowance for Vitamin c. So eating your greens really is good for you.

Another benefit? Broccoli is low in calories. Just 32 calories in 100 grams.

Cream of broccoli soup does not always have to be about dairy. Here is a great non dairy alternative using rice milk.

Serves 4

6 Cups of Broccoli Florets
3 Cups of Vegetable Stock
Half a Cup of Chopped Parsley
1 teaspoon Dried Thyme
3 Tablespoons Olive Oil
3 Tablespoons Flour
2 Cups of Rice Milk
Salt and Pepper To Taste

1. Chop the broccoli florets and stems into small pieces. Put the broccoli into a medium sized stock pot with the stockk and bring to the boil. Simmer until tender. Remember not to over cook as this will spoil the flavor.

2. Place the broccoli with the liquid, parsley and thyme into a blender. You can also use a food mill or mash and strain through a sieve but I find the blender the easiest method.

3. Make the roux white sauce mixture in a large saucepan. Heat the olive oil. Slowly add the flour and mix into the oil. Cook this on a very low heat for approx 10 minutes. Then slowly add the rice milk. It is better to do this with a whisk as it can go lumpy!

4. Add the blended broccoli into the sauce mixture and stir whilst on a low heat. Make sure that this does not boil.

5. Add salt and pepper to taste and serve.

Whichever broccoli soup recipe you are using take some time to learn a simple step that will take your cooking to the next level. It is a step that many of us forget and don't take enough care with.

So what is it? Seasoning. As simple as that. Salt and pepper can transform your broccoli soup from bland to something very special. Add and taste. And taste again. You will notice the difference.