This super simple soup is brilliant for those days when you just need a big bowl of something warm, nourishing and green! It’s a bit fancier with the goats cheese but also super lovely without.
I normally make it with water to maximize the fresh broccoli flavour. If you want to use stock make sure it’s not too strong to overpower the brocc.
Broccoli & Goats Cheese Soup
Ingredients
- 3 cups water or mild stock
- 2 heads broccoli
- 100 g goats cheese (3.5oz ) sliced
- extra virgin olive oil to serve
Instructions
- Bring water or stock to the boil in a medium saucepan. Chop broccoli into bite sized pieces.
- Add broccoli to the pan. Simmer uncovered for about 10 minutes or until the broccoli isn’t crunchy any more.
- Remove from the heat and blitz using a stick blender or a blender until you have a smooth purée.
- Taste and season with lots of salt. Bring back to a simmer. Serve with goats cheese on top and an exceedingly generous drizzle of extra virgin olive oil.
Variations
pantry-friendly – frozen broccoli.
paleo / dairy-free – serve with dairy-free pesto instead of the goats cheese. Or try this Macadamia ricotta in the place of the goats cheese.
different cheese – also loved with shaved Parmesan, feta, or creamy ricotta.
fresh – if it tastes a bit flat and you’ve already added lots of salt try a squeeze of lemon.
more substantial (low carb) – add some roast nuts and olive oil.
more substantial (carb-lovers) – serve with crusty bread and butter or stir in some cooked quinoa, couscous or brown rice just before serving. You could serve the goats cheese on top of toast for dipping.
herby – add a bunch of flat leaf parsley or basil leaves before puréeing.
carnivore – add sliced chicken and simmer until cooked.
keto / ultra low carb – replace broccoli with baby spinach.
Waste Avoidance Strategy
mild stock / extra virgin olive oil – keep them in the pantry.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
goats cheese – unopened it usually has a shelf life of a few weeks in the fridge. If opened, will only keep for a few days so use for another meal or freeze.
Prepare Ahead
Yes! Just cook as per the recipe but keep the goats cheese separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer and top with cheese.
Add to my Old Favourite Recipes
Made this for dinner tonight and we both enjoyed it. I only used about half the broccoli you would have used, so because our appetites are much smaller in our old age, next time I would cut the liquid back to two cups. I did sprinkle some feta over the top. Definitely a keeper recipe.
Love how you adjust for your needs Susan – it’s a good combo isn’t it 🙂
Made this tonight with romanesco (which my kids called Martian broccoli) and feta, blended in. To be fancy, I toasted the smallest florets and some sunflower seeds for a topping. Super yum, and it made enough for 2 lunches this week, too.
ooh LOVE the name Martian broccoli Murphy 🙂
Dumb question, but how big is a head of broccoli? And can I use tenderstem instead? I’m not a broccoli fan, but I’m learning to eat it, and this cheesy soup seems like a good way to neck it down!
There’s no such thing as dumb questions COlleen!
A head is typically 300g (10oz) but they can be much bigger than that. And absolutely you can use tender-stem instead.
But if you’re not a fan – there’s no need to force yourself – focus on the veggie you do love instead 🙂
I made this because I had one head of broccoli and two zucchinis, and a small blender that only really seems designed to make soup. 2 1/2 cups of stock made the result a bit watery. Instead of goats cheese, I melted some cheddar onto toast and dipped that into it. OK.
Yeah zucchini is higher moisture than broccoli so I can imagine it would have been watery Mark. Good to know for next time 🙂
How much frozen broccoli would you use Jules?
If I was super hungry I’d use 2 packs (1kg) frozen Rachel.
But if not so hungry 600-700g would be the equivalent of 2 regular sized heads of fresh.
How much frozen broccoli would you use Jules?
Made this for lunch today, and although mine was very pale and wan (I had to use cauli because my broccoli had gone bad), it had a nice flavor. I would definitely be better with broccoli, but I was glad I had a good sub. I was also a little short on the goat cheese, so I supplemented with some feta. Definitely a keeper recipe. (Just saw my past comment, and realized I’d totally forgotten the idea of cream; plus I skipped the olive oil because I need to cut back on my fat intake somewhat).
Great subs with the feta and cauli Susan 🙂
Yum! I think this would be nice with a little heavy cream stirred in. Definitely want to make this. I think I would like that better than topping with olive oil.
This is an absolute winner, Jules! It was the first SMP recipe I tried and I still can’t believe how delicious three ingredients (including water) can be! And the goats cheese just brings this dish to another level. Delicious and enjoyed by hubby and my ten year old too 🙂
Yay Fiona!
So simple but absolutely decadent! Saved to my Inbox!
Nice one Joan!
Jx
Well I felt like I had too much water so after I blitzed the broccoli I let it boil a but to get some of the excess off. Also 10 minutes didn’t seem long enough to get the broccoli soft. But I’ve just eaten a bowl of it with some feta and it was jolly nice ?
Glad you enjoyed Judith – and if it’s a little watery you can always simmer after blitzing like you did. Glad you enjoyed with feta!
Perfect timing – bought broccoli this morning, had some goat chream cheese in the fridge, some toasted olive ciabatta, a drizzle of olive oil .. on a cool fall day .. ONE HAPPY EATER :D!
Excellent Sandra!
I did not think such a simple recipe would taste sooo good! I just made this, love how quick and easy it was. Perfect for our rainy Sunday afternoon. It was delicious. Thank you!
So glad you enjoyed Lindy!
Simple recipes really can surprise you 🙂
Cannot see where nutritional information is?
Sorry Deborah
I don’t include nutritional info for my recipes.
Your system is the best, Jules. Havent tried this yet but I can tatse what I read and Everly one of your recipes I made I love!
So glad you’re enjoying Ellen!
This is an old favourite soup of mine too 🙂
Had this for lunch with my friend Gabrielle this week.
She’s dairy-free so subbed roast walnuts, chopped olives and a big drizzle of extra virgin olive oil for the goats cheese. Loved the extra texture of this version.
Thinking a walnut and goats cheese version would be delish too 🙂