Broccoli soup with crispy croutons & goat’s cheese

For an ideal lunch or starter, try this warming broccoli soup

  • Takes 40-50 minutes
  • Easy

Nutrition per serving

  • kcal 435
  • fat 28g
  • saturates 15g
  • carbs 24g
  • sugars 0g
  • fibre 7g
  • protein 23g
  • salt 1.99g


  • 2 thick, crustless slices of bread, cubed
  • 1 tbsp olive oil
  • 900g broccoli
  • 50g butter
  • 1 large onion, finely chopped
  • generous grating fresh nutmeg or ¼ tsp dried
  • 1l vegetable or chicken stock
  • 600ml full cream milk
  • 100g medium-soft goat's cheese, chopped (rind and all)


  1. Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.

  2. Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.

  3. Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)

  4. To serve, reheat if necessary and scatter with the croutons and goat’s cheese.

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