Broccoli Cream Soup Light

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

500 g broccoli (defrosted, if frozen)
500 ml vegetable stock, (homemade or from stock cubes / powder)
250 ml milk, low in fat
75 g cream cheese, or cottae cheese, with herbs
some salt and pepper
some nutmeg

Instructions

Wash and prepare broccoli and cut off some florets and set aside. Cut the remaining florets into small pieces. Peel larger stalks and cut into slices.
Bring the stock to the boil with the milk in a saucepan. Add the florets and stalk slices and cook for approx. 5 minutes on medium heat until soft. Purée finely with a blender or magic wand.
Now fold in the florets that have been set aside and cook in the soup on a low setting until firm to the bite (approx. 5 minutes).
Melt the cream cheese in the soup while stirring, season with salt, pepper and nutmeg and season to taste.
Tip: serve with croutons.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.