Broccoli soup with crispy croutons & goat's cheese

Broccoli soup with crispy croutons & goat's cheese

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Takes 40-50 minutes


Enough for 4 for lunch or 6 as a starter
For an ideal lunch or starter, try this warming broccoli soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal435
  • fat28g
  • saturates15g
  • carbs24g
  • sugars0g
  • fibre7g
  • protein23g
  • salt1.99g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 thick, crustless slices of bread, cubed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 900g broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • generous grating fresh nutmeg or ¼ tsp dried



    One of the most useful of spices for both sweet and savoury

  • 1l vegetable or chicken stock
  • 600ml full cream milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Laura Brown's picture
Laura Brown
28th Nov, 2017
This is fab. I kept it unhealthy and followed the recipe ;) Delicious. You need a mega big pot to fit it all in though! I used pitta bread for the croutons because didn't have normal, worked well though the squares have to be a bit bigger.
marmiteetponpon's picture
10th Apr, 2014
check this super easy broccoli soup recipe... 20 minutes preparation and delicious outcome at marmite et ponpon
19th Jan, 2009
I kept it healthy and omitted the milk and cheese. Also try adding a clove of garlic and some celery. A lovely comfort food. The recipe is a hit with friends at work.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?