Broccoli soup with the Thermomix®: 300 g broccoli florets, 150 g potatoes, 700 g vegetable stock, double cream and cream cheese. Chop for 3 seconds at speed 8, cook for 15 minutes at 100°C and blend gradually up to speed 8. 4 servings in 25 minutes.
Broccoli Soup with the Thermomix®
Ingredients 0 / 12 ✓
- 1 shallot
- 2 garlic cloves
- 10 g olive oil
- 300 g broccoli florets
- 150 g waxy potatoes
- 700 g vegetable stock
- 50 g double cream
- 50 g full-fat cream cheese
- 1 tsp salt
- 2 pinches pepper
- 2 pinches nutmeg
- 1 tbsp lemon juice
Instructions 0 / 4
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1
Sweat the shallot and garlic.
Peel the shallot and garlic cloves, place them in the mixing bowl and chop for 3 sec / speed 8. Add the oil and sweat for 3 min / 120°C (TM31 Varoma) / speed 1.
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2
Sweat the broccoli and potatoes.
Meanwhile, wash and trim the broccoli. Peel the potatoes and cut into small cubes (approx. 1 cm). Add both to the mixing bowl and sweat for 5 min / 120°C (TM31 Varoma) / reverse direction / speed 1.
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3
Cook the ingredients.
Add the remaining ingredients, except the lemon juice, to the mixing bowl and cook for 15 min / 100°C / speed 1.
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4
Blend.
Add the lemon juice to the mixing bowl and blend for 15 sec / speed 4 to 8, increasing gradually.
Tip: If you prefer some texture, blend the soup a little less to leave small broccoli pieces.
Video
Nutrition per serving
3 seconds at speed 8: shallot and garlic, then 15 minutes of cooking
Peel 1 shallot and 2 garlic cloves and place them in the mixing bowl. Chop for 3 seconds at speed 8. Add 10 g olive oil and sweat for 3 minutes at 120°C at speed 1. Meanwhile, wash 300 g broccoli and divide into florets. Peel 150 g waxy potatoes and cut into small cubes (approx. 1 cm) on a chopping board.
Add the broccoli and potatoes to the mixing bowl and sweat for 5 minutes at 120°C at speed 1. Then add 700 g vegetable stock, 50 g double cream, 50 g full-fat cream cheese, 1 tsp salt, 2 pinches of pepper and 2 pinches of nutmeg. Cook for 15 minutes at 100°C at speed 1. Finally, add 1 tbsp lemon juice and blend for 15 seconds, increasing gradually from speed 4 to speed 8. The lemon juice brightens both the colour and flavour of the broccoli.
Potatoes instead of flour: why they make the soup creamier
The 150 g of waxy potatoes make this soup naturally creamy, with no flour or added starch needed. The potato starch binds the soup during blending and gives it a velvety consistency. Waxy potatoes absorb less water than floury varieties and thicken the soup more evenly. For an even creamier result, add an extra 20 g of cream cheese. We recommend making your own vegetable stock for the best flavour.
Cheddar, bacon, vegan: 3 variations
- With Cheddar: Stir 50 g grated Cheddar into the hot soup after blending until melted. The cheese makes the soup richer and pairs particularly well with broccoli. If you want to grate the cheese in the Thermomix® first, do that before making the soup and set it aside.
- With bacon: Fry 50 g bacon lardons in a pan until crispy and use as a topping on the finished soup. The smoky flavour pairs well with the mild broccoli.
- Vegan: Replace the 50 g double cream with coconut milk and swap the cream cheese for a plant-based alternative. The coconut milk adds a subtle exotic note to the soup.
Pumpkin soup, potato soup and more soups
If you are looking for more soups, we have plenty to choose from: pumpkin soup, potato soup, goulash soup, pea soup and kohlrabi broccoli soup with avocado. We love serving these soups in large bowls with matching soup spoons.
3 days in the fridge, freeze in portions
The broccoli soup keeps in the fridge for 3 to 4 days in an airtight container. To freeze, pour the cooled soup into freezer containers or ice cube trays. Using ice cube trays lets you defrost exactly the amount you need later. Frozen, it keeps for up to 3 months. The soup actually tastes best on the second day, once the spices have had time to develop overnight.
More on this topic: Tips and basics for every mixing bowl can be found in the hub Operating the Thermomix®. Or browse the complete guide overview.
