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Creamy Broccoli Soup with Parmesan, Croutons and Pumpkin Seeds

Name: Creamy Broccoli Soup with Parmesan, Croutons and Pumpkin Seeds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: International cuisine
Ingredients: 1 pc large broccoli (florets and tender stalk, about 500 g usable weight); 1 pc onion (finely chopped); 2 pc garlic cloves (finely chopped); 1 pc small potato (peeled and diced); 700 ml vegetable stock or water (use up to 800 ml, just enough to cover the vegetables); 150 ml 10% cooking cream (use up to 200 ml to taste); 40 g finely grated Parmesan (use up to 60 g to taste); 15 g olive oil, or butter for softening the onion (divided between the soup base and croutons); to taste salt; to taste freshly ground black pepper; 1 pinch ground nutmeg; 90 g plain bread rolls (1–2 rolls, cut into cubes); 20 g pumpkin seeds; to taste lemon juice (optional, only a few drops); to taste good olive oil (optional, for finishing); to taste extra Parmesan (optional, for serving)

A smooth broccoli soup with potato, cooking cream and Parmesan, served with crisp croutons and toasted pumpkin seeds.

Cuisine: International cuisine
Meal type: Main course
Servings: 4 servings
Difficulty: Easy

Prep: 15 min
Cooking: 20 min
Total: 35 min

Start cooking Instructions

Creamy broccoli soup in a white bowl beside a spoon

Recipe

Use both the broccoli florets and the tender part of the stalk: the potato gives the soup a thicker consistency, while the cream and Parmesan make it smooth and savoury.

Cook the vegetables only until tender, blend until completely smooth, then warm the finished soup gently so the cream and cheese do not boil aggressively.

Practical cooking

Ingredients

Servings

4 servings

Quick choice

For the soup

1 pc large broccoli (florets and tender stalk, about 500 g usable weight)
1 pc onion (finely chopped)
2 pc garlic cloves (finely chopped)
1 pc small potato (peeled and diced)
700 ml vegetable stock or water (use up to 800 ml, just enough to cover the vegetables)
150 ml 10% cooking cream (use up to 200 ml to taste)
40 g finely grated Parmesan (use up to 60 g to taste)
15 g olive oil, or butter for softening the onion (divided between the soup base and croutons)
to taste salt
to taste freshly ground black pepper
1 pinch ground nutmeg

For serving

90 g plain bread rolls (1–2 rolls, cut into cubes)
20 g pumpkin seeds
to taste lemon juice (optional, only a few drops)
to taste good olive oil (optional, for finishing)
to taste extra Parmesan (optional, for serving)

Nutrition per serving

Energy: 331 kcal1386 kJ
Fat: 16.9 g
Saturated fat: 6.8 g
Carbohydrates: 33.6 g
Sugars: 7.0 g
Fibre: 5.3 g
Protein: 14.8 g
Salt: 0.9 g

Calculated estimate. Actual values may vary depending on the ingredients used.

Cook flow

Instructions

Total: 35 min

1
Prepare the vegetables
1. Prepare the broccoli
  Cut the broccoli into florets. Trim away only the dry, woody base of the stalk, peel it if needed and dice the tender part. Finely chop the onion and garlic, then peel and dice the potato.
2. Soften the onion
  Warm part of the olive oil, or the butter, in a large pot over medium-low heat. Cook the onion gently for about 5 minutes until soft. Add the garlic for the final 30 seconds and do not let it brown.
2
Cook and blend
1. Cook until just tender
  Add the broccoli florets and stalk, diced potato, salt, black pepper and nutmeg. Pour in only enough vegetable stock or water to just cover the vegetables. Cover and cook for 12–15 minutes, until the broccoli and potato are tender; avoid a long boil, which dulls the flavour and colour.
2. Blend and finish gently
  Blend the soup until completely smooth. Stir in the cooking cream and Parmesan, then warm it gently without letting it boil aggressively. If it is too thick, add a little more stock or water.
3. Balance the seasoning
  Taste before adding more salt because the Parmesan and any vegetable stock may already be salty. Add black pepper as needed. If the soup tastes flat, add only a few drops of lemon juice to brighten it, not enough to make it lemony.
3
Make the toppings and serve
1. Make the croutons
  Toss the bread cubes with the remaining olive oil and a small pinch of salt. Toast them in a dry frying pan until crisp, or bake at 180°C for 8–10 minutes.
2. Toast the pumpkin seeds
  Toast the pumpkin seeds in a dry pan for 2–3 minutes, stirring often, until fragrant. Remove them from the pan promptly.
3. Serve
  Ladle the soup into bowls and add the croutons and toasted pumpkin seeds at the table. Finish with extra Parmesan and a few drops of good olive oil if desired.

Refine

Tips and variations

Use the stalk

The tender broccoli stalk has plenty of flavour. Remove only the woody base, cut the tender part finely and cook it with the florets to avoid waste.

Blend safely

Let very hot soup settle briefly. An immersion blender can be used directly in the pot; with a jug blender, work in small batches and leave a vent for steam.

Adjust the thickness last

Start with just enough stock or water to cover the vegetables, then adjust the blended soup with hot stock or water until it reaches the consistency you prefer.

Add crunch at the table

Add the croutons and pumpkin seeds just before serving so they stay crisp.

After cooking

Storage and serving

Knowledge graph

Related knowledge

large broccoliIngredients

small potatoIngredients

10% cooking creamIngredients

extra ParmesanIngredients

Sautéing vegetablesInstructions

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Creamy Broccoli Soup with Parmesan, Croutons and Pumpkin Seeds

Recipe

Ingredients

For the soup

For serving

Nutrition per serving

Instructions

Prepare the vegetables

Prepare the broccoli

Soften the onion

Cook and blend

Cook until just tender

Blend and finish gently

Balance the seasoning

Make the toppings and serve

Make the croutons

Toast the pumpkin seeds

Serve