Creamy Broccoli Soup- Gluten free

  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

As winter sets in firmly but surely, the cold makes one long for something hot. Too many cups of tea equal too much caffeine. So a nice hot steaming bowlful just fits the bill- nutrition-wise and without adding a truckload of calories.

Broccoli soup is a firm favourite of mine, one I make very very often.


Broccoli- 2 cups
Onions finely chopped- 2-3 tbsp

Garlic cloves, finely sliced- 2 (optional)

Water- 1/4 cup
Milk- 1 cup
Cheddar cheese (optional)- a handful, use any cheese you like.

Oxo/ Maggi flavour cube- 1 (optional)
Pepper- 1/4 tsp

Oil- preferably olive- 1 tsp

Salt- to taste



Chop the onions and slice the garlic. Rinse the broccoli heads.

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Het oil in a wok. Add the sliced garlic. When slightly brown (not burnt), add in the onions. Fry till soft.

Add broccoli. Fry for 2 minutes.


Add 1/4 cup of water. Cover and cook till broccoli is soft, about 5-7 minutes.

Blend either with a handblender or pop into a blender when cool enough to handle. If you try to turn the blender on with steaming hot contents, you are likely to get a spray painted kitchen. So, careful.

Pop it back into the wok and add milk. Please use as much or as little as you like. I add more milk just to up the calcium levels, but feel free to add less if you like.

If you are going to add the stock cube, now is a good time. Make sure it dissolves.

While stirring constantly, add in the cheese. Remember to reduce the flame after adding in the milk. All the salt and strong flavours can cause it to separate.


Adjust the salt and add the pepper.

Remember cheese has loads of salt, so you might not need very much.

Serve hot with toasted bread, garlic bread or just by itself.


In this recipe, I have tried to avoid the use of any flour/ cornflour, because it is quite thick by itself.


It is delicious, I promise.

I make my soups more creamy and airy with my handheld Bamix. I absolutely adore it!

Get yours here!

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