Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cheese / Broccoli Cream Cheese Soup Recipe
    Lost? Site Map

    Broccoli Cream Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    CulinaryQueen's Note:

    Compliments of Delia Smith's Christmas Cookbook. This is from the vegetarian section of the book. Cooking and prep time does not include the making of the homemade stock.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 8 ounces broccoli
    • 2 tablespoons butter
    • 1 onion, chopped
    • 2 leeks, rinsed and chopped (whites only)
    • 2 tablespoons oats (whizzed in blender to a fine powder)
    • 20 ounces milk
    • 20 ounces vegetable stock (cube or make your own using ingredients below)
    • salt and pepper, to taste
    • 6 ounces cream cheese

    Vegetable stock


    1. 1
      MAKE VEGGIE STOCK FIRST (if you are using the homemade version). Simply place all the ingredients in a saucepan, cover with a lid and bring to a boil. Boil for 30 minutes. Strain and discard all the solids. The stock is now ready for use.
    2. 2
      Trim the broccoli into tiny florets of 1/4 inch and rinse to remove any dust and dirt. Chop the stalk parts quite small also but keep separate from the florets.
    3. 3
      In a large saucepan, melt butter. Add the onions, leeks and broccoli stalks (you'll be adding the florets later). Stir well then cover the pan and leave the veggies to sweat for 10 minutes.
    4. 4
      Stir in the oats then add the milk, a little at a time, stirring well after each addition.
    5. 5
      When all the milk is in, add the veggie stock. Stir well and season as necessary. Simmer gently for a further 10 minutes. Turn off the heat and allow the soup to cool for about 10 minutes.
    6. 6
      In the meantime, steam the broccoli florets for exactly 4 minutes.
    7. 7
      Pour the soup and the cream cheese into a food processor and blend until smooth.
    8. 8
      Return the soup to the pan (which you have rinsed out), add the broccoli and reheat gently.
    9. 9
      Check for seasoning.
    10. 10
      Serve with toasted croutons or oatcakes.

    Ratings & Reviews:

    • on July 23, 2013


      A lovely soup even DH commented! I used organic broccoli from our local organic produce basket this week, organic cultured unsalted butter, organic onion, a organic garlic whistle and no leeks, wheat free rolled oats, ground in a coffee/spice mill, whole organic milk 3.5%, homemade lamb stock with the addition of celery seeds, a couple tbs chopped organic flat leaf parsley, a bay leaf I removed before blending, sea salt, to taste, and for the cream cheese I used lebneh which is a middle eastern creamy breakfast cheese with a taste like very thick yogurt. I was in a hurried mode so I put all the broccoli in together and it was all blended. I'd like to try this again with the broccoli florets unblended.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2007


      This is ten stars for the vegetable stock -- what a great recipe--so simple and quick and the resulting stock is so delicious that I'm using it this weekend for tortellini en brodo. As for the broccoli soup--super!! I shortcut it a bit--using frozen organic florets and thus not having to cook the stems longer. I pureed the soup with the immersion blender and it was so good without the cream cheese that I did not add it. I grated some fresh nutmeg on the top of each serving--everyone loved it. Thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Broccoli Cream Cheese Soup

    Serving Size: 1 (335 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.3
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 11.0 g
    Cholesterol 55.6 mg
    Sodium 600.3 mg
    Total Carbohydrate 21.2 g
    Dietary Fiber 3.4 g
    Sugars 4.8 g
    Protein 8.4 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes