Know what’s on your plate
Broccoli soup
Calories & nutrition facts
home-made
Nutrition facts
Per 100 g% DV- Calories 39 kcal —
- Protein 1.3 g 3%
- Carbohydrate 1.7 g 1%
- Fat 2.8 g 4%
- Saturated fat 1.4 g 7%
- Fibre 1 g 4%
- Sugars 1.3 g —
Similar foods
- Cream of broccoli soup52 kcal / 100 g
- Cream of broccoli soup with yogurt and almond flakeswith yogurt and almond flakes31 kcal / 100 g
- Cauliflower and broccoli soupinstant, prepared34 kcal / 100 g
- Asparagus souphome-made54 kcal / 100 g
- Spinach souphome-made52 kcal / 100 g
- Cauliflower souphome-made26 kcal / 100 g
- Pumpkin souphome-made24 kcal / 100 g
- Vegetable souphomemade20 kcal / 100 g
- Carrot souphome-made46 kcal / 100 g
- Cream of vegetable souphomemade74 kcal / 100 g
Questions about Broccoli soup
How do you make broccoli soup smooth?
Soften chopped onion in a little oil, add broccoli florets and stock, then simmer for about 8–10 minutes until the stems are tender. Blend until smooth; add a splash of milk or stock if it is thicker than you like.
Can you make broccoli soup with frozen broccoli?
Yes. Add it straight from the freezer to the hot stock and simmer until tender, then blend; there is no need to thaw it first.
How long does broccoli soup keep in the fridge?
Cool leftovers and refrigerate them within two hours, then eat within two days. Reheat until steaming hot all the way through, and reheat only once.
What goes well with broccoli soup?
Serve it with crusty bread or a cheese toastie. Mature Cheddar or Stilton also works well crumbled on top, with a spoonful of crème fraîche if you fancy a richer finish.
What can you use instead of broccoli in broccoli soup?
Cauliflower makes a good swap: simmer the florets in stock until tender, then blend as you would broccoli. The soup will be paler and milder in flavour.
Is broccoli soup lower in energy than cream of broccoli soup?
Cream of broccoli soup has 52 kcal per 100 g, compared with 39 kcal per 100 g for broccoli soup.
Source: mvt 10.158 · per 100 g · carbohydrate per EU label, fibre excluded
