Recipe by Rivka and Sara Fried

Creamy Broccoli Soup

Creamy Broccoli Soup add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings

If you’ve ever treated yourself to proper French dining, you may have noticed that the dish is large and beautiful, but the portion size is contained. Good things come in small servings! This soup, served tastefully in a mini tureen, is creamy, decadent, and chock-full of flavor. Unlike most creamy dairy soups, I’ve swapped out the heavy cream and cheese with blended potatoes and broccoli. For all you cheese lovers, I’ve topped it off with mini cheese croutons, aka bite-sized mozzarella sticks.


Creamy Broccoli Soup

  • 3 tablespoons unsalted butter

  • 2 onions, chopped

  • 2 heads garlic, minced

  • 2 (16-ounce) bags Beleaves Frozen Broccoli

  • 2 red-skin potatoes, chopped

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh cilantro

  • 1 teaspoon Haddar Kosher Salt

  • 1/2 cup plain Greek yogurt

Cheese Croutons

  • 1/2 teaspoon Pereg Garlic Powder

  • 1 tablespoon dried parsley, such as Gefen

  • 1 (8-ounce) block mozzarella cheese, cubed

  • 3 cups oil, for frying


For the Creamy Broccoli Soup


Melt butter in a large pot, then add onions and garlic. Cook, stirring occasionally, for eight to 10 minutes. Add potatoes, broccoli, parsley, cilantro, salt, and seven cups of water. Cover and cook for 20 to 25 minutes. Remove from heat and use an immersion blender to blend until mostly smooth, but some texture remains. Stir in yogurt.

For the Cheese Croutons


A few hours before you plan to make this recipe, freeze the mozzarella cubes.


Mix flour and cornstarch in one bowl, eggs and water in another, and bread crumbs, garlic, and parsley in a third.


Heat oil in a saucepan. Coat frozen cheese cubes individually in flour mixture, followed by eggs and then bread crumbs. Fry until golden brown.


Photo by Yossi Einhorn

Creamy Broccoli Soup

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