Creamy broccoli & cheese comfort bowl
When chilly evenings call for something warm and satisfying, this Creamy Broccoli & Cheese Comfort Bowl is the perfect answer. Thick, luscious, and packed with wholesome ingredients, this easy, uncomplicated soup brings cozy vibes to your dinner table in under 30 minutes. The Creamy Broccoli & Cheese Comfort Bowl combines tender broccoli florets, fresh spinach, and a touch of melty cheese to create a healthy recipe that feels indulgent without the guilt. Whether you’re craving a quick dinner or need a soothing bowl to brighten cold days, this soup delivers comfort with every spoonful. Ready to embrace cozy cooking? Let this Creamy Broccoli & Cheese Comfort Bowl be your new weeknight favourite.
Equipment
- 1 Blender
Ingredients
- 2 Tbsp olive oil
- 1 leek, finely sliced
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 6 sprigs fresh thyme
- 250 g potato, peeled and cubed
- 750 g broccoli, cut into small florets
- 600 ml water
- 3 Knorr chicken or vegetable stock pots
- 1 tsp salt
- 1/3 tsp chili flakes (optional)
- 1/2 tsp freshly ground black pepper
- 100 g matured cheddar or parmesan cheese, grated
- 80 g fresh baby spinach
- 300 ml full-cream milk, hot
- extra toppings (optional)
- lemon infused olive oil, strips of fried bacon, dukkah, extra cheese, cross bread bits
Instructions
- Sauté the Aromatics:Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 sliced leek and 1 chopped onion, stirring until coated in the oil. Add 2 minced garlic cloves and a few sprigs of fresh thyme. Cook gently for 5 to 10 minutes, stirring occasionally, until the leeks and onions are soft and fragrant but not browned.
- Simmer the Vegetables:Add the diced potatoes, the broccoli florets, 600 ml of water, 3 stock pots, 1 teaspoon salt, cracked black pepper, a pinch of chili flakes (optional) and the cheese of your choice. Bring to a gentle boil, then simmer for 15 minutes, or until the potatoes and broccoli are soft and tender.
- Add the Baby Spinach:Stir in the fresh baby spinach to the hot soup. Cook for 1–2 minutes, stirring gently, until the spinach leaves are wilted and tender.
- Blend Until Smooth:Pour in 300 ml of hot milk and blend the soup using an immersion blender (or carefully in batches using a stand blender) until smooth and creamy. Taste and adjust the seasoning with more salt or pepper, if needed.
- Serve and Garnish:Ladle the soup into bowls and finish with your choice of garnish: a drizzle of lemon-infused olive oil, crispy bacon slices, a sprinkle of dukkah, some toasted breadcrumbs, or extra grated cheese. Serve warm and enjoy the comfort in every spoonful.
Notes
This soup has a naturally thick and creamy consistency, making it especially comforting and satisfying on cold days. If you prefer a lighter texture, feel free to adjust by adding extra chicken stock to suit your taste.