Loaded Broccoli Soup

This loaded broccoli soup is not just for winter. It is perfect for days when you don’t feel like making a complete meal. And it freezes well, making it the perfect choice for batch cooking.

Loaded Broccoli Soup
Loaded Broccoli Soup
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Let’s talk about broccoli

Did you know broccoli was part of the cabbage family? What makes this a great vegetable is that the florets, stalks and leaves are all edible. In South Africa we get both large heads of broccoli, as well as broccolini, which are small florets on thin stalks. This vegetable is high in Vitamin C and K, and to keep its nutrients I suggest steaming or stir frying, rather than boiling. Broccoli can also be enjoyed raw, and we often have it as part of our crudité selection.

Loaded soups

I don’t think soup is only for winter. We often have soup for Sunday supper when cooking is not on the agenda. Or at lunch time when Dave is in charge of what we eat. His favourite is pea and ham, so that is what we have most often. A loaded soup to me is one where there are a variety of ingredients, including a protein. To take my broccoli soup to the next level, I added chicken breasts and cheddar cheese. Tofu would make for a good substitute if you do not eat meat. And if you are vegan, there are some really good cheese alternatives available.

A Mediterranean lifestyle choice

When I was in my twenties I changed from being vegetarian to following a Mediterranean diet. The reasons for this were numerous, but top of the list was Dave’s health. Having a husband who is 18 years older, I wanted to ensure he was around for the majority of my adult life. This was a lifestyle choice I do not regret, and one we have now been on for 30 years. The best thing is I know it works. Dave is extremely healthy, and fit. Part of this has to do with the way we eat, and the rest is because he is active.

Take a look at this inspiring recipe for ♥ Loaded Broccoli Soup ♥ from Lavender and Lime #LavenderAndLime Share on X

Loaded Broccoli Soup


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Loaded Broccoli Soup

You can easily increase this recipe to make enough to freeze
Recipe Category: Soup
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 140 g boneless chicken breast fillets, cut into strips
  • 5 mls dried mixed herbs
  • salt and freshly ground black pepper to season
  • 22.5 mls olive oil, divided
  • 1 shallot, peeled, cut in half and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 450 g whole broccoli, roughly chopped
  • 500 mls bone broth *
  • 5 mls English mustard powder
  • 100 g cream cheese
  • 80 g cheddar cheese, grated, divided


  • Place the chicken into a bowl, sprinkle the dried herbs over, then season generously
  • Toss to coat, ensuring all the pieces are seasoned
  • Heat 7.5mls olive oil in a heavy bottomed saucepan over a medium to high temperature (the one you will use for the soup)
  • Once hot, add the chicken and brown
  • Once browned, remove and set aside
  • Add the rest of the olive oil to the saucepan and when hot, add the shallots
  • Lower the temperature and sauté until soft
  • Add the garlic and continue cooking until fragrant, and the shallots have taken on a little bit of colour
  • Add the broccoli and stir to combine, then cook for 2 minutes
  • Add the broth and mustard powder, increase the temperature and bring to the boil
  • When boiling, lower the temperature and add the cream cheese
  • Stir to combine, then leave to simmer until the broccoli is soft
  • Remove a few florets for garnish, then blend the soup using a stick blender
  • Add the chicken and 40g cheese and keep on the heat until the cheese has melted somewhat and the chicken is warm and cooked through
  • Adjust the seasoning, and serve the soup garnished with the rest of the cheese and the florets you set aside


* I make mine from chicken bones, but you can always use store bought
See the links below for blog posts I published on June 13:

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18 thoughts on “Loaded Broccoli Soup

  1. I do like broccoli, and I like soup all year round, even in the summer especially when you can make it a full meal like this one . Thanks for the vegetarian suggestions.
    18 years older ? That is quite an age difference, but obviously it is one that worked well for you guys.

  2. I love the brassicas! I do enjoy broccoli but i think brussels sprouts are my very fave 🙂 This soup sounds so good Tandy!

  3. Your soup looks delicious and healthy Tandy, and perfect for our Winter right now. I must make some this weekend. I always keep chicken stock in the freezer.

  4. I love broccoli soup and like the vegetarian option of tofu. I would love to try tempeh in a soup like this too. Interesting that you changed to the mediterranean diet from a vegetarian one. I have been vegetarian for so long the idea of eating meat is very difficult but I like the sound of the mediterranean diet – it seems to have quite a bit of fish which I could not bear to eat but I like all the veg and legumes.

    1. Even without the meat, chicken and fish, I would still follow this way of eating. But all your food looks so good and healthy!

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