Monday 30 March 2015
Home / Features / Creamy broccoli, chicken and bacon soup

If you’re currently on a diet which says yes to protein and fat, but restricts carbohydrates, then this is just the soup for you.

Creamy and comforting with bits of chicken and smoky bacon, this broccoli soup is super satisfying. I guarantee you won’t miss the carbs. This is a great soup for a dinner party or a cosy meal around the kitchen table. But remember, no bread!

You can replace the broccoli with cauliflower, or use half broccoli and half cauliflower. To me it is a sin to liquidise chicken or bacon in a soup. I need to see the meat and I want to bite into it. Therefore I cook the meat first, set it aside and then later add it back into the liquidised soup.

60 ml (4 tbsp) olive oil

500 g skinless chicken breast fillets, diced

250 g streaky bacon, chopped

1 large onion, chopped

1 medium tomato, chopped

1 litre (4 cups) water

500 g broccoli, broken into florets, stems roughly chopped

10 ml (2 tsp) freshly crushed garlic

2 chicken stock cubes

10 ml (2 tsp) dried thyme

1 ml (¼ tsp) ground nutmeg (not more than this)

250 ml (1 cup) fresh cream

milled black pepper to taste

Heat 30 ml (2 tbsp) of the oil in a large pot. Sauté chicken and bacon until all the liquid has cooked away. Remove chicken and bacon from the pot and set aside.

In the same pot, heat the rest of the oil. Add the onion and tomato and stir-fry over moderate heat for three minutes – take care that it does not burn.

Add water, broccoli, garlic, stock cubes, thyme and nutmeg. Cover and simmer over moderate heat for 25 minutes. Stir occasionally. Remove from heat. Add cream.

Liquidise until smooth. Add cooked bacon and chicken.

Generously season with black pepper. (No salt necessary, especially if you are going to add cheese.) Reheat.

Spoon into bowls. Garnish with crumbled feta cheese, a sprig of thyme and a grind of black pepper. Or, my personal favourite, stir grated mature cheddar cheese into the soup. This soup can be kept in the fridge for up to three days.

Makes 2,25 – 2,50 litres / 9 – 10 cups.

  • Dalene is a recipe developer. Contact her on 021 913 4457 or 082 562 9787. You’ll find her Good Food recipes at

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