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Creamy Soup with Couscous and Broccoli

Author
Cookinero 9 Dec 2025
40
Creamy Soup with Couscous and Broccoli

Are you used to eating soups, but don’t always have enough time to prepare the first course? No problem. Creamy soup with couscous and broccoli will help you out. It’s quick, tasty and very healthy. Even children will like it. Broccoli is an excellent source of folic acid, potassium, fiber and vitamins. Just 100 grams of broccoli will give you the daily requirement of vitamin K, so it’s important to include dishes with this product in your diet.

How to cook Creamy Soup with Couscous and Broccoli

Step 1

Creamy Soup with Couscous and Broccoli

Chop the onion and garlic, put them in a thick-bottomed pan for sautéing. Fry the onion and garlic in vegetable oil.

Step 2

Creamy Soup with Couscous and Broccoli

Pour water over the half-cooked onion.

Step 3

Creamy Soup with Couscous and Broccoli

Add processed cheese and butter to the pan with the broth. Cook the broth for 5 minutes.

Step 4

Creamy Soup with Couscous and Broccoli

Add broccoli and couscous to the broth. Cook for another 5-7 minutes. Add salt and pepper to taste.

Step 5

Creamy Soup with Couscous and Broccoli

Add chopped herbs to the soup.

Creamy Soup with Couscous and Broccoli - FAQ About Ingredients, Baking Time and Storage

Yes! Cream cheese, ricotta, or mascarpone work well for similar creaminess. For a lighter option, try plain Greek yogurt added at the end of cooking.
Swap butter for vegan butter or olive oil, use dairy-free cheese alternatives, and ensure vegetable broth replaces any animal-based ingredients.
Absolutely! Add frozen broccoli directly to the broth—no need to thaw. Cook for 1-2 extra minutes if needed.
Quinoa, rice, or gluten-free orzo are excellent alternatives. Adjust cooking time according to the grain you choose.
Store in an airtight container for 3-4 days. Note: Couscous may absorb more liquid over time—add broth when reheating.
Yes, but freeze without couscous for best texture. Cook couscous fresh when reheating. Frozen soup keeps for 2-3 months.
Cut florets into uniform sizes and avoid overcooking. Add them later if you prefer crisper broccoli.
Serve with crusty bread, a kale salad, or roasted chickpeas for crunch. A lemon wedge adds brightness!

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