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Photo of Broccoli soup with cheese toasts by WW

Broccoli soup with cheese toasts

4 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
A healthy soup to add to your weekly dinners, made even better with the cottage cheese toasts on the side for dipping.


Olive oil

1 tbs

Brown onion

1 medium, chopped


700 g


250 g, peeled, chopped

97% fat-free cottage cheese

250 g

Wholegrain bread

4 slice(s), toasted

Fresh chives

2 tbs


  1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened.
  2. Meanwhile, separate the broccoli florets from the stems. Chop stems. Add the stems, potato and 3 cups (750ml) water to the pan. Bring to the boil over high heat. Reduce heat and simmer, covered, for 10 minutes or until tender. Add florets. Simmer, covered, for 5 minutes or until just tender. Use slotted spoon to transfer 1 cup of florets to a bowl.
  3. Blend soup until smooth. Divide soup among bowls. Top with reserved florets and 1/3 cup (65g) cottage cheese. Spread the remaining cheese over toasts and sprinkle with chives.