Broccoli Soup

Broccoli Soup is a creamy, comforting bowl of green goodness that’s as satisfying as it is nourishing. With just a few simple ingredients, this soup delivers rich flavor and velvety texture without being heavy. Whether I want a cozy lunch, a light dinner, or a healthy side, this recipe is one I turn to over and over again.

Why You’ll Love This Recipe

I love how easy and versatile this broccoli soup is. It comes together quickly with ingredients I usually have on hand and tastes far more luxurious than it should. It’s naturally vegetarian (and easily made vegan), and I can adjust the texture and creaminess to suit my mood. Best of all, it’s a great way to get a big dose of greens without feeling like I’m eating health food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Broccoli (chopped into florets)

• Onion (chopped)

• Garlic (minced)

• Olive oil or butter

• Vegetable or chicken broth

• Potato (peeled and diced, for thickness)

• Milk or cream (optional for extra creaminess)

• Salt

• Black pepper

• Nutmeg (optional, for warmth)

• Shredded cheese (optional topping)

Directions

1. I start by heating olive oil or butter in a large pot over medium heat.

2. I sauté the onions until they’re soft, then add the garlic and cook for another minute.

3. I stir in the broccoli and potato, season with salt and pepper, and pour in the broth.

4. I bring it to a boil, then reduce the heat and simmer for about 15–20 minutes, until the vegetables are tender.

5. I remove the pot from the heat and use an immersion blender to puree the soup until smooth. For a chunkier texture, I blend just part of it.

6. I stir in milk or cream if I want a richer soup, and add a pinch of nutmeg for extra depth.

7. I adjust the seasoning, then serve hot—sometimes topped with shredded cheese or a drizzle of olive oil.

Servings and timing

This recipe makes about 4 bowls of soup. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it ready in about 30 minutes total.

Variations

I often mix things up by adding spinach, kale, or peas for extra greens. For a cheesy version, I stir in sharp cheddar or Parmesan just before serving. If I want a heartier meal, I top it with croutons or serve it alongside a grilled cheese sandwich. I’ve also made it vegan by using plant-based milk and oil instead of butter.

Storage/Reheating

Leftover broccoli soup stores well in the fridge for up to 4 days. I keep it in an airtight container and reheat it gently on the stovetop or in the microwave. If it thickens too much, I just stir in a splash of broth or water to loosen it. It also freezes nicely—I let it cool completely, portion it out, and freeze it for up to 2 months.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli many times. It works just as well and doesn’t change the flavor much. I just add it straight to the pot—no need to thaw.

How do I make it vegan?

To make it vegan, I use olive oil instead of butter and replace any dairy with plant-based milk or cream. Oat milk and cashew cream work really well.

What makes the soup creamy without using cream?

The potato adds natural creaminess when blended, so I often skip the dairy entirely and still get a silky texture.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance—the flavors get even better overnight. It’s great for meal prep or a make-ahead lunch.

What should I serve with broccoli soup?

I love pairing it with crusty bread, garlic toast, or a grilled cheese sandwich. A simple green salad makes a nice side too.

Conclusion

Broccoli Soup is one of those cozy, go-to recipes that I keep in my regular rotation. It’s simple, nourishing, and full of flavor—everything I want in a quick homemade soup. Whether I serve it smooth and creamy or leave it a bit chunky, it always hits the spot and warms me right up.

Broccoli Soup

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A creamy, comforting broccoli soup made with simple ingredients—a nourishing bowl of green goodness with smooth texture and rich flavor.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort Food
• Diet: Vegetarian

Ingredients

• 1 large head broccoli, chopped into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 4 cups vegetable or chicken broth
• 1 potato (peeled and diced) to add thickness
• 1/2–1 cup milk or cream (optional for extra creaminess)
• Salt and black pepper, to taste
• A pinch of nutmeg (optional, for warmth)
• Shredded cheese (optional topping)

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Instructions

1. Heat olive oil or butter in a large pot over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add garlic and cook another minute until fragrant.
2. Add broccoli florets and diced potato. Season with salt and pepper. Pour in the broth and bring to a boil. Reduce heat and simmer 15–20 minutes, until vegetables are tender.
3. Remove from heat and blend using an immersion blender until smooth. For a chunkier texture, blend partially.
4. Stir in milk or cream if using, and a pinch of nutmeg if you like. Adjust seasoning to taste.
5. Serve hot with optional toppings like shredded cheese, a drizzle of olive oil, or croutons.

Notes

• You can use frozen broccoli instead of fresh—add it directly, no need to thaw.
• To make it vegan, use olive oil instead of butter and plant‑based milk or cream.
• The potato helps create natural creaminess—if you skip dairy, you still get a silky texture.
• Add spinach, kale, or peas for extra greens. Serve with bread, garlic toast, or grilled cheese.

Nutrition

• Serving Size: 1 bowl
• Calories: 190
• Sugar: 4g
• Sodium: 430mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg