Introducing my easy Broccoli Soup — creamy, satisfying, and ready in about 30 minutes. This simple recipe is packed with vegetables, has a smooth texture, and is perfect for a quick, healthy meal.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Broccoli Soup
- Substitutions
- Variations
- How to make Broccoli Soup
- What to serve with Broccoli Soup
- Leftovers
- Recipe FAQs
- More Vegetable Soup recipes
- You might also like
- Rate it…
- Broccoli Soup Recipe
Why this recipe works
This broccoli and carrot soup is a favourite for the colder months. It’s straightforward to make, relies mostly on vegetables, and comes together quickly — about 10 minutes prep and 20 minutes cooking. Using a plant-based cream makes it vegan-friendly, and it’s naturally gluten-free. Broccoli brings great flavor and nutrients, and the soup works as a light main or a hearty side.
Ingredients to make Broccoli Soup
- Olive oil – for sautéing the vegetables.
- Onion – white or yellow, diced.
- Carrots – peeled and sliced for a touch of sweetness.
- Celery – chopped to round out the flavour.
- Garlic cloves – thinly sliced for aroma and depth.
- Broccoli – use florets and stems to avoid waste; fresh or frozen works.
- Vegetable stock – forms the soup base and adds flavour.
- Cream – soy cream keeps it vegan; dairy cream works too.
- Salt and black pepper – to taste, for finishing.
See the recipe card below for exact quantities.
Substitutions
- Olive oil – replace with another neutral oil or butter.
- Vegetables – add or swap in potato, roasted red pepper, parsnip, or tomato.
- Stock – use chicken or vegetable broth if preferred.
- Cream – coconut milk or other plant milks make it vegan and add richness.
Variations
- Spicy – add jalapeño or green chiles for heat.
- Deluxe – finish with a drizzle of cream, fresh herbs, and homemade croutons.
- Kid friendly – stir in sharp cheddar for a classic broccoli-cheese soup, or use cashews or nutritional yeast for a vegan cheesy version.
How to make Broccoli Soup
Step 1: Prepare the vegetables: dice the onion, slice the carrots, thinly slice the garlic, separate broccoli into florets, and chop the stems.
Step 2: Heat olive oil in a pot over medium heat. Add onion, carrots, and celery and cook for about 5 minutes, stirring. Add garlic and cook until fragrant, about 30 seconds.
Step 3: Add the broccoli florets and stems with the vegetable stock. Bring to a simmer and cook for about 15 minutes, until the broccoli is tender.
Step 4: Let the vegetables cool slightly, then blend in batches until smooth in a blender, or use an immersion blender to puree in the pot.
Step 5: Return the soup to the pot, stir in the cream, warm gently, and adjust seasoning with salt and pepper. Serve hot.
Hint: For small broccoli pieces in the soup, blend for a shorter time or leave some florets unblended.
What to serve with Broccoli Soup
- 3 Ingredient Flatbread
- Homemade Socca
- Seeded Bread
- Croutons
Leftovers
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
To Freeze: Freeze in an airtight container for up to three months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Recipe FAQs
Salt and black pepper are often enough, but you can experiment with turmeric, paprika, cayenne, mustard, or Italian seasoning for different flavour profiles.
To thicken, add a potato or cooked rice before blending. Alternatively, make a slurry with cornstarch or flour and a little water, then stir it in while heating.
More Vegetable Soup recipes
- Pea Soup
- Mushroom Soup
- Cauliflower Soup
- Butternut Squash Soup
- Spinach Soup
- Courgette Soup
- Pea and Mint Soup
- Leek & Potato Soup
- Carrot & Coriander Soup
- Celeriac Soup
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Rate it…
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Broccoli Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 medium carrots, peeled and sliced
- 3 small celery stalk, chopped
- 3 cloves garlic, thinly sliced
- 1 broccoli head
- 750 ml vegetable stock
- 190 ml cream, I used soy cream
- Salt and pepper, to taste
Instructions
-
Prepare the vegetables: peel and dice the onion, peel and slice the carrots, thinly slice the garlic, separate broccoli into florets and chop the stems.
-
Heat olive oil in a pot over medium heat. Add onion, carrots and celery and cook for about 5 minutes, stirring. Add garlic and cook for 30 seconds until fragrant.
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Add broccoli florets and stems with the vegetable stock. Simmer for 15 minutes or until tender.
-
Allow to cool slightly, then blend in batches until smooth or puree with an immersion blender.
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Return to the pot, stir in the cream, warm through, season to taste and serve.
Video
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently until piping hot.
To Freeze: Freeze in an airtight container for up to three months. Thaw in the fridge before reheating.
Tip 1: Add a splash of apple cider vinegar or lemon juice for brightness.
Tip 2: For texture, add some florets without blending.
Tip 3: Roast the vegetables first for deeper flavour if you have time.