It doesn’t have to be soup season to enjoy this delicious and bright Broccoli Soup. This yummy recipe has starchy potatoes, fresh broccoli and vegetable broth to create a scrumptious and smooth soup that will easily have you wanting seconds (and thirds)!
We’re big fans of soup in this house — and I mean all of us. I love anything with chunky vegetables, the kids think drinking soup out of a cup is a blast, and my husband is into anything that’s healthy and keeps his waistline in check. Good news, this recipe for Broccoli Soup fits the bill for all of us!
I usually make a big batch of this soup because I like to freeze a few servings to have for another day. The only trouble is that it’s usually gone before it ever makes it to the freezer! Luckily, Broccoli Soup takes under 30 minutes to make, so it’s no trouble to whip up another batch when you want more.
Health Benefits of Broccoli
I love broccoli (for kids especially) because it has a mild flavor and is super healthy. Plus, it’s widely available year round and versatile in the ways you can prepare it, so you can enjoy broccoli whenever and however you want!
- Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables.
- Broccoli is low in digestible carbs but provides a decent amount of fiber, which promotes gut health and may reduce your risk of various diseases.
- Studies have shown that broccoli may help lower cholesterol and can improve eye health.
- Broccoli is high in a family of plant compounds called isothiocyanates, which may have numerous health benefits.
How to Make This Easy Broccoli Soup
- Prep The Vegetables: Chop 1 small onion, 1 large Russet or Yukon gold potato and about 2 cups of broccoli (stems included – peeled and chopped).
- Cook the Vegetables: In a large stock pot heat the olive oil and sauté the onion and 1 teaspoon of salt for 5-7 minutes over low to medium heat. Add the potatoes, broccoli, stock (chicken or vegetable) and 1 teaspoon salt. Bring to a boil, cover then reduce to a simmer. Cook for 12-15 minutes until broccoli and potatoes are fork tender.
- Make the Purée: Pour the ingredients along with one tablespoon of lemon juice into a blender and puree until desired consistency is reached.
- Serve: Pour soup into bowls and top with parmesan cheese, creme fraiche, sour cream or any other desired toppings!
If you want to freeze leftover soup, allow to cool, place in appropriate container or freezer bag, label, and freeze. When ready, place in pot and heat through over low to medium heat or defrost in fridge over night. This soup can be frozen for 4-6 months.
More Vegetarian Soup Recipes
- Spiced Carrot Cauliflower Soup
- Roast Vegetable Soup
- Butternut Squash and Apple Soup
- Crock Pot Black Bean Soup
- Broccoli Cheese Soup
- Crock Pot Lentil Veggie Stew
This Broccoli Soup won’t disappoint! It’s filling, delicious and super healthy. Even the most adamant of broccoli haters will grow to love it! Let me know what you think of this recipe by leaving a comment below or tag me on Instagram so I can see yours!
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 teaspoon kosher salt, divided
- 1 large russet or Yukon gold potato, peeled and chopped into a small dice
- 1 pound broccoli (about 2 cups), use florets and stems (stems peeled and chopped)
- 4 cups 32 ounces chicken or vegetable stock
- 1 tablespoon lemon juice
- yogurt, creme fraiche or sour cream for garnish.
- shaved parmesan for garnish
- In a large stock pot heat the olive oil and saute the onion and 1 tsp salt for 5-7 minutes over low to medium heat.
- Add the potatoes, broccoli, stock, 1 tsp salt and bring to a boil, reduce to a simmer.
- Cook covered for 12-15 minutes or until broccoli and potatoes are fork tender.
- Pour the ingredients along with the lemon juice into a blender and puree.
- Serve garnished with yogurt, creme fraiche or sour cream and shaved parmesan if desired.
- To Freeze: Allow to cool, place in appropriate container or ziploc bag, label, and freeze. When ready, place in pot and heat through under low to medium heat or defrost in fridge over night.