This easy broccoli soup is one of those simple, comforting recipes that doesn’t need many ingredients to be delicious. Broccoli, potato, onion and garlic are simmered in vegetable stock and blended until smooth. The potato adds just enough body to create a naturally creamy texture without adding cream. The result is a heartwarming bowl of soup that is perfect for a cozy lunch or light dinner.
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A simple and versatile soup
This broccoli soup is a great basic recipe to keep on hand. The combination of broccoli, potato, onion and garlic creates a mild and creamy soup that’s delicious on its own, but also makes a great base for other flavors. Add cheese for extra richness, crispy bacon for a savory topping, or experiment with herbs and spices to make it your own.
I also like to use the whole broccoli, including the stem. Once the tough outer layer is peeled away, the stem is tender and flavorful and can be added to the soup along with the florets. It’s an easy way to make the most of the broccoli and avoid unnecessary food waste.
This version is intentionally simple, making it easy to adapt depending on what you have in the kitchen or what you’re in the mood for. You can keep it light and fresh or add toppings and extra ingredients to turn it into a more substantial bowl of soup.
Broccoli soup ingredients
- Broccoli: Use both the florets and the stem. The stem is completely edible, but the outer layer can be tough and fibrous, so peel it before chopping. Both fresh or frozen broccoli can be used.
- Garlic and onion: These form the aromatic base of the soup and add savory depth to the mild flavor of the broccoli.
- Potato: The potato helps thicken the soup and gives it a naturally creamy texture when blended. A starchy potato, such as a Russet, works particularly well.
- Olive oil: I use extra virgin olive oil to sauté the vegetables and aromatics but butter works fine as well.
- Stock: I use vegetable stock to keep the soup vegetarian. Chicken stock can also be used if preferred.
- Seasoning: Keep it simple with salt and freshly ground black pepper.
- Garnish: I use the green parts of spring onions as a fresh garnish, adding a little color and a mild onion flavor.
How to make broccoli soup
This broccoli soup comes together in just a few simple steps. Start by preparing the vegetables, then gently cook the onion and garlic before adding the broccoli, potato and stock.
- Prepare the broccoli and vegetables. Separate the broccoli into florets and keep the stem. Trim off the tough bottom part and peel the stem to remove the fibrous outer layer. Cut the tender stem into smaller pieces. Peel and cube the potato . Finely chop the onion and garlic.
- Build the flavor base. Heat a tablespoon of oil in a large pot and gently sauté the onion. You don’t need to brown the onion, just cook until fragrant and translucent.
- Simmer until tender. Add the broccoli, including the chopped stem, together with the potato and garlic, stir and cook for 1 to 2 minutes. Then pour in the vegetable stock, stir and cover with a lid. Bring to a boil, then lower the heat and let everything simmer until the potato and broccoli are completely tender.
- Blend until smooth. Use an immersion blender to puree the soup directly in the pot until you have a smooth, creamy consistency. If it feels too thick, gradually add a little water or stock until it reaches the consistency you prefer. Taste and season with salt and black pepper.
- Finish and serve. Ladle the hot soup into bowls and sprinkle with thinly sliced green parts of spring onion. The fresh onion adds a little color and a mild, fresh bite to the creamy soup.
How to store broccoli soup
Let the soup cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Broccoli soup also freezes well. Once cooled, transfer it to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If the soup has thickened, add a splash of water or vegetable stock while reheating to bring it back to the desired consistency.
Interested in more soup recipes? Try these:
Easy Broccoli Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1½ pounds broccoli florets and stem
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium potato (about 7 ounces) peeled and cubed
- 4 cups vegetable stock
- salt and pepper to taste
Garnish
- 2 spring onions, green parts only thinly sliced
Instructions
- Cut the broccoli into florets and trim the tough end from the stem. Peel the stem to remove the fibrous outer layer, then cut it into small pieces.
- Heat the olive oil in a large pot over medium heat. Sauté the onion for 2-3 minutes until softened and fragrant.
- Add the broccoli, potato and garlic and stir to combine. Cook for 1-2 minutes then add the vegetable stock.
- Cover and bring to a boil, then reduce the heat and simmer for about 20 minutes or until the vegetables are soft.
- Blend the soup with an immersion blender until smooth and creamy. If the soup is too thick, add a little more water or stock until you reach your desired consistency. Season with salt and pepper to taste.
- Serve the broccoli soup warm and garnish with spring onion.
Notes
- Fresh or frozen broccoli: You can use either fresh or frozen broccoli for this recipe. If using frozen broccoli, there is no need to thaw it first.
- Broccoli stems: Don’t discard the stems. Peel away the tough outer layer and use the tender inside.
- Storage: Store leftover broccoli soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If needed, add a splash of water or stock when reheating.
