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Introducing my Easy Broccoli Soup that is absolute perfection! Its creamy texture is everything you could want. It is full of healthy vegetables and the total time to make this healthy broccoli soup recipe is just 30 minutes!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
I love soup in the fall and winter months. This carrot and broccoli soup is definitely a new favourite. It is super easy to make and incredibly healthy. It is mainly made up of vegetables! The prep time is only 10 minutes with another 20 minutes of cook time.
If you use soy cream like I did, this broccoli and carrot soup is completely vegan. It’s also naturally gluten-free! Not to mention, the taste is absolutely amazing! Broccoli is one of my favourite vegetables as it’s so versatile and packed with vitamins. Perfect as a quick side dish like my Air Fryer Broccoli but can be used in lots of dishes to quickly boost the nutrients such as my Salmon Noodles or Sausage Pesto Gnocchi.
Ingredients to make Broccoli Soup
- Olive Oil – is used to cook up the vegetables and garlic.
- Onion – You could use a white or yellow onion.
- Carrots – add a nice sweetness to the soup.
- Celery – helps to round out the flavours in this delicious soup.
- Garlic Cloves – add a delicious umami flavor.
- Broccoli – You’ll use both the broccoli stems and florets to reduce food waste. Fresh or frozen is fine. If you have any spare try making my Broccoli Stir-Fry or Salmon and Broccoli Pasta.
- Vegetable Stock – helps to form the base of the soup and creates quick flavour.
- Cream – I used soy cream, but heavy cream would also work well.
- Salt and Black Pepper – is used as a finishing touch to bring everything together perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – you could use another neutral oil or even butter.
- Vegetables – can be substituted or added as you want. Potato, roasted red pepper, parsnips, or tomatoes are great options.
- Vegetable Stock – can be replaced with vegetable broth, chicken stock, or chicken broth.
- Cream – Coconut milk is another option to make this a vegan broccoli soup.
Variations
- Spicy – Add in a chopped jalapeno or green chiles for some extra spice.
- Deluxe – Top with a drizzle of cream, fresh herbs, and homemade croutons.
- Kid friendly – turning this into a broccoli cheese soup may make it more palatable for young kids. Top with some sharp cheddar cheese to their liking. You could also use cashews or nutritional yeast to make it cheesy, but keep it vegan.
How to make Broccoli Soup
Step 1: Firstly, prepare your veggies. Peel and dice the onion, peel and slice the carrots, and thinly slice the garlic. Separate the broccoli into florets and chop the stems.
Step 2: Heat olive oil in a pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring for 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 3: Add broccoli florets and stalks along with the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
Step 4: Allow the veggies to cool down, before transferring them into a blender. Blend the broccoli in batches until smooth, or puree using an immersion blender.
Step 5: Transfer back to the pot, stir in the cream, and reheat the soup. Adjust the seasoning and serve warm.
Hint: If you want broccoli bits in your bowl, don’t blend as long.
What to serve with Broccoli Soup
Leftovers
Leftover broccoli soup can be left in the refrigerator for up to three days. Store in an airtight container. Reheat on the stove or in the microwave.
To Freeze: Freeze any leftovers in an airtight container for up to three months. Thaw in the fridge and then reheat in the microwave or on the stove.
Recipe FAQs
Personally, I love it with just salt and pepper! There is plenty of flavour! You could also try combinations of turmeric, paprika, cayenne pepper, mustard, or Italian Seasoning.
You have a couple of options to thicken broccoli soup. You could add a potato or some rice to it. If you don’t want to adjust the ingredients too much, you could make a slurry with cornstarch or flour and water.
More Vegetable Soup recipes
- Pea Soup
- Mushroom Soup
- Cauliflower Soup
- Butternut Squash Soup
- Leek & Potato Soup
- Butternut Squash Soup
- Carrot & Coriander Soup
- Cauliflower Soup
- Celeriac Soup
You might also like
Air Fryer Recipes
Air Fryer Broccoli
Dinner
Broccoli Stir Fry
Air Fryer Recipes
Air Fryer Tenderstem Broccoli
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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
- Firstly, prepare your veggies; peel and dice the onion, peel and slice carrots, and thinly slice the garlic. Separate broccoli into florets and chop the stems.
- Heat olive oil in a pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring for 5 minutes. Add garlic and cook until fragrant, for 30 seconds.
- Add broccoli florets and stalks along with the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
- Allow the veggies to cool down, before transferring them into a blender. Blend the broccoli in batches until smooth, or puree using an immersion blender.
- Transfer back to the pot and stir in the cream and reheat the soup. Adjust the seasoning and serve warm.
Tastes delicious. So easy to make!
Thank you Rachel 🙂
Made this soup and its absolutely delicious. Full of flavour and wholesome goodness as well as pure comfort food. love it. Well done James, this is going to be a regular in my house. It gets all stars for rating.
Yay 🙂 thank you Kirsten!
Delicious wow.
Incredibly tasty and filling. Very easy to make too. I shall be making a much larger pot next week
Thanks Annabel 🙂