Broccoli Soup is that dish I keep coming back to when it’s cold outside, my belly’s empty, and I’m just not in the mood to order takeout. You ever look in your fridge and see those neglected veggies about to go bad? Broccoli Soup is my answer every single time.
It feels wholesome, quick, and—let’s be real—it really helps me feel like I’ve got my life together, at least for one meal. Plus, who can pass up a bowl of green goodness that tastes way fancier than it actually is? Hah.
What Makes Broccoli Soup So Darn Special?
I’ll be completely honest here… I was never a huge fan of broccoli growing up (it was just kind of there, right?). But everything changed when it shows up as soup! There’s something about how the flavors mellow out. It gets creamy and rich without any real effort. When you blend cooked broccoli with just a couple kitchen staples, it basically turns into a five-star restaurant thing. No joke.
All it takes is about thirty minutes, maybe less if you’re moving fast. And you don’t need anything crazy—no obscure ingredients hiding in aisle 12. That’s my favorite part. You can get this on the table faster than some people can call for delivery. And it feels good to eat—like, wow, I did something healthy without suffering. Incredible.
Some folks like to add a bit of cheese, or maybe a swirl of cream. I switch it up depending on what my mood’s like, but honestly? Even plain, it’s comforting as can be. Kids even eat it (yes, even the picky ones). If you ask me, Broccoli Soup honestly rescued me from many sad desk lunches.
“Tried this Broccoli Soup after a late work night. Kids didn’t complain once! New staple for us.” — Maria in Portland
Broccoli Soup Recipe: Ingredients & Everyday Tips
Let’s not overcomplicate things. Here’s what you’ll need, and, real talk, I’ll toss in a few pro tips from someone who’s made broccoli soup more times than they’d like to admit.
Ingredients:
- 1 big head of broccoli (or a bag of pre-chopped if you want to cheat, I get it)
- 1 medium yellow onion, chopped
- 2-3 cloves garlic, sliced (not minced, slicing’s just easier and works)
- 3 cups good vegetable broth (or chicken, sure, no judgment)
- 1 potato, peeled and cubed (makes it creamy without cream)
- A splash of olive oil
- Salt and pepper, as much as you like
Optional but nice:
- A handful of cheddar cheese, shredded (you can go wild here)
- Some cream or half & half, for swirling
- Croutons or toasted bread, if you’re feeling extra
Tips:
If your broccoli’s a little tired looking, don’t worry. It will still work. And if you like it super smooth, a blender’s your bestie, but a potato masher does a rustic job that tastes just as good.
Broccoli Soup
Simple Directions for Broccoli Soup: No Guessing!
Okay, you ready to make this magic? Here’s how I do it—you can’t mess it up, I swear.
- Grab a big soup pot. Toss in your olive oil, and let it heat up. Onion goes in first (sniffles are part of the experience).
- Add garlic next, let those smells hit you—so good.
- Potato, chopped up, goes right in with the onion and garlic. Give it a stir, let it get friendly in there.
- Broccoli joins the party now. Chop it up, nothing fancy—just so it’ll cook quick.
- Pour in that broth. Enough to almost cover the veggies. Crank the stove to a gentle boil.
- Let it simmer. You want everything soft and smooshy—takes maybe 15-ish minutes.
- Once it’s all tender, take it off the heat. Blend with an immersion blender, or in batches in your regular blender (just don’t fill it too full—speaking from messy experience).
- Taste. Add more salt and pepper if it needs it. Now’s when I toss in shredded cheese or swirl in a bit of cream, but it’s cool if you skip that.
- Serve hot, preferably with something crunchy on top.
If it gets too thick, add a splash more broth. Too thin? Simmer it a bit longer. I mess up those measurements all the time and it still comes out great.
Broccoli Soup
Serving Suggestions: Make Broccoli Soup into Dinner
You’re probably wondering, “What do I do with this big pot of green soup?” I got you:
- Top it with extra cheese or a dollop of Greek yogurt.
- Toast some sourdough or ciabatta on the side (dip away!).
- Add roasted chickpeas on top if you want crunch and bonus protein.
- Sprinkle on some everything bagel seasoning. Trust me—so good.
Kids love it with a grilled cheese sandwich (so do I). If you’re feeling “fancy dinner party,” a swirl of cream looks impressive. If you need to clear out the fridge—leftover chicken shredded on top is not wrong.
Broccoli Soup
Broccoli Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy broccoli soup that’s easy to make and perfect for chilly days.
Ingredients
- 1 big head of broccoli (or a bag of pre-chopped)
- 1 medium yellow onion, chopped
- 2–3 cloves garlic, sliced
- 3 cups good vegetable broth
- 1 potato, peeled and cubed
- A splash of olive oil
- Salt and pepper, to taste
- Optional: A handful of cheddar cheese, shredded
- Optional: Some cream or half & half, for swirling
- Optional: Croutons or toasted bread
Instructions
- Heat olive oil in a big soup pot.
- Add chopped onion and sauté until translucent.
- Stir in sliced garlic and cook until fragrant.
- Add cubed potato and cook for a few minutes, stirring occasionally.
- Chop the broccoli and add it to the pot.
- Pour in vegetable broth, bringing it to a gentle boil.
- Simmer for about 15 minutes, or until all veggies are tender.
- Remove from heat and blend until smooth using an immersion blender.
- Season with salt and pepper, adding cheese or cream if desired.
- Serve hot with optional toppings.
Notes
For a rustic texture, use a potato masher instead of a blender. If the soup is too thick, add more broth; if too thin, let it simmer longer.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
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