Introducing an easy, comforting Broccoli Soup with a rich, creamy texture and fresh vegetable flavor. This healthy soup is packed with vegetables, takes about 30 minutes from start to finish, and can be made vegan and gluten-free depending on the cream you choose.
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 simple, nourishing, and full of bright flavour. It relies on basic pantry vegetables—onion, carrots, celery, garlic and broccoli—cooked in vegetable stock and finished with cream for a silky texture. The method is straightforward: sauté, simmer, and blend. Using both broccoli stems and florets reduces waste while adding body and nutrients to the soup.
Choose soy cream or another plant-based alternative to keep it vegan; heavy cream works equally well for a richer finish. The soup is naturally gluten-free and makes a quick, healthy weeknight meal or an elegant starter for guests.
Ingredients to make Broccoli Soup
- Olive oil – for gently sautéing the vegetables.
- Onion – one white or yellow onion, diced.
- Carrots – two medium carrots, peeled and sliced for sweetness and colour.
- Celery – a few stalks, chopped to round out the flavour.
- Garlic cloves – three, thinly sliced for aroma and depth.
- Broccoli – one head, florets and stems. Fresh or frozen both work; use the stems to avoid waste.
- Vegetable stock – about 750 ml to build the soup base and infuse flavour.
- Cream – 190 ml; soy cream keeps it vegan, dairy cream makes it richer.
- Salt and black pepper – to taste, for finishing.
See the full ingredient amounts in the recipe card below.
Substitutions
- Oil: swap olive oil for another neutral oil or butter for a slightly different flavour.
- Vegetables: add or substitute potatoes, roasted red pepper, parsnip or tomato for variety and texture.
- Stock: vegetable stock can be substituted with chicken stock if you prefer a non-vegan option.
- Cream: coconut milk or other plant creams work well if you need a dairy-free alternative.
Variations
- Spicy: add chopped jalapeño or green chiles for heat.
- Deluxe: finish with a drizzle of cream, chopped fresh herbs and homemade croutons.
- Kid-friendly: stir in grated sharp cheddar to make a broccoli-cheese style soup; for a vegan cheese flavour, use soaked cashews blended in or nutritional yeast.
How to make Broccoli Soup
Step 1: 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.
Step 2: Heat olive oil in a saucepan over medium heat. Add onion, carrots and celery and cook, stirring, for about 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Step 3: Add the broccoli florets and stems with the vegetable stock. Bring to a simmer and cook for about 15 minutes or until the broccoli is tender.
Step 4: Let the vegetables cool slightly, then transfer to a blender and puree in batches until smooth, or use an immersion blender directly in the pot for convenience.
Step 5: Return the blended soup to the pot, stir in the cream and gently reheat. Taste and season with salt and pepper, then serve warm.
Hint: If you prefer some texture, blend less so small broccoli pieces remain in the soup.
What to serve with Broccoli Soup
- 3-ingredient flatbread (homemade)
- Socca or chickpea flatbread
- Seeded or crusty bread
- Homemade croutons or a side salad
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 until piping hot.
To freeze: Freeze portions in airtight containers for up to three months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Recipe FAQs
Salt and black pepper are often enough, but you can experiment with turmeric, smoked paprika, cayenne, mustard powder, or an Italian herb blend for different flavour profiles.
To thicken the soup, add a peeled potato or a handful of cooked rice before blending. Alternatively, make a slurry of cornstarch or flour with a little water and stir it in while reheating until the soup thickens.
More Vegetable Soup recipes
- Pea Soup
- Mushroom Soup
- Cauliflower Soup
- Butternut Squash Soup
- Spinach Soup
- Courgette (Zucchini) Soup
- Pea & Mint Soup
- Leek & Potato Soup
- Carrot & Coriander Soup
- Celeriac Soup
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Broccoli Soup
By: James Wythe
This creamy, easy-to-make Broccoli Soup is perfect for a cosy meal any day of the week and full of fresh, vibrant flavours.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Equipment
- Hand blender or regular blender
- Sharp knife
- Chopping board
- Saucepan
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 medium carrots, peeled and sliced
- 3 small celery stalks, chopped
- 3 cloves garlic, thinly sliced
- 1 head broccoli (florets and stems)
- 750 ml vegetable stock
- 190 ml cream (soy cream or dairy cream)
- Salt and black pepper, to taste
Instructions
- Prepare the veggies: peel and dice the onion, slice the carrots, thinly slice garlic, separate broccoli into florets and chop the stems.
- Heat the oil in a saucepan over medium heat. Add onion, carrots and celery and cook for about 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add the broccoli and pour in the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
- Allow the vegetables to cool slightly, then puree in a blender in batches or use an immersion blender until smooth or to your preferred texture.
- Return the soup to the pan, stir in the cream, warm through, season with salt and pepper, and serve.
Notes
Step-by-step photos: The images in this post illustrate each stage of the recipe to help you along.
Substitutions & variations: See the Substitutions and Variations sections above for ideas.
To store: Keep refrigerated in an airtight container for 2–3 days. Reheat gently until hot.
To freeze: Freeze portions in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Tip: Add a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavour just before serving. Roast the vegetables first for a deeper, caramelised flavour if you prefer.
Nutrition (approx. per serving)
Calories: 218 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 14 g | Saturated fat: 2 g | Fiber: 6 g | Sugar: 7 g