Broccoli And Potato Soup
This recipe for Broccoli And Potato Soup is made with 7 simple ingredients and comes together in just 30 minutes for a healthy and delicious soup that is packed with nutrients! This soup is naturally dairy-free, gluten-free and vegan.
Easy and healthy broccoli and potato soup
We are well into soup season and today I want to share a simple recipe for Broccoli And Potato Soup.
I’ve been making a lot of orange soups this fall like butternut squash soup, carrot soup and sweet potato soup, but I wanted to take a little break from the orange soups to make a nourishing and hearty green soup.
Broccoli and Potato Soup is made with 7 simple ingredients and is the perfect soup when you’re looking for something creamy and healthy.
Many broccoli soup recipes are made with the addition of cream or cheese, but this broccoli soup is kept simple and is made with just vegetable broth and potato to give it some creaminess.
If you really love extra creamy broccoli soup, feel free to add a 1/2 cup of cream or coconut cream to this soup recipe.
Why you’ll love this recipe
- Ready in 30 minutes. This broccoli potato soup is ready in just 30 minutes and couldn’t be easier to make. It’s the perfect quick and easy soup when you’re feeling lazy but want a homemade delicious soup.
- Good for you. This soup is made with good-for-you fresh and simple ingredients like broccoli, potatoes and parsley.
- Creamy with no cream. Did you know broccoli soup can still taste creamy without adding cream to it? It’s true! Adding a potato to the broccoli soup gives the soup a velvety and creamy texture.
Broccoli and Potato Soup ingredients
- Broccoli: this recipe is best with fresh broccoli, but can also be made with frozen broccoli if you can’t find any fresh.
- Potato: a regular white russet potato is perfect for this soup. You can also use any type of white or yellow potato you love.
- Onion: one medium yellow onion.
- Garlic: fresh garlic cloves.
- Parsley: fresh parsley not only adds a fresh and delicious flavour to the soup, but it also helps make the soup a beautiful vibrant green colour.
- Bay leaf: bay leaves are found dried in the spice aisle at the grocery store and give the soup is a deep and earthy flavour that is delicious. Don’t forget to remove the bay leaf before blending the soup though, bay leaves are very tough and shouldn’t be eaten. (Just used for flavour and then removed.)
- Vegetable broth: any type of vegetable broth or vegetable stock will work.
How to make broccoli potato soup
Step 1
Heat the olive oil in a large pot on medium-high heat. Then add the onion and garlic and saute for 2 minutes. Next, add the broccoli florets and potato cubes.
Step 2
Add the vegetable broth, parsley and bay leaf to the pot and mix everything together. Bring the soup to a light boil, then cover and let simmer on low heat for 15-20 minutes or until the vegetables are tender.
Step 3
Once the vegetables are cooked, remove the bay leaf and blend the soup until creamy. (You can blend the soup using an immersion blender or a regular tabletop blender.) Season with salt and pepper to taste.
Recipe variations
- Make it extra creamy: if you want to make this soup extra creamy, you can add 1/2 cup of cream or coconut milk. (for a dairy-free option)
- Make it “cheesy”: add 1/2 cup shredded cheddar cheese and stir it into the soup. For a dairy-free cheesy option, try adding in 2 tablespoons of nutritional yeast.
- Make it veggie-packed: add any vegetables you love to this broccoli soup. Some great options are carrots, cauliflower, kale or spinach.
How to store
Store any leftovers of this soup in an airtight container in the fridge for up to 5 days. Reheat the soup in a pot on the stove or in the microwave. This soup can also be stored in the freezer for up to 3 months.
Tips for making this recipe perfectly
- Use fresh broccoli. While you can technically make this recipe with frozen broccoli, it’s much better made with fresh broccoli if you can get your hands on some.
- Use low-sodium broth. I always recommend sticking with low-sodium broth when possible so you can have more control over how salty the soup is. You can always add more salt and season to taste.
- Top with fresh herbs, coconut milk or sour cream. Want to make your soup feel a little more gourmet? Try topping it off with a drizzle of sour cream or coconut milk and some freshly chopped herbs.
Frequently asked questions
Yes. If you only have frozen broccoli on hand you can use it. However, I recommend using fresh broccoli if you can as it will taste better.
Each serving of this broccoli and potato soup has 178 calories, 18 grams of carbs, 4 grams of fibre and 9g of protein.
The best ingredient to use to thicken soup is a potato! A simple white potato blended into your soup will make it thicker.
Yes. freeze this soup in a freezer-safe container for up to 3 months. To defrost let the soup thaw on the countertop or defrost in the microwave.
More soup recipes to try
- Red Lentil Soup
- Butternut Squash Apple Soup
- Golden Chickpea Soup
- Crockpot Lentil Soup
- Vegetable Barley Soup
If you tried this Broccoli And Potato Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Print
Broccoli And Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
A simple broccoli and potato soup ready in just 30 minutes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 large head of broccoli, cut into florets (approx 5 cups)
- 1 medium russet potato, peeled and cut into cubes
- 1/4 cup parsley
- 1 bay leaf
- 4 cups vegetable broth
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot on medium-high heat, then add the onion and garlic and saute for 2 minutes.
- Add in the broccoli, potato, parsley, bay leaf, vegetable broth, salt and pepper and bring to a light boil.
- Reduce the heat to low, cover and let simmer for about 15 minutes, or until the potato and broccoli are tender.
- Remove the bay leaf (don’t forget this step!) and blend the soup with an immersion blender, or in a regular blender.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 178
- Sugar: 3.5g
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
I made this soup for the first time last week – but it will not be the last time! This cream of broccoli soup is to die for! I followed the recipe precisely, except because I had no bay leaves, . I did change up my spices. I added basil, thyme and a dash of summer savory  (an herb that we on the east coast of Canada use quite frequently, especially in our turkey stuffing at Christmas and Thanksgiving). When serving this soup, I squeeze a little fresh lemon juice into each serving,  about a teaspoon of cream, and often sprinkle freshly prepared bacon bits on the top. Heavenly! For those who are lactose intolerant, just skip the added teaspoon of cream before serving.
So happy you enjoyed the recipe Judith! Sounds delicious with a little extra lemon and cream on top!