This Easy Broccoli Soup is a delicious savory blend of veggies, broth and lots of freshly grated Parmesan cheese. The perfect comfort food in just 30 minutes.
This is a blended soup, which means no chunky pieces and is perfect for a rainy fall day. Pair it with toast or a classic grilled cheese sandwich. Unlike my broccoli cheddar soup recipe, this can be a creamy vegan broccoli soup made with coconut milk and no Parmesan. A perfect way to use up that fresh produce before it goes to waste.
Yes, I am excited about broccoli soup! It is common for people to associate foods with memories-- bad or good-- and broccoli soup is one of my best memories. Sitting in my Nonna's kitchen with a bowl of the best soup and fresh bread-- don't think about leaving the table until you finish every last bite. This recipe is straight from the source. I hope more good memories can be associated with my Nonna's broccoli soup.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Melt butter in a large pot and sauté your chopped onions and carrots until they start to soften. Add in the garlic and sauté for another minute, until fragrant.
- Add the broccoli, broth, potatoes, salt and black pepper. Cover the pot and bring to a boil, reduce to medium-low heat and simmer for 15-20 minutes.
- Take the soup off the heat. Use an immersion blender and blend carefully. Use a tea towel draped over the pot to reduce splash, be careful not to burn yourself. Blend until you reach desired consistency.
- Put the pot back on low heat and add the parmesan rind for added cheesy flavor. Heat for 10 minutes.
- Serve topped with grated parmesan and fresh bread, enjoy!
Sarah's Favorite
Immersion Blender
I love using my immersion blender to blend soups and sauces and to make mayo!
Sarah's Top Tips
- Chop veggies roughly. This is one of those blended soups so you can do a quick chop of your veggies before adding to the pot for minimal prep time.
- If using a stand blender, allow the soup to cool for 5-10 minutes to avoid splattering and pressure buildup from steam. Avoid overfilling the blender. Fill it halfway or less to prevent hot liquid from splashing out. If your blender has a vent on the lid, use it to let steam escape. If not, remove the small insert on the lid and cover the opening with a kitchen towel while blending. Blend on a low speed. You may have to blend in a couple of batches.
- Don't throw away the broccoli stems! Use them along with the broccoli tops-they'll add body and flavor to the soup without any waste.
- Add to the soup. Sprinkle red pepper flakes for some heat or add pastina (small pasta) after blending.
Serving
Serve broccoli soup with freshly grated Parmesan and top with homemade croutons for added texture. A squeeze of fresh lemon juice or a sprinkle of olive oil can brighten the flavors just before serving. Pair the soup with a crusty slice of bread or a light side salad to complement its smooth, comforting texture, making it a perfect meal for a cozy lunch or dinner.
Storage & Reheating
Store broccoli soup in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop. To freeze, allow the soup to come to room temperature and store it in freezer-safe containers in the freezer for up to 3 months. Defrost overnight or in a pot over low heat to avoid burning.
More Soup Recipes
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Easy Broccoli Soup
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Ingredients
- 1 tablespoon butter
- 1 large yellow onion, roughly diced
- 2 carrots, roughly chopped
- 2 garlic cloves, chopped
- 1 ½ pounds fresh or frozen broccoli florets
- 6 cups chicken or vegetable broth
- 1 cup diced potatoes, about 1 large or 2 small potatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- Parmesan rind
- Parmesan cheese
Instructions
- Melt butter in a large pot over medium heat, then add the onions and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and cook for about 1 minute, being careful not to burn it.
- Toss in chopped broccoli and cubed potatoes, then pour in your broth. Season with salt and pepper and stir to combine.
- Cover the pot and bring the soup to a boil, then reduce the heat to medium-low and let it simmer until the vegetables are tender.
- Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth.
- Drop in the Parmesan rind and let the soup simmer gently on low heat for about 10 minutes to infuse the flavors. Stir occasionally.
- Serve with a generous sprinkle of shredded Parmesan and crusty bread on the side.
Sarah's Tips
- Chop veggies roughly. This is one of those blended soups so you can do a quick chop of your veggies before adding to the pot for minimal prep time.
- If using a stand blender, allow the soup to cool for 5-10 minutes to avoid splattering and pressure buildup from steam. Avoid overfilling the blender. Fill it halfway or less to prevent hot liquid from splashing out. If your blender has a vent on the lid, use it to let steam escape. If not, remove the small insert on the lid and cover the opening with a kitchen towel while blending. Blend on a low speed. You may have to blend in a couple of batches.
- Don't throw away the broccoli stems! Use them along with the broccoli tops-they'll add body and flavor to the soup without any waste.
- Add to the soup. Sprinkle red pepper flakes for some heat or add pastina (small pasta) after blending.
- Store broccoli soup in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop.
- To freeze, allow the soup to come to room temperature and store it in freezer-safe containers in the freezer for up to 3 months. Defrost overnight or in a pot over low heat to avoid burning.
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