Broccoli Soup Recipe

4.84 from 6 votes

This fresh and flavorful Broccoli Soup Recipe will be perfect on your Spring table. It has herbaceous notes from a bit of mint and parsley, and the bright green color welcomes Springtime.

Prep Time5

Cook Time15

Total Time20

Course: Soup Recipes

Cuisine: American

Keyword: broccoli, broccoli soup, cream of broccoli soup, soup, spring soup

Servings: servings

Calories: 215kcal

Author: Tara Noland

Equipment

DOWAN Ceramic Soup Bowls, Cereal Bowl, 22 Ounce Bowls Set, Chip Resistant, Dishwasher & Microwave Safe, Porcelain Bowls for Kitchen, White Bowls for Cereal Soup Rice Pasta Salad Oatmeal, Set of 4
Ovente Electric Immersion Hand Blender 300 Watt 2 Mixing Speed with Stainless Steel Blades, Powerful Portable Easy Control Grip Stick Mixer Perfect for Smoothies, Puree Baby Food & Soup, Black HS560B
Vitamix A3500 Ascent Series Smart Blender, Professional-Grade, 48 oz. Container, Brushed Stainless Finish

Ingredients

1 tbsp olive oil
1 yellow onion diced
2 cloves garlic crushed
4 cups vegetable stock
2 heads of broccoli chopped into florets
1 cup spinach loosely packed
¼ cup mint leaves loosely packed
¼ cup parsley leaves loosely packed
Salt and pepper to taste
Heavy cream and black pepper to serve optional

Instructions

Add the olive oil to a large soup pot and heat on a medium setting. Fry the onion until softened – about 5 minutes.
Add the garlic and fry for another minute, stirring constantly.
Then add the broccoli and vegetable stock, bring to a boil then, reduce to a simmer, and leave to cook for 6 minutes.
Lastly, into the pot, add the spinach and some salt and pepper to taste and simmer for another 3 minutes.
Transfer the soup to a jug blender, add the mint and parsley, and blitz until completely smooth. Alternatively, you can use an immersion blender, but the soup won’t be velvety smooth as with a blender.
Serve with a little heavy cream drizzled on top and a sprinkle of black pepper (optional).

Nutrition