A simple, nourishing and tasty broccoli soup made with everyday ingredients, blended smooth and perfect for lunch or a light dinner.
This recipe makes a simple homemade broccoli soup that is creamy, comforting, and easy to make in 1-pot with everyday ingredients.
The blended broccoli soup is super simple to make and tastes incredible.
This version is smooth and creamy without using heavy cream, just a little milk and butter, which makes it feel lighter while still being satisfying.
This soup tastes great and is a good way to use up broccoli that is starting to look tired. I serve it as a simple lunch, a light dinner, or a starter for a larger meal.
Simply soften onion and garlic, simmer broccoli in stock until tender, blend until smooth, and finish with milk and seasoning. That is it.
There are no tricky steps, and it is forgiving if you need to adjust based on what you have on hand!
If you love blended soups, then be sure to also try Carrot Ginger Soup, Roasted Cauliflower Soup, or Lentil Soup!
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Why You'll Love This Recipe
- This broccoli soup uses basic ingredients that are easy to find and budget-friendly.
- The one pot method keeps cleanup simple and stress-free.
- A creamy texture is achieved without heavy cream or complicated techniques.
- The recipe works well for meal prep and reheating throughout the week.
- This soup is adaptable and accepts a wide range of variations and add-ins.
Ingredients
- Broccoli. Use both stalks and florets for the best texture and full broccoli flavor. Fresh broccoli works best, but frozen can be used in a pinch.
- Vegetable stock. Stock adds savory depth. Choose a mild, well-balanced stock so it does not dominate the soup.
- Onion. Onion forms the flavor base and adds subtle sweetness once softened.
- Garlic. Garlic adds depth without overpowering the broccoli. Adjust the amount if you prefer a stronger garlic flavor.
- Water. Water lightens the soup and prevents it from becoming too salty.
- Milk. Milk adds creaminess without heaviness. Dairy-free milk can be substituted if needed.
- Butter. A small amount blended in at the end improves mouthfeel and rounds out the flavor.
- Freshly ground black pepper. Pepper sharpens the flavor and balances the natural sweetness of the broccoli.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Chop the broccoli and stalks into chunks.
Heat the butter or oil in a large pot over a medium/low heat, then add the onion and cook, stirring for a few minutes or until soft and transparent but not browned. Stir in the garlic and cook for a further minute.
Stir in the chopped broccoli stalk and florets, as well as the vegetable stock and water.
Bring nearly to the boil, then reduce the heat and simmer for 20 minutes.
Using a blender (in batches) or a hand held immersion blender and puree the broccoli soup with the butter.
Return the soup to the pot (if you used a blender), and stir in the milk. Gently reheat the soup and season with pepper - you probably won't need salt as stock can be salty.
Serving Suggestions
- Serve with crusty bread, or try it with Turmeric Bread or Wheaten Bread.
- Pair with a grilled cheese sandwich.
- Offer as a starter before dinner.
- Serve with a side salad for a light meal.
- Top with croutons for texture. Try homemade Air Fryer Croutons.
- Finish with a swirl of cream or yogurt.
- Add toasted seeds on top for crunch.
- Serve alongside a baked potato or Baby Hasselback Potatoes.
- Pair with a simple omelet.
- Serve in small cups as part of a soup course.
Variations
- Add diced potatoes to the pot for a thicker, more filling broccoli soup.
- Use leeks instead of onion for a softer, sweeter base.
- Stir in a spoon of mustard for extra depth.
- Add a pinch of nutmeg for warmth.
- Add grated cheese after blending for a richer soup.
- Top with chili garlic oil for heat and contrast.
Storage
Store: This broccoli soup stores well in the fridge for up to four days when kept in an airtight container. Reheat gently on the stove or in the microwave, stirring well to restore the creamy texture.
Freeze: For freezing, allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to three months. Thaw overnight in the fridge and reheat gently. If the soup separates slightly, a quick stir or brief blend will bring it back together.
Meal Prep: You can make this soup ahead of time and add the milk just before serving if you prefer the freshest texture.
Recips tips
Keep the heat low when cooking the onion to avoid browning.
Cut broccoli stalks into smaller pieces so they cook evenly.
Blend in batches if using a countertop blender to avoid spills.
Adjust thickness with extra water or stock if needed.
Taste and season at the end for best results.
FAQ
Yes, frozen broccoli works well. Add it directly to the pot and adjust cooking time slightly. Use a little less water.
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📖 Recipe
Broccoli Soup
Equipment
- Soup pot
Ingredients
- 1 tablespoon butter or oil
- 1 onion diced
- 2 cloves garlic finely chopped
- 1 ½ pounds broccoli (450g) roughly chopped stalk and florets
- 3 cups vegetable stock (450ml)
- 1 cup water (250ml)
- ⅔ cup milk (150ml)
- 1 teaspoon butter
- Freshly ground black pepper
Instructions
- Heat the butter or oil in a large pot over a medium/low heat, then add the onion and cook, stirring for a few minutes or until soft and transparent but not browned. Stir in the garlic and cook for a further minute.
- Stir in the chopped broccoli stalk and florets, as well as the vegetable stock and water. Bring nearly to the boil, then reduce the heat and simmer for 20 minutes.
- Using a blender (in batches) or a hand held immersion blender and puree the broccoli soup with the butter.
- Return the soup to the pot (if you used a blender), and stir in the milk. Gently reheat the soup and season with pepper - you probably won't need salt as stock can be salty.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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