Broccoli and Potato Soup is a hearty, wholesome dish that’s perfect for chilly evenings or when you need a nourishing, easy-to-make meal. This soup blends the earthy flavor of potatoes with the bright, fresh taste of broccoli, all brought together in a savory vegetable broth. It’s smooth, satisfying, and made with simple ingredients you likely already have at home.
Why You’ll Love This Recipe
This soup offers a wonderful balance of flavor and nutrition. It’s naturally vegan, budget-friendly, and comes together in under 30 minutes, making it ideal for busy weeknights. The combination of broccoli and potatoes creates a creamy texture without needing heavy cream, and the addition of garlic and herbs brings depth to every bite. Plus, it’s a great way to incorporate more vegetables into your diet.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 large head of broccoli, cut into florets (approximately 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
Directions
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In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and sauté for about 2 minutes until fragrant and slightly softened.
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Add the broccoli florets, cubed potato, parsley, bay leaf, and vegetable broth. Season with salt and pepper.
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Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for approximately 15 minutes, or until the broccoli and potatoes are tender.
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Remove and discard the bay leaf.
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Blend the soup using an immersion blender directly in the pot, or carefully transfer it to a countertop blender to achieve a smooth consistency. Adjust seasoning if necessary before serving.
Servings and Timing
This recipe serves approximately 4 people.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
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Add Creaminess: Stir in a splash of plant-based milk or dairy cream for added richness.
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Add Protein: Include white beans or lentils while simmering to boost the protein content.
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Spicy Kick: Add red pepper flakes or a pinch of cayenne for a little heat.
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Cheesy Option: Stir in shredded cheddar or Parmesan just before serving for a cheesy finish.
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Chunky Texture: Blend only part of the soup and leave some vegetables whole for a chunkier consistency.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. Alternatively, microwave it in a heat-safe bowl in 1-minute intervals, stirring between each until fully heated.
This soup also freezes well. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. Add it directly to the pot without thawing and adjust the cooking time slightly.
Can I use a different type of potato?
Absolutely. Yukon Gold or red potatoes also work well and provide a slightly different texture.
Is this soup vegan?
Yes, this soup is naturally vegan and dairy-free, using only plant-based ingredients.
Can I make this soup ahead of time?
Yes, it keeps well and can be made a day or two in advance. The flavors even deepen after sitting overnight.
What’s the best way to blend the soup?
An immersion blender is convenient for blending directly in the pot. For a smoother texture, use a high-speed countertop blender.
How can I make the soup thicker?
Let it simmer uncovered for a few extra minutes, or reduce the amount of broth slightly when cooking.
Can I freeze this soup?
Yes, it freezes well. Let the soup cool completely before transferring it to airtight freezer containers. Thaw before reheating.
What herbs can I use instead of parsley?
Fresh thyme, basil, or dill can all complement the flavors of this soup.
Is it okay to leave the skin on the potato?
You can, especially if using thin-skinned potatoes. For a smoother texture, peeling is recommended.
Can I add other vegetables?
Yes, carrots, leeks, or spinach can be great additions to enhance the flavor and nutrition of the soup.
Conclusion
Broccoli and Potato Soup is a simple yet flavorful dish that proves comfort food can be both healthy and satisfying. With its creamy texture and vibrant taste, this soup is perfect for any season. It’s easy to customize, make ahead, and store—making it a reliable recipe to keep in your rotation. Whether served as a starter or a main course, it’s sure to become a household favorite.
Print
Broccoli and Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20hours
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Broccoli and Potato Soup is simple, hearty, and packed with nourishing vegetables. It’s a perfect comforting bowl for chilly days, blending tender broccoli, starchy potatoes, and herbs into a velvety, flavorful soup. Vegan and gluten-free!
Keywords: Broccoli and potato soup, vegan broccoli soup, creamy vegetable soup, easy soup recipe, healthy potato soup
Ingredients
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2 tbsp olive oil
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1 medium onion, chopped
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3 garlic cloves, chopped
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1 large head of broccoli, cut into florets (about 5 cups)
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1 medium russet potato, peeled and cubed
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1/4 cup parsley
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1 bay leaf
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4 cups vegetable broth
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large pot over medium-high heat. Add onion and garlic, sauté for 2 minutes until fragrant.
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Add broccoli, potato, parsley, bay leaf, and vegetable broth. Season with salt and pepper.
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Bring to a gentle boil, then reduce heat, cover, and simmer for about 15 minutes until veggies are tender.
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Remove the bay leaf. Blend the soup using an immersion blender or transfer to a blender for a smoother texture.
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Adjust seasoning and serve hot.
Notes
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For extra creaminess, add a splash of plant-based milk or a spoonful of cashew cream before blending.
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Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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This recipe is naturally vegan and gluten-free.
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