24 Delicious Healthy Broccoli Soup Recipe Ideas

Broccoli soup doesn’t have to be boring! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or a healthy seasonal favorite, we’ve gathered 24 delicious recipes that will transform this humble veggie into something truly special. Get ready to find your new go-to broccoli soup—let’s dive into these tasty ideas!

Creamy Vegan Broccoli Soup with Cashews

A creamy vegan broccoli soup that transforms humble ingredients into pure comfort. Achieve restaurant-quality texture with soaked cashews and proper blending technique. This dairy-free delight delivers velvety richness without compromise.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 4 cups fresh broccoli florets
– 1 cup raw cashews, soaked overnight
– 4 cups vegetable broth
– 1 tablespoon nutritional yeast
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg

Instructions

1. Drain soaked cashews and combine with 1 cup vegetable broth in high-speed blender.
2. Blend cashew mixture on high speed for exactly 90 seconds until completely smooth and creamy.
3. Heat olive oil in large Dutch oven over medium heat until shimmering.
4. Add diced onion and sauté for 6-8 minutes until translucent and lightly caramelized.
5. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
6. Add broccoli florets and remaining 3 cups vegetable broth to the pot.
7. Bring mixture to rolling boil, then reduce heat to maintain gentle simmer.
8. Cover and simmer for 12-15 minutes until broccoli stems are fork-tender.
9. Carefully transfer hot broccoli mixture to blender with cashew cream.
10. Add nutritional yeast, sea salt, black pepper, and freshly grated nutmeg.
11. Blend on medium speed for 45 seconds, then increase to high for 30 seconds until velvety smooth.
12. Return blended soup to clean pot and heat through over low heat for 3-4 minutes.

Drizzle with chili oil or toasted pumpkin seeds for contrasting texture. The cashew base creates remarkable silkiness while nutritional yeast adds subtle cheesy notes. Serve immediately with crusty sourdough for the ultimate cozy meal.

Broccoli and Kale Detox Soup

Get ready to reset your system with this vibrant green powerhouse. Gently simmered vegetables create a velvety base that’s both nourishing and deeply satisfying. Your body will thank you for this cleansing bowl of goodness.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 4 cups vegetable broth
– 1 pound broccoli florets, roughly chopped
– 4 cups lacinato kale, stems removed and roughly chopped
– 1 cup full-fat coconut milk
– 2 tablespoons fresh lemon juice
– 1 teaspoon sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Pour in 4 cups of vegetable broth and bring to a rolling boil at 212°F.
5. Add 1 pound of roughly chopped broccoli florets and reduce heat to maintain a gentle simmer.
6. Cook uncovered for 8-10 minutes until broccoli stems are fork-tender.
7. Stir in 4 cups of roughly chopped lacinato kale and cook for 2 minutes until wilted but still bright green.
8. Carefully transfer the hot mixture to a high-speed blender in batches, filling only halfway to prevent overflow.
9. Blend on high for 45-60 seconds until completely smooth and velvety.
10. Return the pureed soup to the pot over low heat.
11. Whisk in 1 cup of full-fat coconut milk until fully incorporated.
12. Stir in 2 tablespoons of fresh lemon juice to brighten the flavors.
13. Season with 1 teaspoon sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon red pepper flakes.
14. Heat gently for 3-4 minutes until warmed through, but do not boil.

Your finished soup boasts a luxurious, creamy texture that belies its vegetable-forward nature. The broccoli provides earthy depth while the kale adds mineral notes, all balanced by the bright acidity of lemon. Try swirling in an extra drizzle of olive oil and topping with toasted pumpkin seeds for contrasting crunch.

Broccoli Cheddar Quinoa Soup

Transform your soup game with this creamy broccoli cheddar quinoa masterpiece. Blend sharp cheddar with nutty quinoa for ultimate comfort in a bowl. This cozy upgrade will become your cold-weather obsession.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup uncooked quinoa, rinsed
• 4 cups broccoli florets, chopped
• 1 cup heavy cream
• 2 cups sharp white cheddar cheese, freshly grated
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly cracked black pepper

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté 1 finely diced yellow onion for 5-7 minutes until translucent and fragrant.
3. Add 2 minced garlic cloves and cook for 60 seconds until aromatic but not browned.
4. Pour in 4 cups low-sodium vegetable broth and bring to a rolling boil.
5. Stir in 1 cup rinsed quinoa, reduce heat to low, and simmer covered for 15 minutes.
6. Add 4 cups chopped broccoli florets and cook uncovered for 5-7 minutes until bright green and tender-crisp.
7. Gradually whisk in 1 cup heavy cream until fully incorporated.
8. Remove from heat and stir in 2 cups freshly grated sharp white cheddar until melted and smooth.
9. Season with 1/2 teaspoon smoked paprika, 1/4 teaspoon freshly grated nutmeg, kosher salt, and freshly cracked black pepper.
10. Let rest for 5 minutes off heat to allow flavors to meld before serving.

Amazingly creamy with al dente quinoa pearls and tender-crisp broccoli in every spoonful. The sharp cheddar creates a velvety base while smoked paprika adds subtle warmth. Serve in hollowed sourdough bowls for an edible presentation that soaks up every last drop.

Ginger Broccoli Soup with Coconut Milk

Lately, everyone’s craving that cozy-but-vibrant bowl. Grab your immersion blender—this ginger broccoli soup with coconut milk delivers serious comfort with zero compromise on flavor. Get ready to transform simple ingredients into silky perfection.

Ingredients

• 2 tablespoons cold-pressed coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons freshly grated ginger root
• 1 pound broccoli florets, stems peeled and chopped
• 4 cups vegetable stock, heated to 180°F
• 1 (13.5-ounce) can full-fat coconut milk
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lime juice

Instructions

1. Heat coconut oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 6–8 minutes until translucent and lightly caramelized.
3. Add minced garlic and grated ginger, stirring constantly for 60 seconds until fragrant.
4. Incorporate broccoli florets and chopped stems, tossing to coat in aromatics.
5. Pour in 180°F vegetable stock, ensuring all broccoli is submerged.
6. Bring to a gentle simmer, then reduce heat to maintain simmer for 12–15 minutes until broccoli stems are fork-tender.
7. Carefully transfer hot mixture to a high-powered blender, filling no more than halfway.
8. Blend on high for 90 seconds until completely smooth and velvety.
9. Return pureed soup to Dutch oven over low heat.
10. Whisk in full-fat coconut milk until fully emulsified.
11. Season with fine sea salt and freshly cracked black pepper.
12. Finish with freshly squeezed lime juice, stirring to incorporate.

Outrageously creamy yet dairy-free, this soup balances sharp ginger warmth against coconut milk’s richness. The vibrant green puree holds its structure beautifully when topped with toasted coconut flakes or chili crisp. Serve it chilled for a refreshing twist or piping hot with crusty sourdough for ultimate comfort.

Lemon Broccoli Parmesan Soup

Vividly creamy yet surprisingly light, this lemon broccoli parmesan soup transforms humble ingredients into pure comfort. Velvety textures meet bright citrus notes for a bowl that feels both indulgent and refreshing. Get ready to make this your new cold-weather staple.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 4 cups broccoli florets, chopped
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon crushed red pepper flakes

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add broccoli florets and vegetable broth, then bring to a rolling boil.
5. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until broccoli is fork-tender.
6. Carefully transfer the mixture to a blender and puree until completely smooth.
7. Return the pureed soup to the Dutch oven over low heat.
8. Stir in heavy cream gradually to prevent curdling.
9. Add grated Parmigiano-Reggiano in three additions, whisking constantly until fully incorporated.
10. Mix in fresh lemon juice, lemon zest, black pepper, and red pepper flakes.
11. Heat gently for 3-5 minutes until warmed through, but do not boil.
12. Ladle into bowls and serve immediately.

Just silky enough to coat your spoon but with enough body to feel substantial. The parmesan provides a salty, nutty backbone that perfectly balances the bright lemon acidity. Try topping with crispy croutons or serving alongside crusty artisan bread for dipping.

Spicy Broccoli and Cauliflower Soup

Obliterate boring soup stereotypes with this fiery vegetable masterpiece. Packed with roasted depth and creamy texture, this vibrant bowl delivers serious heat with sophisticated flavor. Get ready to transform humble brassicas into your new comfort food obsession.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 pound broccoli florets, cut into uniform pieces
– 1 pound cauliflower florets, cut into uniform pieces
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 4 cups vegetable stock
– 1 cup heavy cream
– 1/2 cup grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss broccoli and cauliflower florets with 1 tablespoon olive oil, ensuring even coating for optimal roasting.
3. Arrange vegetables in a single layer on the prepared baking sheet, allowing space between pieces for proper caramelization.
4. Roast for 20-25 minutes until edges are deeply browned and crisp, rotating the pan halfway through cooking.
5. Heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat.
6. Sauté diced onion for 6-8 minutes until translucent and lightly golden, stirring frequently.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in smoked paprika and cayenne pepper, toasting the spices for 30 seconds to release their oils.
9. Pour in vegetable stock, using a wooden spoon to scrape any browned bits from the pot bottom.
10. Add roasted vegetables and bring the mixture to a gentle simmer.
11. Cook for 15 minutes until vegetables are completely tender when pierced with a fork.
12. Carefully transfer the soup in batches to a high-speed blender, filling only halfway to prevent overflow.
13. Blend on high for 2 minutes until perfectly smooth and velvety.
14. Return the puréed soup to the pot over low heat.
15. Stir in heavy cream, maintaining gentle heat to prevent curdling.
16. Whisk in grated Parmigiano-Reggiano until fully incorporated and glossy.
17. Finish with unsalted butter, swirling until melted and emulsified.
18. Season with fine sea salt and freshly cracked black pepper, tasting and adjusting as needed.

Silky texture meets bold spice in every spoonful of this vibrant green elixir. The roasted vegetables create an earthy foundation that balances the cayenne’s persistent heat beautifully. Serve it piping hot with crusty artisanal bread for dipping, or chill it overnight for a refreshing cold soup variation that intensifies the flavors.

Broccoli and Spinach Green Soup

Sick of boring greens? This vibrant broccoli and spinach soup transforms humble vegetables into a creamy, nutrient-packed bowl of comfort. Blitz it smooth for that perfect velvety texture everyone craves.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 4 cups broccoli florets, chopped
– 5 ounces fresh spinach leaves
– 4 cups vegetable broth
– ½ cup heavy cream
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons freshly squeezed lemon juice

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cups chopped broccoli florets and cook for 3 minutes, stirring frequently.
5. Pour in 4 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 12 minutes until broccoli is fork-tender.
7. Stir in 5 ounces fresh spinach leaves and cook for 2 minutes until wilted.
8. Carefully transfer the hot mixture to a high-speed blender in batches.
9. Blend on high for 90 seconds until completely smooth and vibrant green.
10. Return the pureed soup to the Dutch oven over low heat.
11. Whisk in ½ cup heavy cream until fully incorporated.
12. Season with 1 teaspoon sea salt, ½ teaspoon black pepper, and ¼ teaspoon freshly grated nutmeg.
13. Stir in 2 tablespoons freshly squeezed lemon juice just before serving.
The silky texture coats your spoon while the nutmeg adds warmth against the bright lemon finish. Serve it chilled for a refreshing twist or topped with crispy roasted chickpeas for contrasting crunch.

Broccoli and White Bean Soup

Let’s transform humble broccoli into a velvety masterpiece. Loaded with creamy white beans and aromatic garlic, this soup delivers restaurant-quality elegance in under 30 minutes. Your blender is about to become your new favorite kitchen tool.

Ingredients

– 2 tablespoons extra virgin olive oil
– 3 garlic cloves, thinly sliced
– 1 large yellow onion, finely diced
– 1 pound fresh broccoli florets
– 4 cups vegetable broth
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 1/2 cup heavy cream
– 1 teaspoon freshly grated nutmeg
– 1 tablespoon fresh lemon juice
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add sliced garlic and sauté for 60 seconds until fragrant but not browned.
3. Stir in diced onion and cook for 5 minutes until translucent.
4. Add broccoli florets and cook for 3 minutes, stirring occasionally.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 12 minutes until broccoli is fork-tender.
7. Stir in drained cannellini beans and simmer uncovered for 3 minutes.
8. Carefully transfer the mixture to a high-speed blender in batches.
9. Blend on high for 90 seconds until completely smooth and velvety.
10. Return the pureed soup to the Dutch oven over low heat.
11. Whisk in heavy cream until fully incorporated.
12. Stir in freshly grated nutmeg and lemon juice.
13. Season with kosher salt and freshly cracked black pepper.
14. Simmer for 2 minutes to allow flavors to meld.

Buttery smooth with subtle nutty undertones, this soup achieves perfect emulsion between the creamy beans and vibrant broccoli. The lemon brightens each spoonful while the nutmeg adds sophisticated warmth. Serve it chilled for an elegant summer starter or hot with crusty artisan bread for cozy comfort.

Broccoli Sweet Potato Soup

Get ready to transform basic veggies into velvety perfection. Grab your blender—this creamy broccoli sweet potato soup requires zero cream but delivers maximum comfort. Game-changing flavors coming your way in under 30 minutes.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 4 cups broccoli florets
– 4 cups vegetable broth
– 1 cup full-fat coconut milk
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– 1 tablespoon freshly squeezed lemon juice
– Fine sea salt and freshly cracked black pepper

Instructions

1. Heat extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add peeled, cubed sweet potatoes and broccoli florets to the pot.
5. Pour in vegetable broth, ensuring vegetables are fully submerged.
6. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes until vegetables are fork-tender.
7. Carefully transfer the mixture to a high-speed blender in batches if necessary.
8. Blend on high for 2 minutes until completely smooth and velvety.
9. Return the puréed soup to the pot over low heat.
10. Whisk in full-fat coconut milk until fully incorporated.
11. Stir in smoked paprika and freshly grated nutmeg.
12. Season with fine sea salt and freshly cracked black pepper to your preference.
13. Finish with freshly squeezed lemon juice, stirring gently to combine.
14. Ladle into warm bowls and serve immediately.
Outrageously smooth with a subtle sweetness from the roasted vegetables, this soup boasts an earthy depth from the smoked paprika. The lemon juice brightens each spoonful while the coconut milk adds luxurious richness without dairy. Try topping with crispy chickpeas or swirling in pesto for contrasting textures that elevate this humble bowl to restaurant-worthy status.

Roasted Broccoli and Garlic Soup

Get ready to transform basic broccoli into liquid velvet. Grab your blender—this creamy roasted broccoli and garlic soup delivers restaurant-quality richness with minimal effort. Golden-brown roasted florets and caramelized garlic create a flavor base that’s complex, comforting, and utterly addictive.

Ingredients

• 1 large head of broccoli, cut into uniform florets (about 4 cups)
• 6 cloves of garlic, peeled and smashed
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 4 cups high-quality vegetable stock
• 1/2 cup heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss broccoli florets and smashed garlic cloves with 2 tablespoons of olive oil, ensuring all surfaces are lightly coated.
3. Spread the broccoli and garlic in a single layer on the prepared baking sheet, allowing space between pieces for proper caramelization.
4. Roast for 20-25 minutes until broccoli edges are deeply browned and garlic is soft and golden, rotating the pan halfway through cooking.
5. While vegetables roast, heat remaining 1 tablespoon of olive oil in a heavy-bottomed Dutch oven over medium heat.
6. Sauté diced onion for 6-8 minutes until translucent and fragrant, stirring frequently to prevent burning.
7. Add roasted broccoli and garlic to the Dutch oven, scraping any browned bits from the baking sheet into the pot.
8. Pour in vegetable stock and bring to a simmer over medium-high heat, then reduce heat to maintain a gentle bubble.
9. Cook for 15 minutes until broccoli is completely tender when pierced with a fork.
10. Carefully transfer the hot mixture to a high-speed blender and blend on high for 90 seconds until perfectly smooth and velvety.
11. Return the pureed soup to the Dutch oven and stir in heavy cream, lemon juice, sea salt, black pepper, and nutmeg.
12. Heat gently over low heat for 3-4 minutes until warmed through, but do not allow to boil.

Keep this soup elegant in shallow bowls, where its velvety texture shines against a drizzle of chili oil or crispy garlic chips. The deep, caramelized notes from roasting balance beautifully with the bright acidity of lemon, while nutmeg adds subtle warmth that lingers on the palate. For a stunning presentation, garnish with microgreens and serve alongside crusty sourdough for dipping.

Broccoli and Lentil Curry Soup

Savor the ultimate cozy-season hug in a bowl with this broccoli and lentil curry soup. Spiced to perfection and packed with plant-powered goodness, it transforms simple ingredients into something spectacular. Get ready for a flavor explosion that’ll have you craving seconds.

Ingredients

• 2 tablespoons virgin coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons Madras curry powder
• 1 teaspoon ground turmeric
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 4 cups broccoli florets, cut into bite-sized pieces
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lime juice
• ¼ cup chopped fresh cilantro

Instructions

1. Heat virgin coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 5–7 minutes until translucent and fragrant.
3. Stir in minced garlic and freshly grated ginger, cooking for 60 seconds until aromatic.
4. Sprinkle Madras curry powder and ground turmeric over the onion mixture, toasting for 30 seconds to deepen flavors.
5. Add rinsed brown lentils to the pot, stirring to coat in the spiced oil.
6. Pour in vegetable broth and bring to a rolling boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
8. Stir in full-fat coconut milk until fully incorporated.
9. Add bite-sized broccoli florets, fine sea salt, and freshly cracked black pepper.
10. Simmer uncovered for 8–10 minutes until broccoli is bright green and fork-tender.
11. Remove from heat and stir in freshly squeezed lime juice.
12. Ladle into bowls and garnish with chopped fresh cilantro.

A velvety broth hugs tender lentils and vibrant broccoli in every spoonful. The curry delivers warm, aromatic notes that mingle beautifully with the bright lime finish. For a restaurant-worthy presentation, top with crispy chickpeas or serve alongside warm naan for dipping.

Broccoli Zucchini Basil Soup

Jazz up your soup game with this vibrant green powerhouse. Blitz together broccoli and zucchini for a silky smooth texture that’s secretly packed with nutrients. Your taste buds won’t believe how creamy this dairy-free delight actually is.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 2 medium zucchini, chopped
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1/2 cup raw cashews, soaked
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté finely diced yellow onion for 5-7 minutes until translucent and fragrant.
3. Add minced garlic cloves and cook for 60 seconds until aromatic but not browned.
4. Incorporate broccoli florets and chopped zucchini, stirring to coat with oil.
5. Pour in vegetable broth and bring to a rolling boil.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until vegetables are fork-tender.
7. Transfer the hot vegetable mixture to a high-speed blender in batches.
8. Add fresh basil leaves, soaked raw cashews, fresh lemon juice, sea salt, and freshly ground black pepper.
9. Blend on high for 90 seconds until completely smooth and velvety.
10. Return the blended soup to the pot and heat through for 3-4 minutes until steaming.

Dazzlingly smooth with a vibrant emerald hue, this soup delivers a sophisticated balance of earthy broccoli and fresh basil. The raw cashews create an impossibly creamy texture without dairy, while the lemon juice brightens each spoonful. Serve it chilled for a refreshing summer lunch or hot with crusty artisan bread for cozy comfort.

Asian Broccoli and Pea Soup

Nourishing and vibrant, this Asian Broccoli and Pea Soup brings fresh flavors to your table in minutes. Packed with green goodness and aromatic spices, it’s the ultimate comfort food with an elegant twist.

Ingredients

– 1 tablespoon toasted sesame oil
– 2 cloves garlic, finely minced
– 1 tablespoon fresh ginger, grated
– 4 cups broccoli florets, chopped
– 1 cup frozen peas
– 4 cups vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– ½ cup coconut milk
– 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon toasted sesame oil in a large Dutch oven over medium heat until shimmering.
2. Add 2 cloves finely minced garlic and 1 tablespoon grated fresh ginger, sautéing for exactly 1 minute until fragrant but not browned.
3. Tip in 4 cups chopped broccoli florets, stirring to coat in the aromatic oil.
4. Pour in 4 cups vegetable broth and bring to a rolling boil.
5. Reduce heat to medium-low, cover, and simmer for 8 minutes until broccoli is fork-tender.
6. Add 1 cup frozen peas and cook uncovered for 2 additional minutes.
7. Carefully transfer the hot mixture to a high-speed blender in batches.
8. Blend on high for 90 seconds until completely smooth and velvety.
9. Return the pureed soup to the pot over low heat.
10. Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and ½ cup coconut milk until fully incorporated.
11. Heat gently for 3 minutes, stirring constantly, until warmed through but not boiling.
12. Ladle into bowls and garnish with 2 tablespoons chopped fresh cilantro.

Glossy and vibrant green, this soup boasts a silky texture that coats the spoon beautifully. The subtle nuttiness from toasted sesame oil balances the sweet peas, while coconut milk adds luxurious creaminess without heaviness. For an elegant presentation, swirl in extra coconut milk and top with crispy fried shallots.

Conclusion

Here’s a fantastic collection of broccoli soups to warm your kitchen and nourish your family. Whether you’re craving creamy classics or vibrant vegan options, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share these delicious ideas on Pinterest!