Broccoli soup

Broccoli soup

30 min
A bright green broccoli soup with potatoes is a classic all year round. It requires few ingredients, is easy to prepare, and has a vibrant colour that is beautiful on any dinner table. It gets its creaminess from puréed broccoli and potatoes, and milk helps create the creamy consistency. Try our recipe for broccoli soup garnished with almonds for everyday dinners and dinner parties alike, or serve it as a beautiful, light starter or a quick warm lunch.


  • In a saucepan, sauté the onion in golden butter. Add the potato chunks and sauté them for a short while, too.
  • Add the vegetable broth, bring it to a boil, and then let it boil at low heat for about 10 minutes with the lid on.
  • Cut the broccoli into small florets and the stalk into small chunks. Save about 100 g of broccoli florets for later.
  • Transfer the broccoli except for the extra 100 g to the soup and let it boil for around 5 minutes.
  • Blend the soup (3-4 pulses if you are taking it out of the saucepan and using a stand blender). Add the milk and bring it back up to a simmer.
  • Add the rest of the broccoli florets and let them boil for about 3 minutes. Season to taste and garnish with almonds.

The best tip for how to cut broccoli for soup is to cut off the florets where they connect to the base. If this leaves you with very long-stalked florets, you may need to cut away some of the stalks. But do not worry about wasting any of it as you will also use the stalk. Very large florets should be cut in half to make blending easier.


There is no need to throw away the broccoli stalk as it is entirely fit for consumption and tastes great! Since the broccoli soup will not be boiling for hours on end, we recommend using a peeler to remove the skin from the stalk before cutting it into small chunks.


If you happen to have some in your freezer, you can also make broccoli soup using frozen broccoli. You do not even need to bother with thawing the frozen vegetables beforehand as you can simply pop them into the simmering soup. You might need to let it simmer for a bit longer and make sure the frozen broccoli has become tender before you blend it, so you do not damage your blender.

Questions about broccoli soup

With this easy broccoli soup recipe, making a beautiful and tasty soup is both quick and simple. To learn more about the dish, read our answers to the most frequently asked questions about it below.

How to make broccoli soup?
Making a quick broccoli soup with potatoes is a wonderful way to use a lot of vegetables to make a tasty and creamy dish. Sauté the onion for a bit, then add the potato chunks. After a short while, pour in the vegetable broth, and bring it to a boil. After 10 minutes on low heat, add most of the broccoli and boil for about 5 minutes. Blend it and add the milk. Season to taste and garnish with crunchy almonds before serving it with a crispy baguette.
What to serve with broccoli soup?
In our easy potato broccoli soup recipe, we suggest garnishing with chopped almonds and serving it with a side of toasted baguette. Both add lovely crispy textures to the otherwise creamy soup, which has tender bits of broccoli in it. Toppings and sides are a wonderful way to create textual contrast and make meals such as this more filling and interesting to eat.
How to thicken broccoli soup?
Since the best broccoli soup has a rich and creamy consistency, you may feel the need to thicken it by adding a bit of flour or cornflour if the starchy potatoes do not do the job for you. Make sure to incorporate your thickener of choice well and let the soup boil for a few minutes after adding it. This allows it to thicken without adding any unwanted flavour.
How long does broccoli soup last in the fridge?
If stored properly in the fridge, broccoli soup will keep for 3-4 days. After it has had time to cool, transfer it to airtight containers. To make things easier on yourself, opt for portion-sized ones to make reheating only some of the soup quicker. To keep the almonds for topping the soup crispy, store them separately in an airtight container in your pantry.
Can you freeze broccoli soup?
You can certainly freeze broccoli soup. In the freezer, it will last up to 3 months. If you plan on freezing all of it immediately, do not add the milk until after you have thawed it – this prevents it from splitting. Otherwise, be careful when you reheat it, so it does not split. When the soup has cooled, pour it into portion-sized, airtight containers. Leave a bit of room for the liquid to expand as it freezes. When you are ready to enjoy your leftover broccoli soup, let it thaw overnight in the fridge before reheating it on the stovetop or in the microwave.


Broccoli soup:
Yellow onion, coarsely chopped
20 g
Potatoes, in small chunks
200 g
Of vegetable broth
1 l
500 g
250 ml
Coarse salt
1 tsp
Freshly churned pepper
Chopped almonds
1 dl
Served with:
Toasted baguettes
240 g

Homemade broccoli soup with potatoes

Few things are as delightful as a bowl of homemade soup, and when it comes to the ingredients, the sky is the limit! Our broccoli soup with potatoes and pungent onion is sure to be a hit. Broccoli adds some sweetness mixed with a slight bitterness while potatoes make it creamier.

Because it contains puréed potatoes as well as milk, it has a velvety consistency with flecks of blended broccoli throughout. To create textual contrast, it contains whole, tender broccoli florets as well as a crunchy almond topping.

Bright green soup with a mild flavour

This vibrant broccoli soup is a feast for the eyes as well as the tastebuds. Though our recipe does not call for a long list of ingredients, onions, potatoes, and broccoli come together to create a flavourful meal with a complex flavour profile.

Though it is mild, the potato and broccoli give sweet, earthy, and herbaceous qualities, while the onions add depth and create an impeccable umami flavour.

Serve as a starter, for lunch, or as a light dinner

This simple broccoli soup is velvety in texture and creamy without being heavy because of the potatoes, making it perfect for serving as part of a larger menu. If you are using it as a starter, simply serve smaller portions and maybe leave off the bread.

It is, of course, also great for lunch or a light dinner. You can also choose to serve it with a lightly toasted baguette and top it with chopped almonds.

If you want to try other soups with simple ingredients and delicate flavours, try our asparagus soup, carrot soup, or cauliflower soup.

Garnished with crunchy almonds

A beautifully garnished soup looks even more enticing and since people are said to 'eat with their eyes' spending a bit of time on garnishing is a good idea. That is exactly what we do by adding chopped almonds on top. The almonds add a bit of crunch to balance the creaminess and their sweet and nutty flavour mirror the nutty undertones of the broccoli itself. In addition, the few broccoli florets added to the soup when it is almost done make for a nice green burst of colour and add a slight chewiness and different texture, too.

Experiment with adding a bit of heat

For a spicy twist on this recipe, try using aromatic spices. We suggest a flavour-packed combination of ground coriander, cumin, and cayenne pepper, which will add savouriness by introducing smoky, floral, and slightly bitter undertones that will enhance its warming qualities.

Another great option is to add either fresh or dried turmeric and ginger. The fresh roots add more zingy flavours and heat, but you should be aware that the turmeric will add a lot of yellow colouring which may muddle the vibrant green of this soup.