This vibrant Broccoli Spinach Soup is a wholesome, plant-based meal that turns everyday greens into a creamy, comforting delight.
Packed with fiber, plant-based protein, and heart-healthy fats from olive oil, it’s naturally low in saturated fat and easy on calories.
Quick to prepare and freezer-friendly, it’s perfect for weeknight dinners, lunch meal prep, or a nourishing, satisfying snack.
Spinach Broccoli Soup
Equipment
- 1 large saucepan (for cooking soup)
- 1 sheet pan (for roasting broccoli and croutons)
- 1 blender (for pureeing soup)
- 1 Knife (for chopping vegetables)
- 1 cutting board
Ingredients
- 3 tablespoons olive oil
- 1 small onion roughly chopped
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 russet potato peeled and cubed
- 2 pounds broccoli florets and peeled stems
- 5 ounces baby spinach
- 4 ounces ciabatta or sourdough bread torn into cubes
- Chopped parsley for garnish
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 400°F (200°C). This will allow you to roast the remaining broccoli florets and bread cubes simultaneously later, creating a crisp, flavorful topping that adds texture to the creamy soup. Make sure the oven reaches the full temperature before moving on to the next steps for best results.
- Prepare the Aromatic Base: In a large, heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the roughly chopped onion. Sauté the onions, stirring occasionally, until they become soft, translucent, and fragrant—about 4-5 minutes. This forms the aromatic foundation of the soup and enhances the overall flavor.
- Add Garlic and Seasoning: Next, stir in the minced garlic along with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook for about 1 minute, just until the garlic releases its aroma. Be careful not to let it brown or burn, as burnt garlic can impart a bitter taste.
- Combine Broth, Water, and Potatoes: Pour in 2 cups of low-sodium vegetable broth and 2 cups of water. Add the peeled and cubed russet potato. The potato helps naturally thicken the soup as it cooks, giving it a creamy texture without any cream or dairy.
- Add Broccoli Stems and Florets: Reserve one-third of the broccoli florets for roasting later, and add the remaining florets along with all the peeled and sliced broccoli stems to the saucepan. Using both stems and florets ensures nothing goes to waste and maximizes flavor and nutrition.
- Simmer Until Tender: Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low. Let the soup simmer uncovered for 25-30 minutes, stirring occasionally. The broccoli stems and potato should become soft enough to blend smoothly.
- Wilt the Spinach: Once the broccoli and potato are tender, stir in the baby spinach. Allow the spinach to wilt completely—this should take 2-3 minutes. The spinach adds vibrant color, extra nutrients, and a mild, earthy flavor.
- Puree the Soup: Carefully transfer the soup to a blender in batches. Blend each batch until completely smooth and creamy. Always exercise caution when blending hot liquids; vent the lid slightly to prevent pressure buildup and avoid splattering. Return the blended soup to the saucepan and gently reheat if necessary.
- Prepare Roasted Broccoli and Croutons: While the soup simmers, toss the reserved broccoli florets and torn bread cubes with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper on a sheet pan. Spread them evenly so they roast uniformly. Place the pan in the preheated oven and roast for 10-12 minutes, until the broccoli is bright green with lightly browned edges and the bread cubes are golden and crispy.
- Assemble and Serve: Divide the creamy broccoli-spinach soup into individual bowls. Top each serving with the roasted broccoli florets and golden croutons for a satisfying crunch. Finish by sprinkling chopped parsley over each bowl for freshness and visual appeal. Serve immediately while hot, enjoying the balance of creamy soup and roasted toppings.
- Storage Tips (Optional Step): If you have leftovers, let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently on the stove or in the microwave before serving.
Notes
- Using both broccoli stems and florets maximizes nutrition and reduces food waste.
- Sautéing onions and garlic first deepens the soup’s flavor and creates a rich base.
- Roasting the reserved broccoli florets and croutons adds contrasting textures and enhances visual appeal.
- The soup can be pureed completely smooth or slightly chunky, depending on personal preference.
- This recipe is naturally vegan, gluten-free if you skip the croutons, and freezer-friendly for meal prep.
Chef’s Secrets for Perfect Soup
The key to a deeply flavorful broccoli spinach soup lies in layering techniques.
Start by sautéing the onion and garlic until fragrant; this develops a savory base that elevates the vegetables.
Using both stems and florets not only prevents waste but also adds texture and richness.
Pureeing the soup in batches ensures an ultra-smooth consistency, while roasting some broccoli and bread separately introduces a delightful contrast.
For an extra creamy texture without dairy, consider adding a small peeled potato or a splash of unsweetened plant-based milk during blending.
Finally, seasoning gradually and tasting at multiple stages ensures a balanced, well-rounded flavor.
Serving Suggestions for Green Soup
This soup is versatile and pairs beautifully with a variety of accompaniments.
Serve it as a light lunch with a side salad or a piece of crusty bread.
For a heartier meal, add a topping of roasted chickpeas or toasted nuts for crunch and protein.
Garnish with fresh parsley or a drizzle of olive oil for a polished presentation.
It also works wonderfully as an appetizer for dinner parties, offering both color and nutrition.
For a cozy, comforting option, serve with a grilled sandwich or whole-grain crackers.
Storage Tips for Longevity
Allow the soup to cool completely before storing in an airtight container.
In the refrigerator, it keeps well for up to three days, making it ideal for meal prep or quick weekday dinners.
For longer storage, freeze in portioned containers for up to a month.
To reheat, gently warm on the stove or microwave, stirring occasionally to restore a smooth consistency. If the soup thickens during storage, add a splash of water or broth to bring it back to the desired texture.
Store the roasted broccoli and croutons separately to maintain their crispness until serving.
Frequently Asked Questions
1. Can I make this soup in advance?
Absolutely! The soup can be prepared a day or two in advance and stored in the refrigerator.
For meal prep, it freezes well in portions, making it convenient for busy weeks.
Reheat gently and add roasted toppings just before serving for the best texture.
2. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch. Thaw it slightly before adding to the soup and adjust cooking time slightly, as frozen broccoli cooks faster.
Keep in mind that roasting frozen broccoli may not yield the same crisp edges as fresh florets.
3. Can I make this soup creamy without dairy?
Definitely. The combination of potato and blended broccoli provides natural creaminess without any dairy.
For extra richness, add a splash of unsweetened plant-based milk or a teaspoon of olive oil during blending.
4. How can I make this soup gluten-free?
Simply omit the bread cubes or replace them with gluten-free croutons.
The soup itself is naturally gluten-free, so skipping or substituting the bread ensures it works for gluten-sensitive diets.
5. What are some good toppings for this soup?
Roasted broccoli florets and croutons are classic, but you can also experiment with roasted chickpeas, toasted pumpkin seeds, a drizzle of extra virgin olive oil, or freshly grated vegan Parmesan.
Herbs like parsley or chives add freshness and visual appeal.
