Spinach Broccoli Soup
A creamy, nutrient-packed Broccoli Spinach Soup that’s quick to make and freezer-friendly. Perfectly blended with tender broccoli stems, florets, and fresh spinach, it’s topped with roasted broccoli and crunchy croutons for texture. This plant-based soup is high in fiber, protein-rich, low in saturated fat, and ideal for easy weeknight dinners or meal prep.
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.