Cream of broccoli soup is a classic comfort food that combines the tasty flavors of broccoli, leek and potatoes. It’s creamy without the need of any cream or milk added. This hearty and healthy soup is not only delicious but also packed with nutrients, making it a delicious choice for lunch or dinner!

Once again it is that time of the year where we get over loaded with Broccoli. I like Broccoli. I like it Baked, breaded, baked with Pasta and even steamed al dente and tossed with a little olive oil, salt and minced garlic.

I know a lot of us don’t like broccoli, but when I combined it with a couple of potatoes and a leek it became one of the best soups I have made in a long time.

Recipe Ingredients

Broccoli – head of broccoli broken into florets
Butter – salted or unsalted butter
Potatoes 3-4 potatoes cubed
Leek – one large leek
Broth – vegetable broth either homemade or store bought
Salt
Pepper – black pepper
Thyme – fresh thyme

Why not serve it along with some homemade croutons?

Bread
Oil
Garlic

How to make homemade broth

For this recipe Italians like to use a vegetable based broth, if you prefer you can make a beef or chicken broth. Of course if you prefer you can use store bought.

In a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. If you want to make a beef or chicken broth then add a few pieces of meat (bone in is a good idea).

Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve and store in clean jars or containers if not using immediately.

Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.

How to make Homemade Broccoli Soup Recipe

In a large pot over medium heat add the butter and leeks, sauté then add the cubed potatoes and broccoli florets, cook for about one minute, then add the broth, simmer on low heat until tender, stir in the salt, pepper and thyme.

Three Vegetable Creamy Broccoli Soup is a quick and easy Homemade Cream Soup without milk or cream. A light vegetarian soup.

Place the mixture in blender, immersion blender or food processor and blend or pusle until smooth. Serve immediately in soup bowls with Homemade Croutons and Parmesan Cheese if desired.

How to make the croutons

In a medium sauce pan add olive oil and 1 or 2 cloves of garlic, heat until hot, but garlic does not burn, remove garlic and add croutons, cook until browned on all sides. Remove to a paper towel lined plate. Add to soup or salads.

Is Broccoli Soup good for you?

Broccoli is a great source of vitamins C and K. It also contains dietary fiber, which helps to aid in digestion and keeps you feeling full, it is packed with antioxidants that can help boost your immune system and protect against chronic diseases. Broccoli also container protein, making the soup a balanced meal option.

Where did it originate?

Broccoli soup, like many other creamy soups, has a rich history dating back several centuries. The idea of blending vegetables into a smooth, creamy soup most likely originated in France. While cream soups as we know today were made popular in the 19th and early 20th centuries, they have since become very popular in kitchens around the world.

Variations

Instead of using leeks substitute with scallions. If you prefer you could use a chicken broth rather than vegetable. You could substitute with cauliflower instead of broccoli. Instead of parmesan cheese add some sharp cheddar cheese.

How to store Broccoli Soup

Store the leftovers in an airtight container in the fridge it will keep for up to four days in the refrigerator. It also freezes well, place in a freezer safe container and freeze for up to one month. Thaw in the fridge. Re-heat on the stove or in the microwave.

Italian are also big lovers of soup from Minestrone to a simple Chick Pea Soup. Throw on some freshly grated Parmesan Cheese, add a slice of Italian Bread and some sliced Prosciutto and you have a nice light lunch or dinner idea.

I also liked the idea of topping it with some homemade croutons and a generous sprinkling of freshly grated Parmesan cheese just before serving. I also made a side serving of my 10 Minute Puff Pastry Double Cheese Twists. Perfect.

Whether you savor it on a cold fall or winter’s day or as a light, wholesome meal, this broccoli soup is a versatile and nutritious dish that offers both comfort and health benefits. Buon Appetito!