Broccoli and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner, this soup will become a new family favourite.
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Why we love this recipe:
Aside from tasting delicious and being simple to prepare, my Broccoli and Potato Soup is nutritious. This soup is both vegan and gluten free, so suitable for many people with dietary requirements.
It is great to have on hand - I like to make a big batch and freeze for when I need a quick lunch or dinner, or am just too tired to cook!
I have found that even people who are not fans of green vegetables love this soup - it just has such great texture and flavour!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Broccoli - if you find that broccoli is not in season, you can also use frozen broccoli.
Potatoes – although any type of potato does work, I generally prefer to use a starchy variety or an all-rounder.
Brown/yellow onion and garlic– indispensable as a flavour base in this soup.
Olive oil – just a small amount to saute the vegetables. Coconut oil also works well.
Vegetable stock – you can make your own or use a commercial variety.
Fresh thyme and parsley – delicious fresh herbs add great depth of flavour. You can also use dried, but I would start with less as dried herbs can have much more potency.
Sea salt and pepper – to taste.
Step by Step Instructions:
- Roughly chop your onion and garlic. Heat up the olive oil in a large saucepan over medium heat. Add in your onion and sauté for 5 minutes. Then, add in the garlic and cook for a further two minutes.
- Add the broccoli, potato, stock and thyme leaves.
- Cook until the vegetables are tender.
- Using an immersion blender or similar, blend until the soup is a smooth consistency. Check that the seasoning is to your liking.
Tips for Success and FAQs:
Make sure that the broccoli and potato are cooked before attempting to blend them. It will be impossible to blend it smoothly if they are slightly undercooked.
You can use an immersion blender – I do. You will get a smoother, creamier texture if you use a blender. However, it is important to understand that blending hot liquids in a blender can be dangerous and could result in severe burns.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Make this soup your own. The basic recipe is vegan and gluten-free and delicious as it is. However, if you do not have specific dietary restrictions you can tailor it to your own requirement.
If you would like a more creamy soup, drizzle some cream on top or dollop on some Greek yoghurt just before serving. Or you could sprinkle some grated parmesan on top or serve with some pieces of crispy bacon.
The soup will last for 3 days in the fridge.
Yes, soup is one of the best meals to make ahead because it freezes so well. Make a big batch and allow the soup to cool completely before storing in freezer-safe containers. The soup can be frozen for about 3 months. Be sure to label the container with the name and date – frozen objects can be difficult to identify.
Serving Suggestions:
Serve a warming bowl of Broccoli and Potato Soup alongside one of these for an even more hearty and satisfying meal:
- Easy Spelt Focaccia
- Gluten-free Olive and Rosemary Focaccia
- Gluten-free Zucchini Muffins
- Mixed Seed Crackers
More delicious recipes for you to try:
Try some more of our favourite soup recipes:
- Potato Soup
- Roasted Carrot Soup with Coconut
- Cauliflower and Potato Soup
- Spiced Pumpkin and Sweet Potato Soup
- Roasted Capsicum Soup with Basil Oil
- Pea and Mint Soup
- Or, check out our collection of Easy Soup Recipes here.
More tasty broccoli recipes you will love:
I would love to hear when you have tried our comforting Broccoli and Potato Soup. Let me know in the comments below what you think!
Alex xx
This post was originally published in September 2018. It has been updated with new photos and more information. The recipe remains the same.
Broccoli and Potato Soup
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Soup:
- 2 tablespoon extra virgin olive oil See Note 1
- 1 large brown/yellow onion - roughly chopped
- 3 cloves garlic - peeled and chopped
- 500 gm (17 ounces) broccoli - divided into florets reserve the stems - See Note 2
- 2 medium potatoes - peeled and chopped
- 3 cups (750 ml) vegetable stock
- 2 teaspoon fresh thyme leaves
- sea salt and black pepper to taste
- ¼ cup fresh parsley leaves See Note 3
To Garnish: (optional)
- fresh parsley leaves
- finely grated lemon zest
Instructions
- Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
- Add garlic, saute about 2 minutes. Be careful it does not burn.
- Add broccoli, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.
- Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.
- With a hand mixer, or in a blender, puree the mixture until smooth. See Note 4.Reheat in the saucepan, season to taste with salt and pepper. See Note 5.
- Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls. See Note 6.
Notes
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- This is the weight of the broccoli once you have removed the stems.
Reserve the stems to use separately - peel them and cut into steps and use as part of a crudité platter, or add to a salad such as my Broccoli Stem Slaw. - Adding the parsley just before blending adds colour, flavour and nutrients.
- If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
- Adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- A little finely zested lemon and additional parsley is a delicious flavour booster, and adds a bright tone to the soup.
- Please note, the nutritional information is based on the recipe making approximately 6 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Nicole Vernon says
I love soup and came across this recipe. It is STELLAR. I've made it twice so far with just a few tweaks to suit my needs but hands down it is easy and delicious! Thank you
Alexandra Cook says
Thank you so much for sharing, Nicole!!
Alex xo
Penny says
Delicious. It was still very thick with double the amount of stock — and I only had a very small head of broccoli ... used all of it including the little bits of stem. My thyme is awful at the moment (mid-winter), so I ended up adding dried mixed herbs and parsley ... and then what fresh parsley I had (about a handful) just before blending. No extra salt - the stock was salty enough.
Alexandra Cook says
Thank you for making, Penny 🙂
Alex xo
Karen Monteith says
Loved this soup. I made it for dinner. I had some mixed grains and beans that were cooked in the fridge. I added a couple of tablespoons to the pot after blending. A meal in a bowl.
Alexandra Cook says
Thank you for sharing, Karen! Your additions sound delicious 🙂
Alex xo
R says
Delicious quick and versatile. MUST TRY
Alexandra Cook says
Thank you, R 🙂
Marion says
Mmmmm . Delicious easy soup ! I dont like the taste of broccoli much but this was so tasty . I will be adding parmesan as we are vegetarian but not yet vegan .
Alexandra Cook says
Hello Marion,
Thank you so much for giving our recipe a try 🙂 I am so pleased you enjoyed it.
Alex xo
Anne says
This is perfect to make a big batch and freeze for lunches. I also enjoy the version with the cauliflower.
Alexandra Cook says
Thank you, Anne 🙂
I appreciate your comment! Alex xo
Carol says
I am vegetarian. This is a favourite and is regularly made. I add a de-seeded red chilli. Thanks for your great recipe.
Alexandra Cook says
Hi Carol,
Thank you so much for your lovely comment. So pleased to hear you enjoy this recipe 🙂
SRS says
The texture was great but the flavor was flat. Even after adding some dried chilis and salt, it still was missing something. Perhaps a load of Parm next time.
Alexandra Cook says
Hi SRS,
I am sorry that this recipe didn't meet your expectations.
Did you make any changes to it at all? Assuming not, the only thing I can think is that perhaps the veggie stock we use is a bit more flavoursome. I definitely recommend seasoning to your liking - chilli is always a good idea 🙂
Parmesan is a delicious idea for serving.
Thanks for sharing your feedback, Alex xo
KAREN says
Thank You! for your Quick recipes!
Kgidget!
Alexandra Cook says
I am so happy you're enjoying them, Karen! 🙂
Lisa says
This recipe looks delicious and I’m keen to try it.y husband and I love curried vege soups. How do you think this re pie would go with some curry powder added? And how much would you suggest?
Alexandra says
Hi Lisa!
That sounds like a delicious addition. As all curry powders vary in intensity, it is had to suggest a quantity.
Depending on how strong the brand you use is, you might like to start with 1-2 teaspoons, added after the onion has had a chance to cook a little bit.
Let me know if you give it a try! Thanks, Alex
Kim says
Could you serve this cold
Alexandra says
Hello Kim, we haven't tried this soup cold. It is quite a thick soup so if you do try it cold you may need to thin it down. If you try it, I would be interested to hear. Kind regards, Alex
Rebecca says
This is a delicious, smooth, creamy and wholesome soup that received a thumbs up from the kids. I loved how quick and easy it was to prepare as well. Perfect for those cooler nights when you are short on time but want something nutritious and warming to eat.
Alexandra says
Hi Rebecca, I am so pleased that you and your family enjoyed this easy, nutritious soup. And if the children also enjoy it, it's a winner! 🙂
Sabrina says
Super, yummy, my kids love it! Thanks
Alexandra says
Thank you, Sabrina!
Tammy says
My family LOVES soup no matter what season and this is so delicious and more importantly for this mama - SIMPLE. Thanks for this idea - you have the best recipes!
Alexandra says
Thank you for the lovely comments Tammy. I agree, any season is soup season to me. 🙂
Gavin says
Love broccoli soup. Adding potatoes makes an Irishman even happier 😉
Alexandra says
Haha, glad you like the combo 🙂
Kate says
This is such a simple and delicious looking recipe. I will have to try making it. Not to be one of those annoying people who have dietary restrictions or fussy request, but is it possible to subsitute cauliflower for the potato, because I'm on a keto diet?
Alexandra says
Hello Kate, cauliflower would work very well in this recipe also!
(And you're not annoying at all! 🙂 )