Broccoli Soup

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This is a great dish to make in a big batch so you can store some store in the freezer for another meal. When cutting the broccoli, almost shave the green tops off, separating as much of the stalk as possible. As they cook they lose their color. By adding the tops at the end the soup regains some of the bright green color.
To make it to your taste, you can add other spices or flavors like garlic or hot pepper flakes.


  • 2 T olive or vegetable oil
  • 1 cup onion, chopped
  • 1 medium potato, peeled and chopped
  • 8 cups chopped broccoli – keep stems and florets separate
  • 6 cups chicken or vegetable broth


  1. Cook onion in pot with oil until they are soft.
  2. Add the broccoli stems and the potato
  3. Cook for 2-3 minutes and then add enough broth to cover the vegetables
  4. Cook until vegetables are soft.
  5. Puree everything in a blender
  6. Add the raw florets in and blend again.
  7. Add more broth to get the consistency that you want. Season with salt and pepper ( I add a pinch of nutmeg at the end), cook for just a few minutes more and serve.