Broccoli Soup

My favorite things about this soup: It’s very easy to make; it doesn’t call for too many ingredients; it’s creamy and rich without any added fat; it has a nice salted flavor without added salt; it’s very hearty and filling; and, oh yeah, it’s delicious!


6 cups water
1½ pounds Yukon gold potatoes (2 to 3 large), cut into chunks (skin on)
1 medium yellow onion, chopped
2 teaspoons ground coriander
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon no-salt poultry seasoning
1½ pounds broccoli (1 to 2 heads), coarsely chopped
3 large Swiss chard leaves, ends trimmed and coarsely chopped

1. In a large soup pot, add the water, potatoes, onion, coriander, granulated garlic and onion, and poultry seasoning, and bring to a boil.

2. Reduce heat to medium, and add the broccoli. Cook covered for about 10 minutes, until the potatoes and broccoli are tender (stirring occasionally). Stir in the chard and cook for an additional 5 minutes. Remove from the heat and let stand for about 5 minutes.

3. Using an immersion blender, blend the soup right in the pot until smooth but still with some small lumps and chunks. (If you don’t have an immersion blender, ladle batches of the soup into a blender before returning to the soup pot, or mash the vegetables right in the pot with a hand-held potato or bean masher.) If you prefer a creamier soup, just keep blending until the desired consistency is reached. Serve immediately as is or topped with sliced or chopped tomatoes.

Preparation: 15 minutes
Cooking time: 20 minutes
Serves: 6 to 8 (makes 10 cups)


Broccoli stems: You can use the broccoli stems as well; if you do, be sure to peel them first, as the skins can be tough and stringy. (If you don’t use the stems, try giving them to your dog. My friend’s dog loves “broccoli bones.”)

Poultry seasoning substitute: If you do not have poultry seasoning on hand, you can substitute with a combination of rubbed sage and dried thyme, marjoram and/or rosemary (use a half teaspoon sage and half teaspoon of one, or a mix, of the other dried herbs).

Potatoes: Any type of potato will work, but I like Yukon golds best since they are naturally creamy.


Above: With a little ground black pepper on top. Swiss chard, naturally high in sodium, gives this soup a salted taste without the addition of salt.


Above: There’s nothing like a big pot of hearty soup on a cold day!


Click here to visit my Amazon kitchen store with all my favorite products (appliances, pans, kitchen tools, food items, and books). When you make a purchase, I receive a small commission that helps support this site. Thank you for your purchase and your support!

Print Friendly and PDF


  1. says

    Ok now I’ve seen it all. I have never come across broccoli soup before. Am a little hesitant to try, not because I don’t like broccoli, but my hubby if full of nonsense especially about soup. It sure sounds interesting tho.

  2. Tom says

    Cathy. You are brilliant. Not just in designing new and delicious new recipes, but with your photography. Those pictures are worthy of awards!!!! HONESTLY you are one very talented and special woman!!! Thank you for sharing the love and the yum!!!!

  3. Silvia Rayces says

    Thank you for this lovely website. I tried your broccoli soup recipe, with the only difference that I put in a cup of rolled oats in the cold water with potatoes, onion and herbs. I did not blend the finished product as the oats made it sufficiently creamy. I found it delicious as did Laurence, the man with whom I am married and who shares an appreciation for a simple plant based diet with no oil or salt. Surprisingly, my mother and sister who eat more widely also enjoyed it.

    Silvia Rayces

  4. says

    Ok now I have heard of a lot of soups, but this sounds a little weird. Might just be worth a try if for no other reason than to have another way of preparing broccoli.

  5. Amanda says

    My 3 children and I really loved this soup! I did not have the Swiss chard so I substituted a large amount of spinach instead. We did add some Himalayan salt from the table as well… But that’s only because we are salty people :) I will definitely make this again and may add some nutritional yeast too. Thank you so much for this recipe!

  6. Doreen Karp says

    We made this soup because I love broccoli and swiss chard. My husband was surprised that it tasted good.

  7. Diane Hartunian says

    Love your blog! I am a breast cancer survivor and vegan. I try to teach my students as a high school teacher, that daily doses of garbage like Hot Cheetos are so dangerous…

  8. Amber says

    Cathy, it’s delicious. I just made it to be in my lunch for the coming week. I love it and I’ve shared the recipe with my other cooking-friends. I always trust you! (Your pumpkin pie is now the family’s hands-down favorite, by the way!)

  9. Judy DeJaegher says

    This was a great recipe. I only made 1/2 recipe because that’s all the potatoes I had. But be assured that it won’t be the last time — it is one of my favorites. In fact, I’m sharing the recipe with our Healthy Eating Group at tomorrow’s meeting.

  10. Peg says

    It’s St. Patrick’s Day and I can’t get green beer or Swiss chard (or poultry seasoning, for that matter) – but with alternate spices (thanks for the suggestions), this was delicious and delightfully green! And fast! Will become a “regular,” for sure! Slainte!

  11. Margarita says

    Hello Cathy

    I made this today for the second time since you posted the recipe and for desert…… your carrot cake. Both simply DELICIOUS

    You inspired me to make the carrot cake after seeing your presentation on the web at Healthy Taste of Ventura (Wish had been able to go)

    Any news on your cook book???

    Thank you again for the fabulous recipes :)


  12. Kaitlyn says

    surprising to see that so many commenters have never tried broccoli soup! its to die for and this recipe looks divine. I just might add some garbanzo beans for an extra kick of protein!

  13. Rayanne says

    Delicious. Unbelievable there’s no salt in this, it’s really tasty. Love that it made so much, I can eat it for several days. I used a potato masher but now I want an immersion blender!

  14. says

    Hello mam! My father suffers from liver cirrhosis… and recommended dietary intake of salt is just 2 grams per day… i’l be very thankful to you if u could help me out with few vegetarian recipies with absolutely no salt.. regards..

  15. Tina says

    I am so surprised that many commentors have not heard of broccoli soup! We love it and have made it for years! However, I look forward to trying this version as it is plant based and mine is not.

  16. Marian says

    I’m a little late to the table here . . . This soup is delicious! Thank you so much for the gorgeous photos, too! I added extra thyme and lemon juice which I love and they strengthened and perked up the flavor even more.

  17. Richard from Rhode Island says

    Cathy, I just made it… Loving it! Perfect, just what I needed after a day of snow plowing and being in a New England blizzard! I made it exactly per your recipe. This man is happy. I am a one year Vegan and your blog has been very helpful, thank you for creating it.

  18. Erin says

    Cathy- I just found your blog. I recently was diagonsed with pancreatitis and now have to follow a strict low fat diet. I was feeling pretty down bc I have no clue how to cook with out oil or make things so I can eat them with out feeling like I was eating bland plain food. I am so excited now. I found a bunch of recipes I think I can eat and this is one of them. I am so excited. thank you for sharing!!!!!

  19. says

    HI Cathy, I just returned home from True North and am excited to try this recipe, however, I learned while I was there that I have trouble with potato (night shade family seems to flare up my auto immune disorder)
    What would you recommend I substitute the potato with?
    thanks, Melissa

  20. Susie says

    I haven’t tried the broccoli soup yet, but wanted to pass on info on broccoli stems. I used to just chop them off and throw them away. Not anymore Now I slice off all the tough part, sometimes use a vegetable peeler to finish them and then slice them into nice little pieces and eat them Delish!

Leave a Reply