This soup has a lot going for it: It's easy to make, it has a minimum of ingredients, it's creamy without added fat, and it has great flavor even without added salt.
Broccoli Soup
- Total Time: 45 mins
- Yield: 6 to 8 (makes about 10 cups) 1x
Ingredients
Scale
- 6 cups water
- 1½ pounds white potatoes, peeled and chopped (about 4 ½ cups)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 2 teaspoons ground coriander
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon salt-free poultry seasoning
- 1 ½ pounds broccoli (about 2 heads), cut into small florets
- 4 cups coarsely chopped Swiss chard (or other greens)
Instructions
- Bring the water, potatoes, onion, coriander, granulated garlic and onion, and poultry seasoning to a boil in a soup pot over medium-high heat, uncovered.
- Reduce the heat to medium and add the broccoli. Cover and cook for 15 to 20 minutes, or until the potatoes and broccoli are very tender. Stir in the greens and cook for 3 to 5 minutes more, until wilted.
- Blend the soup with an immersion blender until smooth. (If you don't have an immersion blender, carefully ladle the soup into a blender and blend before returning it to the pot.)
Notes
You can also use the broccoli stems; just be sure to peel them first, as the outer skin can be very tough.
If you do not have poultry seasoning on hand, you can use any type of salt-free seasoning blend.
Potatoes: Any type of potato will work, but I like Yukon golds best since they are naturally creamy.
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: ⅛ recipe, 1.25 cups
- Calories: 112
- Sugar: 4.4g
- Sodium: 89mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 24.4g
- Fiber: 5.5g
- Protein: 4.8g
- Cholesterol: 0
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!
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.
Now I'm dying to know if your husband will like it; let me know if you try it! 😉
Hi Cathy,
This recipe reminds me of a traditional Portuguese soup called Caldo Verde (green soup), but instead of broccoli it is done with very finely cut collard green. Since the original version calls for bacon, a smoked flavor added to it would do the trick.
This is the strangest soup I have ever come across. Heard of some weird soups, but never broccoli.
If you try it, let me know what you think. 😉
Hello,
I made it and is a great WFPB recipe. Leaves out fat,dairy and tastes good! It is everything you promised. We added a hand full arugala to give it a peppery taste.
Yum! 🙂 Thanks Susanne!
Hi Alison have you not been to a restaurant that serves creamy broccolli soup? Its a standard anerican soup even sold at Ralphs grocery stores in california
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!!!!
Aw, thank you, Tom! I'm so glad you like the love and yum! 😉
I really liked this soup. It was so easy to make. Thank You.
Hey Cathy, thanks for sharing this recipe. I'm not a big fan of Broccoli but this Broccoli soup looks nice and I am willing to give it a try 🙂
Cathy,
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
I've heard that oats make a good thickener in soups; I'll have to try that! 😉
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.
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!
"Salty people," he he. 🙂 Thanks for the feedback, Amanda! 😉 Glad you liked it!
We made this soup because I love broccoli and swiss chard. My husband was surprised that it tasted good.
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...
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!)
Aw, thanks Amber! 😉
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.
Thanks Judy! 😉
Just made this and love it! Perfect for St. Patrick's Day. Thanks!!
Thanks Maureen! 😉 Happy St. Patrick's Day!
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!
This was excellent. The lame Marsh store near me did not have Swiss chard, so I substituted some blue green kale I had on hand. It worked out great!
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 🙂
Margarita
You're welcome 🙂 The book is coming along slowly; thanks for your support!
Looks delish!! Do you think it could be made in pressure cooker? Love your site:)
Sure! 😉
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!
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!
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..
Hi Uttara, none of my recipes contain salt. 🙂
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.
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.
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.
Thanks Richard! 🙂 You paint a nice picture. A happy man in a blizzard. Nice! 🙂
It's cold in NJ and this soup was amazing! Thank you!
John
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!!!!!
Welcome Erin! 🙂 Thanks for the comment!
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
Hi Melissa, maybe substitute with cooked brown rice or a can or two of white beans. 🙂
perfect! thank you
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!
Where can we find no salt poultry seasoning Cathy? Thanku
Any spice aisle will have it and it's usually salt-free, but double check the label.
This soup was very easy to make and awesome! Before I started my plant-based diet, occasionally, I would eat cheese and broccoli soup (but has a huge amount of fat). I found your soup on FOK website and as soon as I saw the picture I knew I had to make it. After I made the soup in the crockpot, I decided to add nutritional yeast to give it a little bit of a cheesier taste. Thank you so much for the recipe. I will make this soup again and again. I have to admit that I miss oatmeal cookies, so next I am going to make and try your oatmeal-raisin cookies. I can't wait! Never made homemade cookies before 🙂
Curious, what do you think of using vegetable broth instead of just water? Do you think that would take away from the soup? Thanks again...
Thanks Patrick! 🙂 I think broth would work fine.
We absolutely loved this soup! I didn't change a thing and it was fabulous!!
Thanks Cathy!
Thanks Sue! 😉 So glad to hear it!
I just made this and thought it was delicious! I did add some pink Himalayan sea salt but that's just me. I need some salt to ease into the whole plant based diet. Maybe once my taste buds adapt, I won't need to. It made a lot so I portioned into pint sized freezer safe mason jars. Thank you!!
This was such a great soup recipe!! I increased the amount and substituted minced garlic and added a few sun-dried tomatoes on top - WOWSA!!
Is There a substitute for the potatoes and the stock?
There is no stock(?) Potatoes are what make it creamy and thick, so not sure what I'd replace them with.
Cathy, we love your recipes! This one is so wonderfully tasty and easy. Thank you!! I added a can of cannellini beans, which also adds a layer of creaminess.
I think this recipe sounds great. I can't believe some of the negative comments. I have been using potatoes for creaminess in my soups for years & who can go past broccoli when it's too cold for salads.
Thank you so much for these great recipes. I enjoy your blog. Helps to have more SOS recipes in my box of ideas. Also appreciate your thoroughness in explaining how create the dishes and alternative ideas.
I made this for dinner tonight with 1 cup of water instead of 6 and I added some corn kernels. It was very thick, like a chowder. I used it as a topping for jacket potatoes roasted whole in our wood fire. Delicious! Thanks for your website and inspiration.
Thanks Nat! 🙂
Wow this sounds wonderful! I have been wanting a creamy soup. Cannot wait to make it, thank you! So happy I found your site!!!
I made this today and it was so easy and delicious! Will be making is often, Thank you so much for sharing!
I just tried your Broccoli Soup recipe. It was fantastic! Seriously, the first SOS-free recipe I have ever made that I did not think was missing salt. Of course, it was the first one I have ever tried of yours, so maybe you alone have finally figured out the mystery of seasoning without salt. This recipe use three things that are often in my weekly CSA vegetable box: broccoli, potatoes, and beet greens so I know I will be making it often. Beautiful color, lovely smooth texture, great taste, high yield, and easy to make. Thank you so much Cathy!
Yay! 🙂 Thanks Jan!