Broccoli and Potato Soup

Imagine the comforting aroma of sautéed onions and garlic filling your kitchen as you prepare a warm, velvety Broccoli and Potato Soup.

This simple yet indulgent dish is perfect for cozy evenings, promising both ease and satisfaction.

As the broccoli mingles with tender potatoes in a savory vegetable broth, the flavors meld into a nourishing bowl of goodness.

Let’s bring this delightful creation to life and enjoy a bowl of warmth and comfort.

Kitchen Tools Required

• 1 large pot
• 1 blender or immersion blender
• 1 chopping board
• 1 knife
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Optional: fresh parsley, chopped for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Broccoli and Potato Soup, you can follow this timeline:

1. Reading and Gathering Ingredients (5 minutes)
   • Review the recipe instructions and gather all the required ingredients and equipment.
2. Prep Time (15 minutes)
   • Chop the onion and mince the garlic.
   • Peel and dice the potatoes.
   • Prepare the broccoli florets.
3. Cooking Time (30 minutes)
   • Minute 1-5: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent.
   • Minute 6-10: Stir in broccoli florets and diced potatoes, cook for 5 minutes.
   • Minute 11-15: Pour in vegetable broth, bring to a boil, then reduce heat to simmer.
   • Minute 16-30: Cover and cook until potatoes are tender (about 15 minutes).
4. Blending and Final Touches (5 minutes)
   • Remove the pot from heat and blend the soup until smooth.
   • Return the pot to low heat, stir in milk, salt, and black pepper.
   • Heat the soup gently until warmed through.
   • Stir in grated Parmesan cheese and lemon juice.
5. Resting Time (5 minutes)
   • Allow the soup to rest for a few minutes before serving to let the flavors meld.
6. Serving (5 minutes)
   • Ladle soup into bowls and garnish with chopped parsley if desired.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Stir in broccoli florets and diced potatoes, cook for 5 minutes.

Pour in vegetable broth, bring to a boil, then reduce heat to simmer.

Cover and cook until potatoes are tender, about 15 minutes.

Remove pot from heat and blend the soup until smooth.

Return the pot to low heat, stir in milk, salt, and black pepper.

Heat the soup gently until warmed through.

Stir in grated Parmesan cheese and lemon juice.

Ladle soup into bowls and garnish with chopped parsley if desired.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the creamy soup.
• Side Salad: A fresh green salad adds a revitalizing contrast to the rich soup.
• Grilled Cheese Sandwich: A classic pairing that complements the flavors of the soup.
• Roasted Vegetables: Adds additional texture and flavor, enhancing the meal’s heartiness.
• Toasted Croutons: Sprinkle on top for a delightful crunch with each spoonful.

Storage

Store the broccoli and potato soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze it for up to 3 months.

Reheat gently.

Freezing

To freeze broccoli and potato soup, cool it completely.

Then transfer to airtight containers. Leave space for expansion.

Label with date and freeze for up to 3 months.

Reheating

When reheating broccoli and potato soup, use low to medium heat on the stove.

Stir occasionally until warmed through.

Alternatively, microwave in short intervals.

Stir between each to guarantee even heating.

Final Thoughts

Broccoli and potato soup is a comforting and nutritious dish ideal for any season.

The combination of fresh broccoli and hearty potatoes creates a flavorful base, enhanced by the rich taste of Parmesan cheese and a hint of lemon juice for brightness.

This soup isn’t only delicious but also simple to prepare, making it a perfect choice for a quick weeknight meal.

Customize the soup to your liking by adjusting the seasoning or adding extra ingredients, like crispy bacon or croutons, for added texture.

Whether served as a main course or a starter, this broccoli and potato soup is sure to satisfy and warm you on even the chilliest of days.

Frequently Asked Questions

Can I Use Frozen Broccoli Instead of Fresh?

Yes, you can use frozen broccoli instead of fresh. Thaw it before cooking to guarantee even cooking times. Frozen broccoli may be slightly softer, so adjust cooking duration if needed. Check for seasoning adjustments due to moisture content.

How Can I Make the Soup Vegan?

To make the soup vegan, replace milk with almond or soy milk, and substitute Parmesan cheese with nutritional yeast. Verify the vegetable broth is vegan. Adjust seasonings as needed to maintain flavor balance without dairy.

What Can I Substitute for Parmesan Cheese?

Substitute Parmesan cheese with nutritional yeast for a vegan alternative. It offers a cheesy flavor without dairy. Use the same quantity as Parmesan. Additionally, consider adding a pinch of garlic powder for enhanced flavor complexity.

How Do I Make the Soup Spicier?

Add crushed red pepper flakes or cayenne pepper for heat. Start with 1/4 teaspoon, adjust to taste. Alternatively, incorporate a diced jalapeño with the onions. Stir in hot sauce or spicy chili oil before serving for extra kick.

Can I Add Other Vegetables to This Soup?

Absolutely, you can add other vegetables like carrots, celery, or cauliflower. Just make certain you chop them into uniform pieces for even cooking. Adjust the cooking time as needed to guarantee all vegetables are tender.

Broccoli and Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Blender or immersion blender
• 1 chopping board
• 1 Knife
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 clove garlic minced
• 4 cup broccoli florets
• 2 medium potatoes peeled and diced
• 4 cup vegetable broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• fresh parsley chopped for garnish

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and minced garlic, sauté until onion is translucent.
• Stir in broccoli florets and diced potatoes, cook for 5 minutes.
• Pour in vegetable broth, bring to a boil, then reduce heat to simmer.
• Cover and cook until potatoes are tender, about 15 minutes.
• Remove pot from heat and blend the soup until smooth.
• Return the pot to low heat, stir in milk, salt, and black pepper.
• Heat the soup gently until warmed through.
• Stir in grated Parmesan cheese and lemon juice.
• Ladle soup into bowls and garnish with chopped parsley if desired.

Notes

Ensure the potatoes are cut into uniform pieces to promote even cooking. Adjust the seasoning according to taste, considering that the Parmesan cheese adds additional saltiness. If the soup is too thick, you can thin it out with additional milk or broth. For added texture, you can reserve some broccoli florets to add back after blending.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.