Broccoli Soup Recipe
This Broccoli Soup with basil is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable!
How to Make the Best Broccoli Soup
This creamy broccoli soup with fresh basil is the ultimate comfort food that’s also incredibly nutritious. Unlike heavy cream-based versions, this recipe uses almond milk and a touch of yogurt to create a silky, satisfying texture without weighing you down. The fresh basil adds an unexpected but delightful layer of flavor that elevates this simple soup to something special.
What makes this broccoli soup stand out is its versatility and ease of preparation. In just 30 minutes, you’ll have a restaurant-quality soup that’s naturally gluten-free and easily adaptable for vegan diets. The secret is not overcooking the broccoli—keeping it just tender enough to blend ensures you get that beautiful vibrant green color and fresh, clean taste.
Don’t throw away those broccoli stems! They’re full of flavor and fiber, and when simmered first before adding the florets, they create an extra layer of depth in the soup. Finish with a squeeze of lemon to brighten everything up, and consider a swirl of pesto or a sprinkle of parmesan for an extra-special presentation.
Broccoli Soup
This Broccoli Soup with basil is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable!
Ingredients
Soup Base
Seasonings
Optional Add-ins
Instructions
Prepare the Broccoli
- Tear apart the florets into small, equal-ish pieces. If you have a lot of broccoli stems, thinly slice and set them aside (don't toss!).
Cook the Soup
- In a large heavy bottom pot or dutch oven, heat the oil over medium heat. Sauté the onion and garlic until golden and fragrant, about 4-5 minutes.
- Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes. Skip this step if only using florets.
- Place the broccoli florets over the top of the broth. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you'll lose that vibrant color.
Blend and Finish
- Transfer to a blender in batches, adding half of the almond milk to each batch, along with the basil. Blend until smooth.
- Return the soup to the pot and whisk in the salt, pepper, cayenne, yogurt or sour cream and gently warm.
- Taste and add a squeeze of lemon. If your soup lacks depth, whisk in 2 teaspoons of white miso paste or more veggie bouillon.
- Serve with a swirl of pesto, or sprinkling of parmesan or pecorino cheese.
Notes
- Use the broccoli stems—they add great flavor and reduce waste.
- Don't overcook the broccoli florets to maintain that vibrant green color.
- For a vegan version, use vegan sour cream and vegetable broth.
- White miso paste adds umami depth if the soup tastes flat.
