This broccoli zucchini soup is everything you could want in 1 bowl. Packed with fresh veggies, it's an easy way to lock in more nutrients while enjoying a comforting meal. It ticks so many boxes: easy, tasty, nutrient-rich & quick to make in under half an hour.
Cozy soups are my must-have in the colder months, and this broccoli zucchini soup is a firm favorite. It makes a delicious lunch, dinner, or starter. Enjoy it with a slice of crusty bread on a solo night in or serve it as a starter at your next dinner party to have your guests reaching for more.
Jump to:
💌 Why I Love This Recipe
- Contains 5 different vegetables
- The ideal one-pot meal
- Ready in 30 minutes
- Perfect for busy weeknights
- Minimal prep and velvety smooth texture
- Rich source of plant protein
🛒 Ingredients
- Onion & Garlic: These aromatic vegetables form the flavorful base of the soup.
- Celery: Adds a mild bitterness to balance off the sweetness of the onion.
- Zucchini (courgette in the UK): The star of the show. Rich in antioxidants and helps create a creamy texture.
- Broccoli (stems & florets): This fibre-rich cruciferous vegetable is a great source of vitamin C.
- Vegetable Broth: As with many soups, this helps enhance the flavors.
- Seasoning: I used an Italian herb mix, garlic powder for sharpness, and salt & pepper. Feel free to swap these out for your other favorite herbs.
- Lemon Juice: Added at the end to brighten up this green soup with a hint of acidity.
Green tip - Don't discard the broccoli stems. They're packed with nutrients & rich in flavor. Cut away just the tough and woody bits on the outside of the stem & use the rest to ensure nothing edible goes to waste.
🔪 Equipment
- Large saucepan (or pot)
- Regular blender or immersion blender (or food processor)
- Chopping board and knife
- Spatula for stirring
- Measuring cups or scales
👣 Steps
TIP - This is a quick visual overview of how to make this broccoli zucchini soup. If you prefer to skip this and not read my tips & FAQ, just scroll to the bottom of this page for details in the recipe card.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and celery. Sauté until onions are fragrant & translucent, about 5 minutes.
Add Vegetables: Stir in zucchini, courgette, and broth. Cover and bring to a boil.
Simmer: Reduce the heat and let simmer for 10-15 minutes until the vegetables are tender.
Season & Blend. Add seasoning and lemon juice and stir. Then transfer to a food processor or blender (or use an immersion/stick blender). Reserve some broccoli for serving (optional), then blend until smooth.
Test to check if you are happy with the consistency. Add more broth to thin it out or transfer it back to the pan and let simmer for longer for a thicker soup.
Serve warm with toppings of your choice such as fresh parsley, croutons, toasted pumpkin seeds, zucchini noodles, or swirls of cream. Crunchy toppings work particularly well.
Reminder - Don't expect this soup to be extremely bright/neon green. Sadly, as you cook the veggies, they will gradually lose their vibrant green tone. If you want the soup to be as green as possible, don't overcook the veggies. I also find that adding layers of toppings helps create a lovely green finish to counteract the duller tones.
👨🍳 Recipe Success Tips
- Roughly Chopped. No need to chop the vegetables precisely or thinly, as the soup will be blended later.
- Adjust Consistency: Customise to your preferred consistency. For a thicker texture, use less broth or add more veggies. For a thinner soup, add more broth or a little water.
- Adjust to Taste: After blending, taste the soup and make adjustments if needed. You can add more salt, black pepper, or your favorite herb like fresh thyme, oregano, basil, etc.
- Add Garnish: A sprinkle of roasted pumpkin seeds, a scoop of pesto, or some croutons will instantly elevate the flavor & presentation. If you're adding toppings, thicker soup is best to make sure they stay afloat.
🤔 Frequently Asked Questions
Yes, this will work. Keep in mind that frozen broccoli cooks faster than fresh because it's blanched before freezing. You'll need to add it a few minutes later than fresh broccoli.
You can, but keep in mind that the texture and color will change the longer you store it. It will become thicker so you might want to add another splash of broth or water before serving.
🥥 Variations
- Spicy: Serve with red pepper flakes or cayenne pepper.
- Coconutty: Swap out some of the broth for coconut milk. This will create a slightly thicker and heavier soup.
- Extra Creamy: Add a swirl of vegan heavy cream for that extra velvety smooth finish.
- Chunky: If you don't have a blender or simply prefer a chunkier texture, skip the blending process and enjoy a chunky soup.
Green Tip - If your fridge contains veggies or herbs that need to be used up try to include them in the soup! This is a great way to minimize food waste. Some veggies that could work well are spinach and kale or herbs like mint and parsley. You can also use potato, butternut squash, and leeks.
🍽️ Serving Suggestions
- Garlic Bread: The ultimate comfort food, great for dipping into the soup.
- Dinner Rolls: These fluffy pillows are great for sharing.
- Side Salad: If you want to complete the meal with some extra greens.
- Tortilla chips & Salsa: Great for hosting, this avocado lime salsa provides a fresh and zesty flavor pairing.
Must-Try Serving Tip: Try it with a swirl of extra-virgin olive oil (see the above photo) to add a lightly bitter and peppery finish.
📦 Store
Storing - Let it cool to room temperature, then store it in an airtight container and refrigerate. Use within 3-4 days and always reheat thoroughly before serving again.
Freezing - As above, transfer it to a freezer-friendly airtight container and freeze it for up to 2-3 months. Always reheat the frozen soup until piping hot.
👋 Conclusion
Warm up with a bowl of this creamy Broccoli Zucchini Soup or try out other soups on my blog:
Got any questions? Just leave a comment below and I'll reply as soon as possible.
Made this tasty broccoli zucchini soup? If so, it would mean a LOT to me if you could leave a comment & star rating below. Your comments help support this blog & provide real-world feedback to other readers.
🍴Recipe
Creamy Broccoli Zucchini Soup - Quick One-Pot
EQUIPMENT
- Chopping board and knife
- Measuring cups or scales
- Large saucepan (or pot)
- Spatula
- Regular blender or immersion blender (or food processor)
INGREDIENTS
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 sticks celery chopped
- 1 medium zucchini chopped
- 1 medium broccoli chopped
- 4 to 4.5 cups (950 ml) vegetable broth
- 1.5 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ tablespoon (0.5 tablespoon) lemon juice fresh
- salt and pepper to taste
INSTRUCTIONS
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and celery. Sauté until onions are fragrant & translucent, about 5 minutes.1 medium onion, 4 cloves garlic, 2 sticks celery
- Add Vegetables: Stir in zucchini, broccoli and vegetable broth. Bring to a boil.1 medium zucchini, 1 medium broccoli, 4 to 4.5 cups vegetable broth
- Simmer: Reduce the heat and let simmer for 10-15 minutes until the vegetables are tender. Add more water/broth if needed.
- Season & Blend: Add seasoning & lemon juice and stir. Then transfer to a food processor or blender (or use an immersion blender). Reserve some broccoli for serving (optional), then blend until smooth.1.5 teaspoon Italian seasoning, 1 teaspoon garlic powder, salt and pepper, ½ tablespoon lemon juice
- Check: Test to check if you are happy with the consistency. Add more broth to thin it out or transfer it back to the pan and let simmer for longer for a thicker soup.
- Serve: Serve warm with toppings of your choice such as bread croutons, toasted pumpkin seeds, zucchini noodles, fresh herbs, or swirls of cream.
Notes
-
- Tip 1 - Roughly Chopped. No need to chop the vegetables precisely or thinly, as the soup will be blended later.
-
- Tip 2 - Adjust Consistency: Customise to your preferred consistency. For a thicker texture, use less broth. For a thinner soup, add more broth or water water.
-
- Tip 3 - Adjust to Taste: After blending, taste the soup and make adjustments if needed. Add salt, black pepper, or herbs as desired.
-
- Garnish: Add pumpkin seeds, pesto, croutons, fersh herbs, or some broccoli you reserved earlier. If you're adding toppings, thicker soup is best to make sure they stay afloat.
- Storing - Let it cool, then refrigerate in an airtight container for up to 3-4 days. Freezing - Freeze it for up to 2-3 months. Always reheat the frozen soup until piping hot.
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
Leave a Reply