21+ Delicious Broccoli Soup Recipes for Every Mood and Meal

There’s something deeply comforting about a warm bowl of broccoli soup.

Whether it’s the creamy texture, the rich cheesy flavors, or the nourishing green goodness, broccoli soup has earned its place as a staple on dinner tables everywhere.

And the best part?

There are so many ways to make it!

In this post, we’ve rounded up 21+ broccoli soup recipes that showcase the versatility of this beloved veggie.

From classic broccoli cheddar to inventive Thai-inspired coconut creations, detox green blends, hearty quinoa additions, and dairy-free options, there’s a version here for every craving, every diet, and every season.

Whether you’re looking for a quick weeknight meal, a cozy cold-weather comfort, or a healthy lunch prep option, these broccoli soups deliver flavor, nutrition, and heartwarming satisfaction in every spoonful. Let’s dive into the green goodness!

21+ Delicious Broccoli Soup Recipes for Every Mood and Meal

Broccoli might be humble, but these 21+ soup recipes prove it’s anything but boring.

From creamy classics to creative international twists, each bowl offers its own unique personality—some bold and cheesy, others light and fresh, all of them completely delicious.

Whether you’re feeding picky eaters, meal prepping for the week, or simply craving a feel-good dish, you’ll find a broccoli soup here that hits the spot.

Try one, try a few, or bookmark this list to work your way through each flavorful variation.

Happy cooking—and even happier slurping!

Creamy Broccoli Cheddar Soup

This classic Creamy Broccoli Cheddar Soup brings comfort in every spoonful. Rich, cheesy, and full of tender broccoli florets, this recipe is perfect for chilly days when you crave something warm and satisfying. The sharpness of the cheddar cheese blends beautifully with the velvety texture of the soup, making it a favorite for both kids and adults alike. It’s hearty enough for a full meal, yet quick and simple enough for a busy weeknight.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 3 cups chicken or vegetable broth
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add garlic and sauté for another minute.
2. Stir in the broccoli florets and shredded carrot. Pour in the broth and bring to a boil.
3. Reduce heat to a simmer and cook for 10–15 minutes, or until the broccoli is tender.
4. Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
5. Stir in the milk and heavy cream. Slowly add in the cheddar cheese, stirring constantly until melted and smooth.
6. Season with salt and pepper. Simmer for another 5 minutes, stirring occasionally.

There’s something undeniably nostalgic about a bowl of broccoli cheddar soup. This version strikes a perfect balance of creamy and cheesy while letting the fresh flavor of broccoli shine through. Pair it with crusty bread or a simple salad for a cozy, well-rounded meal that’s sure to please any crowd.

Vegan Broccoli Coconut Soup

This Vegan Broccoli Coconut Soup is light, healthy, and bursting with fresh flavor. Creamy coconut milk replaces dairy, while ginger and garlic add warmth and depth. It’s a wonderfully nourishing soup that’s both dairy-free and gluten-free—perfect for anyone looking for a wholesome, plant-based dish without sacrificing flavor.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups broccoli florets
• 1 medium potato, peeled and diced
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional garnish: cilantro, chili flakes

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
2. Stir in broccoli and potato. Add the vegetable broth and bring to a boil.
3. Reduce heat and simmer for 15 minutes, or until vegetables are soft.
4. Add coconut milk and stir to combine. Blend the soup until smooth using an immersion blender or regular blender.
5. Stir in lime juice, and season with salt and pepper to taste.
6. Garnish with cilantro and a pinch of chili flakes, if desired.

This vegan broccoli soup is a game changer for anyone who thinks plant-based meals lack richness. The creamy coconut milk and vibrant aromatics create a deeply flavorful dish that’s both filling and rejuvenating. It’s perfect as a light lunch or a dinner starter with a tropical twist.

Broccoli Potato Soup with Bacon Crumbles

The Broccoli Potato Soup with Bacon Crumbles is the ultimate comfort food—thick, creamy, and loaded with smoky goodness. The combination of starchy potatoes and tender broccoli creates a velvety base, while crispy bacon adds a savory crunch to every bite. This soup is great for those who love rich, hearty flavors with a touch of indulgence.

Ingredients:

• 4 slices bacon, chopped
• 1 tablespoon butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 3 cups broccoli florets
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup sour cream
• Salt and pepper to taste
• Optional garnish: extra bacon, green onions

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
2. Add butter and chopped onion to the pot and sauté until translucent. Add garlic and cook for 1 minute.
3. Stir in diced potatoes and broccoli. Pour in chicken broth and bring to a boil.
4. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Use a blender or immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
6. Stir in milk and sour cream. Season with salt and pepper.
7. Ladle into bowls and top with crispy bacon and green onions.

With its creamy texture and layers of flavor, this broccoli potato soup is a bowl full of comfort. The smoky bacon adds a savory edge that elevates the whole dish, making it perfect for a chilly evening or a casual weekend dinner. Serve it with a chunk of bread and a cozy blanket—you’re all set.

Broccoli and White Bean Soup

This Broccoli and White Bean Soup is the perfect blend of creamy and hearty—with no need for dairy! Cannellini beans provide a naturally rich texture and added protein, making this soup both satisfying and nutritious. It’s ideal for meal prep or as a light lunch that keeps you energized throughout the day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups broccoli florets
• 1 (15 oz) can cannellini beans, drained and rinsed
• 3 cups vegetable broth
• Salt and pepper to taste
• Juice of half a lemon
• Optional: grated Parmesan for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, thyme, and red pepper flakes, and cook for 1 more minute.
3. Add broccoli florets, cannellini beans, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 10–12 minutes, until broccoli is fork-tender.
5. Blend soup with an immersion blender until smooth or leave some texture.
6. Stir in lemon juice and season with salt and pepper.
7. Serve with a sprinkle of grated Parmesan, if desired.

This broccoli and white bean soup is both cozy and nourishing—a wonderful alternative to traditional cream-based soups. With a creamy base that’s naturally achieved by blending the beans, it’s a filling yet light meal that packs flavor, fiber, and protein in every bowl.

Spicy Broccoli and Pepper Jack Soup

Turn up the heat with this Spicy Broccoli and Pepper Jack Soup. This zesty variation on the classic broccoli soup features the bold flavor of pepper jack cheese, green chilies, and a touch of cayenne. It’s a flavorful way to warm up and bring some excitement to your soup game.

Ingredients:

• 2 tablespoons butter
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 can (4 oz) diced green chilies
• 4 cups broccoli florets
• 2 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded pepper jack cheese
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste

Instructions:

1. In a large saucepan, melt butter over medium heat. Add onion and garlic, and cook until soft, about 4 minutes.
2. Stir in the diced green chilies and broccoli, and pour in the broth. Bring to a boil.
3. Lower the heat and simmer for 10–15 minutes, until broccoli is tender.
4. Use an immersion blender to partially puree the soup for a creamy texture.
5. Add milk, cream, and pepper jack cheese. Stir until cheese is melted.
6. Add cayenne pepper, salt, and black pepper to taste.
7. Simmer for a few more minutes, then serve hot with tortilla chips or crusty bread.

This spicy broccoli soup adds a bold kick to a beloved classic. Perfect for fans of Tex-Mex flavors, it’s got just the right balance of heat and creaminess. Serve it on a cold evening or when you’re in the mood for something cozy with attitude.

Broccoli Leek Soup

Elegant and subtly flavored, Broccoli Leek Soup is a gentle yet flavorful dish that’s great for a light dinner or a refreshing first course. Leeks add a mellow onion-like sweetness that pairs beautifully with the earthy green notes of broccoli. This smooth and velvety soup is simple, fresh, and utterly soothing.

Ingredients:

• 1 tablespoon olive oil
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 small potato, peeled and diced
• 3 cups vegetable or chicken broth
• 1/2 cup milk or dairy-free milk
• Salt and white pepper to taste
• Optional garnish: chopped chives or crème fraîche

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 6–7 minutes.
2. Add garlic, broccoli, potato, and broth. Bring to a boil.
3. Reduce heat and simmer for 15–20 minutes, or until vegetables are very soft.
4. Blend the soup until smooth using an immersion or countertop blender.
5. Stir in milk and season with salt and white pepper.
6. Reheat gently before serving. Garnish with chives or a swirl of crème fraîche.

This broccoli leek soup is a beautiful showcase of gentle, garden-fresh flavors. It’s creamy and comforting without being too heavy, making it a lovely starter or a light, elegant meal on its own. Pair it with a slice of rustic bread and a glass of white wine for a simple yet sophisticated experience.

Broccoli Cauliflower Soup

If you love creamy veggie soups, this Broccoli Cauliflower Soup is the ultimate duo of nutrition and comfort. Combining two powerhouse vegetables in one pot, this soup is packed with fiber, vitamins, and subtle earthy flavors. A touch of cream and nutmeg brings everything together for a smooth and comforting bowl that feels indulgent—but is still wholesome.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 3 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/2 cup milk or cream
• Salt and pepper to taste
• Optional toppings: croutons, shredded cheese, fresh parsley

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté the onion until softened, about 5 minutes.
2. Add garlic and cook for another minute.
3. Add broccoli, cauliflower, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add nutmeg and blend the soup until smooth using an immersion or countertop blender.
5. Stir in milk or cream, and season with salt and pepper.
6. Simmer for a few more minutes, then serve with desired toppings.

This creamy broccoli cauliflower soup brings together two beloved vegetables in a silky, savory blend. It’s cozy enough for a cold day but light enough for everyday meals. Whether topped with cheese or croutons, each spoonful is packed with goodness and warmth.

Broccoli Zucchini Soup

Fresh and green, this Broccoli Zucchini Soup is a light and vibrant recipe perfect for spring or summer. It’s loaded with nutrient-rich veggies, blended into a smooth, elegant soup that’s easy on the stomach and beautiful on the plate. With hints of garlic, basil, and lemon, it’s a refreshing twist on traditional broccoli soup.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 1 medium zucchini, chopped
• 3 cups vegetable broth
• 1/4 cup fresh basil leaves
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Optional: grated Parmesan or vegan cheese

Instructions:

1. In a large pot, heat olive oil and sauté onion until translucent. Add garlic and cook another minute.
2. Add broccoli, zucchini, and broth. Bring to a boil.
3. Lower heat and simmer for about 12–15 minutes, until vegetables are tender.
4. Add basil and lemon zest, then blend until smooth.
5. Stir in lemon juice and season with salt and pepper.
6. Serve warm, garnished with cheese or more fresh basil.

This light and luscious soup brings a garden-fresh take to broccoli-based recipes. The zucchini adds body without heaviness, while lemon and basil brighten every bite. It’s the kind of soup that feels as good as it tastes—perfect for clean eating and warmer days.

Broccoli Cheese and Rice Soup

This hearty Broccoli Cheese and Rice Soup combines the cozy flavors of a broccoli casserole with the ease of a one-pot soup. The tender rice adds extra texture and substance, while creamy cheddar cheese ties it all together. It’s comfort food at its finest—perfect for using up leftover rice or feeding a hungry family.

Ingredients:

• 2 tablespoons butter
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup cooked white or brown rice
• 3 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• Salt and pepper to taste
• Optional: pinch of paprika or hot sauce

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until soft.
2. Add garlic and sauté for 1 minute.
3. Stir in broccoli and broth. Simmer for 10–12 minutes, or until broccoli is tender.
4. Add cooked rice, milk, and cheese. Stir until cheese melts and soup is creamy.
5. Season with salt, pepper, and optional paprika or hot sauce.
6. Serve hot with extra cheese or a sprinkle of parsley.

This broccoli cheese and rice soup is everything you love about a cheesy casserole—in soup form. It’s filling, flavorful, and ideal for using pantry staples like rice and cheddar. Whether served in a big bowl for dinner or sipped from a mug at lunch, it’s bound to become a household favorite.

Thai-Inspired Coconut Broccoli Soup

This Thai-Inspired Coconut Broccoli Soup is a delightful fusion of creamy and spicy flavors. With the richness of coconut milk, a hint of lime, and a touch of Thai curry paste, this soup turns humble broccoli into something exotic and exciting. It’s vegan, naturally gluten-free, and bursting with bold Southeast Asian flair.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon green curry paste (or red, for spicier flavor)
• 4 cups broccoli florets
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• Optional garnish: fresh cilantro, chopped peanuts, or lime wedges

Instructions:

1. Heat coconut oil in a large saucepan over medium heat. Add onion and cook until soft.
2. Stir in garlic and curry paste, cooking for 1–2 minutes until fragrant.
3. Add broccoli, coconut milk, and broth. Bring to a boil.
4. Reduce heat and simmer for 10–12 minutes, until broccoli is tender.
5. Blend the soup until smooth using an immersion or countertop blender.
6. Stir in lime juice, season with salt and pepper, and garnish as desired.

Bold, creamy, and full of vibrant flavor, this Thai coconut broccoli soup delivers a delicious departure from the ordinary. It’s perfect for those craving a plant-based soup with international flair—warming, energizing, and full of depth.

Broccoli Potato Soup with Cheddar

Hearty and comforting, this Broccoli Potato Soup with Cheddar is what happens when two comfort foods—cheddar potato soup and broccoli soup—join forces. Creamy potatoes help thicken the base, while sharp cheddar brings a bold cheesy flavor. It’s cozy, filling, and exactly what you want on a cold day.

Ingredients:

• 2 tablespoons butter
• 1/2 cup chopped leeks or onion
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups broccoli florets
• 3 cups vegetable or chicken broth
• 1 cup milk
• 1 1/2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Optional toppings: crispy bacon, green onions, extra cheese

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks/onions and cook until soft.
2. Stir in garlic, potatoes, and broccoli. Cook for 2 minutes.
3. Pour in broth, bring to a boil, then simmer for 15 minutes or until veggies are tender.
4. Blend until mostly smooth (leave some texture if preferred).
5. Stir in milk and cheddar until cheese melts and soup is creamy.
6. Season with salt and pepper. Top with bacon, green onions, or extra cheese.

This broccoli potato cheddar soup is the ultimate bowl of comfort—thick, cheesy, and loaded with hearty veggies. It’s a one-pot wonder that delivers on flavor and fills you up in the best way possible.

Broccoli Lentil Soup

Healthy, filling, and rich in fiber and protein, this Broccoli Lentil Soup is a wholesome powerhouse. The lentils give the soup body and earthiness, while the broccoli adds freshness and color. It’s a budget-friendly option that doesn’t skimp on nutrition or taste.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1/2 teaspoon ground cumin
• 3/4 cup green or brown lentils, rinsed
• 3 cups broccoli florets
• 4 cups vegetable broth
• Juice of half a lemon
• Salt and pepper to taste
• Optional garnish: yogurt or tahini drizzle, chopped parsley

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrot until soft.
2. Stir in cumin and lentils. Cook for 1–2 minutes.
3. Add broccoli and broth. Bring to a boil, then simmer for 20–25 minutes, until lentils are tender.
4. Blend partially or fully, depending on desired texture.
5. Stir in lemon juice and season to taste. Garnish if desired.

This broccoli lentil soup is a nourishing option for anyone looking to eat clean, hearty, and plant-based. It’s simple, satisfying, and perfect for batch cooking. One spoonful and you’ll feel both comforted and energized.

Creamy Broccoli and Leek Soup

This Creamy Broccoli and Leek Soup is a silky-smooth, subtly sweet twist on classic broccoli soup. Leeks add a mellow, onion-like flavor that pairs beautifully with the vibrant green broccoli. A splash of cream brings everything together, creating a rich yet refined dish perfect for any time of year.

Ingredients:

• 2 tablespoons butter
• 2 large leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1/2 cup heavy cream (or half and half)
• Salt and black pepper to taste
• Optional garnish: chives, crème fraîche, or toasted bread

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks and sauté until soft, about 6–8 minutes.
2. Add garlic and cook for 1 minute.
3. Stir in broccoli and broth. Bring to a boil, then simmer for 12–15 minutes.
4. Blend until smooth using an immersion or countertop blender.
5. Stir in cream and season with salt and pepper.
6. Serve hot with your choice of garnish.

Delicate yet flavorful, this broccoli and leek soup makes for a lovely appetizer or light lunch. Its creamy texture and subtle sweetness are sure to win over anyone looking for a comforting, elegant bowl of soup.

Spicy Broccoli and Chickpea Soup

Packed with protein and spice, this Spicy Broccoli and Chickpea Soup is a bold, warming dish with a Middle Eastern flair. The chickpeas make it hearty enough for a full meal, while cumin, paprika, and red pepper flakes add a fiery kick that keeps you coming back for more.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 4 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups vegetable broth
• Salt and pepper to taste
• Juice of half a lemon
• Optional toppings: Greek yogurt, chili oil, parsley

Instructions:

1. Heat olive oil in a large pot. Add onion and sauté until soft.
2. Add garlic, cumin, paprika, and red pepper flakes. Stir for 1 minute.
3. Add broccoli, chickpeas, and broth. Bring to a boil, then simmer for 15 minutes.
4. Blend until smooth or leave a few chunks for texture.
5. Stir in lemon juice, season with salt and pepper.
6. Serve with a dollop of yogurt or a drizzle of chili oil.

This bold and spicy broccoli soup offers the perfect balance of heat, heartiness, and healthy ingredients. It’s a great option for those who enjoy a little spice in their meals and want something filling without being heavy.

Broccoli and White Bean Soup

This Broccoli and White Bean Soup is ultra-creamy without any cream! Cannellini beans add natural thickness and a buttery texture, blending beautifully with the earthy broccoli. It’s high in fiber, protein, and flavor—a nutritious choice that doesn’t sacrifice taste.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 cups vegetable broth
• 1/4 teaspoon dried thyme
• Salt and black pepper to taste
• Optional: squeeze of lemon, Parmesan cheese

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent.
2. Add garlic, broccoli, beans, broth, and thyme. Bring to a boil.
3. Reduce heat and simmer for 15 minutes, until broccoli is tender.
4. Blend the soup until creamy and smooth.
5. Season with salt, pepper, and a touch of lemon if desired.
6. Top with Parmesan or fresh herbs for extra flavor.

Simple, satisfying, and wonderfully wholesome, this broccoli and white bean soup is a go-to meal for clean eating. It’s rich in texture and nutrients, making it ideal for meal prep, weeknight dinners, or whenever you want a guilt-free bowl of comfort.

Broccoli Cauliflower Detox Soup

This Broccoli Cauliflower Detox Soup is a nutrient-packed, dairy-free, and gluten-free option that’s as light and cleansing as it is flavorful. Made with simple ingredients and no added cream, it’s perfect for rebooting your system without sacrificing taste. Great for meal prep or a light dinner after a long day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 head cauliflower, cut into florets
• 3 cups broccoli florets
• 1 celery stalk, chopped
• 1 carrot, peeled and chopped
• 4 cups vegetable broth
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Juice of half a lemon

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add cauliflower, broccoli, celery, and carrot. Cook for 5 minutes.
3. Add broth and turmeric. Bring to a boil, then reduce to a simmer for 15–20 minutes.
4. Blend until smooth or leave a bit of texture, as preferred.
5. Add lemon juice, salt, and pepper to taste.

Conclusion:
Light, vibrant, and full of detoxifying veggies, this broccoli cauliflower soup is a nourishing bowl that leaves you feeling refreshed. It’s a perfect reset meal after an indulgent weekend or part of a healthy weekday routine.

Broccoli Corn Chowder

Creamy, slightly sweet, and hearty, this Broccoli Corn Chowder brings together the crunch of fresh corn with the green goodness of broccoli in a comforting, rustic-style chowder. It’s rich without being heavy and strikes the perfect balance between indulgent and wholesome.

Ingredients:

• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced potatoes
• 3 cups broccoli florets
• 1 1/2 cups corn kernels (fresh or frozen)
• 3 cups vegetable broth
• 1 cup milk or cream
• Salt and pepper to taste
• Optional: shredded cheddar or crumbled bacon for topping

Instructions:

1. Melt butter in a pot and sauté onion until soft. Add garlic and cook 1 minute more.
2. Add potatoes, broccoli, corn, and broth. Bring to a boil, then simmer until tender, about 15 minutes.
3. Blend half the soup for a creamy base while leaving the rest chunky.
4. Stir in milk or cream. Season with salt and pepper.
5. Serve warm, topped with cheese or bacon if desired.

This broccoli corn chowder is the best of both worlds—earthy broccoli and sweet corn in a luscious, creamy broth. It’s kid-friendly, freezer-friendly, and guaranteed to become a cozy-night-in favorite.

Roasted Garlic Broccoli Soup

If you love bold, rich flavors, this Roasted Garlic Broccoli Soup is for you. Roasting the garlic brings out a caramelized, almost sweet depth that pairs beautifully with the savory green notes of broccoli. It’s a sophisticated take on a classic and incredibly easy to make.

Ingredients:

• 1 head garlic
• 2 tablespoons olive oil, divided
• 4 cups broccoli florets
• 1 small onion, chopped
• 3 cups vegetable broth
• 1/2 cup cream or milk (optional for extra richness)
• Salt and pepper to taste
• Parmesan or croutons for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30–35 minutes until soft.
2. Meanwhile, sauté onion in 1 tbsp olive oil until soft.
3. Add broccoli and broth to the pot, bring to a boil, then simmer for 15 minutes.
4. Squeeze the roasted garlic cloves into the soup and blend until smooth.
5. Stir in cream if using, then season to taste.
6. Serve hot with parmesan or croutons on top.

Roasted garlic transforms this broccoli soup into something truly special—rich, velvety, and deeply flavorful. It’s an elevated yet simple recipe perfect for impressing guests or treating yourself to a gourmet twist on comfort food.

Broccoli Spinach Super Greens Soup

This Broccoli Spinach Super Greens Soup is a powerhouse of nutrients and flavor. With the vibrant green combo of broccoli and spinach, plus a touch of lemon and herbs, it’s both detoxifying and delicious. It’s a light, clean option that still tastes comforting and fresh.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 2 cups baby spinach
• 3 cups vegetable broth
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, heat olive oil and sauté onion until translucent. Add garlic and cook for 1 minute.
2. Add broccoli and broth, and simmer for 10–12 minutes, until broccoli is tender.
3. Add spinach and cook for another 2 minutes, just until wilted.
4. Blend the soup until smooth, then stir in lemon juice.
5. Season with salt and pepper, and garnish with fresh herbs before serving.

This soup is a green dream—light, energizing, and packed with leafy goodness. It’s perfect for a healthy lunch or post-workout meal, and it tastes just as good as it looks.

Cheesy Broccoli Quinoa Soup

Creamy, cheesy, and satisfyingly hearty, this Cheesy Broccoli Quinoa Soup is a fantastic twist on broccoli cheddar. The quinoa adds texture and protein, making it more filling while still maintaining the rich flavor you crave in a cheesy soup.

Ingredients:

• 1 tablespoon butter
• 1/2 onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1/2 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 cup shredded cheddar cheese
• 1/4 cup milk or cream (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter and sauté onion until soft. Add garlic and cook another minute.
2. Stir in broccoli, quinoa, and broth. Bring to a boil, then reduce to simmer for 15 minutes.
3. Once quinoa is cooked and broccoli is tender, blend partially or fully, depending on your texture preference.
4. Stir in cheese and milk/cream, and season to taste.
5. Serve warm, optionally topped with extra cheese or green onions.

With its cheesy comfort and quinoa-powered heartiness, this soup makes a wonderful main course or weeknight dinner. It’s like mac and cheese met broccoli soup—nutritious, delicious, and totally satisfying.

Thai-Inspired Coconut Broccoli Soup

This Thai-Inspired Coconut Broccoli Soup brings a touch of exotic flavor to your soup bowl. Infused with coconut milk, ginger, and lime, it’s creamy and aromatic with a slight spice from curry paste. A refreshing way to enjoy broccoli with a Southeast Asian twist.

Ingredients:

• 1 tablespoon coconut oil
• 1 tablespoon red or green Thai curry paste
• 1 tablespoon fresh ginger, minced
• 3 cups broccoli florets
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Juice of 1 lime
• Salt to taste
• Optional: fresh cilantro, sliced chili, lime wedges

Instructions:

1. Heat coconut oil in a pot over medium heat. Add curry paste and ginger, and stir until fragrant.
2. Add broccoli, coconut milk, and broth. Bring to a simmer and cook for 10–12 minutes.
3. Blend until smooth, then stir in lime juice and season with salt.
4. Serve hot, garnished with cilantro, chili, and a squeeze of extra lime.

Creamy with a touch of heat and citrusy brightness, this soup is a flavor-packed escape from the ordinary. It’s perfect when you’re craving something cozy with an international flair.