Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy green broccoli soup in a white bowl garnished with torn up toasted sourdough bread and fresh thyme.

Broccoli and Zucchini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Broccoli and Zucchini Soup is one of the easiest soups you can make! It's perfect for lunch or a light dinner on weekdays. Serve it on its own or with croutons. It's simple, flavorful, and great for meal prep!

Ingredients

Units Scale
  • 1 tbsp avocado oil
  • 1/2 cup finely diced yellow onion (1 small onion)
  • 1/2 tsp fine sea salt
  • 2-3 cloves garlic, minced
  • 1/2 cup chopped carrots (1-2 carrots)
  • 1/2 cup chopped celery
  • 1 potato, peeled and diced
  • 4 cups broccoli florets (2 heads of broccoli)
  • 4 cups diced zucchini (2 medium-large zucchinis)
  • 2 dried bay leaves
  • 1 tbsp fresh thyme (or both, or sub 1 tsp dried)
  • 4 1/2 cup vegetable broth
  • 1/2 cup heavy cream (or a dairy-free alternative, optional)
  • For serving: croutons, toasted bread, more heavy cream, sour cream, Greek yogurt, or fresh herbs

Instructions

  1. Heat avocado oil in a large pot over medium-high heat.
  2. Add chopped yellow onion and sea salt and cook for 5-6 minutes until glossy and slightly golden.
  3. Add minced garlic and cook for another 30 seconds until just fragrant.
  4. Add sliced carrots and celery and stir to mix. Cook for 1-2 minutes.
  5. Add diced potato, broccoli florets, diced zucchini, bay leaves, fresh thyme, and vegetable broth.
  6. Stir to mix and bring to a boil. Lower the heat and simmer partially covered for 30 minutes.
  7. Remove the bay leaf and use an immersion blender to carefully blend the soup until smooth.
  8. Stir in heavy cream and blend again briefly to mix it in.
  9. Serve with croutons, toasted bread, fresh herbs, more heavy cream, a dollop of sour cream, or Greek yogurt.

Equipment

Notes

Storing: Store the soup in an airtight container in the fridge for up to 3-4 days. Always wait for it to cool completely before closing it with a lid. You can also freeze it in a freezer-safe container for up to 3-4 months.

Reheating: You can defrost the soup in the fridge overnight or reheat it from frozen. Just add it to a saucepan and reheat on medium heat until it reaches a gentle simmer. If it's frozen, add a splash of water to prevent it from burning.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/broccoli-zucchini-soup/