• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups

    Broccoli Soup with Potatoes and Peas

    Published: Jan 13, 2020 / Modified: Jan 14, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments

    • 35
    Jump to Recipe Jump to Video Print
    Creamy Broccoli and Potato Soup with Peas
    Creamy Broccoli and Potato Soup

    Broccoli soup is loaded with flavor and incredibly easy to make! With potatoes, frozen peas, and creamy Greek yogurt, this vegetarian broccoli soup recipe will become your go-to comfort food for the fall and winter.

    broccoli soup with potatoes and frozen peas in a gray bowl on a blue napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Happy Monday to the Veg World! It’s going to be a jam packed week, full of veggies and exciting things. But I already miss the relaxing weekend we just had, when I was all snuggled up with a bowl of warm broccoli soup!

    Every time I create a soup for the blog, I am always pleasantly surprised at how easy they are! Soups are also the best vehicles to eat more vegetables, especially because you can pack so many different ones in there without even realizing it.

    This easy Broccoli Soup with Potatoes and Peas has three veggies in its title, but FOUR in the soup! Woah.

    But unlike your classic pureed vegetable soups, this one also gives you something to chew. I added frozen peas after I blended the broccoli and potato mixture to quite literally give it a “bite.”

    Not that I have anything against liquid veggie soups (I love my Roasted Parsnip and Pear Soup and Apple Ginger Kabocha Squash Soup!), but sometimes I like to chew my soups too. 

    In my mind, biting into something adds a little more oompf! So if the thought of chowing down on raw veggies on a cold day makes you cringe, you can indulge in a creamy bowl of this broccoli soup instead to get your daily plants!

    a single head of broccoli on a white counter with a white background

    How to Make Broccoli Soup

    1. Use a knife or your hands to separate the heads of broccoli into florets. Dice an onion and a potato.
    2. Cook the onion with some garlic and olive oil in a large pot. Add the broccoli, cook for a few minutes, then add the potato and veggie broth.
    3. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until the veggies are tender.
    4. Use an immersion blender (also known as a hand blender) to puree the soup. (Tips for using a regular blender below.)
    5. Stir in the frozen peas and Greek yogurt. Serve!

    To watch how the soup is made, be sure to check out the video in the recipe card below. 



    two bowls of broccoli and potato soup on a blue napkin on a white counter

    Expert Tips and FAQ

    • Using an immersion blender (hand blender) is the easiest way to blend broccoli soup. However, you can also use a stand blender and puree the soup in batches. To do this safely, fill the blender only halfway with the hot soup. Remove the center part of the blender cap and place a folded dish towel over the cap instead. This allows hot steam to escape while blending. Pour the blended soup into a large bowl, and repeat with the remaining soup.
    • Serve with more Greek yogurt if you want it to be creamier. You can also add some shredded cheddar cheese on top before serving.
    • Since everything gets blended, you can use the entire broccoli head (stalk included). It’s a great way to cut down on food waste!
    • The taste and color of this soup will vary depending on the size of the russet potato you use. Use a smaller potato for a broccoli-heavy taste and greener color.

    How long can you keep broccoli soup?

    Broccoli soup lasts for up to 5 days in an airtight container in the fridge. Reheat in a small saucepan over low heat on the stove, stirring occasionally. You can also reheat it in a bowl in the microwave on high for 1.5-3 minutes.

    Can broccoli soup be frozen?

    You can freeze broccoli soup in airtight containers for up to 3 months. Thaw in the fridge a day before reheating on the stove or in the microwave. If you are cooking for one or two and want to freeze single servings, check out Souper Cubes. They make it really easy to freeze 1-cup or 2-cup portions!

    Is broccoli soup healthy?

    Absolutely! Broccoli is rich in fiber that supports digestive health, and contains beneficial compounds called glucosinolates that may exert anti-cancer effects in the body. Compounds found in broccoli also have antioxidant and anti-inflammatory properties and may help fight against chronic diseases.

    bowl of broccoli soup with potatoes and peas on a white counter next to blue napkin

    More Easy Broccoli Recipes

    • Simple Charred Broccoli and Red Onion
    • Healthy Greek Yogurt Broccoli Salad
    • Broccoli Salad with Peanut Dressing
    • Peanut Soba Noodles with Roasted Broccoli
    • How to Make Riced Broccoli

    If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars in the recipe card or in the comments section.

    Creamy Broccoli and Potato Soup

    Broccoli Soup with Potatoes and Peas

    An easy broccoli soup recipe made with potatoes and frozen peas, and finished with creamy Greek yogurt.
    5 from 7 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings: 4 servings
    Calories: 199kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Hand or stand blender

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion - diced
    • 4 cloves garlic - pressed or minced
    • 8 cups broccoli - florets and stems, roughly chopped, from ~4 small crowns
    • 1 russet potato - scrubbed and cubed
    • 4 cups vegetable broth
    • 1 cup frozen peas
    • ¼ cup plain Greek yogurt - or Icelandic skyr, more for serving
    • Sea salt - to taste
    • Ground black pepper - to taste
    Prevent your screen from going dark

    Instructions

    • In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 5 to 7 minutes. Add the broccoli and cook for a few more minutes, before adding the potatoes and vegetable broth. Bring to a boil, then reduce heat to low and cover. Let the veggies cook for 20 minutes, or until the potatoes are tender.
    • Use an immersion blender to blend the soup right in the pot, or transfer it to a stand blender in batches. Do not fill the blender all the way to the top (liquid will be very hot!), remove the center part of the blender top, and cover with a folded dish towel while blending to let steam escape. Transfer to a bowl and repeat with the remaining soup.
    • Once the soup is smooth, stir in the frozen peas and Greek yogurt.
    • Heat the soup for 5 to 7 minutes over medium heat, so that the peas soften, before serving. Garnish with additional peas, a dollop of yogurt, or a sprinkle of shredded cheddar cheese. Enjoy! 

    Video

    Notes

    • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a small saucepan on the stove over low-medium heat, stirring occasionally. Or reheat in a bowl in the microwave for 1.5-3 minutes on high.
    • Freeze the soup in airtight containers for up to 3 months. Thaw in the fridge before reheating.

    Nutrition

    Serving: 2cups | Calories: 199kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 401mg | Potassium: 955mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1912IU | Vitamin C: 183mg | Calcium: 127mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    This recipe was originally published in October 2018. It was updated with expert tips and a recipe video in January 2020.

    Have a wonderful weekend!

    Lizzie

     

     

    More Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews
    • 35

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jill

      March 20, 2022 at 10:36 am

      Can I substitute the yogurt with heavy whipping cream?

      Reply
      • Lizzie Streit, MS, RDN

        March 21, 2022 at 10:43 am

        Yes, I think that would work well.

        Reply
    2. Victoria McKillop

      May 25, 2021 at 3:24 pm

      Can I substitute cauliflower for broccoli?

      Reply
      • Lizzie Streit, MS, RDN

        May 25, 2021 at 5:42 pm

        Yes, I think that would be a delicious swap.

        Reply
    3. Jenny Streit

      January 27, 2020 at 10:30 am

      5 stars
      This soup is delicious! What a great idea to combine potato and broccoli.

      Reply
      • Lizzie Streit, MS, RDN

        January 27, 2020 at 11:28 am

        So glad you enjoyed it! I love this soup too :-)!!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Coconut Cabbage Chicken Soup
    • Vegetarian White Bean Chili
    • Fennel and Leek Soup with Potatoes
    • Lentil Tortilla Soup (Vegan)

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC