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.
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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.”
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!
How to Make Broccoli Soup
- Use a knife or your hands to separate the heads of broccoli into florets. Dice an onion and a potato.
- 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.
- Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until the veggies are tender.
- Use an immersion blender (also known as a hand blender) to puree the soup. (Tips for using a regular blender below.)
- 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.
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.
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.
Broccoli Soup with Potatoes and Peas
- Hand or stand blender
- 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
- 1/4 cup plain Greek yogurt - or Icelandic skyr, more for serving
- Sea salt - to taste
- Ground black pepper - to taste
- 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!
- 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.
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!