Easy Broccoli Zucchini Soup
If you like a creamy broccoli soup, then cozy up with our Easy Broccoli Zucchini Soup that’s loaded with broccoli, zucchini, and celery. It is so delicious and satisfying, plus it’s high in nutrients and ready in about 30 minutes. This soup is just the comfort food we need for these chilly days.
When it comes to cozy soups, thick and hearty ones like this one comes to mind. The best part of this soup is that it is not weighed down with heavy creams and cheeses.
Plus, it is ideal to serve the entire family.
Similar to our easy broccoli leek soup, and our creamy broccoli soup without cream, which is loaded with nutrition, containing enough vitamin C in just one cup, making it the perfect soup for the cold weather.
Best of all, it’s dairy-free, gluten-free, vegan, and …totally delicious!
We have many recipes for soups on our blog. Just take a peek into our post for our 10 Healthy Vegetable Soups, as I am sure you will find one or maybe even two that will inspire you to try.
Ingredients for my Easy Broccoli Zucchini Soup:
Here are the ingredients needed to make this soup.
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extra virgin olive oil
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large onion – 1 large one or 2 mediums.
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fresh garlic
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stalks of celery – you will need at least 3 stalks.
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fresh broccoli – you will need at least 2 small broccoli heads.
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zucchini – 2 medium-size or one large.
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Italian parsley
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fresh basil leaves
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low-sodium vegetable broth – only need 2 cups.
There is one extra step to my easy broccoli zucchini soup!
I grabbed a handful of the florets and steamed them in a small pot with some water for a few minutes.
Then I roughly cut them up into pieces and then tossed them (including all the liquid) into my soup (after I pureed the soup).
This gave my soup a little more texture and made it even heartier.
If you need more additional help, check out our post on How To Clean Broccoli Properly
Cook’s Notes and Tips…
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If you use the immersion handheld blender, you can make it as smooth or as chunky as your preference.
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When shopping in the produce aisle for the broccoli, look for the ones that sell “out of the bags.” My recipe requires only 2 small heads of broccoli, no need for the large stems in this recipe. Plus, this will help speed up the prep work.
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Don’t forget to add in the “steaming water” from your broccoli (in the small pot). It contains all the nutrients from cooking the broccoli in it.
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If the soup is too thick, just add some water.
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The soup stays fresh for up to 3 days. It freezes and reheats beautifully.
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Also, and this is totally optional! Just before serving, I prefer to stir in 2 heaping tablespoons of grated pecorino cheese into the soup. It makes this soup more flavorful and yummy!
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This recipe will yield 6 to 8 servings.
Easy Broccoli Zucchini Soup is one delicious, thick and hearty soup.
I bet your family will love this soup, and they will probably ask for seconds, for sure.
Be sure to also try our Creamy Broccoli Parmesan Soup, it too it positively delicious!
Serve it with a grilled cheese and pear sandwich, or maybe with our mozzarella in carrozza, and dinner is easy!
Try it, and let us know.
ENJOY!!
… Thanks for PINNING!
More Easy and Cozy Soups, try these:
- Easy Pasta Fagioli Soup
- Cream of Zucchini Soup – without cream!
- Potato Broccoli and Cheddar Soup
- Spicy Carrot Soup
- Quick & Easy Soup with Broccoli
- Easy Brussels Sprouts Soup
Yield: 6 servings
Easy Broccoli Zucchini Soup
Easy Broccoli Zucchini Soup is loaded with broccoli, zucchini, and celery, then it is pureed into a thick and creamy mixture. It is so delicious and satisfying, plus it's high in nutrients and ready in about 30 minutes.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 2 Tbsp. (26.6 grams) extra virgin olive oil
- 1 large onion - chopped
- 3 garlic cloves - diced
- 3 stalks of celery - chopped
- 2 small broccoli heads - rinsed, florets cut into pieces, DIVIDED
- 2 medium-size zucchini - chopped
- 1/4 cup (50 grams) freshly chopped Italian parsley
- 5 fresh basil leaves
- 2 cups (473 grams) water - DIVIDED
- 2 cups (473 grams) low-sodium vegetable broth
- 2 tsp. (11.38 grams) salt
- 1/8 tsp. cayenne pepper
- Optional: 2 Tbsp. grated pecorino cheese
Instructions
- In a large soup pot or Dutch oven, heat olive oil on moderate heat. Toss in the garlic, onions, celery and zucchini.
- In a large bowl, submerge in cold water and rinse the 2 broccoli heads. Then cut into the florets. Drain. Remove a handful (about 5 to 7 florets) and set them into a small pot.
- Stir in the remaining broccoli into the zucchini and onion mixture. Cover, and simmer and sauté all the veggies together for 5 minutes. Stirring every so often.
- Meanwhile, add 1 cup of water to the small pot with the extra broccoli florets. Cover and cook for a few minutes, until the broccoli is tender, about 3 to 5 minutes.
- Next, using a fork or spoon, remove the florets from the small pot and set them into a dish, and set them aside. These will be tossed into the soup at the very end.
- Take the water inside the small pot and pour it into the broccoli and zucchini mixture. Toss in the fresh basil and parsley. Then pour in 2 cups of vegetable broth and the remaining 1 cup of water. Add in salt and cayenne pepper. Give it a good stir. Cover and raise the heat to high and bring to a boil.
- Lower the heat and simmer the soup (covered) for 15 to 20 minutes. Turn off the heat.
- Using a hand-held immersion blender. Blend the soup directly inside the pot.
- Give a rough chop to the remaining florets we had set aside. Stir those into the soup.
- Optional: Stir in 2 tablespoons of grated pecorino cheese.
- Taste the soup, and adjust the salt to taste. Then serve into individual bowls.
- yields: 6 to 8 servings
Notes
If the soup is too thick, you can stir in a little water, to your desire.
Nutrition Information:
Yield:
6 servingsServing Size:
1 cupAmount Per Serving: Calories: 66Total Fat: 4.8gCarbohydrates: 5gProtein: 1.7g
| Serving size: 1 cup | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 66 |
| % Daily Value* | |
| Total Fat 4.8g | 6% |
| Saturated Fat 0.7g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 427mg | 19% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 1.9g | |
| Protein 1.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 25mg | 2% |
| Iron 1mg | 3% |
| Potassium 190mg |
Too many flashing adds and scrolling to do in this website. I chopped and prepared half the recipe and had to take a break from technology. I wasn’t enjoy my cooking anymore. God bless recipe books! It looks like a great recipe and I have all the ingredients ready so I’ll pick up tomorrow and hope for the best. I’ll let you k ow how it turned out.
HI Josee! Welcome to our recipe blog, it is so nice to meet you! Thanks for leaving a comment, and yes those ads are annoying… I will try to get them to tone down. In the meantime, enjoy our soup recipe, and then try a few more! Have a great weekend 🙂
Hi, this is a great soup. I also added some chopped carrot. I wondered what I was supposed to do with the celery and basil. So I just added the celery with the other vegetables and the basil at the end. Thanks.
Hi Jan! Thank you for leaving a sweet comment. We are so glad you enjoyed our recipe. Also, did I forget that in the directions? I will go in and edit that part, thanks again for letting me know. Have a great evening! 🙂
We’ve been enjoying lots of soup lately and I love the looks of this one!
Aw, thank you Susan, you are the best!
Yum! I haven’t made broccoli soup in eons, and this one is a winner! Plus, since we’re in the middle of Lent, the leftovers make perfect Friday lunches!
Yes, and we agree! Leftovers make perfect lunches! Thanks so much!
Oh, delicous! Thanks so much for coming back with this recipe! Also, I have all the ingredients in my fridge without going shopping! I will make it tomorrow as I have leftovers for today!
Terrific! It’s so good to hear from you, I love it when you stop by to visit! Thanks, Sandra!