Soups, Stews and Chili/ Under 30 Minute Meals/ Vegan Recipes/ Vegetarian Recipes

Easy Broccoli Zucchini Soup

Easy Broccoli Zucchini Soup by 2sistersrecipes.com

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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 come 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.

 

Easy Broccoli Zucchini Soup by 2sistersrecipes.com

 

 

Ingredients for my Easy Broccoli Zucchini Soup: 

Here are the ingredients needed to make this soup.

  • extra virgin olive oil

  • large onion – 1 large one or 2 mediums. 

  • fresh garlic

  • stalks of celery – you will need at least 3 stalks.

  • fresh broccoli – you will need at least 2 small broccoli heads.

  • zucchini –  2 medium-size or one large.

  • Italian parsley

  • fresh basil leaves

  • low-sodium vegetable broth – only need 2 cups.

 

Photo of the ingredients on the tables. by 2sistersrecipes.com

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 making it even heartier. 

Photo of broccoli in a small pot. by 2sistersrecipes.com

 

Cook’s Notes and Tips…

  • If you use the immersion handheld blender, you can make it as smooth or as chunky as your preference.

  • 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.   

  • 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. 

  • If the soup is too thick, just add some water. 

  • The soup stays fresh for up to 3 days.  It freezes and reheats beautifully. 

  • 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!   

  • This recipe will yield 6 to 8 servings.

Easy Broccoli Zucchini Soup by 2sistersrecipes.com

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. 

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!

Easy Broccoli Zucchini Soup by 2sistersrecipes.com

 

More Easy and Cozy Soups, try these: 

 

Yield: 6 servings

Easy Broccoli Zucchini Soup

Easy Broccoli Zucchini Soup by 2sistersrecipes.com
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

  1. In a large soup pot or Dutch oven, heat olive oil on moderate heat. Toss in the garlic, onions, and zucchini.
  2. 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.
  3. Stir in the remaining broccoli into the zucchini and onion mixture. Cover, and simmer and saute all the veggies together for 5 minutes. Stirring every so often.
  4. 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.
  5. 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.
  6. Take the water inside the small pot and pour it into the broccoli and zucchini mixture. 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.
  7. Lower the heat and simmer the soup (covered) for 15 to 20 minutes. Turn off the heat.
  8. Using a hand-held immersion blender. Blend the soup directly inside the pot.
  9. Give a rough chop to the remaining florets we had set aside. Stir those into the soup.
  10. Optional: Stir in 2 tablespoons of grated pecorino cheese.
  11. Taste the soup, and adjust the salt to taste. Then serve into individual bowls.
  12. 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 servings

Serving Size:

1 cup

Amount 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

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Tried our delicious easy broccoli zucchini soup?  If you do, please let us know and leave a comment with a star rating.  Leaving a comment not only helps those who read them, but they help us too!  We’d love to hear from you. 

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Stay Healthy … and Happy Cooking!   🙂 

Thanks for stopping by!  

 xo Anna and Liz

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6 Comments

  • Reply
    Susan
    February 25, 2021 at 12:56 pm

    We’ve been enjoying lots of soup lately and I love the looks of this one!

    • Reply
      by Anna and Liz
      February 25, 2021 at 5:44 pm

      Aw, thank you Susan, you are the best!

  • Reply
    Liz
    February 23, 2021 at 6:02 am

    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!

    • Reply
      by Anna and Liz
      February 23, 2021 at 10:20 am

      Yes, and we agree! Leftovers make perfect lunches! Thanks so much!

  • Reply
    Sandra
    February 22, 2021 at 10:46 am

    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!

    • Reply
      by Anna and Liz
      February 22, 2021 at 11:08 am

      Terrific! It’s so good to hear from you, I love it when you stop by to visit! Thanks, Sandra!

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