Easy Broccoli Zucchini Soup

If you like a creamy broccoli soup (without the cream) 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 pureed soup is just the comfort food we need for these rainy days.

 

This Easy Broccoli Zucchini Soup… and Better!

When it comes to cozy soups, thick and hearty ones like this one come to mind.  Our easy broccoli zucchini soup is not weighed down with heavy creams and cheeses.

Best of all, it’s dairy-free, gluten-free, vegan, and …totally delicious! 

Plus, it is ideal to serve the entire family.

First, we prefer to use fresh vegetables with this recipe. But, you can use frozen as well. Second, the prep is minimal – it’s the usual rinsing and chopping of the veggies. Then, the rest is simmering and pureeing.

Similar to our pureed easy broccoli leek soup and our creamy broccoli soup without cream, this soup is loaded with nutrition, containing enough vitamin C in just one cup, making it the perfect soup for the fall weather.

We have many recipes for soups on our blog.  Just take a peek at 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 Needed for Easy Broccoli Zucchini Soup: 

For our easy broccoli zucchini soup recipe, you will need the following 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

There is one extra step to my easy broccoli zucchini soup!  

I grabbed a handful of the broccoli 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.

How to Make Easy Broccoli Zucchini Soup?

Our full recipe card is located at the bottom. But, let’s run through our steps here so you’ll know what’s involved before you start.

1. In a large soup pot or Dutch oven, heat olive oil on moderate heat. Toss in the garlic, onions, celery 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 sauté 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.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.
6. 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.
7. 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.

Cook’s Notes and Recipe 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 are sold “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, 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.

A Delicious Bowl of Health…

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 is positively delicious! Serve it with a grilled cheese and pear sandwich,  or maybe with our mozzarella in carrozza, and dinner is complete!

Try it, and let us know.

ENJOY!!

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. This recipe is original.

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Stay Healthy … and Happy Cooking!   🙂 

Thanks for stopping by!  

 xo Anna and Liz