Growing up, broccoli soup meant a bowl of mushy green bits floating in watery broth. That’s how they served it at my school cafeteria, and I avoided it like the plague. It wasn’t until years later that I discovered what broccoli soup could really be.
The secret, as it turns out, is adding leeks. They bring a mild, sweet onion flavor that pairs perfectly with broccoli, and when everything’s blended together, you get a smooth, creamy soup that’s nothing like those cafeteria nightmares. Even my kids, who usually push anything green around their plates, ask for seconds of this one.
Why You’ll Love This Broccoli Leek Soup
- Quick preparation – Ready in just 30-45 minutes, this soup is perfect for busy weeknights when you need a warming meal without spending hours in the kitchen.
- Simple ingredients – With just 8 basic ingredients you probably already have in your kitchen, this soup doesn’t require any fancy or hard-to-find items.
- Healthy and nutritious – Packed with vegetables like broccoli, leeks, and potato, this soup is naturally vegan and loaded with vitamins and minerals.
- Budget-friendly – Using affordable vegetables and pantry staples, this soup gives you a lot of servings without breaking the bank.
What Kind of Leeks Should I Use?
For soup recipes, you’ll want to look for fresh leeks with long, straight white stalks and crisp, dark green tops – avoid any that are yellowed or wilted. Most grocery stores carry common leeks, which are perfect for this recipe and available year-round. The white and light green parts are what you’ll use in your soup, while the tough dark green tops can be saved for making stock. Before cooking, it’s essential to clean your leeks thoroughly since dirt often hides between the layers – just slice them lengthwise and rinse well under running water. If you can’t find leeks, green onions can work in a pinch, though you’ll need to adjust the quantity since leeks have a milder flavor.
Options for Substitutions
This soup is pretty forgiving and you can make several easy swaps if needed:
- Leeks: If you can’t find leeks, you can use 2 medium onions instead. White or yellow onions work best, and you’ll want to cook them the same way as the leeks.
- Potato: Any type of potato works here – russet, yukon gold, or even sweet potato for a slightly different flavor. The potato helps make the soup creamy, but you could also use cauliflower for a lower-carb option.
- Broccoli: While broccoli is key to this recipe, you can use frozen broccoli if fresh isn’t available. You could also swap half the broccoli with cauliflower for a different twist.
- Vegetable broth: Feel free to use chicken broth if you’re not keeping it vegetarian. You can also use water with bouillon cubes or paste.
- Olive oil: Any neutral cooking oil works fine here – try avocado oil, coconut oil, or even butter.
- Lemon juice: If you don’t have fresh lemon, you can use bottled lemon juice or a splash of white wine vinegar for that touch of acidity.
Watch Out for These Mistakes While Cooking
The biggest mistake when making broccoli leek soup is not cleaning the leeks properly – sand and dirt can hide between the layers, so be sure to slice them lengthwise and rinse thoroughly under running water. Another common error is overcooking the broccoli, which can lead to a dull green color and bitter taste – add it only in the last 5-7 minutes of cooking to maintain its bright color and fresh flavor. To achieve the creamiest texture without adding cream, don’t skip the potato, and make sure to blend the soup while it’s still hot (but be extra careful and blend in batches to avoid hot soup accidents). For the best flavor development, don’t rush the leeks – cook them slowly over medium-low heat until they’re soft and sweet, which usually takes about 8-10 minutes.
What to Serve With Broccoli Leek Soup?
This cozy soup pairs perfectly with a chunk of crusty bread or some warm dinner rolls for dipping – I like to spread a little salted butter on them while they’re still warm. For a complete meal, try serving it alongside a sandwich like turkey and avocado on whole grain bread, or keep it simple with a half sandwich and soup combo. If you’re looking to add some crunch, top the soup with homemade croutons or toasted pumpkin seeds, and maybe throw together a quick side salad with mixed greens and a light vinaigrette. For extra protein, you could also add some crispy chickpeas on top or serve it with a slice of quiche on the side.
Storage Instructions
Keep Fresh: This cozy broccoli leek soup will stay good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as they have time to mingle together!
Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options.
Warm Up: When you’re ready to enjoy your soup again, just heat it up slowly on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, thaw it overnight in the fridge first. You might need to add a splash of broth or water if it’s thickened up, and don’t forget to give it a good stir before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-12 g
- Fat: 10-12 g
- Carbohydrates: 50-55 g
Ingredients
- 1 tablespoon olive oil (15 ml)
- 2 medium leeks, cleaned and chopped (350 grams)
- 4 large garlic cloves, minced (1 tablespoon)
- 1 large potato, peeled and cubed (450 grams)
- 1 large head of broccoli, coarsely chopped
- 960 ml vegetable broth (1 liter)
- 1 teaspoon sea salt, adjust to taste
- 1 tablespoon lemon juice, optional (15 ml)
Step 1: Sauté the Aromatics
In a large cooking pot, heat some olive oil over medium heat until it’s hot.
Add the leeks and garlic to the pot.
Sauté for a couple of minutes, stirring often to ensure the garlic doesn’t burn, until the leeks are softened and aromatic.
Step 2: Simmer the Vegetables
Add the potato, broccoli, and stock to the pot.
Stir well to mix everything and add salt to taste.
Cover the pot with a lid and let the mixture simmer for 15-20 minutes or until the potatoes and broccoli are fork tender, stirring occasionally to prevent sticking.
Step 3: Blend the Soup
Remove the pot from the heat once the vegetables are tender.
Use an immersion blender to process the soup until it reaches your desired consistency.
Tip: If using a traditional blender, transfer the soup in batches to avoid overfilling.
Blend carefully with the lid slightly open, pointing away from your face to avoid steam burns.
Step 4: Season and Serve
Taste the blended soup and adjust the seasoning with additional salt and pepper as needed.
Serve the soup hot, garnishing with a sprinkling of almond slices for added texture, red pepper flakes, black pepper, and chopped chives.
Finish with a drizzle of olive oil if desired.
Step 5: Enhance with Additional Flavors (Optional)
For a brighter flavor, mix in a squeeze of lemon juice just before serving.
If you want a cheesy twist, stir in a couple of tablespoons of nutritional yeast until well combined.
Enjoy your hearty and nutritious vegetable soup!