Creamy Broccoli Soup Recipe for Comforting Weeknight Meals

A close up shot of the creamy broccoli soup — Three bowls of broccoli soup

During the pandemic many supermarket shelves were empty, so I created a simple, nourishing meal that would last a few days. This creamy broccoli soup is flavorful, easy to make and ready in about 30 minutes.

I often make soups and stews because they’re comforting and economical. Even though spring is approaching, it’s still a good idea to support the immune system with wholesome meals. I balance the occasional indulgence by adding vegetables and lighter dishes like this soup to the rotation.

To give the soup some texture and extra protein I added chickpeas, but you can use any legumes or vegetables you have on hand. If you’d like, serve it with noodles or crusty bread for a heartier meal.

An above head shot of the creamy broccoli soup — Flat-lay of three bowls of broccoli soup

I’ve shared this recipe on my Instagram story highlights under “broccoli soup.” I’m spending more time at home and plan to post a few more easy, pantry-friendly recipes soon. I’ll also be updating the blog and experimenting with new ways to share recipes and ideas.

We’re all navigating a difficult time and learning to look out for one another, especially elders and those with weaker immune systems. Small acts—sharing food, checking in, conserving resources—can help us get through this together.

Stay safe and well. If you enjoy this creamy broccoli soup, try some of my other recipes for more simple, nourishing meals.

One love, Jason

Creamy Broccoli Soup

A creamy, flavorful broccoli soup that’s ready in under 30 minutes. It’s great to share or keep as leftovers for several days.

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Prep Time
10 mins

Cook Time
15 mins

Total Time
25 mins

Servings
5 people

Ingredients

680 grams Broccoli
1 red onion chopped
8 cloves garlic minced
5 stalks celery chopped
2 tsp mustard seeds
5 dried chili peppers
150 grams cashew nuts
2 cubes vegetable bouillon
2 tbsp garam masala
2 tbsp soy sauce
1 tsp turmeric
1 1/2 liter water
1 can chickpeas drained and rinsed

Instructions

Heat a large soup pan over low–medium heat and add a tablespoon of oil. Sauté the chopped onion, minced garlic and chopped celery for about 7 minutes until softened. Add the broccoli, mustard seeds, dried peppers, cashews, bouillon cubes, garam masala, soy sauce, turmeric and water. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, until the broccoli is tender.
Remove the dried chili peppers, then blend the soup with an immersion blender until smooth and creamy. Stir in the drained chickpeas to add texture, or reserve some before blending if you prefer chunkier pieces. Adjust seasoning to taste.
Serve hot garnished with fresh herbs, extra cracked pepper, roasted vegetables, or a sprinkle of nuts and seeds. Keep leftovers refrigerated for a few days and reheat gently.