Light but comforting, this broccoli zucchini soup is so easy to make and absolutely delicious. Made with fresh veggies, coconut milk, and aromatics, this soup recipe is dairy-free and vegetarian. Also great for meal-prep, this satisfying soup is a must-try.

This is a picture of a bowl with broccoli zucchini soup topped with croutons.

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Why You'll Love This Recipe

This soup is packed with fresh veggies, making it very nutritious. It's low-calorie, high in dietary fiber, vitamins and minerals. It's also dairy-free, if you don't use cheese as a topping, gluten-free, Whole30 compatible and family-friendly like this ground chicken stir fry and roasted carrots and cauliflower.
It's absolutely delicious and satisfying. The combination of broccoli and zucchini is such a good combo. It's packed with flavor and nourishing.
This recipe is super easy to make! It doesn't require a lot of steps, the fresh veggies pretty much cook and get blended resulting in a creamy soup. Ready in less than 1 hour, it's great for meal prep, or if you're feeling under the weather.

This is a picture of two bowls soup topped with croutons.

Key Ingredients

Broccoli: you'll need about 4 cups of florets which is equivalent to 2 medium broccoli heads.
Zucchini: you'll also need 4 cups, which is about 2 medium zucchini. I personally like to half-peel my zucchini but it's completely optional.
Leeks: you can replace it with onion if you prefer, but I really love the sweetness of the leeks for this soup. Use the white and very light green part of the leeks, discarding the tough dark green top. Wash your leeks well, dirt loves to sneak in the layers. One of the easiest way to clean leeks is by slicing them first, and rinsing them really well under cold water using a colander or salad spinner basket, moving them around with your hands to get rid of all the dirt. Dry them with the salad spinner or by setting them on top of paper towels or a clean kitchen towel.
Celery and carrot: these two are a classic start of lots of soups, they just add a flavor, vitamins and wholesomeness.
Coconut milk: it makes this broccoli zucchini soup creamy without dairy or a ton of extra cream. I recommend using the full-fat kind that comes in a can. The coconut taste is very settled and not overpowering. If you don't like coconut milk, you can replace it with whole milk or half and half.
Broth: I like to use reduced-sodium when possible and adjust the salt to taste. Use veggie broth to keep the soup vegetarian and vegan, but chicken broth works too.
Fresh thyme: my favorite herb for soups. But if you don't love thyme, you can absolutely use any herbs of your choice such as parsley, oregano, rosemary.

This is a picture of all the ingredients needed to make this soup.

How To Make Broccoli Zucchini Soup

Chop the leeks, celery and carrots pretty small so they cook quickly and evenly.
Chop the zucchini and broccoli about the same size too. It doesn't have to be perfect at all.

This is a picture of a pot with veggies cooking.

Heat olive oil, then add celery, carrot and leeks and cook for about 5 minutes.

This is a picture of a pot with veggies cooking, garlic and seasonings added.

Then add garlic, seasoning and thyme.

This is a picture of a pot with broccoli and zucchini added.

Add broccoli and zucchini and stir them in with the rest of the veggies.

This is a picture of a pot with the veggies and broth and coconut milk added.

Add broth, bay leaf and coconut milk. Bring to a low boil, then simmer covered fro 10 minutes then uncovered for 15 more minutes.

This is a picture of a pot with with the soup being blended with an immersion blender.

Once veggies are tender, blend the soup with an immersion blender until your preferred consistency.

Soup Season Is Here

Tips

Store leftovers in an airtight container refrigerated for up to 5 days, or freeze in portioned freezer safe containers for up to 6 months. Let soup cool down completely before freezing.
You can reheat leftovers on the stove until warm, or microwave for 2-3 minutes. Make sure to stir the soup every minute if you use the microwave to avoid it from being burning hot on top and not in the middle. It'll also help with the soup not going everywhere in the microwave.
If you like spicy, you can add red pepper flakes, a little cayenne pepper, or a little hot sauce like sriracha in the soup.
The broth can be adjusted to meet your preferred consistency. Don't add too much extra at first as the veggies will cook down. You can also add a cup of water if needed if the soup feels too thick.
Use your favorite toppings such as cheese, croutons, bread, crackers, pumpkin seeds, bacon bits or anything else you love in soups.

Frequently Asked Questions

Can I use a regular blender if I don't have a hand blender?

Yes you can. Try to not overcrowd the blender, you might need to blend in a couple of batches. Be careful as it can get very hot. I recommend protecting your hands with a kitchen towel.

Is a zucchini the same as a courgette?

Yes courgette is the French word for zucchini squash, and some part of the world like Europe are more familiar with calling them courgette and not zucchini.

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Broccoli Zucchini Soup

Priscilla Lawrence

4.67 from 3 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings servings

Calories 182.2 kcal

Equipment

cutting board
sharp knife
large pot with lid such as Dutch oven
wooden spoon
Immersion blender or regular blender

Ingredients

1 ½ tablespoon olive oil or neutral oil
2 stalks celery chopped about a ½ cup
1 chopped carrot about a ⅓ cup
1 chopped leek white part only; about 1 cup
4 cloves garlic minced or chopped
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons fresh thyme
1 teaspoon salt more or less to taste
½ teaspoon black pepper more or less to taste
4 cups broccoli florets about 2 medium broccoli heads
4 cups chopped zucchini about 2 medium zucchini
1 quart vegetable broth low-sodium
1 cup water optional
1 bay leaf
⅓ cup coconut milk full fat; or more to taste

Instructions

In a large pot, heat up olive oil over medium high heat. Once hot, add chopped celery, carrot and leeks, reduced heat to medium, and cook stirring often for 5 minutes.
Then add minced garlic cloves, and the seasoning: fresh thyme, onion powder, garlic powder, salt and pepper and stir everything well, continue cooking for 1 minute.
Next add the broccoli florets and chopped zucchini, stir them in.
Add the broth, bay leaf, coconut milk and water only if it feels that there isn't enough liquid (you can add a little water later too). Bring to a boil then reduce heat to medium/medium-low, then add the lid and cook for 10 minutes.
After 10 minutes, remove lid and continue cooking for about 15 more minutes, or until broccoli is tender, stirring occasionally.
Once the veggies are cooked, remove bay leaf with spoon, then using an immersion blender, start blending the soup directly in pot, making circular and up and down motions, until you get to your preferred consistency. *see notes
Taste and adjust salt and pepper if needed. Serve warm with toppings of choice such as shredded cheese, croutons, crackers, baguette. Enjoy!

Notes

If you don't have an immersion blender, you can use a regular blender. Blend the soup in batches, don't overcrowd it, and use a kitchen towel to open lid to protect your hands, as blender can get really hot.
Broth: add a little more broth (or water) if the soup feels too thick to your taste. Add the listed cup of water to the empty container of broth and shake it to get all of it.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

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About Priscilla Lawrence

Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.

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