Broccoli Zucchini Soup

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.

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

Keywords broccoli zucchini soup, dairy free soup, easy recipe, soup season

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