Description
This creamy broccoli and spinach soup is a smooth, comforting dish packed with nutritious greens. Rich yet light, it combines tender broccoli, fresh spinach, and a hint of cream for a perfect cozy lunch or light dinner that comes together quickly and effortlessly.
Ingredients
Soup Base
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
Vegetables
- 4 cups broccoli florets (fresh or frozen)
- 2 cups fresh spinach
Liquids and Seasonings
- 3½ cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or half-and-half)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: pinch of nutmeg or red pepper flakes
Instructions
- Heat the fat. Heat the olive oil or butter in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion. Add the diced onion and cook for 4–5 minutes until softened and translucent, releasing its natural sweetness.
- Add garlic. Stir in minced garlic and cook for 30 seconds until fragrant, ensuring not to burn it.
- Cook broccoli. Add broccoli florets and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 12–15 minutes until the broccoli is very tender.
- Add spinach. Stir in the fresh spinach and cook for 1–2 minutes until wilted, incorporating its vibrant color and nutrients.
- Blend soup. Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth and creamy.
- Finish with cream and seasoning. Return the blended soup to low heat. Stir in the heavy cream, salt, pepper, and optional nutmeg or red pepper flakes. Heat gently for 2–3 minutes without boiling to meld flavors.
- Serve warm. Ladle the soup into bowls and serve immediately for the best texture and flavor.
Notes
- For extra richness and flavor, add grated Parmesan or cheddar cheese after blending.
- Substitute coconut milk for a dairy-free version.
- The soup will thicken as it cools; thin with additional broth if it becomes too thick.
- Store leftovers in the refrigerator for up to 3 days in a sealed container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
