Broccolini Soup Recipe

Introduction

This broccolini soup is a vibrant and nourishing dish that’s perfect for any season. With a base of sautéed onions, garlic, and tender broccolini, it creates a smooth, comforting soup that’s bright green and full of flavor.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 ½ teaspoons salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 3 bunches broccolini (about 1.5 lbs), trimmed and chopped
• 6 cups water or vegetable broth
• 2 cups fresh spinach
• ½ cup shredded cheddar cheese (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
2. Step 2: Stir in the minced garlic, red pepper flakes, and ½ teaspoon salt. Cook for another minute until fragrant.
3. Step 3: Add the chopped broccolini and cook for 1-2 minutes until it turns bright green.
4. Step 4: Pour in the water or vegetable broth, add the bay leaf, and the remaining salt. Bring to a boil, then reduce heat to simmer, cover, and cook for 10-12 minutes until the broccolini is tender.
5. Step 5: Remove and discard the bay leaf. Stir in the fresh spinach and cook for another minute until wilted.
6. Step 6: Use an immersion blender directly in the pot, or transfer the soup in batches to a blender, and blend until smooth and bright green.
7. Step 7: Stir in the shredded cheddar cheese if using, until melted. Season with additional salt and pepper to taste before serving.

Tips & Variations

• Add protein by stirring in a can of drained and rinsed white beans; add an extra 1-2 cups of water to maintain soup consistency.
• For a creamier texture without cheese, try adding a splash of coconut milk or cream before blending.
• If you prefer a bit more heat, increase the red pepper flakes slightly or add a pinch of cayenne pepper.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. If the soup thickens, add a splash of water or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular broccoli instead of broccolini?

Yes, regular broccoli works well in this recipe. Just chop it into smaller florets and adjust the cooking time slightly until tender.

Is this soup suitable for a vegan diet?

To keep it vegan, use vegetable broth and omit the cheddar cheese or substitute with a plant-based cheese alternative.

Broccolini Soup Recipe

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★★★★★

4.7 from 107 reviews

This Broccolini Soup is a vibrant, nourishing dish perfect for a cozy meal. Featuring tender broccolini, fresh spinach, and a subtle hint of spice from red pepper flakes, this smooth and creamy soup is both comforting and healthy. With an optional addition of cheddar cheese for extra richness, it can also be easily personalized by adding protein like white beans. A quick and easy soup that delivers plenty of flavors and nutrients, ideal for lunch or light dinner.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 ½ teaspoons salt, divided
• ¼ teaspoon red pepper flakes
• 1 bay leaf

Vegetables

• 3 bunches broccolini (about 1.5 lbs), trimmed and chopped
• 6 cups water or vegetable broth
• 2 cups fresh spinach

Optional

• ½ cup shredded cheddar cheese

Instructions

1. Saute Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent.
2. Add Garlic and Spices: Stir in the minced garlic, red pepper flakes, and ½ teaspoon of salt. Cook for an additional minute until the garlic becomes fragrant.
3. Cook Broccolini: Add the chopped broccolini and cook for 1 to 2 minutes until it brightens in color, stirring occasionally.
4. Add Liquids and Simmer: Pour in the water or vegetable broth, add the bay leaf, and the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes until the broccolini is tender.
5. Wilt Spinach and Blend: Remove and discard the bay leaf. Stir in the fresh spinach and cook for about 1 minute until wilted. Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and bright green.
6. Add Cheese and Season: Stir in shredded cheddar cheese until melted into the soup. Taste and adjust seasoning with additional salt and pepper if desired.

Notes

• You can add protein by including a can of drained and rinsed white beans; add 1-2 cups more water to maintain soup consistency.
• Use vegetable broth instead of water for a richer flavor.
• For a vegan version, omit the cheddar cheese or use a plant-based alternative.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: Broccolini Soup, Green Vegetable Soup, Healthy Soup, Vegetarian Soup, Easy Broccolini Recipe