This is a cozy, vegetable-forward soup ready in under 30 minutes. This simple yet flavorful soup is perfect for a weeknight dinner or a light lunch, made with fresh broccolini, onions and garlic, and a touch of cheddar cheese for richness.
I always keep a batch of soup in my fridge—it’s one of the easiest meals to make and perfect for a quick lunch or dinner. A big pot on Sunday means you’ll have something nourishing and delicious ready to enjoy all week long.
I like to rotate between my favorites: lentil soup, sweet potato red pepper soup, and Moroccan chicken soup are three recipes I make on repeat.
This year, I’m trying to add even more variety of vegetables into my cooking; enter broccolini! This is an ingredient I don’t cook with often (I love broccoli rabe, so I often reach for that instead) but it is so delicious in this soup!
📋 Ingredients and why they work
I love this soup because it doesn’t require many ingredients. Grab some broccolini, and you will probably have everything else already on hand!
- Broccolini: The star of this recipe! It has a slightly sweet, mild flavor and a tender texture that blends beautifully.
- Onion and garlic: These aromatics build a rich, savory base for the soup.
- Red pepper flakes and a bay leaf: Add subtle heat and a delicate herbal note. Bay leaves are a classic ingredient in soups and stews, enhancing the depth of flavor. Here’s a great read on the benefits of bay leaves in cooking.
- Spinach: My go-to trick for broccoli-based soups! It gives the soup a vibrant green color without altering the flavor.
- Cheddar cheese: Inspired by classic broccoli cheese soup, I like to stir in a handful after blending for extra creaminess. Feel free to skip it for a vegan version!
Tip: For the liquid in vegetable soups, I always like to use water over any broth; this ensures the vegetable flavor sings and doesn’t get overpowered by the flavors of the broth. You’ll need to ensure you use enough salt. If you opt for broth, adjust the salt to balance the flavors–you’ll need less salt if using storebought broths.
🔪 Step-by-step cooking instructions
Let’s make this soup together!
Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
Stir in the garlic, red pepper flake, and ½ teaspoon salt. Cook for another 1 minute, until fragrant.
Add the broccolini and cook for 1-2 minutes until bright green. We’re not trying to cook the broccoli fully here, but sauteing it for a few minutes adds more flavor.
Add the water, bay leaf, and remaining salt. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until the broccolini is tender.
Remove the bay leaf and discard. Stir in the spinach and cook for another minute until wilted. Transfer to a blender, or use an immersion blender to fully blend the smooth until it’s smooth and bright green.
Stir in the cheddar cheese until melted, then season with more salt and pepper to taste.
Tips and tricks
Ingredient substitutions and variations
- Swap broccolini for broccoli: You could also use regular broccoli here, it will make the flavor slightly earthier and less sweet.
- Adding white beans: You can add protein to this recipe by adding in a can of drained and rinsed white beans. You’ll likely need to add another 1-2 cups of water to keep the right soup consistency.
- Green curry variation: Add 1-2 tablespoon of your favorite green curry paste when adding garlic and red pepper flakes, and swap 2 cups of water for a can of coconut milk.
Make your own croutons
I love topping this soup with homemade croutons, here’s how I make them on the stovetop.
- Tear, or cut, bread into 2 cups of bite-sized pieces. Heat a large non-stick frying pan over medium-high. Add 1 tablespoon oil, then bread and seasoning to taste, I like garlic powder and salt. Cook, stirring occasionally, until toasted and golden brown, 3 to 4 min.
Broccolini Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 bay leaf
- 3 bunches broccolini, about 1.5lbs trimmed and chopped
- 6 cups water or vegetable broth
- 2 cups fresh spinach
- ½ cup shredded cheddar cheese, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, red pepper flakes, and ½ teaspoon salt. Cook for another 1 minute, until fragrant.
- Add the broccolini and cook for 1-2 minutes until bright green.
- Add the water, bay leaf, and remaining salt. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until the broccolini is tender.
- Remove the bay leaf and discard. Stir in the spinach and cook for another minute until wilted. Transfer to a blender, or use an immersion blender to fully blend the smooth until it’s smooth and bright green.
- Stir in the cheddar cheese until melted, then season with more salt and pepper to taste.
Notes
- You can add protein to this recipe by adding in a can of drained and rinsed white beans. You’ll likely need to add another 1-2 cups of water to keep the right soup consistency.
Johanne
Louisa Clements