This Healthy Broccoli Soup is fresh, flavorful, and surprisingly creamy – without cream. A blend of broccoli, leeks, garlic, and ginger gives it depth, while milk adds just the right amount of richness. And, a splash of soy sauce enhances the flavor without extra salt. It’s easy to make, vegetarian and finished with crispy sweet potato croutons, red onion, and Parmesan for the perfect balance of texture and taste. Easy, satisfying, and anything but ordinary!
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A Healthy and Easy Broccoli Soup You’ll Love
Robert and I try to eat healthy when we can, focusing on fresh ingredients, balanced meals, and minimal processed foods. We love meals that feel nourishing and satisfying without being heavy, and this Healthy Broccoli Soup recipe is one I come back to often. It’s packed with vegetables, naturally creamy, and full of fresh, vibrant flavor.
One of my favorite parts of this recipe is the potato croutons. I wanted a garnish that wasn’t the usual bread-based topping—something with crunch, color, and a little natural sweetness. Roasted until golden and crisp, they add the perfect contrast to the silky soup, along with a sprinkle of red onion and Parmesan for even more texture and flavor.
Why This Recipe Works
- Naturally creamy without cream – The combination of broccoli, leeks, and milk creates a smooth, luscious texture without the need for heavy cream.
- Balanced flavor with a subtle kick – The sweetness of the leeks, the earthiness of the broccoli, and the gentle heat from fresh ginger make each spoonful fresh and flavorful.
- A secret umami boost – A splash of soy sauce enhances the soup’s depth without overpowering it and reduces the amount of salt needed.
- Easy and wholesome – Readily available ingredients come together in a straightforward recipe that’s both nourishing and satisfying.
- Unique, crispy garnish – Instead of traditional croutons, roasted sweet potato cubes add crunch, contrast, and a pop of color.
All About Ginger
New to cooking with ginger? Check out my video and learn how to buy, peel, chop, store, and use fresh ginger!
Broccoli Soup Ingredients
Here’s what you’ll need to create this flavorful, comforting, and healthy broccoli soup, all of which you should be able to find at your local grocery store (quantities are provided in the recipe card below):
A few notes on these ingredients:
- Extra virgin olive oil – use to sauté the aromatics (the garlic and leek), allowing them to soften and develop deeper flavor, before adding the other ingredients.
- Garlic and leek – aromatics that add flavor and depth.
- Fresh ginger – adds warmth and a subtle kick for more complexity.
- Fresh broccoli – you can use both the broccoli florets and stalks.
- Vegetable broth – I prefer Better Than Bouillon concentrate mixed with water for a rich, well-rounded broth.
- Milk – Whole milk or 2% creates a creamy texture with fewer calories and less fat than cream.
- Soy sauce – I recommend low-sodium soy sauce, but regular works too. Just be careful when adding additional salt.
- Kosher salt and ground black pepper – enhance and balance all the other flavors.
- Chopped red onion and grated Parmesan cheese, for garnish – add a pop of color, texture, and a savory finish.
Potato Croutons Ingredients
Here’s what you’ll need to make the crispy potato crouton garnish:
A few notes on these ingredients:
- Sweet potato – Can substitute Yukon Gold potatoes for a different flavor and texture.
- Extra virgin olive oil – Helps coat the potatoes for roasting, keeping them moist while allowing them to turn golden and crisp.
- Kosher salt – Enhances the natural sweetness of the potatoes.
- Paprika – Adds a touch of warmth, depth, and vibrant color.
Substitutions and Variations
While Robert and I love this soup as is, it is very flexible and can be modified to suit your tastes or dietary needs. Here are a few suggested substitutions and variations:
For the Broccoli Soup
- Dairy-free option – Substitute unsweetened almond milk, oat milk, or coconut milk for regular milk, for a plant-based alternative.
- Leek substitute – If leeks aren’t available, use shallots for a similar aromatic base.
- Ginger alternative – If you’re not a fan of fresh ginger, try a pinch of ground ginger or omit it for a milder flavor.
- Broth options – Use homemade vegetable stock or a good-quality store-bought version. If not vegetarian, chicken broth works well too.
- Soy sauce alternative – Tamari is a good gluten-free option, or you can use a splash of Worcestershire sauce for a different depth of flavor.
For the Potato Croutons
- Potato choices – Swap sweet potatoes for Yukon Gold or Russet potatoes for a more traditional crouton texture.
- Spice variations – Instead of paprika, try smoked paprika, cumin, or chili powder for a bolder flavor.
- Extra crispy croutons – Toss the potatoes in a little cornstarch before roasting for an even crunchier texture.
How to Prepare Broccoli Soup with Potato Croutons
Here’s all you have to do to create this homemade broccoli soup, starting with the croutons:
How to Make Potato Croutons
- Preheat oven to 425 degrees.
- Combine all ingredients.
Place chopped potatoes in a rimmed baking pan. Sprinkle with kosher salt and paprika; drizzle with olive oil. Toss the cubes to coat evenly with the seasonings and oil.
- Roast potatoes.
Roast for 10 minutes. Stir; continue roasting until crispy and golden brown, another 12 to 15 minutes. - Remove from oven and set aside.
Remove from oven and set on paper towel to drain and crisp up.
How to Make Broccoli Soup Recipe
- Sauté aromatics; add broccoli, ginger, and broth.
In a large pot, heat the olive oil over medium-low heat. Add the garlic and leek and cook, stirring occasionally, until soft – around 8 minutes. Add the ginger, broccoli, and vegetable broth. - Cover and simmer.
Bring to a boil; reduce heat, cover pot, and simmer until both the florets and broccoli stalks are tender when poked with a fork, around 15 minutes. Remove from heat, uncover, and let cool for 2 to 3 minutes. - Purée.
Purée mixture with an immersion blender, or transfer to a blender and purée. - Return to pan.
If using a blender, return purée to saucepan. - Add milk and soy sauce; simmer.
Stir in milk and soy sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat for around 5 minutes to heat through and thicken a bit. - Serve with garnishes.
Spoon into bowls and garnish with potato croutons, chopped red onion, and Parmesan cheese.
What Goes With Broccoli Soup
This soup works well as either a starter or a main dish. Here are some great pairing ideas:
For an Elegant Dinner
Serve a balanced menu with complementary flavors, colors, and textures:
- Starter: Best Broccoli Soup with Potato Croutons
- Main Course: Asian Pork Tenderloin, Twice Baked Potato Casserole, and Spinach Salad with Lemon Pine Nut Dressing
- Dessert: Best Pavlova Recipe
For a Casual Meal
Make the Broccoli Soup the star and pair it with a salad and bread for a cozy, satisfying meal. Here are a few options to choose from:
- Salads: Apple Walnut Blue Cheese Salad with Mixed Greens or Caesar Salad
- Breads: Drop Biscuits, Parmesan Cornbread, or Quick Herb Bread Recipe
- Desserts: Lemon Bars, Chewy Chocolate Brownies
FAQs for Homemade Broccoli Soup
This soup will last up to 4 days when stored in an airtight container in the refrigerator. The potato croutons can be made ahead and stored in an airtight container at room temperature for a day or in the refrigerator for up to 4 days. Reheat in the oven or air fryer to crisp them up before serving.
Yes, this soup can be frozen, but for the best texture, freeze it before adding the milk. Place the broccoli purée in an airtight container and freeze. It will last for up to 2 months. Thaw overnight in the refrigerator, and then add the milk while reheating to ensure a creamy texture. Unfortunately the potato croutons can’t be frozen.
Yes, you can use both the stalks and the florets. Cut the florets into small pieces and thinly slice the stalks. And, make sure to simmer the broccoli pieces until both the florets and the stalk slices are fork-tender.
More Hot Soup Recipes
- Split Pea Soup Recipe with Ham
- Roasted Eggplant Soup with Tomato
- Easy Green Chile Chicken Soup Recipe
- Best Homemade Chicken Noodle Soup Recipe
- Italian Sausage Soup with Spinach and Orzo
- Indian Mulligatawny Soup
- Creamy Chicken Artichoke Soup
- Southwest Chicken Soup with Avocado-Cheese Garnish
Healthy Broccoli Soup with Potato Croutons
This Healthy Broccoli Soup is fresh, flavorful, and surprisingly creamy – without cream. A blend of broccoli, leeks, garlic, and ginger gives it depth, while milk adds just the right amount of richness. And, a splash of soy sauce enhances the flavor without extra salt. It’s easy to make, vegetarian and finished with crispy sweet potato croutons, red onion, and Parmesan for the perfect balance of texture and taste. Easy, satisfying, and anything but ordinary!
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 4 to 6 servings 1x
Diet: Vegetarian
Ingredients
Scale
Potato Croutons
- 1 large sweet potato (or 2 medium Yukon Golds), peeled and cut into 1/2-inch cubes
- Kosher salt
- Paprika
- 1 tablespoon extra virgin olive oil
Healthy Broccoli Soup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped garlic
- 1 medium leek, rinsed and chopped (white and light green parts)
- 3 to 4 teaspoons grated ginger
- 1 1/2 pounds fresh broccoli, stalks thinly sliced and florets cut into smaller pieces
- 2 cups vegetable broth (I prefer Better Than Bouillon concentrate mixed with water)
- 1 3/4 cups milk, whole or 2%
- 4 teaspoons soy sauce, preferably low sodium
- Kosher salt, to taste
- Fresh ground pepper, to taste
- Chopped red onion, for garnish
- Grated Parmesan cheese, for garnish
Instructions
Potato Croutons
- Preheat oven to 425 degrees.
- Place chopped potatoes in a rimmed baking pan. Sprinkle with kosher salt and paprika; drizzle with olive oil. Toss the cubes to coat evenly with the seasonings and oil.
- Roast for 10 minutes. Stir; continue roasting until crispy and golden brown, another 12 to 15 minutes.
- Remove from oven and set on paper towel to drain and crisp up.?
Healthy Broccoli Soup
- In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and leek and cook, stirring occasionally, until soft – around 8 minutes.
- Add the ginger, broccoli, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender when poked with a fork, around 15 minutes. Remove from heat, uncover, and let cool for 2 to 3 minutes.
- Purée mixture with an immersion blender, or transfer to a blender and purée. If using a blender, return purée to saucepan.
- Stir in milk and soy sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat for around 5 minutes to heat through and thicken a bit.
- Spoon into bowls and garnish with potato croutons, chopped red onion, and Parmesan cheese.
Notes
Make ahead: the soup can be cooked up to 2 days ahead, cooled, covered and refrigerated. Reheat in a saucepan over medium heat.
Gluten free: Use gluten-free olive oil spray, vegetable broth, and tamari soy sauce.
- Category: Healthy Soups, gluten free
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: – a bowlful
- Calories: 206
- Sugar: 9.4 g
- Sodium: 423 mg
- Fat: 6.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 32 g
- Fiber: 5.1 g
- Protein: 8.9 g
- Cholesterol: 2 mg
