How long does Broccoli Soup last in the fridge?

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.

Can Broccoli Soup be frozen?

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.

Can you use broccoli stems in soup?

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.

Healthy Broccoli Soup | A Well-Seasoned Kitchen®

Ingredients

Scale

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

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

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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.

Author: Lee Clayton Roper
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