clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White bowl with Healthy Broccoli Soup topped with Potato Croutons, red onion and Parmesan

Healthy Broccoli Soup with Potato Croutons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Healthy Broccoli Soup with Potato Croutons is the perfect light and flavorful dish to add to your repertoire of good-for-you dishes!

  • Yield: 4 to 6 servings 1x
  • Diet: Vegetarian


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

Potato Croutons

2 medium Yukon Gold (or sweet) potatoes, peeled and cut into 1/2-inch cubes

Olive oil spray

Kosher salt


Healthy Broccoli Soup

2 tablespoons extra virgin olive oil

1 teaspoon chopped garlic

1 medium leek, rinsed and chopped (white and light green part)

3 to 4 teaspoons grated ginger

1 1/4 pounds fresh broccoli, stems sliced and florets cut into pieces

2 cups vegetable stock

2 cups milk

4 teaspoons soy sauce

Kosher salt, to taste

Fresh ground pepper, to taste

Chopped red onion, for garnish

Grated Parmesan cheese, for garnish


Potato Croutons

  1. Preheat oven to 425 degrees.
  2. Place chopped potatoes in medium rimmed baking pan. Spray generously with olive oil. Sprinkle with kosher salt and paprika; toss to coat. Roast for 18 minutes.
  3. Spray with more olive oil and continue roasting until crispy and golden brown, around another 4 to 5 minutes. Remove from oven and set aside.

Healthy Broccoli Soup

  1. In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and leek and cook until soft, stirring occasionally – around 8 minutes.
  2. Add the ginger, broccoli and vegetable stock; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender, around 15 minutes. Remove from heat and cool a bit.
  3. Purée mixture with an immersion blender, or transfer to a blender and purée. Return to saucepan and stir in milk and soy sauce. Season to taste with salt and pepper. Heat over medium-low heat until warm.
  4. Spoon into bowls and garnish with potato croutons, chopped red onion and Parmesan cheese.


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 stock and tamari soy sauce.

  • Author: Lee Clayton Roper
  • Category: Healthy Soups, gluten free
  • Method: Stovetop


  • 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