Best 7 Broccoli Leek Soup Recipes

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Indulge in a creamy, delectable journey with our exquisite Broccoli Leek Soup recipe. This classic comfort food is elevated with a delightful blend of flavors that will warm your soul. Featuring tender broccoli florets and aromatic leeks simmered in a rich and flavorful broth, this soup is a true symphony of taste.

Alongside this classic recipe, we also present a delightful collection of variations to tantalize your taste buds. Embark on a culinary adventure with our Vegan Broccoli Leek Soup, a plant-based rendition that delivers the same creamy satisfaction without compromising on flavor. Experience a taste of the Orient with our Asian-Inspired Broccoli Leek Soup, where ginger, garlic, and soy sauce add an umami-rich dimension to the traditional recipe.

For those seeking a hearty and protein-packed meal, our Chicken and Broccoli Leek Soup is a perfect choice. Succulent chicken pieces add a tender and savory element to the soup, making it a complete and satisfying meal. And for a touch of indulgence, try our Creamy Broccoli Leek Soup with Brie, where the velvety texture of melted brie cheese elevates the soup to a gourmet delicacy.

No matter your dietary preferences or culinary inclinations, our collection of Broccoli Leek Soup recipes has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI, LEEK, AND POTATO SOUP



Broccoli, Leek, and Potato Soup image

There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.

Provided by Seeshell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

4 slices bacon, diced
2 tablespoons olive oil
2 tablespoons butter
3 large leeks, chopped
1 onion, chopped
3 stalks celery, chopped
3 cups chicken stock
3 Yukon Gold potatoes, cubed
1 teaspoon herbes de Provence
½ teaspoon ground coriander
½ teaspoon fennel seed, crushed
½ teaspoon salt
1 teaspoon ground black pepper
3 cups broccoli florets
2 ½ cups whole milk
3 green onions, chopped

Steps:

  • Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
  • Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g

CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

BROCCOLI LEEK SOUP



Broccoli Leek Soup image

Make and share this Broccoli Leek Soup recipe from Food.com.

Provided by rebecca684

Categories     Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 large bunch broccoli (about 1 1/2 pounds)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium leeks, white and light green parts only, thinly sliced
1 medium baking potato, peeled and cut into 1-inch pieces
1 garlic clove, thinly sliced
3 cups low sodium chicken broth or 3 cups vegetable broth
3/4 teaspoon salt
1 pinch fresh ground pepper
1/4 cup half-and-half (optional)
1/4 cup snipped chives

Steps:

  • 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
  • 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
  • 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
  • 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
  • 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
  • 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
  • 7. Return soup to saucepan; add half and half and chives, and reheat briefly.

Nutrition Facts : Calories 194.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 7.6, Sodium 551.1, Carbohydrate 25.8, Fiber 5.5, Sugar 4.9, Protein 9.4

BROCCOLI-LEEK SOUP



Broccoli-Leek Soup image

Make and share this Broccoli-Leek Soup recipe from Food.com.

Provided by Irish in the City

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 leeks, including tender green parts
1 1/2 lbs broccoli, florets and stalkes cut into 1-inch pieces
4 cups chicken stock
salt and pepper
1/4 cup sour cream or 1/4 cup plain yogurt
2 tablespoons finely chopped fresh chives

Steps:

  • To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
  • Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.
  • In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately. Serves 4.

SLOW COOKER BROCCOLI LEEK LEMON SOUP



Slow Cooker Broccoli Leek Lemon Soup image

Delicious soup and a great way to get kids to eat broccoli! Don't skimp on the garlic - it makes the soup.

Provided by 2hot2handle

Categories     Vegetable

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium leeks, finely chopped (white and tender green part only)
1 tablespoon butter
2 bunches broccoli (about 2 lbs)
8 garlic cloves, sliced
1/2 cup olive oil
6 cups vegetable broth
1/2 teaspoon dried thyme
1/4 cup dry white wine
4 tablespoons fresh lemon juice, divided
1/2 cup sour cream
1 lemon, zest of
1/4 cup fresh chives, chopped
1/4 cup parmesan cheese, freshly grated
1/4 cup shredded cheddar cheese

Steps:

  • Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
  • Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
  • Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
  • When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.

BROCCOLI LEEK SOUP



Broccoli leek soup image

Love making healthy soups during the colder months. And soups can be a great way to get your vegetables in for the day. This broccoli leek soup is packed with five different vegetables, broth, and a little bit of coconut milk. Super delicious!

Provided by Darci Juris

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 12

5 c broccoli florets
2 large leeks, sliced (white and light green parts only)
1 c carrots, grated (2-3 large)
2 clove garlic, roughly chopped
1/2 c celery, chopped (2-3 stalks)
1/2 c coconut milk
2 Tbsp olive oil
4 c vegetable broth
2-3 c water
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper

Steps:

  • 1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
  • 2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
  • 3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
  • 4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
  • 5. Remove from heat and let cool slightly.
  • 6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
  • 7. Once all veggies are blended, add the salt and peppers, and stir to combine.
  • 8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!

CHEESY BROCCOLI LEEK SOUP



CHEESY BROCCOLI LEEK SOUP image

Categories     Soup/Stew     Cheese     Vegetable     Vegetarian

Yield 12 large bowls.

Number Of Ingredients 15

1 Lg Bunch of Leeks ( washed thouroughly and sliced into strips)
1 Lg Bunch of Broccoli (Chopped )
1/2 bag of Frozen Broccoli Florets
20 sliced Mushrooms (give or take, I like lots)
3 stalks Celery chopped
4-5 16oz cans of Chicken Broth
1 pint of 1/2 N 1/2
1 cup of White Wine (give or take)
1 Cube of Butter
4 Tbsp Flour
1.5 pounds of Jarlsburg or Baby Swiss Cheese chopped or grated.
1 cup of freshly grated Parmesan Cheese
Salt and Pepper to taste
Optional:
you can add a can or two of cheese soup or broccoli soup to your soup. Makes it thicker and adds more flavor.

Steps:

  • In a large pot over medium high heat add 1 cube of butter,chopped celery, sliced mushrooms and the sliced leeks. Saute until the leeks are tender.(About 30 minutes) Add 3tbsp flour and mix together. Let simmer for a moment. Add all the chicken broth and 1/2 n 1/2, stir. Bring to a boil, then add the chopped broccoli and 1/2 the bag of frozen broccoli florets. Stir and bring back to a soft boil. Add all the swiss cheese and continue to stir until melted. In the meantime add the wine. Keep Stirring! The soup should begin to thicken. After cheese is melted add a can or two if desired of the cheese soup. This is really just for extra flavor but isn't necessary. Salt and pepper to taste. Sprinkle Parmesan cheese on top of soup just before serving. Soooooo goood!

Tips:

  • Use fresh, high-quality ingredients: Fresh broccoli and leeks will give your soup the best flavor. Look for broccoli that is deep green in color and has tightly closed florets. Leeks should be firm and white, with no signs of wilting.
  • Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender, about 10 minutes.
  • Use a good quality broth: The broth is the base of your soup, so it's important to use a good one. Choose a broth that is flavorful and has a rich body.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. Be careful not to over-season the soup, as you can always add more seasoning later.
  • Serve the soup with a garnish: A garnish can add a pop of color and flavor to your soup. Some popular garnishes for broccoli leek soup include croutons, grated cheese, or a dollop of sour cream.

Conclusion:

Broccoli leek soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick lunch or dinner. With its creamy texture and flavorful broth, this soup is sure to please everyone at the table. So next time you're looking for a comforting and satisfying soup, give broccoli leek soup a try. You won't be disappointed!

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