Best 5 Broccoli Soup With Leeks And Thyme Recipes

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Indulge yourself with a delightful Broccoli Soup with Leeks and Thyme, a culinary masterpiece that combines the essence of fresh, vibrant ingredients into a symphony of flavors. This creamy, velvety soup is a symphony of textures, featuring tender broccoli florets, aromatic leeks, and a hint of earthy thyme, all enveloped in a rich, flavorful broth. As you savor each spoonful, the delicate sweetness of the broccoli harmonizes with the subtle sharpness of the leeks, while the thyme adds a touch of herbaceousness that elevates the soup to new heights. This delectable soup is not only a feast for the senses but also a nourishing and nutritious meal, perfect for a comforting lunch or dinner.

In this comprehensive guide, you'll discover not just one, but a collection of delectable broccoli soup recipes that will tantalize your taste buds. From the classic Broccoli Cheddar Soup, a beloved comfort food, to the innovative Roasted Broccoli and Cheddar Soup, with its smoky, caramelized notes, and the vegan-friendly Broccoli Soup with Coconut Milk, a creamy and flavorful dairy-free option. Each recipe is meticulously crafted to showcase the versatility and deliciousness of broccoli, ensuring there's a perfect soup for every palate and preference.

Here are our top 5 tried and tested recipes!

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
  • Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot and garnish each soup with a broccoli half.

CREAMY BROCCOLI AND POTATO SOUP



Creamy Broccoli and Potato Soup image

Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
  • Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot and garnish each soup with a broccoli half.

BROCCOLI SOUP WITH LEEKS AND THYME



Broccoli Soup with Leeks and Thyme image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 5

3 tablespoons butter
3 cups chopped leeks (white and pale green parts only; about 3 large)
6 teaspoons chopped fresh thyme, divided
1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
4 cups (or more) low-salt chicken broth

Steps:

  • Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes.
  • Puree soup in blender until smooth. thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.

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

LEEK & BROCCOLI SOUP WITH CHEESY SCONES



Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

  • Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
  • Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
  • To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
  • If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Choose the freshest ingredients: Use fresh, tender broccoli and leeks for the best flavor and texture. Look for broccoli crowns that are deep green and tightly closed, and leeks that are white and firm.
  • Don't overcrowd the pot: When sautéing the vegetables, don't overcrowd the pot or they will steam instead of brown. Work in batches if necessary.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
  • Season to taste: Always taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or thyme, depending on your personal preference.
  • Serve with a variety of toppings: Broccoli soup is delicious on its own, but it can also be served with a variety of toppings, such as grated Parmesan cheese, crumbled bacon, or chopped fresh herbs.

Conclusion:

Broccoli soup with leeks and thyme is a delicious, healthy, and easy-to-make soup. It's perfect for a quick and easy weeknight meal or a cozy lunch on a cold day. With its creamy texture, fresh flavors, and simple ingredients, this soup is sure to be a hit with everyone at the table.

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