Best 10 Creamy Broccoli And Spinach Soup Recipes

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Indulge in a symphony of flavors with our Creamy Broccoli and Spinach Soup, a culinary masterpiece that combines the goodness of fresh broccoli and spinach with a velvety smooth sauce. This delightful soup is not only packed with nutrients but also incredibly versatile, offering variations to suit every taste preference.

For those who prefer a classic creamy experience, the original recipe delivers a harmonious blend of flavors with a rich and comforting broth. For a touch of zest, try the spicy version, where a hint of chili powder adds a subtle warmth that complements the natural sweetness of the vegetables. And for those with dietary restrictions, the vegan alternative provides a luscious and creamy soup without compromising on taste.

No matter your choice, this soup promises a delightful journey for your taste buds. Its vibrant green color, inviting aroma, and velvety texture make it a feast for the senses. Enjoy it as a light lunch, a hearty dinner, or a comforting snack, knowing that you're nourishing your body and soul with every spoonful.

Here are our top 10 tried and tested recipes!

CREAMY BROCCOLI SPINACH SOUP (VEGAN)



Creamy Broccoli Spinach Soup (Vegan) image

This creamy broccoli spinach soup is made using a handful of ingredients and comes together in under 15 minutes! It is super nutritious, rich and creamy, vegan and absolutely delicious! The post also contains tips for making broccoli rice.

Provided by Monika Dabrowski

Categories     Lunch

Time 15m

Number Of Ingredients 7

1.1 pounds broccoli, florets and stalk (roughly chopped *see Instructions)
3.53 ounces spinach
2 garlic cloves (chopped)
1 onion (chopped)
2 tablespoons olive oil
3-3½ cups vegetable stock (hot)
Pepper to taste

Steps:

  • *Prepare the broccoli rice by cutting off the broccoli stalk, slicing off the tough outer layer and chopping the stack roughly, along with the florets before adding into the blender. Blitz until the mixture becomes crumbly (not mushy) Avoid overcrowding the blender and make broccoli rice in batches if you have to.
  • Dissolve the stock cubes in the hot water.
  • In a large pot heat up the oil, add the garlic and onion and fry over a medium heat for 2 minutes, stirring often. Add the broccoli rice and continue cooking for 5 minutes, stirring often. Add the spinach, pour in 3/4 of the stock, cover and bring to a boil, then simmer for 3 more minutes. Puree the soup, add the remaining stock if necessary, adjust the seasoning (I only added some pepper) and enjoy!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 10 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 542 mg, Fiber 3 g, Sugar 3 g, Calories 88 kcal

CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT



Creamy Broccoli Spinach Soup With Greek Yogurt image

Skinny Creamy Broccoli Spinach Soup. Takes less than 30 minutes to make and only takes one pot!

Provided by Kelley Simmons

Categories     Soup

Time 30m

Number Of Ingredients 10

2 tbsp extra virgin olive oil
2 tbsp onion (roughly chopped)
2 garlic cloves (roughly chopped)
4 cups broccoli (stems removed roughly chopped)
2 1/2 cups low sodium chicken stock
4 cups spinach
2 tbsp Parmesan cheese (shredded)
salt and pepper, to taste
2 tbsp greek yogurt
greek yogurt for garnish (if desired)

Steps:

  • Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
  • Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
  • Take off of the heat and stir in spinach, Parmesan cheese and pepper.
  • Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
  • Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
  • Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.

Nutrition Facts : Calories 142 kcal, Carbohydrate 10 g, Protein 8 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 141 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS



Broccoli-Spinach Soup with Parmesan Croutons image

Fresh broccoli and spinach partner up in this creamy, fresh take on a winter classic soup. To keep the color vibrant, after you blanch the vegetables, cool them down with cold water before adding them to the blender. The parmesan croutons will give your favorite main dish salads an extra boost in taste and texture - make a double batch and keep a container on your kitchen counter.

Provided by Southern Living Test Kitchen

Categories     Soup

Time 30m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons plus 2 3/4 tsp. kosher salt, divided
2 (10-oz.) pkg. fresh broccoli florets, divided (about 8 cups)
1 pound fresh baby spinach (about 16 cups)
2 cups unsalted chicken stock
1/4 cup fresh flat-leaf parsley leaves
1/2 cup half-and-half
3/4 teaspoon black pepper, divided
4 ounces French bread, torn into 1-inch pieces
2 ounces Parmesan cheese, shredded (about 1/2 cup)
1/4 cup olive oil, divided
1 tablespoon fresh lemon juice (from 1 small lemon)

Steps:

  • Preheat oven to 425°F. Bring 4 quarts water and 2 tablespoons of the salt to a boil in a large pot over high. Set 1 cup of the broccoli aside. Add remaining broccoli to pot, and cook 3 minutes. Add spinach, pushing down to submerge in water. Cook 1 minute or until broccoli is tender and spinach is wilted. Remove 1 cup cooking liquid; set aside. Drain in a colander, discarding remaining cooking liquid. Run cold water over broccoli and spinach, draining well, until cool, 2 to 3 minutes.
  • Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Transfer to pot; stir in half-and-half, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
  • Toss together bread, Parmesan, and 3 tablespoons of the oil. Place in 1 layer on 1 side of a greased rimmed baking sheet. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Place in a single layer on other side of baking sheet. Bake in preheated oven until broccoli is tender and bread is toasted, 7 to 9 minutes.
  • Gently reheat soup over medium until steaming, 4 to 5 minutes. Stir in lemon juice. Ladle soup into bowls, and top with roasted broccoli and croutons.

CREAMY BROCCOLI-AND-SPINACH SOUP



Creamy Broccoli-and-Spinach Soup image

Thanks to mild-mannered baby spinach and silky sautéed leeks, this weeknight-friendly broccoli soup not only gets an extra boost of nutrients like iron and vitamins B and C-it also takes on a most vibrant color of green and boasts a velvety texture without any heavy cream in sight! A drizzle of tangy crème fraîche and a few crunchy pretzel nuggets serve as the finishing touches to this wholesome and warming bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4 to 6

Number Of Ingredients 11

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into 1/4-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
1/3 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
  • Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
  • Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

A quick, creamy, hearty soup.

Provided by Marge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 5

Number Of Ingredients 8

2 cups chicken broth
2 ½ cups fresh broccoli
¼ cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
  • In a separate bowl, slowly add milk to flour, and mix until well blended.
  • Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 g

CREAMY BROCCOLI-SPINACH DIP



Creamy Broccoli-Spinach Dip image

A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic (from 1 clove)
12 ounces small broccoli florets (about 5 cups)
Kosher salt and freshly ground pepper
4 packed cups baby spinach leaves
1 cup whole-milk ricotta
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
2 tablespoons shredded fresh basil
1/4 cup grated Parmesan
Rye crispbread, for serving

Steps:

  • Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
  • Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
  • Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS



Broccoli-Spinach Soup with Avocado Toasts image

No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges

Steps:

  • Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
  • Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
  • Working in batches, puree soup in a blender until smooth.
  • Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Nutrition Facts : Calories 455 g, Cholesterol 9 g, Fat 25 g, Fiber 13 g, Protein 16 g, SaturatedFat 5 g, Sodium 1044 g

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Provided by Jessie A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 35m

Yield 6

Number Of Ingredients 8

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  • 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.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g

CREAMY SPINACH MUSHROOM SOUP



Creamy Spinach Mushroom Soup image

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
1/2 pound sliced baby portobello mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CREAM OF BROCCOLI SOUP I



Cream of Broccoli Soup I image

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 40m

Yield 6

Number Of Ingredients 11

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

Steps:

  • In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
  • In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
  • In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
  • Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.2 g, Cholesterol 23.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 901 mg, Sugar 7.3 g

Tips:

  • For a creamy and flavorful soup, use a combination of heavy cream and chicken broth.
  • Add a pinch of nutmeg or garlic powder to enhance the flavor of the soup.
  • If you don't have fresh spinach, you can use frozen spinach instead. Just thaw it before adding it to the soup.
  • To make the soup even more nutritious, add some cooked chicken or tofu.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This creamy broccoli and spinach soup is a delicious and easy-to-make recipe that's perfect for a weeknight dinner or a weekend brunch. It's packed with healthy vegetables and has a creamy, flavorful broth that will warm you up on a cold day. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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