Best 3 Spinach Broccoli Soup Recipes

Indulge in a culinary journey of flavors with our delectable Spinach Broccoli Soup, a symphony of fresh, vibrant ingredients that will tantalize your taste buds. This nourishing soup is packed with an array of vitamins, minerals, and antioxidants, making it a wholesome and hearty meal. Dive into the medley of tender spinach, crisp broccoli florets, and aromatic herbs, all simmered in a rich, creamy broth. Experience the perfect balance of flavors with a touch of garlic, onion, and a hint of nutmeg. Elevate your soup game with a variety of optional additions, such as sautéed mushrooms, roasted red peppers, or a sprinkle of Parmesan cheese. Whether you prefer a classic or a more adventurous twist, our Spinach Broccoli Soup is sure to satisfy your cravings. Discover the versatility of this soup with our collection of recipes, ranging from a traditional creamy version to a lighter, vegan alternative. Embark on a culinary adventure and let your taste buds dance with joy!

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

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

Ingredients

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.

SPINACH-BROCCOLI SOUP

Spinach-Broccoli Soup image

Came up with this spinach-broccoli soup on the fly when none of the recipes matched my ingredients and even my son who doesn't like soup said it was good.

Provided by csking

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

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 (12 ounce) packages frozen broccoli
1 onion, chopped
½ clove garlic, minced
1 cup chopped fresh spinach
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups half-and-half
1 teaspoon Italian seasoning
1 dash Worcestershire sauce
1 pinch ground paprika
salt and ground black pepper to taste
1 cup milk
¼ cup cooked quinoa
½ cup shredded Cheddar cheese

Steps:

Heat oil in a skillet over medium-high heat. Add broccoli, onion, garlic and cook for 3 minutes. Stir in spinach and cook for 2 to 3 minutes longer, until spinach is wilted and onion is translucent. Transfer to the bowl of a food processor and pulse until blended; set aside.
Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in Italian seasoning, Worcestershire sauce, paprika, salt, and pepper.
Add broccoli mixture, milk, and cooked quinoa to the saucepan; stir to combine. Add Cheddar cheese and cook until soup is heated through and cheese has melted, 3 to 5 minutes.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 20.5 g, Cholesterol 48.1 mg, Fat 20.5 g, Fiber 4.8 g, Protein 11 g, SaturatedFat 10.3 g, Sodium 181.1 mg, Sugar 5.3 g

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

Ingredients

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

Tips:

Fresh is best: Use fresh spinach and broccoli for the best flavor and texture. If you don't have fresh vegetables on hand, frozen vegetables can be used in a pinch.
Don't overcook the vegetables: Overcooked vegetables will lose their nutrients and flavor. Cook them just until they are tender-crisp.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
Season to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of red pepper flakes for a little bit of heat.
Serve with a side of bread or crackers: This soup is delicious served with a side of bread or crackers for dipping.

Conclusion:

This spinach broccoli soup is a healthy and delicious way to get your daily dose of vegetables. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give this soup a try!