This broccoli and zucchini soup is a deliciously creamy, hearty soup packed with plenty of veggies! Super easy to make and perfect for lunch or a light dinner with some crusty bread on the side.
This green soup is incredibly nutritious, loaded with vitamins and fiber! The base of broccoli and zucchini gives it a smooth, mild flavor that everyone will love. It also gets wonderfully creamy thanks to a splash of cooking cream. Of course, that’s optional – but I highly recommend adding just a little for extra richness.
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Got an abundance of zucchini from your garden like I do? Then this is the perfect recipe to use them up! Looking for even more zucchini inspiration? Check out this delicious zucchini tart or these zucchini fritters as well.
Why You’ll Love This Recipe
Making soup is really one of my favorite things to do whenever I have an abundance of vegetables. With a vegetable garden that happens quite often! This creamy broccoli and zucchini soup is packed with flavor and so easy to make. Even my kids love it! It’s also perfect for meal prep.
Recipe Ingredients
- broccoli – I use about 600 grams/21 ounces in this soup. You can use both the broccoli florets as well as the broccoli stems
- zucchinis – I’ve used 2 zucchini in the soup
- onion
- garlic – I love using fresh garlic but if you don’t have any using garlic powder is an option too
- ​stock – use vegetable broth if you want to keep it vegetarian or go for chicken broth if you prefer
- cream – I love adding a splash of cream to the soup. You can use heavy cream, coconut milk or a plant-based cream if you want to keep it vegan
For full ingredients and details, make sure to check the recipe card below
How To Make Broccoli Zucchini Soup
Making this broccoli zucchini soup recipe could not be easier. You need fresh veggies and a bit of time so that’s all there is too it. It’s really the ultimate one-pot meal!
Chop all your vegetables to a smaller size and heat a large soup pot or a large saucepan on medium heat with a bit of olive oil. Sauté the onions and the garlic and add all the vegetables as well as the vegetable stock. Bring to the boil and let it simmer for around 20 minutes or until the vegetables are tender.
Blend the soup with a immersion blender until it is smooth. If the soup is too thick you can add a bit of extra veggie broth to make it thinner. I like my soup on the thicker side but you can always add extra water or broth. Season the soup with black pepper and salt and add the cream at the last minute right before serving.
Additions
This broccoli and zucchini soup is already delicious on it’s own but you can add additional flavor. I love adding some parmesan cheese or a sharp cheddar cheese. Crispy bacon bits do great as well as croutons. Sprinkling some fresh herbs like fresh parsley or fresh thyme is also delicious.
What to Serve with Broccoli Zucchini Soup
This soup is great year-round, but especially in late summer and early fall when zucchinis are at their peak. Since I had so many zucchinis from my garden this year, I’ve been looking for creative ways to use them – and this recipe is just perfect!
It also pairs wonderfully with different sides. Try one of these:
- Greek pita bread
- Sesame seed buns
- Or check all soup recipes here
FAQ Broccoli Zucchini Soup
Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge for up to 3 days. Simply reheat gently on the stove, adding a splash of water or broth if it has thickened too much.
Can I freeze broccoli zucchini soup?
Absolutely. Let the soup cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Do I have to add cream?
No, the cream is optional. It makes the soup extra silky, but you can leave it out for a lighter, dairy-free version – or replace it with coconut milk or a plant-based alternative.
Can I use frozen broccoli or zucchini?
What toppings go well with this soup?
Great options are croutons, crispy bacon bits, grated Parmesan, toasted seeds, or fresh herbs like chives, parsley, or basil.
Expert tip
For extra flavor, roast the broccoli and zucchini in the oven for 15-20 minutes at 400°F (200°C) with a drizzle of olive oil, salt, and pepper before adding them to the soup. Roasting caramelizes the vegetables, giving the soup a deeper, richer taste.
Ingredients
- 600 gram broccoli
- 2 zucchinis (about 500 g)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1.5 liters broth
- Olive oil (salt & pepper)
- plant-based cream, sesame seeds, chili flakes, and fresh chives
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Cut the broccoli into chunks, using both florets and stems. Chop the zucchini into chunks as well.
- Heat some olive oil in a large pot, sauté the onion and garlic until fragrant. Add the broccoli and zucchini and cook for about 5 minutes.
- Pour in the broth, bring to a boil, and let simmer for about 20 minutes.
- Blend the soup with an immersion blender (or suitable blender) until smooth. Season with salt and pepper to taste.
- If you prefer a thinner soup, add a little more water or broth after blending.
- Garnish with cream, sesame seeds, chili flakes, and fresh chives if desired.
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