Broccolini Soup (Easy & Creamy)
on Oct 17, 2026
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Add as Google preferred sourceThis creamy broccolini soup is packed with tender broccolini, potatoes, and a few simple ingredients that blend together into a smooth, comforting soup! The potatoes naturally thicken the soup without needing heavy cream, and a little shredded cheddar adds an extra creamy, cheesy finish. It’s an easy way to serve up some veggies that the whole family can enjoy!
If your little ones aren’t the biggest fans of broccoli, this creamy broccolini soup is a fun way to switch things up! Broccolini is a little sweeter and milder than regular broccoli, and blending it into a smooth soup gives it a completely different texture. It’s perfect for dipping pieces of bread or crackers into, which always makes soup a little more fun for kids!
I love that this recipe doesn’t need any heavy cream to get that creamy consistency. The Yukon gold potato does most of the work, and adding some shredded cheddar at the end gives the soup an extra boost of flavor.
This soup is easy to serve for lunch or dinner and works great packed in a preheated thermos for school. If you’re looking for more broccoli recipes to try, be sure to try these broccoli tots, broccoli and cheese pinwheels, and chicken nuggets with veggies for more fun ways to serve it!
Table of Contents
What You’ll Need
Here is what you’ll need to make this creamy broccolini soup:
- Olive Oil: Used to sauté the onion and garlic and add a little richness to the soup.
- Yellow Onion: Adds a mild, savory flavor that complements the broccolini.
- Garlic: Adds flavor and depth to the soup.
- Yukon Gold Potato: Helps naturally thicken the soup and gives it a smooth, creamy consistency once blended.
- Broccolini: The main ingredient! Broccolini has tender stems and a slightly sweeter, milder flavor than regular broccoli. Both the stems and florets are used in this recipe.
- Vegetable Broth: Adds flavor and provides the liquid needed to cook the vegetables until tender. You can also swap it with chicken broth or any broth you have on hand.
- Milk: Helps give the soup a creamy consistency without needing heavy cream.
- Salt & Pepper: Enhance the flavors of the vegetables.
- Cheddar Cheese: Adds a rich, cheesy flavor and makes the soup extra creamy, but you can leave it out if desired.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Broccolini: Can be replaced with an equal amount of regular broccoli.
- Yukon Gold Potato: Can be replaced with a russet potato. Yukon gold potatoes have a naturally creamy texture, but russet potatoes also work well for thickening the soup.
- Vegetable Broth: Can be replaced with chicken broth if you don’t need the soup to be vegetarian.
- Milk: Whole milk gives the soup a creamy consistency, but 2% milk or an unsweetened, unflavored dairy-free milk can also be used. The final texture and flavor may vary slightly.
- Cheddar Cheese: I prefer using freshly shredded sharp cheddar for the best flavor and smoothest texture, but the cheese can be omitted entirely if desired.
Step-by-Step Instructions
STEP 1: Trim off any dry or woody ends of the broccolini stems. Chop the entire broccolini, including the stems and florets, into small pieces. Peel and dice the Yukon gold potato into small, even-sized cubes (Image 1).
STEP 2: Heat the olive oil in a medium pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened (Image 2). Add the minced garlic and cook for another 30 seconds, until fragrant (Images 3 & 4).
STEP 3: Add the diced potato, chopped broccolini, vegetable broth, salt, and black pepper to the pot and stir everything together until combined (Image 5).
STEP 4: Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer gently for 12–15 minutes, or until the potatoes and broccolini stems are fork-tender (Image 6). The cooking time will depend on how thickly the stems are chopped. Avoid cooking the vegetables longer than necessary to help preserve the broccolini’s green color, but make sure they’re tender so that they blend easily.
STEP 5: Remove the pot from the heat and carefully blend the soup until completely smooth using an immersion blender or a regular blender (Image 7). If using a regular blender, blend in batches as needed and allow steam to escape safely.
STEP 6: Stir in the milk and return the soup to low heat for 2–3 minutes, until warmed through (Image 8). Turn off the heat and gradually stir in the freshly shredded cheese until completely melted and smooth (Images 9 & 10). If you’d like a thinner consistency, stir in a little extra milk.
STEP 7: Taste and adjust the salt and pepper as needed. Serve warm with croutons, toasted bread, or your favorite toppings!
Storage Instructions
Allow the broccolini soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, stirring between intervals to help the soup heat evenly. For longer storage, freeze the cooled soup in freezer-safe containers for up to 2–3 months. For the best texture, I recommend freezing the soup before adding the milk and cheddar cheese, then stirring those in when reheating. Dairy-based soups can sometimes separate slightly after freezing and thawing.
Tips For Success
- Chop the broccolini stems into small pieces. Broccolini stems take longer to soften than the florets, so chopping them into smaller pieces helps everything cook more evenly. Make sure the stems are completely tender before blending for the smoothest soup.
- Avoid overcooking the broccolini. Broccolini naturally loses some of its bright green color as it cooks. Simmer the vegetables just until tender, then remove the pot from the heat to prevent the soup from becoming too dull in color.
- To help preserve the broccolini’s vibrant green color, simmer the diced potatoes and chopped broccolini stems in the broth for about 7–8 minutes before adding the florets. Continue cooking until everything is fork-tender. This helps prevent the delicate florets from overcooking and losing their bright green color.
- Use freshly shredded cheddar. Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients. Add the cheese off the heat to prevent it from becoming grainy.
- Adjust the consistency as needed. The Yukon gold potato naturally thickens the soup, so you may not need much additional liquid. If the soup is thicker than you’d like, stir in a splash of milk or broth until it reaches your desired consistency.
Recipe FAQs
Yes! You can replace the broccolini with an equal amount of regular broccoli. Regular broccoli has a slightly stronger flavor and thicker stems, so make sure to chop the stems into small pieces and cook until completely tender before blending.
The best way to preserve a brighter green color is to avoid overcooking the broccolini. You can cook the potatoes and broccolini stems first and add the broccolini florets toward the end so it spends less time simmering. Keep in mind that the soup will naturally have a softer green color once the milk is added.
Yes! Frozen broccoli or broccolini can be used in place of fresh. There’s no need to thaw it first. Add it directly to the pot and simmer until the vegetables and potatoes are completely tender before blending.
More Broccoli Recipes You’ll Love
Broccoli And Cheese Pinwheels
Chicken And Broccoli Meatballs
Broccoli Cheese Bread
Broccoli Egg Bites
If you tried this Broccolini Soup, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Broccolini Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium Yukon gold potato, peeled and diced, about 240g in weight
- 12 – 14 oz fresh broccolini
- 2 ½ cups vegetable broth, or chicken broth if you don't need the soup to be vegetarian
- ¾ cup whole milk
- ¾ tsp salt, or to taste
- ¼ tsp black pepper
- ¾ cup freshly shredded cheddar cheese
Instructions
- Trim off any dry or woody ends of the broccolini stems. Chop the entire broccolini, including the stems and florets, into small pieces. Peel and dice the Yukon gold potato into small, even-sized cubes.
- Heat the olive oil in a medium pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the diced potato, chopped broccolini, vegetable broth, salt, and black pepper to the pot and stir everything together until combined.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer gently for 12–15 minutes, or until the potatoes and broccolini stems are fork-tender. The cooking time will depend on how thickly the stems are chopped. Avoid cooking the vegetables longer than necessary to help preserve the broccolini's green color, but make sure they're tender so that it blends easily.
- Remove the pot from the heat and carefully blend the soup until completely smooth using an immersion blender or a regular blender. If using a regular blender, blend in batches as needed and allow steam to escape safely.
- Stir in the milk and return the soup to low heat for 2–3 minutes, until warmed through. Turn off the heat and gradually stir in the freshly shredded cheese until completely melted and smooth. If you'd like a thinner consistency, stir in a little extra milk.
- Taste and adjust the salt and pepper as needed. Serve warm with croutons, toasted bread, or your favorite toppings!
Notes
- Chop the broccolini stems into small pieces. Broccolini stems take longer to soften than the florets, so chopping them into smaller pieces helps everything cook more evenly. Make sure the stems are completely tender before blending for the smoothest soup.
- Avoid overcooking the broccolini. Broccolini naturally loses some of its bright green color as it cooks. Simmer the vegetables just until tender, then remove the pot from the heat to prevent the soup from becoming too dull in color.
- To help preserve the broccolini’s vibrant green color, simmer the diced potatoes and chopped broccolini stems in the broth for about 7–8 minutes before adding the florets. Continue cooking until everything is fork-tender. This helps prevent the delicate florets from overcooking and losing their bright green color.
- Use freshly shredded cheddar. Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients. Add the cheese off the heat to prevent it from becoming grainy.
- Adjust the consistency as needed. The Yukon gold potato naturally thickens the soup, so you may not need much additional liquid. If the soup is thicker than you’d like, stir in a splash of milk or broth until it reaches your desired consistency.
