Broccolini Soup
This 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!
Servings: 4 servings
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.
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