Looking for a bowl of cozy comfort that’s also healthy? This Broccolini Soup is creamy, flavourful, and the perfect way to enjoy your greens in the most delicious way!
I know, I know. We (as a collective society, lol!) always turn to broccoli soup and never broccolini soup. But why?! Broccolini is way more tender and has a subtle sweetness that broccoli just can’t compete with. It’s time to give broccolini its moment and turn it into the star of your next soup! Trust me. You won’t regret it!
I get it. It even took me 34 whole years to realize that broccolini is just as good in soup as broccoli. Don’t get me wrong! I love broccolini just as much. And, as a proud Italian, of course rapini is also one of my all time favourite veggies.
I’ve just never thought of putting broccolini in soup before. Until I ended up buying two bunches instead of the one that I needed. Lol. And on a rainy, chilly day in the middle of March, soup is always the answer. Am I right?!
This broccolini soup is loaded with flavour, creamy goodness, and the perfect balance of fresh ingredients. It’s got a good amount of veggies, a rich smooth texture, and is great served up with some freshly grated parmesan cheese on top and a slice of fresh crusty bread.
So the next time you’re at the grocery store or your local market, maybe you, too, should accidentally grab two bunches of broccolini instead of just the one you intended for another recipe. Because now this soup with broccolini is definitely calling your name!
WHAT YOU’LL NEED TO MAKE BROCCOLINI SOUP
This broccolini soup combines simple ingredients that come together to create a comforting and flavourful dish. Each ingredient plays a key role in balancing the taste, texture, and health benefits. Let’s break down what makes this soup so special in a little bit more detail down below:
- Broccolini: A tender, slightly sweeter version of broccoli with long, thin stalks and small florets. It’s packed with vitamins like A, C, and K, making it a great source of antioxidants and fiber. Roasting the broccolini before adding it to the soup brings out its natural sweetness and adds depth of flavour.
- Onions: The secret to any good soup base. When sautéed, they get sweet and savory, adding that rich, comforting flavour we all love. Plus, they help build a solid foundation for the rest of the soup.
- Garlic: A flavour powerhouse and a no brainer addition to any soup IMHO. It adds a bit of punch to the soup, plus it’s got those awesome health benefits we all secretly love. Just a little garlic makes the soup smell amazing and taste even better.
- Celery: Celery’s got a fresh, crisp vibe that keeps things light. It’s not overpowering but adds a nice subtle flavour and a touch of crunch. It’s also low in carbs, so it keeps the soup nice and light while still giving it extra depth.
- Carrots: Bring a natural sweetness to the party, balancing out the savory veggies. They add a pop of colour and a mild, earthy flavour. Plus, they blend perfectly into the soup for that creamy texture without being too heavy.
- Broth: The magic liquid that ties everything together. It gives the soup its base flavour, whether you go veggie or chicken.
- Coconut Milk: Makes the soup nice and creamy without any dairy. It adds a smooth, velvety texture with just a hint of coconut flavour. Perfect for making the soup rich and indulgent without going overboard. You can use heavy cream in its place, if you prefer.
- Olive Oil: A little olive oil goes a long way in bringing richness to the soup. It’s got those healthy fats that make everything taste better and help the veggies sauté perfectly. Plus, it adds a bit of shine to the final dish.
- Salt: The flavour booster. It brings out the natural taste of all the ingredients, making everything pop. Just a pinch to keep everything balanced and tasting fresh.
- Black Pepper: A little black pepper adds a touch of heat and depth without being overpowering. It works perfectly with garlic and onion, giving the soup a little kick while still letting the other flavours shine.
- Chili Flakes (optional): If you like a little spice, red pepper flakes are your friend. They add a mild kick to the soup, but you can totally skip them if you’re not feeling the heat. Totally up to you!
- Thyme: Adds an earthy, almost lemony flavour that pairs really well with the broccolini. I used dried thyme because that’s all I had on hand, But if you’ve got fresh thyme, even better!
- Lemon Juice: A squeeze of lemon juice brightens up the whole soup. It cuts through the richness and adds a refreshing zing, making each bite feel a little lighter and more vibrant.
- Parmesan Cheese: The perfect finishing touch if you want a bit of cheesy goodness. It adds that salty, nutty flavour that takes the soup over the top. If you’re dairy-free, nutritional yeast is a great option for that cheesy taste without the dairy.
HOW TO MAKE BROCCOLINI SOUP (KEY TIPS)
You can find full instructions for how to make this healthy recipe for broccolini soup in the recipe card down below, but here are a few quick tips to keep in mind:
- Roast the broccolini for extra flavour. Roasting the broccolini first brings out its natural sweetness and adds depth to the soup. Don’t skip this step! Toss it in olive oil, salt, and pepper, then roast it at 400°F (about 15-20 minutes) until it’s tender and slightly crispy on the edges.
- Sauté the veggies low and slow. When sautéing the onions, garlic, celery, and carrots, take your time! Cook them over medium heat so they soften and caramelize a bit. This will make your soup base extra flavourful and set the tone for the whole dish. EXTRA TIP: Don’t overcook them! You want the vegetables to soften but still retain some texture and colour. If you overcook them, they can turn mushy and lose their vibrant flavour. So, keep an eye on them while sautéing and blending.
- Adjust the creaminess. If you like your soup extra creamy, feel free to add more coconut milk or even a bit of heavy cream for that velvety finish. You can also blend the soup longer for a super smooth texture. The more you blend, the creamier it gets!
- Taste and adjust seasonings. Before serving, give your soup a quick taste test. You might want to add a little extra salt, pepper, or lemon juice to balance the flavours. A splash of lemon at the end really brightens everything up!
- Blend in batches. If you’re using a blender to puree the soup, do it in batches. Trying to blend everything at once can make a mess, and it’ll be hard to get a smooth consistency. Take it slow, and you’ll get the perfect texture!
- Garnish for a final touch. A little sprinkle of parmesan or nutritional yeast on top just before serving adds that extra bit of flavour. You can also toss in some fresh herbs like parsley or thyme for a nice pop of colour and freshness.
FREQUENTLY ASKED QUESTIONS
Broccolini and broccoli are both incredibly nutritious, but broccolini has a slight edge in terms of certain vitamins and minerals. While both are packed with fiber, vitamins C and K, and antioxidants, broccolini has slightly fewer calories and carbohydrates than broccoli. It’s also a great source of folate and iron, which are essential for cell growth and energy production. The real difference comes down to taste and texture—broccolini is sweeter and more tender than broccoli, making it a great choice for lighter dishes. However, both vegetables are low in calories and high in health benefits, so either one makes a fantastic addition to your diet!
To cut broccolini for soup, start by trimming off the tough ends of the stems, leaving the tender parts of the stalks. You can leave the broccolini in longer pieces if you prefer, as it will still cook down nicely. If you want a finer texture in your soup, you can chop the broccolini into 1-2 inch pieces, including the florets and the thinner parts of the stalks. This step is optional, so feel free to keep the pieces larger if you like! Once it’s trimmed (and chopped, if you choose), you’re all set to roast and get it into your creamy soup!
You can keep broccolini soup in the fridge for up to 3-4 days. Be sure to store it in an airtight container to keep it fresh. Just let the soup cool down before refrigerating it to prevent condensation from affecting its texture. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally. If you find that it thickened too much in the fridge, you can add a splash of broth or coconut milk to bring it back to the desired consistency!
Yes, you can freeze broccolini soup! To freeze it, let the soup cool completely before transferring it to an airtight container or freezer bag. Make sure to leave a little room at the top of the container, as the soup will expand as it freezes. Broccolini soup can be kept in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stove. If the soup has thickened during freezing, simply add a bit of broth or coconut milk to get it back to the perfect creamy consistency!
MORE COMFORTING SOUP RECIPES
BUTTERNUT SQUASH AND CARROT SOUP
GREEK CHICKEN SOUP WITH LEMON AND ORZO
CREAMY PUMPKIN AND SAUSAGE SOUP
CHUNKY BEEF AND VEGETABLE SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
BROCCOLINI SOUP
Ingredients
- 1 bunch Broccolini trimmed (and chopped into smaller pieces, if desired)
- 1 small Onion diced
- 2 Cloves Garlic minced
- 1 Celery Stalk chopped
- 1 Carrot chopped
- 3 cups Vegetable or Chicken Broth
- ½ cup Unsweetened Coconut Milk (or heavy cream)
- 2 tbsp Extra Virgin Olive Oil
- ½ tsp Salt adust to taste
- ¼ tsp Black Pepper
- ¼ tsp Red Pepper Flakes optional, for a kick
- ½ tsp Dried Thyme (or fresh)
- 1 tbsp Lemon Juice
- Parmesan Cheese or Nutritional Yeast optional, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccolini with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until slightly charred and tender.
- In a pot over medium heat, add the remaining olive oil. Sauté onion, celery, and carrots for 5-6 minutes until softened. Add garlic, thyme, and red pepper flakes, cooking for another 2 minutes.
- Pour in broth and add the roasted broccolini. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender (or transfer to a blender) and blend until creamy.
- Stir in coconut milk and lemon juice. Taste and adjust seasoning if needed.
- Ladle into bowls, top with parmesan or nutritional yeast, and maybe a drizzle of olive oil for extra richness.
Video
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
