By Melissa Clark
Updated Feb. 29, 2024
- Total Time
- 45 minutes
- Rating
- 5(3,886)
- Notes
- Read community notes
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Featured in: Broccoli and Potato Soup With Rich, Complex Flavors
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Ingredients
Yield:4 to 6 servings
- ½cup olive oil, plus more as needed
- 2heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
- 2½teaspoons kosher salt, more to taste
- 2tablespoons unsalted butter
- 1large Spanish onion, diced
- 5cloves garlic, chopped
- ½teaspoons black pepper, more for finishing
- ¼teaspoon red pepper flakes
- ½pound potatoes, peeled and thinly sliced
- ¼teaspoon finely grated lemon zest
- 1½tablespoons fresh lemon juice, more to taste
- Grated Parmesan, to finish
- Flaky sea salt, to finish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
289 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Step
2
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and ½ teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Step
3
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
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5
out of 5
3,886
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Cooking Notes
Naomi
Like Marilyn, I roasted the broccoli rather than searing it, to save time and to use less fat. Excellent results. I roasted whole garlic cloves along with the broccoli, too. Great results.
Melissa Clark
No, it won't brown.
katharine
I went old school and followed the recipe as written. I trust Melissa implicitly. It was fantastic.
Marilyn
This is excellent! I roasted the broccoli (in 2 batches, about 13 minutes each at 450 degrees, tossed in olive oil) because our smoke detector would go crazy if I seared it as directed. The bottoms got nice and browned. It worked great. I also added more liquid.
Sarah
Third time making this soup ... love it more each time! I accidentally over seared the broccoli on my second go round, and it actually made the soup even tastier! This broccoli soup provides the comfort food experience of creamier versions without the abundance of saturated fat.
Bowman
Yesterday was "use up all the zucchini you have bought on impulse at farmers' markets and are in danger of going bad" day at our house. As Ms. Clarkson points out, this recipe works very well with zucchini, about the same amount by weight as for broccoli, sliced about 1/4" thick.
The lemon and hot pepper flakes were a wonderful surprise.
Zannie
The secret to loving this soup is not to eat it hot-hot. Let it cool a bit and try it somewhere in between hot and room temperature. The flavors really bloom.
Lena
For my vegan son, I did the following changes:
Step 1: I did not sear the broccoli -- I tossed it in olive oil and roasted each batch in 450-degree oven for approximately 13 minutes.
Step 2: I substituted olive oil for the butter. I also used more than 1 quart of water (about 1 cup more).
Step 3: I did not use grated Parmesan.
Josephine
I love this soup. I don't add salt (parmesan has enough) and I make it with chicken & vegatable stock. Add lots more garlic. This is a hit at Thanksgiving last year and making it again this year. It makes a mess in the kitchen so be prepared for clean up. Next time I'll roast in oven.
ATCAyers
Delicious broccoli soup with a dash of garam masala. Even the visiting baby (11.5 mos) enjoyed it and smacked her adorable little lips for more broccoli soup!
Gypsygranny
Delicious soup. The darker the sear on the broccoli, the richer the taste. The ground black pepper was enough of a kick for me, so I will skip the red pepper flakes next time. Please do not forget the lemon zest and juice - it really brightens up all the flavors!
Atticus
This is weird.
Karen M
Delicious - even with much less salt and no butter or cheese. High quality olive oil added flavor and richness to my taste. Definitely a keeper for my husband and me!
James Pothen
I found it useful to just buy a lemon and use the juice and zest, (there should be extra zest for you to save). This skips buying two ingredients for one relatively cheap one.
Kelly
Maybe the best soup I've ever made
Lee Seiden
I roasted the broccoli. Delicious,
Berahovich
Excellent soup. Have made it many times. Can reduce the amount of oil and butter used without detriment (except to waistline).
meredith
Okay, this is one of THOSE questions: Could I use white beans instead of potato for the creamy/ binder ingredient??
David
Pressure cooker: 10 min high. 2 natural release.Use 3 cups water
Paul T
Fantastic! Used salt free chicken stock instead of water. Needed to add about a 1 1/2 quarts. Love the complexity of this soup. Hit the spot on this dreary day in WI. Thanks !
Christie
I had really high expectations for this soup, but we found it pretty meh. I followed the recipe (except I also added some MSG), but something felt missing from the final product. Adding more salt didn't fix it. (I'll be honest and admit I didn't think to try more acid, which mightve helped lift it). I think adding celery in with the onions would've helped or using broth instead of just water. I might try again with zucchini as has been suggested, but this soup just might not be for us.
kay RI
Delicious! And not to crazy for a weeknight!
Maggie
I made this for myself and my husband, who is lukewarm about soup on the best of days. I followed the recipe exactly and served with some crusty bread. My husband got seconds! This is absolutely delicious.
Christa
I can see why some chose to roast rather than sear, because I nearly set my kitchen on fire and filled my home with smoke, and I ended up doing the last batch on medium-high rather than high. But I think you definitely want a charred broccoli to intensify the flavor, which it was; this definitely wasn't boiled broccoli. I used the last of the farmstand broccoli, which was rather stemmy anyway, so it was a good use for them. Lemon added a bright flavor, which it always does.
ilona
Wow! This soup is utterly delicious. I will be making it again and again.
Hannah
Next time, I will roast the broccoli instead of searing it. The searing smoked up my kitchen a bunch and then when I put the butter in the pot afterwards, it immediately burned and had to be wiped out. (Probably me being stupid, but make sure to wait and let the pot cool off first.)That being said, this recipe is delicious, cheap, and easy. I used broth in place of the water but I could see how it wouldn't be necessary. Plenty of flavor without. Served with parmesan toasts.
Juliette
Absolutely devine. Made with 1 lb broccoli and 1 lb zucchini. Used approx half amount of oil written (I think my nonstick pan requires less oil for a good brown). Threw in a Parmesan rind at the potato stage and omitted the 1 tsp of salt. Flaky sea salt is a must at the end.
Khan
Soup was great. We added pine nuts to the bowls and it was the perfect addition. Try it! Four and one year old approved!
Saffron
Oh yes- winner! I always read the notes for nudges. I used broccoli, cauliflower and zucchini. I tossed in oil and baked- adding smashed (and extra) garlic cloves at the last. I like less hot so used smoked paprika, fennel seed and turmeric in addition to salt and pepper. Note to self- over blending may result in a gluey texture. I just saved it from this fate. I microplaned lemon zest into blender. A splash of grass fed 1/2 &1/2 and healthy shake of grated Parmesan. It’s quite delicious!
Rebecca Chicago
Any thoughts on what the measurement would be if I’m just using broccoli florets instead of the whole head? I may have been overly eager and immediately chopped my beautiful CSA broccoli heads into florets for easy storage before carefully reading this recipe... Thanks!
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