Broccoli and pea soup is a fresh and delicious spring soup with a velvety texture and vibrant green color. You will also love that this flavorful, creamy soup takes just 30 minutes to make.
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Why you’ll love this recipe
- Quick and easy: You just need a handful of simple ingredients and 30 minutes to make this delicious soup.
- Nutritious: Broccoli is very high in fibre, as well as many vitamins and minerals, including vitamin C, vitamin K1, folate, and potassium. And peas are also a great source of fiber, as well as an excellent source of plant-based protein. This broccoli soup recipe is vegan and, of course, naturally gluten-free.
- Customizable: This broccoli and pea soup also has potato, celery, and onion. But you can sneak in even more vegetables by adding spinach, kale, or swiss chard to this beautiful green soup.
Ingredients you’ll need
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Onion: You can use a yellow onion or a white onion. For cooked dishes, like soups, I use them interchangeably.
- Celery & garlic: Along with the onion, these aromatic vegetables add a ton of flavor.
- Vegetable stock: (not pictured) or vegetable broth. Look for low sodium or no added salt so that you can control your seasoning. You can also use chicken stock. (not vegan).
- Broccoli: You need around 4 cups of broccoli florets. For me, this is usually one medium head of broccoli. Besides the florets of the broccoli, you can also use the broccoli stalks. Cut off the woody ends, peel the thick outer skin with a vegetable peeler, and chop them into small pieces. Add the chopped broccoli stems along with the broccoli florets. Otherwise, you can save the stalks and freeze them to use for homemade vegetable stock or other soup recipes.
- Potato: I love to use potato instead of heavy cream or flour for thickening creamy soups and giving them a velvety texture. Just a few examples are my creamy asparagus soup, red cabbage soup, and beet soup.
- Peas: Green peas, which are also called garden peas, sweet peas, or English peas. I usually have a bag of peas in the freezer and they are great for adding to soups, stews, and stir fries. No need to defrost.
- Basil and lemon: Fresh basil leaves and lemon juice give the soup a fresh, bright flavor. If you don’t mind an extra step, use the lemon zest as well as the juice. You can swap the basil for fresh mint leaves for a different, but still fresh and delicious flavor.
- Seasonings: Salt and black pepper of course. A pinch of red pepper flakes adds a very subtle spice, but is totally optional.
How to make broccoli pea soup
- In a large pot, heat the oil over medium-high heat and add the onion, garlic and celery. Cook for 3-5 minutes until vegetables are softened.
- Add the vegetable stock and potatoes. Bring to a boil, reduce heat to medium low, cover and cook until potatoes are becoming tender, about 6 minutes. Add the broccoli and cook 4 more minutes.
- Add the peas, basil leaves, lemon juice, salt, pepper and red pepper flakes. Continue to cook for 1 minute, or until the broccoli is fork tender.
- Remove from the heat, and use an immersion blender to puree the soup. Alternately, transfer the soup to a blender or food processor and puree in batches.
Helpful Tips
- Don’t overcook. To keep the fresh flavor and vibrant color in the broccoli soup, cook the broccoli until just fork tender. Frozen peas need to be just basically heated through.
- Frozen vs fresh vegetables. You can use frozen broccoli instead of fresh broccoli. Thaw it completely, and cut the cooking time in half. If fresh peas are available, you can use them. They need slightly more cooking time than frozen peas, so add them a minute sooner.
- Chunky soup: This is a smooth soup, but if you prefer, you can use a slotted spoon to remove some of the vegetables before blending, then add them back to the pureed soup.
- Thicker soup: This blended soup has a slightly lighter texture than a split pea soup. Add an extra potato if you like a thicker soup.
- Thinner soup: If your soup is too thick, blend in more vegetable stock.
- Blending: I love using my immersion blender (also called a stick blender) to puree soups right in the pot. It makes for less clean up and there’s no need to blitz in batches. However, you can use a blender. Use caution to avoid steam from the hot soup building up which can cause an explosion. Transfer the soup in batches to the blender. Fill the blender only ⅓ full. Be sure to remove the center cap on the lid to allow steam from the hot soup to escape. Hold the lid down firmly and cover the vent with a folded dish towel.
- Garnish and toppings. I love to top this soup with pea shoots and freshly shelled peas for a fresh spring touch. You can also use toasted pumpkin seeds (pepitas), crunchy croutons, parsley or mint sprigs. Or add a drizzle of olive oil or hot sauce. I also love using lemon roasted chickpeas. They are easy to make and a delicious gluten-free soup topper.
- Storage. Leftover broccoli and pea soup can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or in a saucepan over low heat.
- To Freeze. This soup freezes well. Allow the soup to cool completely before transferring to freezer safe, air tight containers. Freeze for up to three months. Defrost frozen soup in the fridge overnight.
More delicious soups to try
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Broccoli and Pea Soup
Broccoli and pea soup is a fresh and delicious spring soup with a velvety texture and vibrant green color. You will also love that this flavorful, creamy soup takes just 30 minutes to make.
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Servings: 6
Calories: 159kcal
Instructions
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In a large saucepan, heat the oil over medium-high heat and add the onion, garlic and celery. Cook for 3-5 minutes until vegetables are softened.
1 tablespoon olive oil, 1 medium yellow onion, 2 stalks of celery, 2 garlic cloves
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Add the vegetable stock and potatoes. Bring to a boil, reduce heat to medium low, cover and cook until potatoes are becoming tender, about 6 minutes. Add the broccoli and cook 4 more minutes.
4 cups vegetable stock, 1 medium russet potato, 1 broccoli head
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Add the peas, basil leaves, lemon juice, salt, pepper and red pepper flakes. Continue to cook for 1 minute, or until the broccoli is fork tender.
2 cups frozen peas, ½ cup basil leaves, ½ lemon, ½ teaspoon salt, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
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Remove from the heat, and use an immersion blender to puree the soup. Alternately, transfer the soup to a blender and puree in batches.
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Serve hot, garnished with peas and pea shoots.
fresh peas, pea shoots
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 25g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 283mg | Potassium: 779mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1141IU | Vitamin C: 124mg | Calcium: 84mg | Iron: 2mg
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