Carrot and broccoli soup with roasted broccoli, carrots, and potatoes. The roasting adds more flavor, and the potatoes make it thicker and more filling.
This carrot and broccoli soup is delicious; roasted, spicy broccoli gives it depth and makes it incredibly satisfying.
Are you looking for more warming soups? Check out the Italian Zucchini Soup, the Carrot and Pumpkin Soup, the Sweet Potato and Pumpkin Soup, or the Sweet Potato, Coconut and Chili Soup.
Prep Time: 20 minutes | Cook Time: 30 minutes | Ingredients: 9 + spices | Servings: 4 | Difficulty: Easy
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Vegetables: Carrots, broccoli roasted until tender, and potatoes to thicken the soup and make it creamy.
- Try this creamy Asparagus and Potato Soup next.
For a vegetarian version of this carrot broccoli soup, substitute it with vegetarian hard cheese. To make the soup vegan, replace it with about ⅓ cup (50 g) nutritional yeast.
See the recipe card for the full recipe and ingredient quantities.
Recipe ingredients
How to make carrot and broccoli soup?
- Step #1: Toss the broccoli with oil and spices.
- Step #2: Roast the broccoli for about 10 minutes.
- Step #3: Sauté the onions. Once they are glossy, add chopped broccoli stems, potatoes, carrots, and garlic. Stir in the spices.
- Step #4: Add the vegetable broth.
- Step #5: Simmer for about 20 minutes until softened.
- Step #6: Add the cream and the cheese.
- Step #7: Blend again.
- Step #1: Stir in the roasted broccoli and adjust the taste.
Tip
Use an immersion blender to blend the soup directly in the pot - it's the easiest and safest choice for hot soups.
If you use a stand blender instead, let the soup cool for a few minutes, blend it in small batches (half full at most), hold the lid down with a kitchen towel, and start on low speed, increasing slowly. Transfer each batch to a separate bowl and repeat until smooth.
How to store and reheat?
- Refrigerate the broccoli and carrot soup in an airtight container for 3-4 days.
- Freeze it for up to 3 months and defrost it in the fridge.
- Reheat the soup on the stovetop or in the microwave.
What to serve with it?
Or check out What to Serve with Potato Soup for another 25 delicious ideas.
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📖 Recipe
Carrot and Broccoli Soup
Equipment
- Soup pot
- Baking sheet
- Immersion blender Note 1
Ingredients
Vegetables:
- 1 broccoli about 1 lb/ 450 g; florets and stem divided, Note 2
- 1 medium onion chopped
- 2-3 medium carrots about 7 oz/ 200 g, chopped
- 1 potato about 9 oz/ 250 g, peeled and chopped
- 2 large garlic cloves chopped
Spices:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ - ½ teaspoon red chili flakes + another pinch for the broccoli
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Soup:
- 2 tablespoons olive oil divided
- 3 cups vegetable broth
- ½ cup heavy cream Note 3
- ½ cup Parmesan freshly grated, Note 4
- 1-2 teaspoons lemon juice to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Broccoli: Cut and peel the broccoli stem. Cut it into small pieces; you will cook them in the soup. 1 broccoli
- Roast broccoli florets: Divide the broccoli florets for roasting, and toss them with 1 tablespoon of olive oil, a pinch of red chili flakes, salt, and pepper. Roast the seasoned florets in the preheated oven for about 10 minutes.
- Chop the vegetables, but keep the onions separated. 1 medium onion + 2-3 medium carrots + 1 potato + 2 large garlic cloves
- Sauté: Heat 1 tablespoon of olive oil and sauté the onions for about 3 minutes until glossy. Add the chopped broccoli stalk, potatoes, carrots, and garlic, and cook for another 3-4 minutes, stirring frequently.
- Add all the spices and stir for about 1 minute. 1 teaspoon onion powder + 1 teaspoon garlic powder + 1 teaspoon coriander + 1 teaspoon cumin + ½ teaspoon smoked paprika + ¼ - ½ teaspoon red chili flakes + ½ teaspoon turmeric + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Simmer: Pour in the vegetable broth, bring the soup to a boil, and lower the heat. Simmer with the lid slightly ajar for about 20 minutes until the vegetables are soft. 3 cups vegetable broth
- Blend the soup with an immersion blender, add the cream and the cheese, and blend again. Stir in the roasted broccoli florets and adjust the taste with lemon juice, salt, and pepper. ½ cup heavy cream + ½ cup Parmesan + 1-2 teaspoons lemon juice + salt & pepper
Notes
- Blending the soup: An immersion blender is the best choice. If you use a stand blender, allow the soup to cool for 5-10 minutes, blend it in batches, gradually increasing the blending speed, and place a folded kitchen towel on the blender's lid, holding it steady with your hand while blending.
- Broccoli: You will cook the chopped stem in the soup and roast the florets in the oven.
- Cream: For a vegan carrot and broccoli soup, replace the cream with coconut cream or coconut milk, almond/ oat/ soy milk or cream, or cashew cream or butter.
- Parmesan is not vegetarian. To make the soup vegetarian, replace it with vegetarian hard cheese. To make the soup vegan, replace it with about ⅓ cup (50 g) nutritional yeast.
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