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A bowl of Broccoli Stem Soup served on a napkin.

Broccoli Stem Soup

This creamy soup made with Broccoli Stalks is truly a delight ... so easy to make and super scrumptious!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 335kcal
Author: Ginnie

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large cloves garlic, minced
  • 2 cups peeled and chopped broccoli stems (see note)
  • 2 medium Yukon Gold (or yellow) potatoes, peeled and chopped (2 generous cups, about 14.5-ounces / 411 grams)
  • 3 cups vegetable broth
  • 1 large sprig fresh rosemary
  • ⅓ cup chopped fresh parsley
  • 1 cup whole milk (see note)
  • 1 tablespoon minced fresh rosemary
  • 1 cup shredded sharp cheddar cheese
  • kosher salt
  • pepper

Equipment

Instructions

  • Heat butter and olive oil in a large dutch oven (or soup pot) over medium heat.
  • Add onions and season lightly with salt and pepper. Sauté until translucent, stirring frequently (about 5 to 7 minutes).
  • Mix garlic into onions, then cook just until fragrant, stirring constantly (about 30 seconds).
  • Stir in broccoli, potatoes, broth, and rosemary sprig. Bring to a boil, then reduce heat to a simmer. Continue cooking until veggies are very tender, stirring occasionally (about 20 minutes).
  • Mix in parsley and continue cooking just until it's bright green and tender (1 to 2 minutes).
  • Remove soup from heat, then puree until totally smooth using an immersion blender (or in batches, using a standard blender).
  • Return soup to medium heat, then add the milk and minced rosemary. Cook just until hot and heated through.
  • Stir in cheese, then season to taste with salt and pepper.
  • Serve hot. Enjoy!

Notes

This recipe makes about 5 ½ cups soup, or 4 (1 ¼ cup) servings.
To prep the broccoli, trim off the tough stem end (about ½-inch from the bottom), then use a paring knife or vegetable peeler to remove the peel and any tough / stringy bits from the stalk. The remaining stalk (which you can chop into 1-inch pieces) should be pale green / whitish looking. I used 5 large broccoli stems for this recipe.
For best results, use whole milk. A thick, creamy, neutral tasting plant based milk will also work (I used my fave soy milk).
Make sure to read the info before this recipe card for helpful tips, topping ideas, variations, serving suggestions, and more!

Nutrition

Calories: 335kcal
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