Broccoli Potato Soup {A Meatless Monday Recipe

Name: Broccoli Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 6 cups broccoli florets (chopped); 1 large potato (chopped); ½ cup fresh Portobello mushrooms (chopped); ½ medium onion (chopped); 1 clove garlic (minced); 1 celery (chopped); 4 cups vegetable broth; 1 ½ teaspoons madras curry powder ((add a little at the time, to taste)); Kosher salt and freshly cracked black pepper (to taste); ¾ cup whole milk

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This rustic vegetarian broccoli potato soup is made with creamy potatoes, broccoli, and mushrooms with warm, savory curry spices. Coziness!

Winter’s days are numbered here on the mountain, and with the official start to spring beginning in just a couple of weeks. I need to share this recipe for broccoli potato soup with you before it is too warm to crave soup.

With each spoonful, this rustic vegetarian broccoli potato soup will melt off the winter chill. The soup is made with creamy potatoes, broccoli, and savory mushrooms seasoned with warm, savory curry spices.

This hearty warm soup is easy to make, leaving you warm and satisfied.

ingredients to make broccoli potato soup

Ingredients Needed to Make Broccoli Potato Soup

Oil: I use extra-virgin olive oil to saute the veggies.
Vegetables: chopped broccoli, potatoes, mushrooms, Portobello mushrooms, onions, garlic, and celery.
Liquid: vegetable broth and whole milk.
Spices: madras curry powder, Kosher salt, and freshly cracked black pepper.

No Flour Needed (Gluten-Free Recipe)

The starchy potatoes make this soup creamy texture without the need for flour. This soup is gluten-free!

adding curry powder to the broccoli potato soup

How To Make Broccoli Potato Soup

Saute: Cook the vegetables in olive oil until tender.
Bring to a Boil & Simmer: Stir in the broth, curry powder, and season with salt and pepper, to taste. Bring a large pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
Blend: puree the soup until smooth and silky.
Stir in the Milk: Add the milk and warm over medium heat.
Serve: Serve as a main dish, warm with crusty bread, or as a side dish.

This soup will keep in a covered container in the refrigerator for 3-5 days.

Tips For Making Broccoli Potato Soup

Unless you really love curry, I suggest that you add one teaspoon of the curry and taste the soup before adding the second teaspoon. I use Madras curry powder, which is a lot spicier than other curries, giving the soup a lot more heat and flavor. I absolutely adore it! You can purchase some here.
If you’d like to add cheese, add it at the end when you pour in the milk.
Yukon gold potatoes or russet potatoes work the best.
Omit the milk, and you’ll have a vegan recipe.

Use an immersion blender to puree the soup or transfer the soup in batches to a food processor or blender;

FAQ’s

Should I use fresh or frozen broccoli?

Both! You can use fresh or frozen broccoli to make this soup. There is no need to defrost the frozen broccoli but add it after sauteing the other vegetables.

Can I freeze broccoli potato soup?

No. Because of the milk, I do not recommend this soup. The soup separates, and the texture is not as creamy once frozen. However, if you omit the milk, then go for it!

Do I use broccoli florets, or can I use the stems too?

It actually snowed the day I made this soup, but it wasn’t enough to keep us home from work and give us a snow day. This soup was warm comfort in a bowl. May it melt away the cold this season.

Making this Broccoli Potato Soup for Meatless Monday? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.

See ya on the mountain!

This rustic vegetarian broccoli potato soup

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