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 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!
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
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.
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!
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!
Broccoli Potato Soup
Useful Equipment:
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
Instructions
- Heat the olive oil in a large heavy soup pot over medium-high heat. Add the vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
- Pour in the broth, curry powder and season with salt and pepper to taste. Bring the pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
- Turn off the heat. Use an immersion blender to puree the soup. Alternatively, you can transfer the soup in batches to a blender; puree, then return the soup back to the pot.
- Turn the heat back on to low and stir in milk. Heat through; about 5 minutes.
- Serve warm with crusty bread.
Notes
- 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 tends to be 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;
Wanda says
Question Debbie – your recipe calls for “1/2 portobello mushrooms, chopped”. Is that a 1/2 cup, 1/2 package, or 1/2 of a portobello mushroom??
I know, I know…I tend to be a bit…picky?? I’ll come back with a rating after I try the recipe…looks amazing though!
The Mountain Kitchen says
Hi Wanda!
Thank you so much for pointing out the error in the ingredients. The recipe should say 4-ounces (1/2 cup) fresh Portobello mushrooms. I really appreciate the question and have edited the error.
I really hope you enjoy this soup. It’s wonderful!
Debbie
Jenny@dragonflyhomerecipes says
This soup looks delicious! I have not tried adding mushrooms to broccoli or potato soup, but it sounds like a great addition! It is definitely still soup weather here in Michigan!
The Mountain Kitchen says
Hi Jenny!
I think the mushrooms give it a certain earthiness that you wouldn’t normally have from the potatoes by themselves. I bet it is chilly up there right now. It sure is here! Have a great week!
Debbie
frugal hausfrau says
I love a little curry powder with broccoli, and I use the Madras one from Spice Island a lot. 🙂 This looks so homey and warm!
Mollie
The Mountain Kitchen says
Thanks Mollie. It was definitely warm! Have a great week!
Debbie - Mountain Mama says
I could share some snow with you if you really want it, mountain sister – I’ve had just about enough for the season and I’m ready for warm days ahead! Meanwhile my skis are in their second season of non use….oh well, life’s busy, what can I say? This looks great, I make a similar soup but add cheese in lieu of curry, might have to try your version for a change!
The Mountain Kitchen says
I appreciate that Mountain Sister. I hear rumors for a possible storm this weekend. We shall see… I couldn’t believe this soup didn’t have cheese in it. I bet your version is yummy! Have a great week!
Antonia (Zoale) says
I enjoy broccoli, but I also love a bowl of broccoli soup. It looks delicious!
The Mountain Kitchen says
Thanks Antonia! This soup was delicious! I hope you will give it a try. 🙂
Marilyn Masuoka says
Absolutely delicious!! This recipe is a keeper. Not sure why but the soup came out thick and did not need to add the milk.. Karl the Fog have set in San Francisco, this soup warms my soul. Thank you!!
The Mountain Kitchen says
Hi Marilyn! Thank you for the kind words and review. Definitely a soul-warming soup. I am so glad you liked this recipe.