Cold Broccoli Soup

Cold Broccoli Soup

I admit to loving broccoli. I could eat it every day. Still, I get a little tired of just steamed broccoli. When I want to change things up, I will often make a broccoli stir fry or a salad.

This time, I decided to make a broccoli soup. I kept it simple, just adding a few fresh herbs from the garden, in addition to the other ingredients. It tasted wonderful and made a great light dinner. The leftovers actually made a nice breakfast, too.

This is a perfect soup for this time of year. A nice change up from all those salads.

I made sure not to cook the broccoli too long, so it stayed a nice, bright green color. As soon as it was tender, I took it off the heat and finished prepping it.

I topped it with shrimp and a little hot sauce. You can add whatever toppers you prefer- or leave it plain. I think next time, I’ll add some diced fresh tomato, as a topper.



Cold Broccoli Soup


1 qt. stock- chicken or veggie

2 medium onions, peeled and chopped

4-5 cups chopped fresh broccoli

1 T. parsley

1 T. lovage leaves- or celery leaves

2 t. mint leaves

1 c. half and half- or a bit more

Salt and pepper to taste

Cooked shrimp, optional

Sriracha sauce, or any hot sauce you like


In soup pot, heat stock and add onions, cooking until onions are very tender, about 15 minutes. Some of the stock will cook off, concentrating the flavor. Add the broccoli and herbs and cover, simmering until broccoli is just tender, about 5-7 minutes. Puree mixture, adding enough half and half to get the thickness you like. Adjust seasonings. Chill soup before serving. Ladle into bowls and top with shrimp, if you like, and a few drops of hot sauce. Serves 4.

Note: You can also serve this soup warmed up, if you prefer.

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