Spring is just around the corner and with it all of the beautiful verdant produce. Broccoli and Peas Soup is the perfect easy celebration of fresh vegetables that is comforting, light, and packed with flavor, ideal for any time of day.
Soup is the ultimate comfort food. It’s a full sensory experience that nourishes the soul. Whether it’s cozy Creamy Leak Potato Soup or this vegetable forward warming dish, it’s always the right answer. It’s a great way to get your children, or grown adults, to eat more vegetables while also giving them something they will love.
Broccoli and Peas Soup is the ultimate refrigerator cleanout dish. By the end of the week, we all have those crisper drawers with bits of this and that left thanks to making salads, sheet pan dinners, and other dishes that might leave you with an assortment of veggies needing to be used. This is also a great way to use up those vegetable that only have a couple of days left before they start looking a little sad.
- Olive Oil/Butter – The butter adds richness while the olive oil helps prevent the butter from burning.
- Onion – Adds a savory note to this dish with a hint of natural sweetness.
- Carrots – Adds sweetness to this vegetable soup.
- Broccoli – The stalks add texture and also a mellow asparagus flavor while the florets add texture and flavor.
- Potatoes – Makes this soup hearty and comforting without being heavy.
- Mushrooms – Gives a meaty, earthy flavor without overpowering any of the other flavors.
- Peas – Adds a pop of sweetness.
- Dill – Bright, a little lemony, and herbaceous, this wakes up all of the flavors.
- Water – There’s no need for broth when you have the right seasonings. In addition a portion of the soup is pureed and then added back into the pot to both thicken the soup but also add a depth of flavor to the broth.
- Salt/Pepper – Enhances all of the natural flavors of the vegetables.
- Chili Flakes – Gives just a hint of heat without being too spicy.
How to Make Broccoli and Peas Soup
The most labor-intensive part of this soup is simply prepping and chopping your vegetables. This soup simmers on the stove until all of the vegetables are tender and comes together in around an hour. This aromatic and vibrant soup is ideal for a nourishing lunch or weeknight dinner. The best part it’s even better the next day!
Time needed: 1 hour and 20 minutes
- Mise en Place
Chop all of your vegetables into fairly even sized pieces. Peel your broccoli stems and dice them.
Heat a Dutch oven over medium heat with the olive oil and butter. Add the onions, carrots, and broccoli stems. Let them sauté for a couple of minutes until the onions are translucent. Add the potatoes and mushrooms and stir to combine.
- Season and Simmer
Add the salt, pepper, and red pepper flakes. Cover the vegetables with water or broth and allow it to come to a simmer. Cover and let the broccoli soup cook until the vegetables are tender.
Remove some of the soup and transfer it to a blender. Blend it until it’s smooth and silky and then add it back into the pot to thicken the soup.
- Broccoli and Peas
Add the broccoli florets and peas into the soup and stir. Let them cook for an additional five minutes or until the broccoli turns a vibrant green and is tender-crisp.
- Finishing Touch
To serve, top your vegetable soup with fresh dill and enjoy!
This soup is perfect on its own but also a great base to play around with fun toppings. Here are a few ideas on how to top off your Broccoli and Peas Soup as well as what to serve with it.
- Crispy Pancetta, Bacon, or Prosciutto
- Freshly Grated Parmesan
- A Squeeze of Lemon
- Dollop of Crème Fraîche or Sour Cream
- Crusty Bread
- Homemade Croutons
- Grilled Cheese or Panini
With the right seasonings and all of the fresh flavors the bounty of beautiful vegetables bring to this soup, water works just fine for the base of the broth. However, you can easily use vegetable or chicken broth or stock in this recipe. Use what you like and what you have. In addition, feel free to add any of your favorite vegetables to this dish.
Storage for Broccoli and Peas Soup
Not only is this soup a great way to celebrate Meatless Monday and use up vegetables, it’s also a great dish to make ahead and use as meal prep throughout the week. Something magical happens to soup as it sits in the refrigerator as the flavors develop and become more pronounced and complex.
To store this soup, allow it to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to a week. You can also freeze this soup in freezer safe bags. It will last for up to three months in the freezer.
To reheat your soup simply add it to a pot on medium heat and allow it to heat through. You can also heat it up in the microwave.
Besides a Dutch oven you will need a blender or food processor for this recipe. Part of the flavor and texture from this broccoli soup recipe comes from pureeing some of the cooked vegetables. This naturally thickens the soup without having to add any flour making this a gluten free, dairy free, and vegan dish.
Top Tip for Broccoli and Peas Soup
Don’t toss out those broccoli stems! They have a more delicate flavor than the florets of the broccoli, similar to asparagus. Because the stems are woody, you will need to peel the outer skin to reveal the tender flesh. Not only are the broccoli stems delicious in soup but they’re a great addition to salads, any stir dry, and are just as tasty eaten raw or cooked.
Broccoli and Peas Soup
- 1 dutch oven
- 1 blender
- 3 tbsp olive oil
- 2 tbsp butter
- 1 onion, diced
- 3-4 carrots, chopped
- 2 cups broccoli stalks, peeled and cubed
- 2 cups potatoes peeled and cubed
- 2 cups mushrooms, sliced
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- dash of chili flakes
- 2 cups broccoli florets
- 1 cup frozen peas
- fresh dill for serving
- Heat a Dutch oven over medium heat. Add the olive oil and butter.
- Add the onions, carrots, and broccoli stems. Allow them to sauté for a couple of minutes until the onions are translucent.
- Add the potatoes and mushrooms and stir to combine.
- Add the salt, pepper, and chili flakes. Add enough water to cover the vegetables.
- Bring the soup to a simmer and cover it. Let it cook until the vegetables are tender, about an hour.
- Remove some of the vegetables from the soup and transfer them to a blender. Blend until it is smooth. Pour back into the soup and stir.
- Add the broccoli florets and the peas. Allow them to cook for an additional 5 minutes or until the broccoli is tender-crisp.
- Top with fresh dill and enjoy!