Spicy broccoli soup is a comforting and satisfying, low-calorie meal. Cook broccoli florets and red pepper flakes in a savory broth and blend into a smooth, spicy soup for a comforting, flavorful dish. Enjoy this creamy soup with salad or roasted pumpkin seeds for added crunch.
Why we all love this recipe
A Well-Loved Classic: This spicy broccoli soup is a great recipe for a classic choice, bursting with great flavors, especially perfect for cozy winter months(have you tried this spicy chicken noodle soup or this spicy butternut squash soup?).
Versatile: This delicious spicy broccoli soup is incredibly versatile and easily adaptable. Add heavy whipping cream or coconut milk for added texture and flavor. Or toss in cheddar cheese or nutritional yeast.
Simple Prepping: You can whip up a tasty meal every time with simple steps and essential kitchen tools(same as this 3 ingredient butternut squash soup).
Olive Oil: Enhances the flavor and richness of the soup. You can also substitute it with any neutral-flavored cooking oil.
Onion: Use red or yellow onion for a sweet and robust flavor.
Garlic: Essential for adding a rich, aromatic flavor.
Red Pepper Flakes: Adjust the quantity to match your preferred taste.
Broccoli Florets: Both fresh and frozen broccoli work well in this spicy soup recipe.
Vegetable Broth: Provides body to the spicy broccoli soup. Feel free to swap with chicken broth for added flavor.
How to make it?
Cook the base: Heat olive oil over medium heat in a large saucepan. Add your chopped onion to the saucepan. Cook it until it's soft and translucent. Then, toss the minced garlic cloves and cook for another 1-2 minutes, making sure not to burn them.
Spice it Up: Now, sprinkle in the red pepper flakes.
Add the Broccoli: Add the broccoli florets(along with the broccoli stalks) to the saucepan. Stir until the broccoli is well-coated with the onion mixer.
Pour in the Stock: Add the vegetable stock to the saucepan. Season the spicy broccoli soup with kosher salt and black pepper to taste. Increase the heat to medium-high and bring the soup to a rolling boil. Then, immediately reduce the heat to simmer. And let it cook until the broccoli is soft and tender or for about 15-20 minutes.
Blend It: Finally, use a hand blender in the pot to blend the soup until it's smooth.
Serve and Enjoy: Then, ladle the soup into bowls. Garnish with grated cheese or a drizzle of olive oil if you like. Serve hot and enjoy!
What to serve with?
Cheese Selections: Sharp cheddar cheese/Monterey jack, either on the side or melted on the soup, for a cheesy flavor.
Protein Choices: Grilled chicken or fish are perfect for cold nights.
How do you store the leftovers?
Refrigerating Leftovers: Cool the spicy broccoli soup and transfer it to an airtight container for up to 3 days.
Freezing: Freeze the soup in a sealed container for up to 2 months.
Thawing: Thaw the soup in the fridge overnight or quickly place it in cold water. Remember, gradual thawing maintains the soup's quality.
Reheating: Reheat the broccoli soup on the stove over low heat or in the microwave. Stirring occasionally for even heating.
Broccoli cheese soup: Stir in shredded cheddar for a creamy, cheesy, spicy soup.
Indian-Style Soup: Infuse Indian spices like ginger with a dash of cinnamon.
Pumpkin Mix-In: Incorporate pumpkin puree for a sweet, autumnal variation.
Spicy Jalapeños Addition: For extra heat, add diced jalapeños.
Creamy version: Add heavy cream, almond, or coconut cream for a dairy-free alternative to this spicy broccoli soup.
Tips for the Best Results
Use Fresh Broccoli: It's best for fla and texture. Fresh broccoli gives the soup a vibrant color.
Simmer Gently: Cooking this spicy broccoli soup on low heat allows the flavors to blend beautifully, ensuring it stays tender and retains its vibrant color.
Blend Thoroughly: Blend the soup until smooth using an immersion blender, ensuring an e en, creamy texture.
Large Pot: A quality pot ensures even cooking and producing a flavorful spicy broccoli soup.
Immersion Blender: Use a high-powered blender for a silky soup texture.
Chef's Knife: Handy and comfortable for easy chopping.
Printable recipe card
- 1 tablespoon olive oil
- ½ cup onion chopped
- 2 garlic cloves minced
- 1 teaspoon red pepper flakes adjust for spice level
- 4 cups broccoli florets
- 3 cups vegetable or chicken broth
- Salt and pepper to taste
- Heat the olive oil over medium heat in a large pot. Add the chopped onion and cook until soft. Then, add the minced garlic and red pepper flakes. Cook for another minute.
- Put the broccoli florets in the pot. Pour in the broth. Season the soup with salt and pepper. Bring it to a boil, reduce the heat, and let it simmer until the broccoli is tender, about 15-20 minutes.
- Once the broccoli is soft, use an immersion blender to blend the soup in the pot until it's smooth. Use a regular blender, but be careful with the hot liquid.
- Taste and adjust the seasoning if needed. Serve hot, and you can garnish with grated cheese if you like.