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    Home / Recipes / Course / Soup

    8 Jan 13, 2015 Photo  |   Jump to Recipe

    Broccoli and Potato Soup

    A simple soup that nourishes the body and soul.

    This post may contain affiliate links.

    Broccoli and Potato Soup

    During the winter months in San Diego, when the weather at night can dip into the 40’s (sometimes 30’s!), I find myself craving soup time and time again.  In the past seven days, I seriously made three different types of soup and two batches of stock.  This Broccoli and Potato Soup was my favorite of the three, and surprisingly, the healthiest as well!

    The recipe starts with crisp stalks of organic broccoli.  I am making the organic distinction here, because the main flavor of this soup comes from the broccoli, so it’s got to be top notch.  That means organic and preferably local.  Two pounds of said broccoli get divided and cooked two different ways.  The first pound is tossed with olive oil and salt, then roasted until tender, caramelized and aromatic.  The second pound is simply added to the soup raw.  This split treatment results in the most wonderful depth of flavor (with minimal added effort!).  Deep savory notes from the roasted broccoli, and fresh, grassy notes from the raw broccoli.  Continue reading for the recipe.

    Broccoli

    Roasted Broccoli

    In addition to the broccoli mentioned above, this soup is made with a robust base of onion, garlic, black pepper and red pepper flakes.  Five cloves of garlic to be exact.  Broccoli and garlic are one of those culinary power couples (Brarlic? Garccoli?).  Such a tasty combination.  If you don’t plan on making this soup, at least roast up some broccoli with olive, garlic, salt and pepper.  It’s a side dish staple at my house.

    Sliced potatoes are simmered and blended into the soup for body, and chicken stock provides a comforting, savory back note. Vegetable stock or water would be suitable substitutions if you want to make this vegetarian. Lemon juice and zest are added at the end of the cooking process to lift the soup up out of Murksville, and a final flurry of Parmesan cheese takes this soup over-the-top.  If you’re doing the whole paleo thing (which I still do from time to time), you can certainly omit the Parmesan cheese.

    Soup IngredientsBroccoli and Potato Soup

    Broccoli and Potato Soup

    Broccoli and Potato Soup

    by Brandon Matzek
    Recipe adapted from here.
    5 from 3 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 5 tablespoons olive oil, divided (3 for the broccoli, 2 for the aromatics)
    • 2 pounds organic broccoli (about 3 medium-sized heads)
    • Kosher salt
    • 2 tablespoons unsalted butter
    • 1 large yellow onion, diced
    • 5 cloves garlic, chopped
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon red pepper flakes
    • 4 cups chicken stock (vegetable stock or water would work here too)
    • 1/2 pound yukon gold potatoes, peeled and thinly sliced
    • 1/4 teaspoon finely grated lemon zest
    • Juice of 1/2 a lemon (a little over 1 1/2 tablespoons)

    Freshly grated Parmesan cheese, to serve (optional)

      Lemon wedges, to serve

        Instructions
         

        • Preheat an oven to 425°F. Trim the broccoli florets from the large, thick stems. Chop florets into large pieces. Peel the tough outer layer from the thick stems, then discard the peels. Chop the peeled stems into large pieces. Divide broccoli into 2 even piles.
        • Add the first pile to a parchment-lined baking sheet, and toss with 3 tablespoons olive oil, and a few pinches of kosher salt. Roast until tender and caramelized (about 20 minutes), flipping the broccoli occasionally.
        • While the broccoli is roasting, start the soup. Warm 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, black pepper, red pepper and large pinch of salt, cooking until the onions are soft (about 5 minutes). Add the stock, potatoes, raw broccoli and 2 pinches of salt, stirring to combine. Bring the mixture to a simmer, cover the pot, and cook until the potatoes and broccoli are just tender (about 10 minutes). Add the roasted broccoli, cover again, and cook for 10 minutes to let the flavors marry.
        • Add the lemon zest, and roughly puree the soup using an immersion or regular blender. The soup should have some texture to it. Stir in lemon juice, then season to taste with additional kosher salt, black pepper and lemon juice.
        • To serve, divide soup between 4 bowls and top with freshly grated Parmesan cheese.
        Tried this recipe?Tag @brandiego on Instagram so I can check it out!

        Here are some other comforting soup recipes you can find on Kitchen Konfidence:

        Roasted Tomato Soup with Broiled Cheddar

        Roasted Tomato Soup with Broiled Cheddar

        Tomato and Farro Soup

        Tomato and Farro Soup

        Turkey Chili

        Turkey Chili

        Pumpkin Chicken Chili

        Pumpkin Chicken Chili

        Curried Chicken Soup [paleo-friendly]

        Curried Chicken Soup

        8
        Brandon and Federico
        Brandon

        I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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        Categories: Photo Tags: black pepper, broccoli, butter, chicken stock, garlic, kosher salt, lemon, olive oil, onion, parmesan cheese, red pepper flake, yukon gold potatoes

        Reader Interactions

        Comments

        1. La Torontoise says

          January 13, 2015 at 8:08 am

          5 stars
          Brandon, I love potatoes and broccoli in any combination! Will make this soup tonight. What a surprise for the family!

          Greetings from rainy North Europe!!

          Reply
          • Brandon Matzek says

            January 13, 2015 at 5:10 pm

            Let me know how it turns out. Thanks :)!!

            Reply
        2. J.S. @ Sun Diego Eats says

          January 13, 2015 at 9:32 am

          Love the half raw half roasted broccoli! When I make carnitas after I shred them I like to take half of them and broil it so its super crispy and leave the other half as is. This is like that but infinitely healthier 😛

          Reply
          • Brandon Matzek says

            January 13, 2015 at 5:11 pm

            Great idea!! I’ll have to give that technique a try the next time I make slow-roasted pork. I’ve yet to make carnitas from scratch though!

            Reply
        3. Averie @ Averie Cooks says

          January 13, 2015 at 10:13 am

          I love that we both posted broccoli soup within the last few days….god we’re healthy 🙂 Now let’s go out drinking!! lol Love your soup and it looks perfect!

          Reply
          • Brandon Matzek says

            January 13, 2015 at 5:12 pm

            I knooooow!!! Thanks Averie. And yes, we need to do cocktails soon. Cancel out all that broccoli 😉

            Reply
        4. Graham @ Glazed & Confused says

          January 13, 2015 at 12:54 pm

          I’m with you on the whole craving comforting foods lately.
          This soup looks perfect! 🙂

          Reply
          • Brandon Matzek says

            January 13, 2015 at 5:13 pm

            Thanks Graham!

            Reply
        5. Jameson Fink says

          January 15, 2015 at 10:12 pm

          I really like that phrase “lifting it out of Murksville”! The lemon lift at the end is a great idea And, hey, does it really get that cold in San Diego?!? My illusions are shattered.

          Reply
        6. heather @french press says

          January 16, 2015 at 8:39 am

          the minute I feel falls first cool breeeze, I start craving soup, and this soup looks divine

          Reply
        7. Arthur in the Garden! says

          January 16, 2015 at 11:40 am

          5 stars
          very yummy!

          Reply
        8. Kimberly Ann @ Bake Love Give says

          January 16, 2015 at 7:55 pm

          I love roasting veggies before adding them to soup – adds such a depth of flavor! This looks fabulous. Definitely adding to the winter rotation.

          Reply
        9. Liren says

          January 18, 2015 at 4:45 pm

          I think I could live on soup. My family sometimes has to remember that they like to chew once in a while, though, so we can’t have soup for every meal, alas. This looks so wholesome and comforting, Brandon! Totally my kind of soup!

          Reply
        10. Arthur in the Garden! says

          January 24, 2015 at 1:36 pm

          5 stars
          All look wonderful! Yum!

          Reply
        11. Thalia @ butter and brioche says

          January 28, 2015 at 4:09 pm

          Can’t think of a better recipe than this broccoli and potato soup for the cool weather right now. I am so craving a comforting bowl to tuck into!

          Reply
        12. Julia says

          May 12, 2015 at 9:03 am

          I love a good broccoli soup but never thought to add potatoes. It really sounds hearty and satisfying.

          Reply
          • Brandon Matzek says

            May 12, 2015 at 1:14 pm

            The potatoes really help to add some good body to the soup. Enjoy!

            Reply
        13. Anna @ Crunchy Creamy Sweet says

          May 12, 2015 at 9:36 am

          Roasted broccoli is the only way I want to eat it. This soup needs to happen. It sounds incredible!

          Reply
          • Brandon Matzek says

            May 12, 2015 at 1:15 pm

            So nutty and delicious. Thanks Anna!

            Reply
        14. Kacey @ The Cookie Writer says

          May 12, 2015 at 10:08 am

          Broccoli soup is one of my most favourite recipes ever! I love the addition of potatoes (and I love the photography for this meal!)

          Reply
          • Brandon Matzek says

            May 12, 2015 at 1:15 pm

            Thanks so much Kacey! It’s a favorite of mine too 🙂

            Reply
        15. Liz @ I Heart Vegetables says

          May 12, 2015 at 10:28 am

          These are my husbands two favorite soups! So combined into one would be perfect!

          Reply
          • Brandon Matzek says

            May 12, 2015 at 1:16 pm

            Perfect! He’ll definitely love this. Thanks!

            Reply
        16. Sabrina @ Dinner, then Dessert says

          May 12, 2015 at 1:04 pm

          Looks delicious! We do Meatless Monday every week and this would be an outstanding dish for that!

          Reply
          • Brandon Matzek says

            May 12, 2015 at 1:17 pm

            Oh yeah! Especially with a big chunk of crusty bread for dunking.

            Reply

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        Brandon and Federico

        I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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