Zesty Lemon Broccoli Soup
A comforting and nutritious soup that combines tender broccoli and potatoes with bright lemon for a light yet filling meal. Quick to prepare and customizable in texture, this soup is perfect for any season.
Equipment
- 1 large Dutch oven or heavy pot
- 1 immersion blender or standard blender
- 1 slotted spoon
- 1 Cutting board
- 1 citrus zester
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 3 carrots diced
- 3 celery stalks diced
- 3 to 4 garlic cloves minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 russet potatoes peeled and diced
- 5 cups chicken broth
- 1 pound broccoli florets about 5 cups
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 lemon cut into wedges for garnish
Instructions
- Prepare the Vegetables for Sautéing: Start by finely dicing the onions, carrots, and celery. These three vegetables—often called mirepoix—form the flavorful base of the soup, so make sure they are chopped into uniform, small pieces to ensure even cooking. Mince the garlic cloves finely as well, since garlic will add a fragrant depth to the flavor. Set all the chopped vegetables aside on your cutting board while you get ready to cook.
- Heat Olive Oil and Sauté Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat and pour in 2 tablespoons of olive oil. Allow the oil to warm until it shimmers gently—this ensures it’s hot enough to cook the vegetables without burning. Add the diced onions, carrots, and celery to the pot. Stir frequently using a wooden spoon or heat-safe spatula, cooking the mixture slowly until the onions become translucent and soft, and the carrots and celery soften slightly. This should take about 7 to 10 minutes. The gentle cooking releases the natural sweetness and aroma, forming a rich flavor base for the soup.
- Incorporate Garlic and Dijon Mustard: Once the vegetables are softened, add the minced garlic to the pot. Stir constantly for about 30 seconds to a minute, allowing the garlic to release its fragrance without burning, which could impart bitterness. Immediately stir in 1 teaspoon of Dijon mustard. The mustard adds a subtle tang and depth to the broth, enhancing the overall flavor complexity. At this point, sprinkle in ½ teaspoon each of salt and freshly ground black pepper. Stir everything well to combine.
- Add Potatoes and Broth, Bring to Simmer: Next, add the peeled and diced russet potatoes into the pot. The potatoes will thicken the soup naturally and provide a creamy texture when cooked. Pour in 5 cups of chicken broth (you can substitute vegetable broth if you prefer a vegetarian version). Give the mixture a good stir to distribute everything evenly. Turn the heat up slightly and bring the pot to a rolling boil. Once boiling, reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot with a lid and let it cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Broccoli Florets and Continue Cooking: After the potatoes have softened, uncover the pot and add 1 pound (about 5 cups) of fresh broccoli florets directly to the soup. Stir to incorporate the broccoli evenly. Allow the soup to simmer uncovered for an additional 5 minutes. This will cook the broccoli until it becomes tender but still vibrant green and slightly crisp, preserving its nutrients and texture. Keep an eye on the pot to avoid overcooking.
- Reserve Broccoli Florets for Texture: Using a slotted spoon, carefully scoop out about one cup of broccoli florets from the pot and set them aside in a small bowl. These reserved florets will be added back at the end of cooking to provide a nice texture contrast in the final soup, ensuring you have some tender broccoli pieces that stand out in the creamy broth.
- Puree the Soup Until Smooth: Now, it’s time to blend the soup for that creamy consistency. You can use an immersion blender directly in the pot for convenience. Carefully insert the blender and puree the soup in gentle pulses until mostly smooth but still with some texture if you like a bit of chunkiness. If you don’t have an immersion blender, transfer the soup in batches to a standard blender. When blending hot liquids, make sure to vent the lid slightly or cover it with a kitchen towel to prevent steam buildup and potential splashes. Blend each batch until smooth, then return the soup to the pot.
- Add Lemon Zest, Juice, and Reserved Broccoli: With the soup back in the pot, stir in the zest of one lemon and ¼ cup of fresh lemon juice. The lemon’s bright acidity cuts through the richness of the potatoes and broccoli, giving the soup a lively, refreshing flavor. Next, fold in the reserved broccoli florets to add appealing texture and a pop of color. Turn the heat to medium and gently warm the soup through, stirring occasionally so it doesn’t stick to the bottom of the pot.
- Final Seasoning and Taste Adjustment: Before serving, taste the soup and adjust the seasoning as needed. Add additional salt and pepper to suit your preference. This final step ensures the flavors are balanced and the soup is perfectly seasoned.
- Serve with Fresh Lemon Wedges: Ladle the hot soup into bowls and garnish each serving with a fresh lemon wedge. The lemon wedges offer an extra burst of citrus for those who want a little more brightness with every spoonful. This soup pairs wonderfully with crusty bread or a light side salad for a complete meal.
Notes
This Lemon Broccoli Soup is wonderfully adaptable, allowing you to adjust the texture to your liking by blending it fully or leaving some chunky bits. Using russet potatoes creates a creamy consistency, but Yukon Golds work well too—and you can leave their skins on for added nutrients and texture. When blending hot soup, always vent your blender lid or cover it with a towel to avoid splatters. For a vegetarian version, simply swap chicken broth for vegetable broth. Fresh lemon zest and juice really brighten the flavors, so use fresh lemons whenever possible rather than bottled juice for the best taste.
