This vibrant Lemon Broccoli Soup offers a delightful balance of bright citrus and hearty vegetables, making it a standout for both flavor and nutrition.
The fresh lemon juice and zest enhance the natural taste of broccoli, creating a refreshing and light yet satisfying meal.
Packed with fiber from broccoli, carrots, celery, and potatoes, this soup supports digestive health and sustained fullness.
The use of olive oil provides heart-healthy fats, while the chicken broth adds warmth without excess calories. With only 128 calories per serving, moderate protein, and low saturated fat, this recipe fits seamlessly into balanced eating plans.
It’s also incredibly approachable for everyday cooking—easy to prepare, quick to simmer, and versatile enough for meal prep or weeknight dinners.
Whether you prefer it chunky or fully blended, this soup delivers comfort and nutrition in every spoonful.
Must-Have Tools for Perfect Results:
Dutch Oven
Ideal for evenly sautéing vegetables and simmering the soup, this heavy pot retains heat well and ensures consistent cooking. Beyond this recipe, it’s perfect for stews, braises, and one-pot meals.
Immersion Blender
This handheld blender makes pureeing soup effortless without transferring hot liquids to a separate device. It’s a versatile tool for smoothies, sauces, and dips.
Slotted Spoon
Essential for removing broccoli florets without excess broth, maintaining the perfect texture. Its broader use includes skimming and serving delicate foods.
Cutting Board
A sturdy cutting surface for dicing onions, carrots, and celery efficiently and safely. A high-quality board protects countertops and knives alike.
Citrus Zester
Extracts bright lemon zest to amplify flavor. A compact tool that elevates many dishes with fresh citrus notes.
Zesty Lemon Broccoli Soup
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
Chef’s Secrets to Flavor Boost:
To elevate this soup, gently sauté the diced vegetables over medium heat without rushing; this slow cooking brings out their natural sweetness and depth.
Adding Dijon mustard might seem unusual, but it adds a subtle tang that balances the lemon’s brightness.
When adding lemon juice and zest, do so at the end of cooking to preserve their fresh, vibrant flavors.
For an extra creamy texture without cream, using potatoes is a clever trick that thickens the soup naturally.
And don’t skip reserving some broccoli florets before blending—they provide a delightful textural contrast that keeps the soup from being overly uniform.
Serving Suggestions for Every Occasion
Serve this soup piping hot with a garnish of fresh lemon wedges for an added citrus kick.
It pairs beautifully with rustic crusty bread or warm garlic toast for a comforting meal.
For a heartier option, accompany it with a simple grilled chicken breast or pan-seared tofu to boost protein content.
In warmer months, this soup also works well as a light starter before a fresh salad or grilled seafood.
For casual lunches, pack it in thermoses for easy on-the-go meals that stay warm and flavorful.
Storage Tips for Freshness:
Store any leftover soup in airtight containers in the refrigerator for up to 3-4 days.
To maintain the bright lemon flavor, avoid adding lemon juice until reheating if possible.
When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching.
You can freeze the soup for up to 2 months; thaw it overnight in the fridge before reheating.
Note that freezing might slightly soften the broccoli texture, but the flavors will remain delicious and fresh.
Frequently Asked Questions Answered:
- Can I make this soup vegan or vegetarian?
Yes! Simply substitute the chicken broth with a good-quality vegetable broth. The flavor will still be rich and satisfying, and the soup remains hearty and nutritious. - What if I don’t have an immersion blender?
You can use a standard blender to puree the soup in batches. Just be careful with the hot liquid—vent the lid slightly or cover it with a kitchen towel to avoid splatters. - Can I prepare this soup ahead of time?
Absolutely. It can be made a day or two in advance and stored in the fridge. Reheat gently on the stove, adding lemon juice after warming to keep the fresh taste bright. - Is it okay to use frozen broccoli?
Yes, frozen broccoli can be used if fresh isn’t available. Add it a bit earlier to ensure it cooks through evenly, but keep in mind it may soften more than fresh broccoli. - How can I make this soup creamier without dairy?
The potatoes naturally thicken the soup and add creaminess. You can also add a small amount of pureed cauliflower or white beans for extra smoothness without dairy or cream.
This recipe is inspired by savorthebest and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
