Deliciously creamy Broccoli Stem Soup is easy to make, takes less than 30 minutes and only requires one pot! It’s a light, refreshing, healthy soup you can enjoy all year long. Perfect for summer and winter alike!
I can’t even tell you how many years I spent throwing my broccoli stems in the garbage. I didn’t even think twice about it until I discovered how delicious the stems actually are when they’re cooked the right way.
Here’s the simple truth of it, broccoli stems are as delicious as the florets and if you have a really fresh head of broccoli, dare I say, the stems can be even more sweet and tender than the broccoli florets.
Broccoli stems are packed full with calcium, iron, and Vitamin A – so when you’re throwing them away, you’re also missing out all of those awesome nutrients. Let’s fix that!
Ingredients needed
This easy broccoli soup recipe is packed with simple, wholesome ingredients. It’s also loaded with tons of fiber and vitamins. Here’s everything you’ll need:
- Olive oil – for cooking the stems, onion and garlic.
- Onion + garlic – adds delicious, savory flavor.
- Broccoli stems – slice the stems from 1 large head of broccoli into coins. You’ll need 4 to 5 cups of sliced stems.
- Salt & pepper – to bring out all of the delicious flavors!
- Broth – feel free to use vegetable broth or chicken broth (if not vegetarian) for the soup base. I like to use a low-sodium broth, so I can control the saltiness of the soup.
How to make this recipe
Broccoli stem soup could not be easier to make and everything gets cooked in one pot, making for easy clean up. Here’s the simple method, but for printable instructions, reference the recipe card at the bottom of the post.
- Sauté veggies – Heat oil in a medium pot and then add the onion, garlic and broccoli stems. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes and until veggies are tender.
- Blend soup – Stir in broth and then remove from heat. Allow the soup to cool a bit and then transfer it to a blender. Only fill the blender half way to avoid the soup exploding. Blend until smooth, about 10 to 15 seconds.
- Serve – Taste and adjust seasonings as needed. You can also add more broth, if you prefer the soup to be thinner. Enjoy!
Serving suggestions
Trying to decide what goes good with broccoli stem soup? I personally think the soup itself, topped with some crispy bacon crumbles and maybe a dollop of Greek yogurt is plenty satisfying, but if you want a little something extra, here are some tasty ideas:
- Salad – Keep things on the lighter side and pair this flavorful soup with a fresh green salad.
- Grilled cheese – This soup is perfect for dipping a grilled cheese sandwich into. So good!
- Bread – Crusty bread, biscuits or cornbread – always a welcome pairing with soup!
- Crackers – I love the added crunch of multigrain crackers crushed up in this soup recipe.
Storage, Freezing, and Reheating Instructions
- Store cooled, leftover Broccoli Stem Soup in an airtight container in the fridge for up to 4 days.
- Freeze this broccoli soup in an airtight, freezer-safe container or plastic bag for up to about 3 months.
- Reheat soup from chilled or frozen state in a medium saucepan over medium-low heat until warmed through and simmering.
More ways to use broccoli stems
While this Broccoli Stem Soup is one of my favorite ways to make use of broccoli stems, here are 5 more ways I love to use them:
- Slice them into coins and stir-fry with a little ginger, garlic, say sauce, and sesame oil.
- Finely chop them and toss them into a salad.
- Sauté in some coconut oil and scramble them into eggs (they are great in frittatas and omelets, as well).
- Slice them into coins and roast at 400ºF for about 20 minutes (very similar to my Popcorn Broccoli only made with the stems).
- Slice them into thin rounds and use as a ‘chip’ to dip into hummus or guacamole.
What about you guys? Do you save your broccoli stems? What creative ways do you find to use the stems?
More healthy soup recipes
Looking for more delicious soups to try? Here’s some of my favorite options:
If you make and enjoy this Broccoli Stem Soup recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Dairy-Free Broccoli Stem Soup
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion sliced into half moons
- 2 cloves garlic chopped
- 1 large head of broccoli (stems only) sliced into thin coins (about 4-5 cups)
- Salt and pepper to taste
- 3 cups low-sodium chicken broth*
Instructions
- Heat olive oil in a medium pot and stir in onions, garlic, and broccoli stems. Season the veggies with some salt and pepper and allow to cook for about ten minutes being sure to stir a few times to ensure nothing burns.
- Once the veggies have become tender pour the chicken broth into the pot. You can add more or less broth depending on how thick or thin you like your soup. Remove from heat and blend up the soup (*It's a good idea to let the soup cool just a bit before blending and be careful not to fill your blender more than halfway with soup, otherwise you run the risk of the soup exploding).
- Blend for about 10-15 seconds or until the soup is smooth and completely blended. You could add a little more broth if you want your soup to be thinner. Taste and adjust seasonings. Enjoy!
Notes
- Store cooled, leftover Broccoli Stem Soup in an airtight container in the fridge for up to 4 days.
- Freeze this broccoli soup in an airtight, freezer-safe container or plastic bag for up to about 3 months.
- Reheat soup from chilled or frozen state in a medium saucepan over medium-low heat until warmed through and simmering.