Creamy and Cozy Broccolini Soup

If you're craving something cozy, creamy, and full of feel good greens, this broccolini soup is calling your name. Seriously, it's like a reset button in a bowl, but with way more flavor and way less effort than you'd expect.

Jump to:

• Ingredients
• Ingredient Swaps
• Step by step
• Can I use regular broccoli instead of broccolini?
• How do I make it creamy without dairy?
• Any good toppings or garnishes?
• Tips
• Storing and reheating
• Recipe

You know that satisfying, cozy feeling you get from a really good soup? This one brings it. It's smooth, comforting, and packed with simple, real-food ingredients that don't require a million steps or a trip to some fancy store. I started playing around with this soup back when I was deep in my post Whole30 era (hey 2017), and it's been a go-to ever since.

Whether you're winding down on a chilly night, meal prepping for the week, or just trying to sneak in a few extra greens, this one's a keeper. It's naturally gluten-free, easy to make dairy-free, and you can tweak it with whatever you've got hanging out in the fridge. I love serving it with my Hot Honey Roasted Carrots and Cauliflower, or pairing it with some Shrimp Scampi when I want to turn it into a full-on cozy dinner moment.

Ingredients

Step by step

1. Add the bacon to the pot and cook for 10 minutes or until crispy, then remove from the pot, leaving the fat in the pot.
2. Add diced onion and sauté until soft and fragrant, about 5 to 6 minutes, then add in the garlic and sauté for a minute or until fragrant.
3. Toss in chopped broccolini and diced potato. Give it all a good stir so everything gets nice and coated.
4. Pour in your broth. Add thyme, nutmeg, salt, and pepper. Bring it to a boil, then drop the heat and let it simmer 15 to 20 minutes, or until everything's super soft.
5. Carefully transfer it to a high-powered blender (or use an immersion blender) and toss in the spinach. Blend until smooth and creamy. If your blender is smaller, then do this in batches.
6. Pour it back into the pot. Stir in coconut milk.
7. Taste it. Adjust seasoning if needed.

Can I use regular broccoli instead of broccolini?

Yep! You totally can. Just be aware that it's a little earthier and a bit firmer, so you may need to cook it a touch longer and maybe use a few fewer florets to keep the texture just right.

How do I make it creamy without dairy?

That potato is working some serious magic behind the scenes. It helps thicken things up naturally. If you want it even silkier, a handful of soaked cashews blended in will do the trick.

Any good toppings or garnishes?

Oh yes! Topping this soup with bacon really is a nice touch, but I also love throwing on some gluten-free croutons and toasted pumpkin seeds for crunch. Red pepper flakes are great if you want a little kick, or go fancy with crispy prosciutto, or even a sprinkle of parm if you're not dairy free.

Storing and reheating

Storing:

Let it cool completely, then pop it in an airtight container in the fridge for up to 4 days. Honestly, it gets better with time. The flavors settle in and mellow out, so it makes a great meal-prep option.

Freezing:

You can absolutely freeze this. Use freezer-safe containers or souper cubes (my fav), leave a little room at the top for expansion, and stash it for up to 3 months.

Reheating:

• On the stove: Heat it gently over medium-low, stirring every so often. Add a little broth if it thickened in the fridge.
• In the microwave: 30-60 second bursts, stirring in between, until it's steamy and ready.
• From frozen: Let it thaw overnight in the fridge if you can, or warm it low and slow straight from frozen with a splash of liquid.

Recipe