Creamy and Cozy Broccolini Soup
Cozy up with this creamy broccolini soup made with simple, real ingredients. Gluten-free, dairy-free, and full of flavor, perfect for chilly nights.
EQUIPMENT NEEDED
- Large pot
- Blender or immersion blender
Ingredients
- 2 bunches of broccolini (chopped)
- 1 small onion (diced)
- 4 strips of bacon
- 4 cloves of garlic (minced)
- 3 small Yukon gold potatoes (cubed)
- 4 cups of broth
- 2 cups of spinach
- ½ cup of full fat coconut milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon nutmeg
Instructions
- Add the bacon to the pot and cook until crispy, then remove from the pot, leaving the fat in the pot.
- Add diced onion and sauté until soft and fragrant, about 5 minutes, then add in the garlic and sauté for a minute or until fragrant.
- Toss in chopped broccolini and cubed potatoes. Give it all a good stir so everything gets nice and coated.
- Pour in the broth. Add the 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 and the potatoes are fork tender.
- 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.
- Pour it back into the pot. Stir in coconut milk.
- Taste it. Adjust seasoning if needed.
Notes
Subsitutions
Broccolini: Regular broccoli works, just know it has a slightly stronger flavor and firmer bite. You might want to simmer it a little longer or blend it in smaller batches to keep things creamy.
Coconut milk: Swap in cashew cream, oat milk, almond milk, or even regular dairy milk if that’s your jam. Just avoid sweetened ones!
Broth: You can also use bone broth or stock. I like to use chicken bone broth, but beef or vegetable will work great!
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:
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- On the stove: Heat it gently over medium-low, stirring every so often. Add a little broth if it thickened in the fridge.
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- In the microwave: 30–60 second bursts, stirring in between, until it’s steamy and ready.
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- 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.
Nutrition
Calories: 228kcalCarbohydrates: 36gProtein: 7gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1573mgPotassium: 730mgFiber: 5gSugar: 6gVitamin A: 3424IUVitamin C: 110mgCalcium: 113mgIron: 4mg
*nutrition information is an approximate
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