Broccoli Vegetable Soup

A light, colorful vegetable soup loaded with broccoli, cabbage, carrots, zucchini, and aromatic herbs. It’s comforting, naturally flour-free, and easy to customize.

Ingredients

Vegetables

2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 cups broccoli florets, cut into small pieces
1½ cups zucchini, diced
2 cups shredded green cabbage
1 medium tomato, diced
1 cup green beans, chopped
½ cup chopped bell pepper

Broth & Seasoning

6 cups low-sodium vegetable or chicken broth
1 teaspoon dried Italian seasoning
½ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon salt, or to taste
1 bay leaf
2 tablespoons fresh parsley, chopped
1–2 teaspoons fresh lemon juice, optional

Instructions

1. Sauté the aromatics

Heat olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery.
Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for another 30–60 seconds.

2. Add the vegetables

Add the cabbage, green beans, bell pepper, zucchini, tomato, and broccoli.

Stir everything together and cook for 2–3 minutes.

3. Add the broth

Pour in the broth.

Add:

Italian seasoning
Oregano
Black pepper
Paprika
Salt
Bay leaf

Stir well and bring the soup to a gentle boil.

4. Simmer

Reduce the heat to low, cover partially, and simmer for approximately 20–25 minutes.

The vegetables should be tender but not mushy.

5. Finish

Remove the bay leaf.

Stir in the fresh parsley and lemon juice if using.

Taste and adjust the seasoning.

6. Serve

Ladle the hot soup into bowls and serve immediately.

For extra flavor, add freshly ground black pepper, parsley, or a small squeeze of lemon.

Optional Additions

For a more substantial soup, add:

1 cup cooked shredded chicken
1 cup cooked white beans
½ cup chickpeas
½ cup cooked lentils
1 cup cauliflower
Fresh spinach or kale
A small amount of cooked quinoa

Nutrition Notes

Approximate per serving if divided into 6 servings, without optional additions:

Calories: ~120–150
Protein: ~4–6 g
Carbohydrates: ~18–22 g
Fiber: ~5–7 g
Fat: ~5–6 g

Exact nutrition depends on the vegetables, broth, and amount of olive oil used.

About “detox” claims

This is a nutritious vegetable soup, but there isn’t a special soup-based detox effect that removes toxins from the body. Your liver and kidneys naturally handle that process. The soup can still be a convenient way to eat a variety of vegetables and fluids.

Storage

Allow the soup to cool, then transfer it to an airtight container.

Refrigerator: up to 4 days
Freezer: up to 3 months

If freezing, leave some space in the container for expansion.

Q&A

Can I make this soup without oil?

Yes. Sauté the vegetables in a splash of broth or water instead.

Can I use frozen broccoli?

Absolutely. Add frozen broccoli during the last 8–10 minutes of cooking so it doesn’t become overly soft.

Can I use different vegetables?

Yes. This recipe is very flexible. Cauliflower, spinach, kale, peas, mushrooms, or additional zucchini all work well.

Can I make it creamy?

Yes. Blend part of the soup with an immersion blender and leave the rest chunky. You can also add a little Greek yogurt after removing the soup from the heat.

Can I add chicken?

Yes. Add 2–3 cups cooked shredded chicken near the end and simmer for 5 minutes.

Can I make it vegetarian?

Yes. Use vegetable broth.

Can I make it vegan?

Yes. Use vegetable broth and olive oil, and avoid dairy-based toppings.

Is it gluten-free?

The basic recipe contains no flour or other obvious gluten ingredients. If you need strict gluten-free food, check the broth and seasoning labels.

How can I make the soup more filling?

Add chicken, beans, lentils, or chickpeas. These additions provide considerably more protein and/or carbohydrates than the vegetable-only version.

Why did my broccoli become mushy?

Broccoli cooks relatively quickly. Cutting the florets larger and adding them later in the cooking process helps them retain more texture.

Can I blend the whole soup?

Yes. Blend until smooth for a creamy vegetable soup. Add a little extra broth if it becomes too thick.

Can I prepare it ahead?

Yes. It keeps well in the refrigerator and the flavors develop as it sits. Reheat gently on the stovetop until hot.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.