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Broccoli Basil Soup
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3.58 from 7 votes

Broccoli Basil Soup

This version of broccoli soup is extra healthy, with added spinach, garlic, olive oil and lemon.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 6 large broccoli flowers See Instructions for either fresh or frozen
  • juice of half lemon
  • 1 large pot of boiling water with sea salt
  • 3 handfuls fresh spinach leaves washed
  • 1 handful basil
  • 1/4 cup extra virgin olive oil and some for drizzling into soup
  • 1/2 cup pecorino romano grated
  • 1/4 cup pine nuts optional (can use Pistachios or toasted almonds)
  • olive oil for finishing off
  • sea salt
  • black pepper
  • 2 cups chicken broth (optional) You may use the broccoli broth.


Using Fresh Broccoli

  • Cut about 2 inches of stems off the broccoli and throw in a large pot of boiling water, with sea salt. Use a lot of water so there is so much heat that the broccoli will cook very quickly.
  • Once broccoli is cooked, drain in colander. Save the broth or use added chicken broth.
  • You can use frozen broccoli. Use chicken broth for broth.
  • Squeeze lemon all over the broccoli.
  • (Should be able to put a fork into easily enough, but don’t overcook)
  • Put the broccoli in the Vitamix or blender with spinach, olive oil, basil, salt and pepper.
  • Blend to your liking. I don't puree, but blend enough to have some heft remain I in the soup. Taste test to get the soup the way you like it.
  • Add the broth or water 1/2 cup at a time, so as not to make too watery.
  • Taste for seasoning.
  • You may want to add more lemon, cheese, etc.
  • Finish off with drizzle of olive oil, toasted pine nuts.


Buy very green dense broccoli. Use a very good cheese of choice.
You will be able to taste everything, so be sure you use FRESH spinach, FRESH garlic and very good extra virgin olive oil.