Creamy Spicy Broccoli Soup with Garlic and Chili Oil

This spicy broccoli soup is simple, nourishing and made without cream — a one-pot meal ready in about 30 minutes. I added some shredded cheddar, so it’s not dairy-free, but the soup is still full of vitamins, minerals, protein, fiber and plenty of flavor. It makes a cozy lunch or an effortless weeknight dinner.

I was a little unsure at first — it is broccoli soup after all — but the head of broccoli in my fridge needed using, so I improvised. The result was surprisingly delicious: bright, slightly spicy and creamy without needing heavy cream.

If you have broccoli on hand and need a quick meal, you can make this soup in one pot in roughly 30 minutes. Below are clear steps and photos to guide you through the process.

Yield: 4

Spicy Broccoli Soup

This spicy broccoli soup is healthy and easy to make without any cream in one pot and 30 minutes. Packed with tons of vitamins, minerals, protein, fiber and lots of flavor, it’s the ideal hot lunch or dinner recipe.

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Ingredients

• 450g / 1 pound broccoli
• 1 cup butternut squash, cubes (or potato / sweet potato for a creamier texture)
• 2 tsp crushed red pepper
• 1 onion, chopped
• 3 garlic cloves, peeled
• 1 tbsp olive oil
• 1 tsp fresh ginger, grated
• 1 tbsp fresh lemon juice
• 2 cups water or stock
• 2/3 cup shredded cheddar cheese
• Salt and black pepper, to taste

Instructions

1. Roughly chop the onion, broccoli and butternut squash. Peel the garlic and grate the ginger and cheese. The pieces don’t need to be small since you’ll blend the soup.
2. Heat the olive oil in a pot over medium-high heat. Sauté the onion, garlic and ginger with the crushed red pepper for about 2 minutes until fragrant.
3. Add the butternut squash and broccoli to the pot. Season with salt and pepper and stir to combine.
4. Pour in water or stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 20 minutes, until the broccoli and squash are tender.
5. Turn off the heat, stir in the shredded cheddar and lemon juice. Blend the soup until smooth using an immersion blender or transfer to a countertop blender in batches. Taste and adjust salt and pepper. Re-blend or stir to ensure seasoning is evenly distributed.
6. Ladle into bowls and serve with croutons or toasted bread. Enjoy!

Notes

*If you prefer a naturally creamier texture, substitute the butternut squash with potato or sweet potato.

How To Make Spicy Broccoli Soup

Roughly chop the vegetables and prepare the aromatics. You don’t need fine dice since the blender will smooth the soup.

Sauté onion, garlic and ginger with crushed red pepper for a couple of minutes, then add the squash and broccoli and season with salt and pepper.

Add enough water or stock to cover the vegetables, bring to a boil, then reduce to a simmer and cook until tender (about 20 minutes).

Stir in the cheddar and a splash of lemon before blending to brighten the flavors.

Blend until smooth, taste and adjust seasoning. If needed, blend again after adjusting to fully incorporate the salt and pepper.

Serve with croutons or toasted bread and enjoy a warm, satisfying bowl.

More Easy Vegetable Soup Recipes

• 15 Healthy Vegetable Soup Recipes Anyone Can Make
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• Easy Lentil Vegetable Soup