Broccoli Spinach Soup recipe is a healthy, ultra-creamy soup made with broccoli, spinach, and cheese in an Instant Pot Pressure cooker or Stovetop. It's the ideal comfort food all year long. This broccoli soup is a one-pot recipe and takes less than 30 minutes to make and is Low Carb, Keto Recipe.
Whenever I buy a bag of organic broccoli and spinach from Costco, I make this Broccoli Cheese Soup Recipe at home. It's so yummy and filling.
You can store Broccoli Spinach Soup in the fridge for up to 3 days. Then, reheat it in a microwave or on the stove over medium-low heat.
I used to prepare this recipe on a stovetop pot, but recently I have been making this soup in Instant Pot, an electric pressure cooker. I have explained both Stovetop and Instant Pot versions below.
If you are on a Keto or Low Carb Diet, check out my Keto Indian Food Recipes Collection. Always use unsweetened almond milk or coconut milk for a keto-friendly broccoli spinach soup. Also, you can use half and half milk.
Broccoli Soup Ingredients
Firstly, gather all the ingredients.
How to Make Broccoli Spinach Soup
Stovetop Pot Method
Heat butter in a saucepan over medium-high heat. Once butter melts, add garlic and saute for 30 secs.
Add onion and saute till they turn translucent.
Next, add broccoli, saute for 2 minutes and then add water cook, cover till broccoli florets are tender for around 2-3 minutes.
Add spinach, cheese, milk, salt, and pepper to taste. Stir well. Please bring it to a boil. At this stage, turn the gas flame.
Puree soup using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.
If you think the soup is too thin, you can add cornflour-water mixture into the soup and boil for 2 minutes. This gives thick consistency. I like soup thin so I did not add it.
Broccoli Spinach Soup is ready to serve.
Instant Pot Method
- Press SAUTE mode on Instant Pot. Add butter and once it’s hot add minced garlic and saute for 30 seconds.
- Add onion and saute till they turn translucent.
- Next add broccoli, water and give a stir.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
- Let the pressure release naturally. Open the lid.
- Add Spinach, cheese, milk, salt, and pepper to taste, and stir well.
- Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
- If you think the soup is too thin, you can add cornflour-water mixture into the soup and boil for 2 minutes, this gives thick consistency. I like soup thin so did not add it.
- The healthy Instant pot Broccoli Cheese Soup recipe is ready to serve.
Tips & Variations for Broccoli Spinach Soup
- You can add potatoes when you cook broccoli, this gives a creamy texture.
- If you are a VEGAN then you can replace dairy milk and cheese with vegan substitutes. This soup also tastes good without milk and cheese.
- Add 1 tablespoon of almond paste to make broccoli soup more rich and healthy.
More Soup Recipes
- Broccoli Cheddar Soup
- Lemon Coriander Soup
- Creamy Tomato Soup
- Lentil Soup
- Cauliflower Soup
- Vegetable Barley Soup
- Cold Cucumber Soup
If you love Soups and looking for more Instant Pot Soup Recipes? Here are my 18+ Instant Pot Vegetarian Soup Recipes you must try.
Broccoli Spinach Soup Recipe
Equipment
Ingredients
Measurement cup used [1 cup = 250ml]
- 1 cup broccoli chopped (around 15 florets)
- 1 cup spinach (palak) chopped
- 1 tablespoon garlic minced, (around 3 cloves)
- 1 medium onion finely chopped (about ½ cup)
- ½ cup almond milk or coconut milk or dairy milk
- 1 tablespoon butter
- ¼ cup mozzarella cheese or any processed cheese
- ¼ teaspoon black/white pepper powder
- salt to taste
- 1 cup water (or vegetable stock)
Instructions
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add butter and once it’s hot add minced garlic and saute for 30 seconds.
- Add onion and saute till they turn translucent.
- Next add broccoli, water and give a stir.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Add spinach, cheese, milk, salt, and pepper to taste, stir well.
- Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
- If you think soup is too thin, you can add cornflour-water mixture into the soup and boil for 2 minutes, this gives thick consistency. I like soup thin so did not add it.
- Broccoli Spinach Soup is ready to serve.
Stovetop Pot Method:
- Heat butter in a saucepan over medium-high heat. Once butter melts, add garlic and saute for 30 secs.
- Add onion and saute till they turn translucent.
- Next, add broccoli, saute for 2 minutes and then add water cook, cover till broccoli florets are tender for around 2-3 minutes.
- Add spinach, cheese, milk, salt, and pepper to taste. Stir well. Please bring it to a boil. At this stage, turn the gas flame.
- Puree soup using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.
- If you think the soup is too thin, you can add cornflour-water mixture into the soup and boil for 2 minutes. This gives thick consistency. I like soup thin so I did not add it.
- Broccoli Spinach Soup is ready to serve.
Notes
Tips & Variations
- You can add potatoes when you cook broccoli, this gives a creamy texture.
- If you are a VEGAN then you can replace dairy milk and cheese with vegan substitutes. This soup also tastes good without milk and cheese.
- Add 1 tablespoon of almond paste to make broccoli soup more rich and healthy.
Nutrition
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18+ Instant Pot Vegetarian Soup Recipes
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Snigdha says
What kind of cheese did you use?
bhavana says
I used mozzarella cheese but you can use amul processed cheese too.
Barbara says
surprisingly delicious! and healthy. I did substitute low sodium chicken broth gor the water. This soup is so good either hot or cold. Really pretty eith a drizzle of cream or yogurt.
Bhavana Patil says
Glad you liked it.. Thanks for sharing your feedback 🙂