Nothing beats a bowl of homemade broccoli leek soup on a cold day. It’s hearty, comforting, and full of flavor without feeling heavy in your belly. The roasted vegetables bring a natural sweetness and depth that turns a handful of simple ingredients into a cozy, nourishing meal.

Title image displays a bowl of broccoli leek soup topped with spices and toasted pumpkin seeds.

I lived in Canada my entire life, and let me tell you something. Soups and stews are a staple during cold months. But it’s not like I could eat the same soup every winter (with the exception of my vegan tortellini soup) so I am always chasing new flavors!

If you love experimenting with cooking and trying new things, you’ll fit right in with our Plant Cooking Club! Join us on Substack for nutritious meal plans and a supportive community.

Why You’ll Love This Recipe

  • Comfort food meets plant power in this warming and satisfying broccoli leek soup. Get your greens and warm right up!
  • One-pan roasting method means fewer dishes and deeper, caramelized flavor.
  • Ultra creamy without cream. Believe it or not, potatoes give this soup a velvety texture without any dairy!
  • This recipe is similar to the classic leek and potato soup, but with even more veggies!

Key Ingredients

Ingredients for broccoli leek soup lad out and clearly labeled.
  • Broccoli is the star of the soup, roasted until tender for an almost floral flavor. It is also responsible for the beautiful green color.
  • Leeks add a mild sweetness along with the signature earthy quality.
  • Potatoes act as a natural thickener, making the soup rich and creamy. Potatoes are also a nutrition powerhouse, making sure you feel satiated after this meal.
  • Garlic mellows into a buttery, aromatic base when you roast it whole. Trust the process!
  • Fresh herbs including parsley and cilantro (or spinach) add brightness and even more color.

Hack It!

  • Make it cheesy with nutritional yeast or sprinkle vegan parmesan on top.
  • Boost protein content by stirring in a can of white beans before blending. You can also serve crispy tofu cubes on top.
  • Color aside, cauliflower can be a great substitute for broccoli. You can also use romanesco for a fresher take on this recipe.
  • Smooth or chunky – blend fully for silky soup, or pulse briefly for a rustic texture.

How to Make Broccoli Leek Soup

Step 1: Preheat the oven to 375F, and line a sheet pan with parchment or a reusable baking mat. Add the broccoli, leeks, onion, potatoes and garlic to the sheet pan.

Step 2: Drizzle with olive oil, salt and pepper. Place in the oven for 35 minutes, until the potatoes are fork tender. 

Step 3: When safe to handle, transfer the vegetables in a high speed blender.

Step 4: Squeeze the garlic cloves into the blender. Discard the rest or save it for homemade scrap broth.

Step 5: Add parsley, cilantro and vegetable broth. Blend until completely smooth.

Step 6: At this time, taste and adjust the salt and pepper. Serve with extra herbs, chili flakes, or toasted seeds and enjoy!

Frequently Asked Questions

How do I store it?

Keep in an airtight container in the fridge for up to 4 days.

Is it freezer-friendly?

Yes! This soup freezes well for up to 3 months. Defrost overnight in the fridge and reheat on the stove or in the microwave.

Can I use frozen broccoli?

Absolutely. Roast it straight from frozen if that is more accessible for you.

Can I use an immersion blender?

Absolutely! Even if the texture isn’t totally smooth, it’s still a delicious and nutritious soup!

More Plant-Based Soup Recipes

My main mission is to help people eat more plants. To achieve this goal, I wrote PlantYou cookbooks to include affordable and beginner-friendly vegan recipes for every taste and occasion! It makes a stiking addition to your kitchen library and a great gift.

The Recipe: Broccoli Leek Soup

Delicious super-green soup to keep you warm in the fall and winter.
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Servings: 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Ingredients

  • 1 head broccoli, large, broken into florets
  • 2 leeks, both green and white parts cleaned and chopped
  • 1 white onion, chopped
  • 2 Yukon gold potatoes, peeled and roughly chopped
  • 1 head garlic, top sliced off
  • 2 tbsp olive oil
  • 2½ cups vegetable broth
  • 1 handful parsley, large
  • 1 handful cilantro, large, optional swap for different greens like spinach

Equipment

Instructions 

  • Preheat the oven to 375F, and line a sheet pan with parchment or a reusable baking mat.
  • Add the broccoli, leeks, onion, potatoes and garlic to the sheet pan. Drizzle with olive oil, salt and pepper. Place in the oven for 35 minutes, until the potatoes are fork tender. 
  • When safe to handle, transfer the ingredients in a high speed blender, along with the parsley, cilantro and vegetable broth. Blend until completely smooth. At this time, taste and adjust the salt and pepper as desired.

Notes

  • Make it cheesy with nutritional yeast or sprinkle vegan parmesan on top.
  • Boost protein content by stirring in a can of white beans before blending. You can also serve crispy tofu cubes on top.
  • Color aside, cauliflower can be a great substitute for broccoli. You can also use romanesco for a fresher take on this recipe.
  • Smooth or chunky – blend fully for silky soup, or pulse briefly for a rustic texture.
Calories: 158.4kcal, Carbohydrates: 25.4g, Protein: 5.4g, Fat: 5.2g, Saturated Fat: 0.8g, Polyunsaturated Fat: 0.7g, Monounsaturated Fat: 3.4g, Sodium: 45.1mg, Potassium: 664.9mg, Fiber: 5.3g, Sugar: 4.6g, Vitamin A: 1228.9IU, Vitamin C: 109mg, Calcium: 86mg, Iron: 2mg
Cuisine: british
Course: Main Course, Soup
Author: carleigh