Broccoli Carrot Soup with Garlic
A hearty vegetable soup simmered with garlic and fresh broccoli, ideal for cold evenings. This american-inspired soups ready in about 45 minutes pairs medium, chopped carrots, head, florets chopped broccoli, medium, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, chopped carrots
- 1 head, florets chopped broccoli
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 4 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup heavy cream
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion and 2 minced garlic cloves. Cook for 3 minutes until softened.
- Step 2: Stir in 2 chopped medium carrots and 1 head chopped broccoli florets. Cook for 5 minutes until vegetables start to soften.
- Step 3: Pour in 4 cups chicken broth, add 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Step 4: Use an immersion blender to puree soup until smooth (or transfer to a regular blender in batches). Return to pot, stir in 1/2 cup heavy cream, and heat for 2 minutes without boiling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Broccoli Carrot Soup with Garlic take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Broccoli Carrot Soup with Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, chopped carrots from drying out.
Can I substitute ingredients in Broccoli Carrot Soup with Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broccoli Carrot Soup with Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Broccoli Carrot Soup with Garlic?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is the best broccoli carrot soup I've ever made. The garlic made it so aromatic!
- ★★★★☆
Perfect for a weeknight dinner! My kids ate it all without complaining.
- ★★★★☆
Cooked it as a side for chicken, but it took almost twice the time the recipe said. Still tasty though.
