Seared Broccoli and Potato Soup Recipe (2024)

Like Marilyn, I roasted the broccoli rather than searing it, to save time and to use less fat. Excellent results. I roasted whole garlic cloves along with the broccoli, too. Great results.

No, it won't brown.

I went old school and followed the recipe as written. I trust Melissa implicitly. It was fantastic.

This is excellent! I roasted the broccoli (in 2 batches, about 13 minutes each at 450 degrees, tossed in olive oil) because our smoke detector would go crazy if I seared it as directed. The bottoms got nice and browned. It worked great. I also added more liquid.

Third time making this soup ... love it more each time! I accidentally over seared the broccoli on my second go round, and it actually made the soup even tastier! This broccoli soup provides the comfort food experience of creamier versions without the abundance of saturated fat.

The secret to loving this soup is not to eat it hot-hot. Let it cool a bit and try it somewhere in between hot and room temperature. The flavors really bloom.

For my vegan son, I did the following changes:
Step 1: I did not sear the broccoli -- I tossed it in olive oil and roasted each batch in 450-degree oven for approximately 13 minutes.
Step 2: I substituted olive oil for the butter. I also used more than 1 quart of water (about 1 cup more).
Step 3: I did not use grated Parmesan.

I love this soup. I don't add salt (parmesan has enough) and I make it with chicken & vegatable stock. Add lots more garlic. This is a hit at Thanksgiving last year and making it again this year. It makes a mess in the kitchen so be prepared for clean up. Next time I'll roast in oven.

Delicious broccoli soup with a dash of garam masala. Even the visiting baby (11.5 mos) enjoyed it and smacked her adorable little lips for more broccoli soup!

Delicious soup. The darker the sear on the broccoli, the richer the taste. The ground black pepper was enough of a kick for me, so I will skip the red pepper flakes next time. Please do not forget the lemon zest and juice - it really brightens up all the flavors!

This is weird.

Delicious - even with much less salt and no butter or cheese. High quality olive oil added flavor and richness to my taste. Definitely a keeper for my husband and me!

I found it useful to just buy a lemon and use the juice and zest, (there should be extra zest for you to save). This skips buying two ingredients for one relatively cheap one.

Maybe the best soup I've ever made

I roasted the broccoli. Delicious,

Excellent soup. Have made it many times. Can reduce the amount of oil and butter used without detriment (except to waistline).

Okay, this is one of THOSE questions: Could I use white beans instead of potato for the creamy/ binder ingredient??

Pressure cooker: 10 min high. 2 natural release.Use 3 cups water

Fantastic! Used salt free chicken stock instead of water. Needed to add about a 1 1/2 quarts. Love the complexity of this soup. Hit the spot on this dreary day in WI. Thanks !

I had really high expectations for this soup, but we found it pretty meh. I followed the recipe (except I also added some MSG), but something felt missing from the final product. Adding more salt didn't fix it. (I'll be honest and admit I didn't think to try more acid, which mightve helped lift it). I think adding celery in with the onions would've helped or using broth instead of just water. I might try again with zucchini as has been suggested, but this soup just might not be for us.

Delicious! And not to crazy for a weeknight!

I made this for myself and my husband, who is lukewarm about soup on the best of days. I followed the recipe exactly and served with some crusty bread. My husband got seconds! This is absolutely delicious.

I can see why some chose to roast rather than sear, because I nearly set my kitchen on fire and filled my home with smoke, and I ended up doing the last batch on medium-high rather than high. But I think you definitely want a charred broccoli to intensify the flavor, which it was; this definitely wasn't boiled broccoli. I used the last of the farmstand broccoli, which was rather stemmy anyway, so it was a good use for them. Lemon added a bright flavor, which it always does.

Wow! This soup is utterly delicious. I will be making it again and again.

Next time, I will roast the broccoli instead of searing it. The searing smoked up my kitchen a bunch and then when I put the butter in the pot afterwards, it immediately burned and had to be wiped out. (Probably me being stupid, but make sure to wait and let the pot cool off first.)That being said, this recipe is delicious, cheap, and easy. I used broth in place of the water but I could see how it wouldn't be necessary. Plenty of flavor without. Served with parmesan toasts.

Absolutely devine. Made with 1 lb broccoli and 1 lb zucchini. Used approx half amount of oil written (I think my nonstick pan requires less oil for a good brown). Threw in a Parmesan rind at the potato stage and omitted the 1 tsp of salt. Flaky sea salt is a must at the end.

Soup was great. We added pine nuts to the bowls and it was the perfect addition. Try it! Four and one year old approved!

Oh yes- winner! I always read the notes for nudges. I used broccoli, cauliflower and zucchini. I tossed in oil and baked- adding smashed (and extra) garlic cloves at the last. I like less hot so used smoked paprika, fennel seed and turmeric in addition to salt and pepper. Note to self- over blending may result in a gluey texture. I just saved it from this fate. I microplaned lemon zest into blender. A splash of grass fed 1/2 &1/2 and healthy shake of grated Parmesan. It’s quite delicious!

Any thoughts on what the measurement would be if I’m just using broccoli florets instead of the whole head? I may have been overly eager and immediately chopped my beautiful CSA broccoli heads into florets for easy storage before carefully reading this recipe... Thanks!