Best 7 Cream Of Broccoli Sweet Potato And Zucchini Soup Recipes

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Indulge in the culinary delight of a velvety smooth and flavorful "Cream of Broccoli Sweet Potato and Zucchini Soup". Packed with nutritious vegetables and brimming with rich flavors, this satisfying dish is perfect for cozy dinners or light lunches. Whether you're a seasoned cook or a beginner in the kitchen, follow our simple and detailed recipe guide to create this comforting and wholesome soup.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP



Cream of Broccoli, Sweet Potato, and Zucchini Soup image

This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.

Provided by Mimi in Maine

Categories     Yam/Sweet Potato

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1 small head of broccoli (separated)
1 sweet potato (chopped)
1 medium zucchini (diced)
6 cups chicken broth
3 teaspoons Cremora
1/2 teaspoon celery seed
1 pinch nutmeg
1/4 teaspoon basil
1/4 teaspoon tarragon
1/2 teaspoon cumin
salt and pepper
3/4 cup instant instant potato flakes
1 cup cream

Steps:

  • Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
  • Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
  • Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
  • Add the sweet potato and zucchini.
  • Stir till veggies are hot and then cover with the chicken stock.
  • Put a colander down into the pot of liquid so that the liquid is up through the holes.
  • Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
  • Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
  • Bring to a boil.
  • Add the Potato Buds to the colander whisking all the time till it is thick.
  • Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
  • Add the cream for extra richness (or a small can of evaporated milk would also do).
  • Then add the broccoli using as much as you like.
  • Do not boil this soup.

Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3

SWEET POTATO BROCCOLI SOUP



Sweet Potato Broccoli Soup image

Sweet potato and broccoli combine to make a delicious soup - a hearty dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2 cups vegetable broth or reduced-sodium chicken broth
3 medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1 medium apple, peeled, cored, cut into 1-inch pieces
2 cups chopped fresh broccoli florets
1 tablespoon water
6 tablespoons reduced-fat sour cream
1/2 medium apple, cut into 12 thin slices

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
  • Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
  • In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
  • Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 13 g, TransFat 0 g

CREAMY SWEET POTATO AND VEGGIE SOUP



Creamy Sweet Potato and Veggie Soup image

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

Steps:

  • In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

BEST CREAM OF BROCCOLI AND POTATO SOUP



Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Steps:

  • Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
  • Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
  • Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

ZUCCHINI/POTATO SOUP



Zucchini/Potato Soup image

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield about 2 quarts.

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Steps:

  • In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP



Sarasota's Broccoli, Zucchini and Potato Soup image

A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.

Provided by SarasotaCook

Categories     Potato

Time 1h5m

Yield 4-6 large bowls, 8-10 serving(s)

Number Of Ingredients 20

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Steps:

  • The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
  • Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
  • Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
  • NOTE: Remove the bay leaf before you puree.
  • Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
  • Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
  • NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
  • My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
  • Drizzle a little olive oil as a garnish.

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Provided by NicoleMcmom

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  • Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g

Tips:

  • Use fresh, high-quality vegetables for the best flavor.
  • Peel and dice the sweet potatoes and zucchini into small, even pieces so they cook evenly.
  • Cook the vegetables in a little bit of olive oil or butter until they are tender but still have a slight crunch.
  • Add the vegetable broth, cream, and spices and bring to a simmer. Simmer for at least 15 minutes, or until the flavors have melded.
  • If you want a thicker soup, you can blend some of the vegetables until smooth before adding them back to the pot.
  • Garnish the soup with fresh herbs, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

Cream of broccoli, sweet potato, and zucchini soup is a delicious and nutritious way to get your daily dose of vegetables. This soup is packed with flavor and can be easily customized to your liking. Whether you like it thick or thin, creamy or chunky, this soup is sure to please everyone at your table. So next time you're looking for a healthy and comforting meal, give this soup a try. You won't be disappointed!

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