About this recipe
This broccoli spinach soup is creamy, nourishing, and comes together in just 35 minutes. The best part? The homemade cilantro croutons with garlic and lime zest. They’re crunchy, herby, and make every spoonful more exciting.
It’s 100% vegan, but creamy enough to satisfy anyone at the table. I love serving it for weeknight dinners or as a light starter for gatherings.
Why you’ll love this recipe
- A quick, 35-minute dinner idea.
- Packed with super greens (broccoli, spinach, cilantro).
- Extra flavor from golden garlic-lime croutons.
- Flexible — use kale, arugula, or parsley if that’s what you have.
- Vegan, dairy-free, and easy to meal prep.
Ingredient Notes
- Broccoli – fresh is best for bright color, but frozen works too.
- Spinach – baby spinach blends silky smooth; regular spinach gives more body.
- Cilantro – adds freshness; swap with parsley, dill, or basil if needed.
- Crusty bread – ciabatta or baguette holds up best for croutons.
- Citrus zest – lime for punch, lemon for brightness.
How to make the broccoli spinach soup?
Make the soup base. Sauté onion and garlic, add broccoli, spinach, and broth. Simmer until tender.
Blend until creamy. Use an immersion blender for fewer dishes or a high-speed blender for extra silky texture.
Bake the croutons. Toss bread cubes with olive oil, garlic, and salt. Bake until golden, then toss with cilantro and lime zest.
Serve. Ladle soup into bowls, top with croutons, and finish with extra cilantro or a squeeze of lime.
How to make the cilantro croutons?
To make the cilantro and lime croutons, dice your bread, and use crusty bread. Drizzle with olive oil, and bake in a preheated oven until golden and crispy.
Take it out of the oven and sprinkle it with chopped cilantro and lime zest—season with a pinch of salt.
Tips for making the perfect broccoli soup
- Use Fresh Vegetables: The fresher your broccoli and spinach, the brighter the color and the more vibrant the flavors will be in your soup.
- Sauté Aromatics: Sautéing onions and garlic in olive oil or butter until they’re soft and fragrant will form the flavor base of your soup.
- Vegetable Stock: A good stock makes all the difference in soups.
- Add Creaminess: For a creamy texture, consider adding a splash of heavy cream, coconut milk, or almond milk towards the end of cooking.
- Lemon Juice: A squeeze of lemon or lime juice before serving can brighten the entire dish and add a fresh, zesty note.
Broccoli Spinach Soup with Cilantro Croutons
Equipment
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 cloves garlic coarsely chopped
- 1 pound broccoli
- 2 cups spinach tightly fitted
- 5 cups water or vegetable broth
- 1/4 cup cilantro
- 1 teaspoon salt
- freshly ground black pepper.
For the croutons
- 4 cups bread, cubed baguette or ciabatta
- 3 tablespoons olive oil
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro
- zest of one lemon or lime
Instructions
For the soup
- In a pan, heat olive oil and onion over medium heat for about 10 minutes or until onion is translucent.
- Add garlic, broccoli and spinach along with the liquid you will use. Let it simmer for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender, blend the soup directly in the pot until smooth. You can use a regular blender, working in batches if necessary, to puree the soup. Be careful when blending hot liquids!
- Check the vegetables and add ¼ cup of cilantro and black pepper. Blend in a food processor or blender until smooth. Check the seasoning and adjust if necessary.
- Ladle in soup bowls and top with croutons.
For the croutons
- While the vegetables are cooking, dice the bread. In a large bowl, combine 3 tablespoons of olive oil, two cloves of grated garlic, and half a teaspoon of salt. Mix the ingredients well, then add the bread to the bowl and toss them until they are evenly coated with the mixture. Place the diced breadonto a baking sheet lined with a silicone mat or parchment paper, making sure the pieces of garlic are well distributed among them.
- Put in the oven for 15 minutes or until the edges of the bread begin to brown.
- Take them out of the oven and sprinkle with chopped cilantro and a teaspoon of lemon or lime zest.
Notes
-
- If you don’t like croutons, serve this soup with roasted chickpeas, roasted veggies or lentils.
- Also, feel free to substitute the spinach with kale, baby spinach, arugula or other green.
- When making the croutons, be sure to cover the garlic pieces with the bread. You don’t want them to burn.
- If needed substitute the cilantro with parsley, basil or dill.
- Allow the soup to cool to room temperature before storing. Transfer the soup into airtight containers. Store the soup in the fridge if you plan on eating it within 3-4 days.
- Warm the soup on the stove over medium heat, stirring occasionally. If it’s too thick, add a little water or stock to reach your desired consistency. Avoid boiling vigorously as it can affect the texture and flavor.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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