Cream of Green Vegetable Soup
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Cream of Green Vegetable Soup is loaded with “super” vegetables such as kale, spinach, Brussels sprouts and broccoli with just a touch of cream! Definitely NOT your momma’s cream soup! All this green is perfect with my Reuben Casserole!
“Soo delicious … So creamy and tasty. This is on the rotation for sure!”
Hope you all survived and had a blessed and beautiful Thanksgiving! If you went shopping on Black Friday, hope you survived that as well.
So, you may think this green vegetable soup is a little crazy.
Who in their right mind would combine kale, Brussels sprouts, broccoli and spinach in a soup? I do and it’s awesome–especially after the Thanksgiving food orgy.
The inspiration behind this recipe:
I conceived the idea for this Cream of Green Vegetable Soup a long time ago because of a request from a personal chef client. Her kids loved my cream of asparagus soup–even though it was green. In order for them to consume more good green stuff, she asked me to sneak in a few more vegetables. In fact, she once requested every green vegetable be in the soup, including green beans and zucchini.
It worked and they ate it, but the “green” taste was a bit over the top. So, I set out to find a green vegetable combination for her that worked well together.
Ta-daa! Cream of Green Vegetable Soup.
To this day, this soup and my pumpkin muffins remain two of her kids’ favorites!
Vegetables to use in Cream of Green Vegetable Soup:
- Kale, Brussels sprouts and broccoli work well together because they’re all cruciferous vegetables.
- Besides kale, Brussels sprouts and broccoli, there’s celery, spinach and potassium-rich potatoes which helps thicken and give body to the soup.
A small amount of cream at the very end before pureeing provides a hint of richness. If you don’t wish to use heavy cream, you can get away without it or use your favorite dairy alternatives such as almond or coconut milk.
If using a blender or food processor, please be careful when pureeing hot soups! I puree the soup right in the pot with an immersion blender.
Swirl in some yogurt, sour cream or just a touch more cream and you’ve got a soup that’s worthy of your next dinner party!
For more delicious creamy soups, be sure to try my:
- Spinach Goat Cheese Bisque with Crispy Lemon Chickpeas
- Pumpkin Soup with Marsala and Mascarpone
- Spicy Indonesian Vegan Carrot Almond Soup
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Butternut Squash Brie Soup
- Cream of Asparagus and Leek Soup with Curry
- Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree
- Cream of Brussels Sprouts Soup
Cream of Green Vegetable Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
- 5 cloves garlic, chopped
- 2 large Russet potatoes, peeled and cubed
- 8 cups chicken broth, or vegetable broth
- 1 pound Brussels sprouts, trimmed and halved
- 2 large broccoli crowns, coarsely chopped
- 1 large bunch curly green kale, stems removed, coarsely chopped (approximately four cups tightly packed)
- 1 bag (10-ounce) baby spinach
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Cream, yogurt or sour cream for “swirling”
Instructions
- Heat butter and oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium and cook 5-7 minutes or until beginning to soften. Add the garlic and the cubed potato and saute briefly or just until the garlic is fragrant.
- Add the chicken or vegetable broth, Brussels sprouts, broccoli and kale. Bring to a boil, reduce heat to medium-low and simmer 20-25 minutes or until the vegetables are very tender. Add the spinach and cook briefly or until it is wilted.
- Add the heavy cream. Puree with an immersion blender until smooth or CAREFULLY in batches in a food processor or blender. Add salt and black pepper to taste.
- To serve, swirl in some additional cream, yogurt or sour cream.
Notes
- If you don’t wish to use heavy cream, you can omit it or use your favorite dairy alternative.
- Can be made 1-2 days ahead of time.
- Reheat on the stovetop.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
The photos are beautiful and the soup looks super healthy! I’m expecting a baby and lately all I can eat is soup and fruit 😀 will give this a go!
Thank you, Cynthia! Hope you enjoy and hope Baby does, too!
Will definitely try this. We love Mexican cream as a swirl in alternative.
Thanks, Lisa! Hope you enjoy!
Leafy green vegetables are very beneficial, and thus, this soup is an ideal meal!
Thank you, Agness! Noticed you were from Poland. I’m Polish and have been there a couple of times–would love to return sometime as it’s an amazing country!
Yum. I love the way this recipe sounds. Green vegetables in a creamy soup? Such a great idea… healthy, too! 🙂
Look at the healthy goodness! It’s pouring rain here and I would love a bowl right about now!
I’ve never seen a bowl of vegetable soup look so beautiful! Can’t wait to give it a try.
Thanks, Jessica! It’s very emerald green!!
I love the idea of this soup! What a great way to sneak in more veggies into a family meal! Will surely give it a try.
Thanks, Elana! My client’s kids ask for it!
I LOVE this. Soups are actually always my go-to when I feel like I need to add more veggies into my diet. This definitely does the trick! And it’s such a beautiful color, too!
Thank you, Isabel!
I’m with you, Carol. I’d just as soon be in our nice warm kitchen experimenting or just plain cooking an old standard. Switch on Pandora and I’m as happy as a clam. Your soup looks delicious! A great way to get your greens and stay warm. We just made a big pot of chili — we’ll have to try out this recipe. You’re not anywhere near the fires, are you? Hope you are all okay.
I love Brussels sprouts. Never thought to put them in a soup-Genius, I can’t wait to try this!
Thanks, Erin! Hope you enjoy!