Cream of Green Vegetable Soup

4.69 from 32 votes
45 minutes
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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!”

Photo of Cream of Green Vegetable Soup in white bowl on marble surface with cream swirled in.

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 Simply Pumpkin Muffins remain two of her kids’ favorites!

Photo of Cream of Green Vegetable Soup in red Dutch oven with ladle lifting some out.

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.
Close-up photo of kale.
Close-up photo of broccoli.
Close-up photo of Brussels sprouts.

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.

Photo of Cream of Green Vegetable Soup in white bowl with spoon.

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!

Close-up photo of Cream of Green Vegetable Soup.

For more delicious creamy soups, be sure to try my:

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Cream of Green Vegetable Soup in white bowl.

Cream of Green Vegetable Soup

4.69 from 32 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine American
Servings 8
Calories 582 kcal

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

MAKE AHEAD:  Can be made 1-2 days ahead of time.  Reheat on the stovetop.

Nutrition

Serving: 1 | Calories: 582kcal | Carbohydrates: 34g | Protein: 41g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Cholesterol: 158mg | Sodium: 342mg | Fiber: 7g | Sugar: 7g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.69 from 32 votes (24 ratings without comment)

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Recipe Rating




41 Comments

  1. 5 stars
    So good, so worth it! I made it plant-based by adding a little bit of coconut milk instead of cream. Garnished with chopped cilantro stems, lemon and a dash of hot sauce.
    Will be making it again!

      1. Hi again, Heather, Thanks for your question. This soup freezes fine and if you used coconut milk instead of cream, even better. Just freeze in the amounts desired in good containers. You can thaw in the refrigerator or slowly in the microwave. Whenever I reheat a cream soup, I do it on the stovetop on low heat and whisk several times to “pull” it back together. Thanks again and so glad you enjoyed!

  2. 5 stars
    This soup is a perfect use of all those vegetables I over purchased!! My husband I really enjoyed it with a little sour cream and a sprinkle of Tony’s creole seasoning!

  3. 5 stars
    Comfort food at its best. This recipe is very forgiving if you don’t have the same exact ingredients. I use mainly what i have in the fridge but always make sure i have the potatoes. I had half and half and used instead of the heavy cream, cauliflower when the market was out of brussel sprouts . . . Its always delicious and hearty and satisfying. It literally feels like love in a bowl and I think we are all worth the effort to nourish ourselves with wholesome ingredients like these. Simple to make and reheats very well to take to work the following week

  4. Can I buy a soup like this in a can off the shelf somewhere or online? I just returned from France where I found the most wonderful blended vegetable and green vegetable soup at a supermarket called Leader Price.

    1. Hi, Don, Really not sure about that because I don’t buy canned soups; I prefer to make soups myself. Do give this recipe a try! You may prefer it to canned soups, too… even French canned soups!

  5. Oh yum such a great vibrant looking soup!! I love making soups and this one looks like it’s up my alley. I’d have to swap out all the dairy but that’s easy!

  6. 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!

    1. 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!

  7. 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!

  8. 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.