Creamy Zucchini (Noodle) Broccoli Soup

By Rena |

This broccoli and zucchini noodle soup is the perfect addition to your winter menu. Vegetable broth, leeks, potatoes, broccoli, and cream cheese make a rich, creamy, velvety smooth puree that is then topped with zucchini noodles, peas, and chives making for a healthy twist on an old favorite.

top view zucchini noodle and broccoli soup in a white bowl

Soup weather is finally here, and I couldn’t be more excited! This broccoli zoodle soup is beyond amazing! It’s creamy, velvety, and the perfect comfort food (without the guilt!). Not to mention it’s unique!  

This recipe is inspired by the traditional cream of broccoli soup, but with a twist. Zucchini noodles are added for an extra serving of vegetables, plus they’re just plain delicious! Garlic and leeks are sautéed together in olive oil then topped with broccoli, potatoes, zucchini, salt & pepper for the perfect base. Then it’s all pureed into one velvety smooth broth – the perfect base for your zoodles and peas. It’s then topped with chives for a bit of zing! One thing I can guarantee you is that this soup will warm you right up on these chilly nights ahead. 

Why You’ll Love This zoodle soup

Not only is this soup packed with vegetables, but it’s also loaded with flavor, and it’s healthy! The potatoes and broccoli make a great solid base for the puree. It features a touch of cream cheese that makes it uber creamy, which also means you don’t need any milk or cream.  It has a great texture! The zucchini noodles and peas are not only nutritious, and they also add a chewiness to this soup which is great if anyone in your house balks at the idea of a “liquid” only soup. Lastly, it’s a comfort meal that will give you warm and cozy vibes.

two bowls of zucchini broccoli soup next to pot of soup

Equipment Needed To Make  broccoli zucchini soup

This is a one-pot meal! How awesome is that?! I just love one-pot meals, especially for busy weeknights. You will need a few other little kitchen gadgets to help you get your soup going, but nothing major which means no heavy cleanup!

  • Large saucepan or soup pot
  • Spiralizer if you want to make your own Zoodles
  • An immersion blender (or a food processor or regular blender)

Ingredients For Your healthy broccoli zucchini soup

olive oil– or any other oil of choice
1 leek, pale section only
garlic clove, crushed – use fresh garlic if possible
zucchini- you may use yellow zucchini if preferred
head broccoli- fresh or frozen broccoli
potato
vegetable stock – you may use any other stock you have on hand
cream cheese- use light cream cheese if you like
frozen peas, thaw the peas first
Flat-leaf parsley leaves- used to serve and can be optional
Chopped chives, to serve- this can also be optional

ingredients to make the zucchini noodle and broccoli soup

How To Make A zucchini noodle soup

  • Prepare the zucchini: First, thoroughly wash the zucchini and trim off the ends. Cut the zucchini in half and set one half into the spiralizer to make it into zoodles. Coarsely chop the remaining zucchini half and broccoli into small bite-size pieces.
  • Cut the leek and potatoes: Next, cut the pale section of the leek into thick slices. Peel and cut the potatoes roughly into cubes.
  • Cook the veggies first: Heat oil in a large saucepan over medium heat. Add garlic and leeks; cook stirring occasionally until slightly soften for 5 minutes. Add in the chopped zucchini, broccoli, and potatoes; cook until veggies are golden brown and begin to soften.
  • Pour the vegetable stock: After the veggies are done cooking, add the vegetable stock and cook for 15 minutes until vegetables are super tender.
  • Add the cream cheese: Stir in the cream cheese and cook for 2 minutes more.
  • Blend: Take the pot off the heat and using an immersion blender, carefully puree the soup.
  • Keep cooking the soup: Return the soup over medium-low heat and stir in the peas and zoodles. simmer for 2-3 minutes, until zoodles begin to soften the turn off the heat.
  • Serve: Ladle the soup among bowls. Garnish with parsley and chives and serve warm.
chopped broccoli on a cutting board
chopped and zoodled zucchini on a board

What do you Pair with Your healthy broccoli zucchini soup?

While this soup is excellent on its own, you can serve it as an appetizer too or eat it paired with a salad, sandwich, or wrap. It’s also great with a crusty chunk of bread for dipping – you know what I am talking about!

If you want to make it as an appetizer for a dinner party, it pairs well with my honey garlic chicken, balsamic chicken Caprese, or even my lemon chicken skewers. Serve with vibrant vegetables such as carrots or Brussels sprouts and finish off your meal, a nice light dessert

top view of a bowl of zucchini soup

How To Store Leftover Zoodle Soup

On the off chance that you do have leftovers, I would store this soup in an airtight container and refrigerate it. It should keep for about three days (if it lasts that long!). To reheat, simply transfer the soup to a saucepan or pot on your stovetop. You can also use your microwave, but I would suggest stirring every 30 seconds, so it doesn’t start to cook around the edges of the bowl.

My personal favorite way to eat leftover broccoli and Zoodle Soup is cold! It makes a delicious lunch or snack straight out of the fridge on those days when you’ve got zero time to cook.

hand holding spoon in bowl of zucchini and broccoli soup

Broccoli Zucchini Potato Soup FAQs

Can I freeze Zoodle Soup?

Due to the cream cheese in the soup, I would recommend against freezing it. The cream cheese will separate and curdle as soon as you defrost it, causing a less than appealing texture for this zoodle soup recipe. That being said, you can freeze it – just expect some separation and the possibility that the texture and look will be altered upon reheating.

Can I make this broccoli zoodle soup recipe dairy-free?

Absolutely! If you want to make this recipe vegan or dairy-free, simply omit the cream cheese and replace it with either vegan cream cheese or your favorite dairy-free alternative. The flavor may change slightly, but I can’t imagine it would be for the worse! You can also just leave out the cream cheese altogether.

What if I don’t have a spiralizer? Can I still make Zoodles?

Yes! It’s actually quite easy to turn almost any vegetable into noodles using just a knife! You can find a tutorial on how to do that here. If you don’t have time to zoodle your noodles, you can always buy pre-spiralized zoodles. They are very common now, and you can find fresh and frozen versions at your local grocery store

Can I use different vegetables for this broccoli zoodle soup recipe?

Sure! However, keep in mind that the cooking times will vary depending on which vegetable you decide to replace. For instance, sweet potatoes and carrot noodles tend to take a bit longer than other veggies because they need more time to soften.

top view spoon in broccoli soup bowl

Other soup recipes to checkout

top view of green soup in a white bowl

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top view broccoli zucchini soup

Creamy Zucchini Noodle Broccoli Soup

Vegetable broth, leeks, potatoes, broccoli, and cream cheese make a rich, creamy, velvety smooth puree that is then topped with zucchini noodles, peas, and chives making for a healthy twist on an old favorite.
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Course: Soup
Cuisine: American
Diet: Low Fat
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 320kcal
Author: Rena

Ingredients

  • 1 tbsp olive oil
  • 1 leek pale section only, thickly sliced
  • 1 garlic clove crushed
  • 1 large zucchini ends trimmed, half chopped, half zoodled
  • 1 large head broccoli florets, and stems coarsely chopped
  • 1 large potato peeled, coarsely chopped
  • 4 cups vegetable stock
  • 1/2 cup cream cheese
  • 1 cup frozen peas thawed
  • Flat-leaf parsley leaves to serve
  • Chopped chives to serve

Instructions

  • Thoroughly wash the zucchini and trim off the ends. Cut the zucchini in half and set one half into the spiralizer to make it into zoodles.
  • Coarsely chop the remaining zucchini half and broccoli into small bite-size pieces.
  • Cut the pale section of the leek into thick slices. Peel and cut the potatoes roughly into cubes.
  • Heat oil in a large saucepan over medium heat. Add garlic and leeks; cook stirring occasionally until slightly soften for 5 minutes.
  • Add in the chopped zucchini, broccoli, and potatoes; cook until veggies are golden brown and begin to soften.
  • Pour the vegetable stock and cook for 15 minutes until vegetables are super tender.
  • Stir in the cream cheese and cook for 2 minutes more. Take the pot off the heat and using an immersion blender, carefully puree the soup.
  • Return the soup over medium-low heat and stir in the peas and zoodles. Simmer for 2-3 minutes, until zoodles begin to soften the turn off the heat.
  • Pour the soup among bowls. Garnish with parsley and chives and serve warm.

Notes

  • Serving size: one bowl or 2 cups 
  • Oil: any oil of choice will work
  • Use fresh ingredients when possible, like fresh garlic, fresh broccoli, and fresh frozen peas.
  • In place of the cream cheese, you may use Thai coconut milk
  • Any broth can be used. To keep it vegetarian, use vegetable broth.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 1100mg | Potassium: 1251mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2651IU | Vitamin C: 186mg | Calcium: 147mg | Iron: 3mg
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