Few dishes embody comfort and nourishment quite like a warm, creamy soup. The Creamy Broccoli + Red Lentil Soup is a perfect example—a hearty, vibrant, and nutrient-packed soup that’s both filling and light on the palate. With tender broccoli florets, protein-rich red lentils, and a smooth, velvety texture, it’s a recipe that satisfies both body and soul.
I first made this soup on a chilly afternoon when I wanted something wholesome, fast, and packed with green goodness. The aroma of garlic and red pepper flakes sizzling in olive oil filled the kitchen, while the earthy lentils and vibrant broccoli cooked to perfection. The optional addition of coconut milk adds a subtle creaminess without overpowering the fresh flavors. This soup is not only comforting but also quick enough to whip up on busy weeknights and versatile enough to customize to your taste.
Whether served with crusty bread, homemade biscuits, or as a standalone meal, this soup is an effortless way to bring warmth and nutrition to your table.
Recipe Overview
Creamy Broccoli + Red Lentil Soup combines tender broccoli and red lentils in a flavorful broth with aromatic onion, garlic, and red pepper flakes. Pureed until smooth, it can be enriched with coconut milk for a silky texture. This quick, one-pot soup is perfect for a healthy lunch, dinner, or make-ahead meal, offering a balance of protein, fiber, and vitamins.
Ingredients & Instructions
Ingredients
- 1 tablespoon olive oil or ¼ cup water
- 1 medium onion, diced
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 1 cup red lentils
- 2–3 large heads broccoli (about 1½ lbs.), cut into florets
- 6–7 cups low-sodium vegetable broth (or water + broth combo)
- 1 can low-fat coconut milk (optional)
- Mineral salt, to taste
- Optional garnish: crushed mustard seeds, sliced scallions, slivered almonds, croutons, or crispy roasted chickpeas
Step-by-Step Instructions
1. Sauté Aromatics
In a large Dutch oven or stock pot, heat olive oil or water over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
Tip: Use water instead of oil for a lighter, oil-free version that still delivers flavor.
2. Cook Lentils and Broccoli
Add the red lentils, broccoli florets, and vegetable broth to the pot. If using coconut milk, add it now for creaminess. Press the broccoli down gently with the back of a spoon to submerge in the liquid.
Bring to a boil, then cover, reduce the heat to low, and simmer for 15–20 minutes, or until the lentils are tender and the broccoli is soft.
Tip: Adjust the amount of broth depending on your desired soup consistency. Use more broth for a thinner soup or less for a thicker, creamier texture.
3. Puree the Soup
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, allow it to cool slightly and blend in batches in a food processor.
Tip: For extra silkiness, stir in a splash more coconut milk or a drizzle of olive oil after blending.
4. Season and Serve
Season the soup with mineral salt and freshly cracked black pepper to taste. Ladle into bowls and garnish with optional toppings like crushed mustard seeds, sliced scallions, slivered almonds, or crispy roasted chickpeas for texture. Serve hot with crusty bread or biscuits.
Cooking Tips & Variations
1. Boost Protein and Fiber
- Add cooked quinoa or chickpeas for extra protein and fiber.
- Red lentils provide a solid base, but pairing with grains or legumes makes it more substantial.
2. Spice Adjustments
- Increase red pepper flakes for more heat, or add smoked paprika for depth.
- A dash of turmeric or cumin can enhance the earthy flavors.
3. Creamy or Light
- Coconut milk adds creaminess and a subtle tropical note.
- For a lighter version, omit coconut milk and blend with a small amount of the cooking broth only.
4. Make Ahead
- This soup reheats beautifully. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheat gently on the stovetop, adding a little broth to adjust consistency if needed.
5. Garnish Ideas
- Fresh herbs like parsley or cilantro brighten the flavors.
- Crunchy toppings such as croutons, toasted nuts, or roasted chickpeas add texture contrast.
Storage & Serving Suggestions
Storage
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer: Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
- Serve with warm, crusty bread or whole-grain rolls.
- Pair with a side salad for a light, balanced meal.
- Garnish with a swirl of coconut milk or a sprinkle of fresh herbs for presentation.
The Creamy Broccoli + Red Lentil Soup is a wholesome, comforting, and versatile meal that comes together in under 30 minutes. Its combination of tender broccoli, protein-rich lentils, and creamy texture makes it ideal for any season—light enough for spring, hearty enough for winter. With minimal ingredients and easy steps, this soup offers a nutritious, satisfying, and flavorful option for busy weeknights, meal prep, or cozy family dinners.
Healthy, creamy, and infinitely adaptable, it’s the kind of recipe that becomes a staple in your kitchen, bringing warmth and nourishment with every bowl.
FAQs
1. Can I make this soup vegan?
Yes, it’s naturally vegan. Simply use vegetable broth and optional coconut milk.
2. Can I make it ahead of time?
Absolutely. Prepare in advance and store in the fridge or freezer. Reheat gently before serving.
3. Can I use frozen broccoli?
Yes, frozen broccoli works fine. Add it directly to the pot and cook until tender.
4. Can I make it spicy?
Increase red pepper flakes, add a dash of chili powder, or top with chili oil for heat.
5. How do I store leftovers?
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Creamy Broccoli + Red Lentil Soup is a quick, healthy, and comforting vegan soup. Packed with nutrients, smooth texture, and optional coconut milk for creaminess.
