When you think of the perfect bowl of soup, you probably imagine something warm, nourishing, and satisfying—something that feels like a hug in a bowl. The Creamy Broccoli + Red Lentil Soup is exactly that. It combines the earthy richness of red lentils with the bright, fresh flavor of broccoli, all brought together in a silky, creamy broth. Whether you’re seeking a healthy weeknight meal, a make-ahead lunch, or a comforting dish for a chilly evening, this soup delivers flavor and nutrition in every spoonful.
I first tried this soup during a hectic week when I needed something quick, filling, and nutritious. The combination of red lentils and broccoli made it hearty enough to feel like a complete meal, while the subtle hints of garlic, red pepper flakes, and optional coconut milk added depth without heaviness. Topped with crunchy almonds, scallions, or roasted chickpeas, each bite balances creamy, crunchy, and savory elements. In just 30 minutes, you can have a wholesome, homemade soup that everyone will love.
Recipe Overview
Creamy Broccoli + Red Lentil Soup is a smooth, hearty soup made with red lentils, fresh broccoli florets, and a blend of aromatic vegetables. Simmered in vegetable broth and optionally enriched with coconut milk, it’s a quick, nourishing meal. The result is a vibrant green soup that’s packed with protein, fiber, and flavor, perfect as a light lunch, dinner, or starter.
Ingredients & Instructions
Here’s everything you’ll need to create this comforting soup, with step-by-step instructions and tips for perfect results.
Ingredients
- 1 tablespoon olive oil (or ¼ cup water for oil-free cooking)
- 1 medium onion, diced
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes (adjust to taste)
- 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, for creaminess)
- Mineral salt, to taste
- Optional garnish: crushed mustard seeds, sliced scallions, slivered almonds, croutons, or crispy roasted chickpeas
Step-by-Step Instructions
1. Sauté the 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, stirring occasionally. Add the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant. This step builds the flavor foundation for the soup.
2. Add Lentils, Broccoli, and Broth
Stir in the red lentils, broccoli florets, and vegetable broth. If using coconut milk, add it here as well. Press the broccoli gently with the back of a spoon so that it’s submerged in the liquid. Bring the mixture to a gentle boil.
3. Simmer the Soup
Once boiling, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the lentils are tender and the broccoli is soft. Season with salt and additional pepper to taste.
4. Blend Until Smooth
For a creamy consistency, use an immersion blender to puree the soup directly in the pot. Alternatively, let the soup cool slightly and blend in batches using a food processor or standard blender. Blend until smooth or to your desired texture.
Tip: Leave some broccoli florets unblended if you prefer a slightly chunky texture.
5. Serve and Garnish
Ladle the soup into bowls and top with optional garnishes such as crushed mustard seeds, sliced scallions, slivered almonds, croutons, or crispy roasted chickpeas. Serve hot with crusty bread, biscuits, or on its own for a hearty, comforting meal.
Cooking Tips & Variations
1. Adjust the Creaminess
- Coconut milk adds a subtle sweetness and richness, but you can also use cashew cream, yogurt, or leave it out for a lighter, broth-based version.
2. Spice Level
- Increase the red pepper flakes or add a pinch of cayenne for extra heat.
- For milder flavor, omit the red pepper flakes entirely.
3. Add Extra Veggies
- Carrots, celery, or zucchini can be added for more texture and nutrition.
- Spinach or kale stirred in at the end provides a fresh, leafy green boost.
4. Protein Boost
- Red lentils provide protein and fiber, but you can add cooked chickpeas, tofu cubes, or shredded chicken for additional protein.
5. Make-Ahead and Freezing
- This soup stores well in the refrigerator for up to 5 days.
- Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
Storage & Serving Suggestions
Storage
- Refrigerate in airtight containers for up to 5 days.
- Freeze in labeled containers for convenient future meals.
Serving Suggestions
- Serve with crusty bread, whole-grain rolls, or savory biscuits.
- Garnish with crunchy elements like slivered almonds or croutons to add texture.
- Pair with a fresh side salad for a complete, balanced meal.
The Creamy Broccoli + Red Lentil Soup is a delicious, healthy, and comforting choice for any meal. It combines the natural sweetness of broccoli with the earthy protein of red lentils, all enveloped in a creamy, flavorful broth. Quick to make and highly adaptable, it’s perfect for busy weeknights, meal prep, or cozy dinners at home. A bowl of this soup is not just nourishing—it’s a celebration of fresh, wholesome ingredients that warm both body and soul.
FAQs
1. Can I make this soup vegan?
Yes. The recipe is naturally vegan if you use water or vegetable broth and optional coconut milk.
2. Can I use frozen broccoli?
Absolutely. Frozen broccoli works well; just adjust the cooking time slightly.
3. How spicy is this soup?
It’s mildly spicy with ¼ teaspoon red pepper flakes, but you can adjust according to your taste.
4. Can I store leftovers?
Yes, refrigerate up to 5 days or freeze for 3 months. Reheat gently to maintain creaminess.
5. Can I add other lentils?
Red lentils cook fastest and give a creamy texture, but you can experiment with yellow or split peas, though cooking time may vary.
Creamy Broccoli + Red Lentil Soup is a healthy, vegan-friendly soup made with fresh broccoli, red lentils, and optional coconut milk. Quick, comforting, and nourishing!
