Seared Broccoli and Potato Soup

By Melissa Clark

Updated September 11, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
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Total Time
45 minutes
Rating
5(6,486)
Comments
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This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.

Featured in: Broccoli and Potato Soup With Rich, Complex Flavors

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Ingredients

Yield:4 to 6 servings

  • ½ cup olive oil, plus more as needed

  • 2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced

  • 2 ½ teaspoons kosher salt, more to taste

  • 2 tablespoons unsalted butter

  • 1 large Spanish onion, diced

  • 5 cloves garlic, chopped

  • ½ teaspoons black pepper, more for finishing

  • ¼ teaspoon red pepper flakes

  • ½ pound potatoes, peeled and thinly sliced

  • ¼ teaspoon finely grated lemon zest

  • 1 ½ tablespoons fresh lemon juice, more to taste

  • Grated Parmesan, to finish

  • Flaky sea salt, to finish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

20 grams carbs; 10 milligrams cholesterol; 289 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 5 grams fiber; 566 milligrams sodium; 6 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.

  2. Step 2

    Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and ½ teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

  3. Step 3

    Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

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Ratings

5 out of 5
6,486 user ratings
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Comments

Naomi

Like Marilyn, I roasted the broccoli rather than searing it, to save time and to use less fat. Excellent results. I roasted whole garlic cloves along with the broccoli, too. Great results.

katharine

I went old school and followed the recipe as written. I trust Melissa implicitly. It was fantastic.

Aari

How can anyone not eat all the roasted broccoli before making the soup?

Lee Seiden

I roasted the broccoli. Delicious,

Berahovich

Excellent soup. Have made it many times. Can reduce the amount of oil and butter used without detriment (except to waistline).

meredith

Okay, this is one of THOSE questions: Could I use white beans instead of potato for the creamy/ binder ingredient??

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