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Lemon Broccoli Soup

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Lemon and broccoli make a wonderful combination in this lemon broccoli soup. Lemon adds a bright flavor to the broccoli while the potatoes lend extra body and creaminess. Hearty vegetables make this soup incredibly filling. It’s a healthy broccoli soup recipe that your taste buds will love! Top it off with sourdough croutons (or these homemade garlic croutons) for extra flavor and crunch.

Two bowls of lemon broccoli soup with croutons.

Similar to our Potato Broccoli Cheddar Soup, this soup recipe uses broccoli and potato for thickness but skips out on the cheese. It’s perfect if you’re looking for a dairy-free option that is still just as creamy. Want a vegan or vegetarian broccoli soup? Simply substitute the chicken broth for vegetable broth and you’re good to go.

Our Lemon Broccoli Soup Is:

  • Full of flavor
  • A healthy broccoli soup recipe
  • Easy to make
  • Low-fat but very filling
  • Gluten-free
  • Vegetarian/vegan with one simple swap

If you love this recipe you will love our roasted broccoli with chili and lemon. For more healthy, low-fat soups, try our carrot soup and our healthy tomato soup.

The Ingredient List:

For this healthy broccoli soup recipe, you will need:

  • Olive oil
  • Vegetable mirepoix: onions, carrots, celery
  • Garlic cloves, minced
  • Dijon mustard
  • Salt and pepper
  • Potatoes, peeled and diced
  • Chicken broth (or substitute vegetable broth for a vegan/vegetarian broccoli soup)
  • Broccoli florets
  • Lemons. We used the zest and juice plus extra for garnish

As for equipment, you will need a large soup pot or Dutch oven and a blender or hand-held stick blender. We leave some chunkiness to the soup but you can purée the entire batch if you’d prefer the lemon broccoli soup to be more smooth in consistency.

Let’s Make Lemon Broccoli Soup!

We love this broccoli soup recipe because it calls for healthy and hearty vegetables that combine for the most flavorful soup! Here’s how to make it (scroll to the bottom of the page for the full recipe which will include all the ingredient amounts and details):

  1. Sauté: Sauté the onions, carrots and celery, then add the garlic, Dijon, salt, pepper, potatoes, and broth.
  2. Simmer: Cover and simmer for 10 minutes. This will cook the potatoes and make them tender. Add the broccoli florets and simmer until tender.
  3. Blend: Use a slotted spoon to remove about 1 cup of the broccoli florets (reserve on a plate for later). Blend the soup until smooth, then transfer it back into the pot and add the lemon zest, lemon juice, and the reserved broccoli. Cook until heated through. Serve with lemon wedges, croutons, or homemade bread.

You can serve this soup with a hearty steak salad for a filling meal or serve it as a starter to a multi-course dinner.

A bowl of chunky lemon broccoli soup next to three spoons.

For the Best Results:

If you’re using Yukon Gold potatoes, skip a step and don’t peel them! You can get away with leaving the skin on since Yukons have skin so thin that it is barely noticeable if you don’t peel them.

You can purée this soup in a standard blender or with an immersion blender. If using a regular blender, we recommend blending the soup in batches to prevent over-filling it. Make sure you vent the lid while blending hot soup. You can even leave the lid off and place a dish towel over the top of the blender.

How do you thicken broccoli soup? If your soup appears too thin, you can easily thicken it by adding a roux to the soup, blending in the additional broccoli that you reserved, or whisking in a mixture of cornstarch or water. Finally, shredded cheese stirred into the hot soup is another tasty thickener.

Check out our soup cookbook. It is filled with wholesome and hearty soups. Each soup recipe is from scratch with real ingredients and filling enough to be enjoyed as a main-course meal. 

A bowl of lemon broccoli soup with spoons in the background.

Our lemon broccoli soup is a delicious, satisfying and simple-to-make broccoli soup recipe that the entire family will love! The lemon adds a light, summery note to this otherwise hearty soup, which means you can enjoy it year-round!

Some More Recipes We Are Sure You Will Love:

Homemade Condensed Cream of Mushroom Soup: Skip the canned stuff and make your own condensed cream of mushroom soup! This easy recipe is simple to follow and makes a much healthier version than what you’d find on store shelves.

Roasted Romanesko with Parmesan Panko: This simple, savory side dish is slightly sweet and nutty, with a Parmesan panko that adds extra saltiness, crunch, and pizazz!

Instant Pot Taco Soup: Everything there is to love about beef tacos, but in soup form (and in the Instant Pot!). Our homemade taco seasoning makes this dish more wholesome and adds zesty taco flavor.

Broccoli casserole: Loaded with cheese and topped with a crunchy Ritz cracker topping, this casserole is a comfort food classic.

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A bowl of chunky lemon broccoli soup next to three spoons.

Lemon Broccoli Soup

Lemon brightens the flavors of the broccoli and potatoes give it some extra body and creaminess that tricks the taste buds. This soup is low in fat but very filling. We left some chunkiness to the soup but you can puree the entire batch if you want a smooth soup.
5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 128kcal
Author: Dahn Boquist


  • 2 tablespoons olive oil
  • 2 medium onions diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 3 to 4 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon each of salt and pepper
  • 2 potatoes peeled and diced
  • 5 cups chicken broth
  • 1 pound broccoli florets about 5 cups
  • zest of 1 lemon
  • ¼ cup lemon juice
  • 1 lemon sliced into wedges for garnish


  • Heat the oil in a large pot or Dutch oven. Add the onions, carrots, and celery. Cook until the onions are soft. 
  • Add the garlic, Dijon, salt, and pepper. Cook for 30 seconds until the garlic is fragrant then add the potatoes and chicken broth. Bring to a boil then reduce the heat to a simmer. Cover and cook for 10 minutes or until the potatoes are tender. 
  • Add the broccoli florets and simmer, uncovered for 5 minutes or until the broccoli is tender. 
  • Use a slotted spoon to remove a cup of broccoli florets and set them aside. 
  • Blend the soup in a blender or with a hand-held stick blender. If you use a blender, work in batches and cover the blender with a kitchen towel. 
  • Return the soup to the pot and add the lemon zest, lemon juice and the broccoli florets that you set aside. Cook over medium heat until heated through. Taste and season with salt and pepper. Serve with lemon wedges. 


  • If you use Yukon Gold potatoes, you can get away with leaving the skin on. Since the skin on Yukon potatoes is so thin it is barely noticeable if you don’t peel them.
  • If you puree the soup in a blender, make sure you vent the lid while you blend the hot soup. You can even leave the lid off and just place a towel over the top of the blender.


Serving: 1 | Calories: 128kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 721mg | Fiber: 5g | Sugar: 5g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating


Friday 18th of June 2021

Simple, filling and makes a comforting meal.

Dahn Boquist

Saturday 19th of June 2021

Thanks Angie

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