Cream of Green Vegetable Soup combines nutrient-dense greens—kale, spinach, Brussels sprouts and broccoli—with a touch of cream for a silky finish. Bright, savory, and surprisingly comforting, this is a modern take on cream soup that’s perfect after a heavy holiday meal.
“Soo delicious … So creamy and tasty. This is on the rotation for sure!”
I hope you had a lovely Thanksgiving and survived any Black Friday madness. If you’re craving something green and nourishing after holiday indulgence, this soup is just the thing.
It might sound bold to combine kale, Brussels sprouts, broccoli and spinach, but these vegetables work together beautifully. The result is rich and green without being overpowering—especially when finished with just a little cream.
The inspiration behind this recipe:
This recipe began years ago when a personal chef client asked me to make a version of my cream of asparagus that would sneak more vegetables into her kids’ diets. Her children already enjoyed the green asparagus soup, so she challenged me to add more greens—even suggesting every green vegetable she could think of. The first attempt was accepted but felt too intense, so I refined the vegetable mix until the flavors balanced. That evolution produced this Cream of Green Vegetable Soup, which remains a favorite of that family’s kids alongside my pumpkin muffins.
Vegetables to use in Cream of Green Vegetable Soup:
- Kale, Brussels sprouts and broccoli pair well because they’re cruciferous and bring complementary textures and flavors.
- Celery and onion form a mellow aromatic base, while potatoes add body and natural thickness to the soup. Spinach provides a tender, mild finish.
A small amount of heavy cream added just before pureeing lends richness without masking the vegetables. If you prefer to avoid dairy, substitute almond, oat or coconut milk, or omit the cream entirely for a lighter soup.
Use caution when pureeing hot liquids in a blender or food processor; an immersion blender is the safest option and lets you puree the soup right in the pot.
To serve, swirl in a spoonful of cream, yogurt or sour cream for extra silkiness and an attractive presentation—this soup is elegant enough for a dinner party yet simple enough for a weeknight.
For more delicious creamy soups, be sure to try my:
- Cream of Spinach Soup
- Pumpkin Soup with Marsala and Mascarpone
- Spicy Indonesian Vegan Carrot Almond Soup
- Creamy White Bean, Rutabaga and Roasted Garlic Soup
- Butternut Squash Brie Soup
- Cream of Asparagus and Leek Soup with Curry
- Creamy Cauliflower Soup with Gouda and Roasted Red Pepper
- Cream of Brussels Sprouts Soup
Cream of Green Vegetable Soup
Equipment
-
Chef’s knife
-
Dutch oven or large pot
-
Immersion blender (recommended)
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
- 5 cloves garlic, chopped
- 2 large Russet potatoes, peeled and cubed
- 8 cups chicken or vegetable broth
- 1 pound Brussels sprouts, trimmed and halved
- 2 large broccoli crowns, coarsely chopped
- 1 large bunch curly green kale, stems removed, coarsely chopped (≈4 cups tightly packed)
- 1 bag (10-oz) baby spinach
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Cream, yogurt or sour cream for swirling
Instructions
-
Heat butter and oil in a Dutch oven over medium-high heat. Add the onion and celery, reduce heat to medium and cook 5–7 minutes until beginning to soften. Add the garlic and cubed potatoes and sauté briefly until the garlic is fragrant.
-
Add the broth, Brussels sprouts, broccoli and kale. Bring to a boil, reduce heat to medium-low and simmer 20–25 minutes until the vegetables are very tender. Add the spinach and cook just until wilted.
-
Stir in the heavy cream. Puree with an immersion blender until smooth, or carefully puree in batches in a blender or food processor. Season with salt and pepper to taste.
-
To serve, swirl in additional cream, yogurt or sour cream as desired.
Notes
- Omit heavy cream or substitute a plant-based milk (almond, oat, or coconut) for a dairy-free version.
MAKE AHEAD:
- This soup can be made 1–2 days ahead. Reheat gently on the stovetop.
Nutrition
Calories: 582kcal
Carbohydrates: 34g
Protein: 41g
Fat: 32g
Fiber: 7g
Nutritional values are estimates based on unbranded ingredients and may vary. Adjust for dietary needs and portion sizes.
Like this? Leave a comment below!