Broccoli Apple Soup


This broccoli soup uses apples to give it body, making it a surprisingly creamy soup without any cream!

Photography Credit: Elise Bauer

You’ll just have to trust me on this one. Broccoli and apples aren’t two foods that you would expect to find together in a soup, or in anything for that matter. But this soup? It’s sublime.

The apple adds a light sweetness and tartness that makes any vegetal bitterness in broccoli disappear. The result is a broccoli lover’s dream, a creamy, full bodied broccoli soup, without any cream!

Our Favorite Videos

For more information on apple varieties, check out our Guide to Apples.

Broccoli Apple Soup

The recipe comes from my friend Kathi who has been making this soup for her family for 30 years. She first got the idea from a 1979 cookbook, Cooking the Nouvelle Cuisine in America, by Michele Urvater and David Liederman.

Broccoli Apple Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4 to 6


  • 1 large bunch of broccoli (about 3 heads with stems)
  • 3 Tbsp butter
  • 1 cup of thinly sliced or finely chopped yellow or white onion
  • 1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped
  • 3 cups of chicken stock
  • 1 cup of unfiltered apple juice or apple cider (not hard cider)
  • 4 sprigs of lemon thyme or thyme
  • 2 long strips of lemon zest
  • 1 Tbsp chopped fresh chives for garnish


1 Prep the broccoli: Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).

2 Cook the sliced onions and apples in butter: Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.

3 Add broccoli, stock, cider, thyme, lemon zest: Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider.

Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon zest to the pot as well.

Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.

4 Purée soup: Remove from heat. Remove thyme and lemon peels from the soup (discard)! Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.

5 Adjust seasonings: Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Recipe adapted from Cooking the Nouvelle Cuisine in America by Michele Urvater and David Liederman.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

37 Comments / Reviews

No ImageBroccoli Apple Soup

Did you make it? Rate it!

  1. Margaret

    Just made this with 2 apples and a quart of stock (I didn’t have apple juice). It’s really good–and so easy! I did it with a red onion, because I had that from my produce delivery box…. Even with modifications, it was yummy, and I’ll be making it again.


  2. Patricia

    Quite good, though it needed a little salt, as others have mentioned. I plan to freeze the leftovers and expect them to be even better. I did substitute lime zest for the lemon. I left the herbs and zest in and pureed the whole thing with an immersion blender.


  3. Mary

    I tried this recipe tonight and it turned out delicious. I also did my own unfiltered apple juice ( 3 red apples peeled and chopped, 1/4 cup of water everything into a blender, then strained with a fine mesh).
    I added 1/2 tsp of apple cider vinegar for a little bit more of acidity.

    Thanks again for such an amazing recipe!


  4. Fred

    I looked in the fridge and being a poor student, only found some broccoli and some apples, so I typed in “broccoli and apple recipes” into google. This recipe came up and it seemed like a really odd combo, and thought I need to try this out. So yeah, I did and it was amazing <3

    Thanks a bunch for sharing this recipe and giving a student a nice dinner :P


    Show Replies (1)
  5. Tuba

    we tried it for lunch today. We used just water instead of the stock. And the cider awfully overpowered the soup it turned out tasting really bad :( I was really excited when i saw this recipe cause it has very healthy ingredients but unfortunately it didn’t work out for me.

    Show Replies (2)
View More
Broccoli Apple SoupBroccoli Apple Soup