Broccoli Fridge Clean-Out Soup
Customize this Broccoli Fridge Clean-Out Soup with whatever veggies you have on hand! Rich and creamy, with optional grilled cheese croutons on top, it’s the best way to clean out the fridge without any waste!
Some recipes are inspired by restaurant dishes or cravings. And this broccoli “fridge clean out soup” —well, you can guess what inspired it, right? I bought more veggies than we could eat at the grocery store and I needed to use them up ASAP! So in the pot they went, along with roasted garlic and some coconut cream for richness. I cooked up grilled cheese croutons to convince my little one to give this green soup a try (spoiler alert: it worked!) and I am absolutely thrilled with the results. It’s kind of like broccoli cheddar soup, but with more green goodness.
Why This Broccoli Soup Is the BEST Way to Clean Out Your Fridge
You can make this recipe exactly as I did with the very same ingredients, or you can use what’s in your own fridge. But either way, do give this idea a try! Here’s what makes it so awesome:
- Roasted vegetables for extra flavour. This soup starts by roasting some of the vegetables, which develops their flavour, mellowing any bitterness and adding caramelised notes. So good!
- Creamy and satisfying. I puree this broccoli fridge clean-out soup, which gives it a lovely creamy texture. And if you add the optional coconut cream, it will be even richer!
- Crispy, cheesy croutons. Okay, the grilled cheese croutons are optional, but you should really make them! They are so fun and they add a nice crisp contrast to the creamy soup. (We love them in this Roasted Tomato Soup with Grilled Cheese Croutons recipe too.)
What You’ll Need
These are the ingredients I used to make this broccoli fridge clean-out soup, but feel free to switch things up! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mirepoix vegetables – Celery, carrots, and red onion are softened on the stovetop to form the base of flavour for this soup.
- Roasted vegetables – Broccoli, zucchini, and shiitake mushrooms are roasted on a sheet pan.
- Roasted garlic – You can roast this in the oven or make Air Fryer Roasted Garlic.
- Vegetable broth – Store-bought or Homemade Vegetable Broth both work.
- Hearty greens – Like spinach, kale, or chard.
- Seasonings – I used oregano, along with salt and pepper to taste.
- Vegan butter – I have a recipe for Vegan Butter, or use store-bought.
- Oil – Any kind you like to use for cooking.
- Coconut cream or plant milk – Optional, for a creamier soup.
- Grilled cheese croutons – Also optional, but highly recommended! Just make a vegan grilled cheese sandwich and cut it into cubes.
How to Make Broccoli Fridge Clean-Out Soup
Here’s a step-by-step guide to my method for fridge clean-out soup with broccoli and veggies.
- Roast the vegetables. Add the broccoli, zucchini, and mushrooms to a sheet pan and roast at 400ºF for 30 minutes.
- Soften the mirepoix. Add the butter and oil to a large pot set over medium heat. Once the butter melts, stir in the celery, carrots, and onion. Season with salt and pepper and cook until the vegetables are softened.
- Wilt the greens. Stir in the oregano and a cup of greens. Cook until the greens are wilted.
- Simmer. Add the roasted vegetables, broth, and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes.
- Blend. Use an immersion blender or a countertop blender to blend the soup and the remaining greens.
- Finish. Add the vegan coconut cream or plant milk, if desired. Ladle into bowls and serve with the grilled cheese croutons.
Tips and Variation Ideas
I’ve got a few more pointers for this broccoli fridge clean-out soup recipe.
- Leave the soup chunkier if you’d like. You can use a slotted spoon to remove some of the veggies before pureeing if you prefer your soups to have a chunkier texture.
- Add fresh garlic to the mirepoix if you don’t have time to roast it. Mince 2 cloves of garlic and add them with the rest of the mirepoix veggies.
- Use what’s in your fridge. As long as you use roughly the same volume of vegetables, you can switch up the roasted veggies with whatever you have on hand.
- Top it. If you’re not using the grilled cheese croutons, you can add a handful of vegan cheddar before serving, drizzle with coconut cream or a good olive oil, top with Crispy Roasted Chickpeas, or come up with your own idea!
Serving Suggestions
Pair this broccoli fridge clean-out soup with a sandwich like this Caprese Sandwich with Parsley Pesto, or a satisfying salad like my Vegan Nicoise Salad or Vegan Cobb Salad. You can’t go wrong with bread either! Try my Gluten-Free Dinner Rolls or Roasted Garlic Bread.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover broccoli soup to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm in a saucepan on the stovetop over medium heat or in the microwave.
More Vegan Soup Recipes
Enjoy friends! If you make this broccoli soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Broccoli Fridge Clean-Out Soup
Ingredients
- 4 ribs celery, diced
- 2 medium carrots, diced
- ½ large red onion, diced
- 1 large head of broccoli
- 1 large zucchini
- 8 ounces shiitake mushrooms, 225g
- 1 head roasted garlic, use half if you’re not a big garlic fan
- 3-4 cups vegetable broth, start with 3, add more to thin if needed, 720–960mL
- 3 cups hearty greens of your choice, e.g. spinach, kale, chard, 90g
- 2 teaspoons oregano, 2g
- Salt and pepper, to taste
- 1 tablespoon vegan butter, 14g
- ½ tablespoon oil, 7mL
- Optional: ½-1 cup vegan coconut cream or plant-based milk for extra creaminess, 120–240mL
- Optional topping: grilled cheese croutons
Instructions
- Preheat your oven to 400°F (200°C). Spread the broccoli, zucchini, and mushrooms on a baking tray and roast for 30 minutes. Roasting brings out a rich, deep flavor.
Sauté the base (mirepoix):
- In a large pot, heat butter and oil over medium heat. Add the diced celery, carrots, and onion with a sprinkle of salt and pepper. Sauté for 8–10 minutes.
- Stir in the oregano and 1 cup of hearty greens around the 5-minute mark. Cook until the greens are wilted.
- Add the roasted vegetables, veggie broth (start with 3 cups), and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes for deeper flavor.
- Transfer to a blender (or use an immersion blender). Add the remaining 2 cups of hearty greens and blend until smooth. Add more broth if needed to adjust thickness.
- Stir in vegan coconut cream or plant milk for an even silkier texture.
- Top with grilled cheese croutons and enjoy!
Notes
- Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
- To reheat: Warm in a saucepan on the stovetop over medium heat or in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
