Broccoli Fridge Clean-Out Soup

Eliminate waste and make a delicious dinner with this Broccoli Fridge Clean-Out Soup! Rich and creamy, with optional grilled cheese croutons.

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 171

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

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.

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!

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.