Broccoli Soup with Coconut Milk

This broccoli soup with coconut milk is so good and super easy. It's a simple broccoli and spinach affair made with a coconut milk broth a topped with good stuff like pan-fried tofu croutons, toasted almonds, and shredded scallions. Time to break out your blender.

Broccoli Soup with Coconut Milk

This broccoli soup with coconut milk was a staple when we had our studio in San Francisco's Chinatown. At the time, the QUITOKEETO studio had no kitchen. It had a warhorse of a sink with two of the legs truncated, but that's about it. If we wanted to expand our lunch options to warm or hot foods, appliances needed to be involved. We had none, and this became a favorite topic of discussion. The question: if you can only have three appliances, what are they?

Kitchen at the studio

A hotplate was the obvious first pick. A toaster oven and/or microwave also seem like contenders. My argument against both of those was we didn't have either of those at home, so why would we have them at the studio? I wanted a wine refrigerator to stock with rosé for the summer and a coffee grinder. This is a position that triggered much eye rolling. Jack voted that the waffle maker should live at the studio.
Broccoli Soup with Coconut Milk in a Mason Jar on a table

The Hotplate

While we figured out appliance #2 and #3, a hotplate was purchased and made its efficient and unsexy debut heating this simple, pureed broccoli soup with coconut milk from a perch atop a beer garden bench. The soup - a simple broccoli and spinach affair - was made with coconut milk broth, double greens (broccoli & spinach) and was topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions.
Broccoli Soup with Coconut Milk served in a Ceramic Bowl

Broccoli Soup: Variation

For those of you who like options, here's something to think about. Blended vs. unblended. I generally feel that blended is the way to go with broccoli soup, especially if you're planning on enjoying leftover.  That said, if you're going to serve the soup immediately, you can play this soup entirely differently by leaving the broccoli florets whole and skip the blend. With the bright broccoli, and thin, white coconut broth, simply douse everything with a good amount of lime juice, and the soup takes on an entire (equally delicious) different personality. Go ahead with the same toppings: tofu, almonds and scallions. Maybe a dose of something spicy? A chile crisp oil? Or bit of sriracha? Enjoy! xoh

More Soup Recipes

There are *so* many soup recipes in the archives, be sure to poke around a bit. Here's a list of the most popular soups on the site from last year. Don't miss these other blender soups. I'm going to make this tomato soup next and this favorite noodle soup after that. This wonton soup has also been a big favorite over the past year.

More Broccoli Recipes

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Broccoli Soup with Coconut Milk

5 from 6 votes

Because this soup has just a small list of ingredients, you want them all to shine. Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem dried out.

Ingredients
  • 1 14- ounce can of full fat coconut milk
  • 3 cloves garlic, smashed
  • 1 large yellow onion, chopped
  • 1 small serrano chile, stemmed and chopped
  • 2 teaspoons fine grain sea salt
  • 4 1/2 cups water
  • 2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
  • 2-3 large handfuls of spinach
  • to serve: lots of pan-fried tofu cubes, toasted almonds, scallions, chive flowers (optional)
Instructions
  1. Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up.

  2. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.

  3. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.

  4. Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions.

Notes

Makes 8 servings or so.

Serves
8
Prep Time
10 mins
Cook Time
10 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Recipe Rating




Comments

Thanks for this idea, Heidi ! I get a lot of broccoli in my CSA box, and always look for new ideas. This soup sounded great, and I'm happy, I tried it, because it's delicious ! I added ginger to the mix, and also seasoned the soup with a little dash of fish sauce. Added the spinach at the last minute to keep the bright green color. As toppings I used cilantro, roasted chickpeas and a drizzle of Tuscan olive oil. Sounds weird, but it was pretty yummy ❤️

PongoUSA

    Beautiful! I bet the roasted chickpeas were just the thing.

    Heidi Swanson

Such a quick perfect last-minute lunch! We didn’t have a Serrano chili so had to substitute with a tablespoon or so of Thai Style Chili Sauce aAnd surprisingly it worked! So delicious! Thank you for such a lovely recipe!!

Agamom

    Perfect!

    Heidi Swanson

I made this tonight and substituted fried leftover rice paddies for the tofu, shaved radish, and the almonds as writrten. It's delicious and so easy! Thank you Heidi. I make lots of your recipes and am wowed every time.

Kelly P.

    Love this swap Kelly! xx!

    Heidi Swanson

Dear Heidi, I don't know if you'll see this but I just want you to know that you continue to be a true source of inspiration for me. In a world of kind of crazy times, your cooking and writing (& photos) keeps me grounded and inspired. I am grateful. And plus food is healing for the soul. Much love!! xx Linda ps super excited about the outdoor recipes. definitely subscribing :))

linda jaseck

    Awww! Thanks for this kind comment Linda. I so appreciate the encouragement. Much love!

    Heidi Swanson

I'm not sure what I like most - the recipe or the pictures your posting. Amazing :)

Tom from Alkaline Journey

I go with blended! My wife likes chunky so we have to compromise. We are huge fans of anything coconut milk and haven't tried it in a soup with broccoli. Thanks! Our most needed appliances? Vitamix, Cuisinart and a great knife.

The Brand Fam

These will cover all of the bases: wine fridge, induction heat hotplate and combination microwave/convection oven. Coffee grinder and Bodum, oh yes. These will all fit into your smaller space. Wonderful reading and recipes, thank you.

Rose

i must throw this out there.... a panini press! just think of the sandwiches, even simple toast! and quesadillas, grilled veggies, grilled tofu, grilled fruit! it's the answer!

michelle

I have just made this soup, topped with toasted almonds. Delicious!

Angela

i must throw this out there.... a panini press! just think of the sandwiches, even simple toast! and quesadillas, grilled veggies, grilled tofu, grilled fruit! it's the answer!

michelle

Is that an aluminum table in the second picture? I've been looking for a simple, sturdy piece of furniture that could double as table or desk - I'd love to hear where that one is from and how you like it!

HS: Hi Lisa! It's actually just a painted beer garden table/bench set :)

Lisa

coconut and broccoli? this sounds right up my alley!

Sustainable and the City

Your dad and my mom are cousins. Grandma was a Swanson.

HS: Such a small world! I'll have to tell my dad (and aunt!)

Korina

Made it. Loved it. And even went out on a limb and sprinkled parm cheese on top. Yum!

h

I made this on monday, it was so good! I only had a lite coconut can in the pantry so I did the first sauteing with coconut oil. I added some chard to the spinach and it was really tasty. I'm always looking for recipes like this one to help me get some greens into my very picky teenage boy, so thanks again Heidi

Adeiana

I am always excited to find recipes for the things we grow on the farm. Here in TN we don't grow cocomut, but many of the other things are waiting for me to go get them out of the field. Thanks!

Wayve

my husband doesn't like coconut milk and he doesn't like broccoli but he ate several servings of this soup - it was very delicious - thanks for this recipe lg birgit

birgit

Made it. Loved it.

Rachel

There's a batch of this in my frig right now. I seem to want it for breakfast, lunch and dinner. Thanks for a new staple in our rotation. And please consider giving us readers other spin-off ideas with a coconut base/super green veggie combos.

Kristin

I made the soup and it is absolutely fantastic. So easy, simple and elegant - the flavours are just beautiful. It was perfect on its own, as is. I didn't even get around to adding the tofu, almonds and scallions....too hungry and too lazy!...but i will next time. Thank you!!!!

poca

This soup was so good. Made it twice in one week. ..adding the juice of a lime to the bowl took it over the top. Thank you for that tip!

CJ

This was delicious. I added curry powder for additional flavor.

Lonnie

Always happy to have a new soup from you. I just made the red curry zucchini/potato soup from Super Natural Everyday. It's a favorite in zucchini season. I love the coconut milk broth and the tofu cubes. I think also using some of the broccoli as a garnish is a great idea. P.S. Also love your "home cooking" recipes, maybe the most.

Patty

This was delicious! I needed to cook the broccoli a little bit longer but I challenged myself to get it done in 20 minutes and pretty much made it.

Elena

Heidi, I have been admiring the bowls you always use for soups and salads....where did you get them?

kara

Wonderful idea for a moveable feast!

diary of a tomato

The soup looks extremely comforting and it has all my favorite ingredients!! It's surely a "must try" for me :)

Nandita

thanks for the recipe. tonight is my time to prepare dinner for my family and this coconut broccoli soup is such a healthy and great idea!. i bet they will love it. by the way i'll go for coffee grinder.

Marc

This soup sounds splendid! I will add the perfect topper of Purple Kale Stems. Tender yet crunchy and the vibrant color will compliment this lovely dish!

Kim@Cookwith2Chicks

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