The Broccoli-Buttermilk Soup I'm Obsessed With Right Now


My new obsession is this simple number I made up the other night: Broccoli-Buttermilk Soup. It made a perfect dinner with crusty bread on the side, and an even more delicious lunch the next day. The recipe…

Sarah’s Broccoli-Buttermilk Soup


2 heads of broccoli (or are they called bunches or crowns? I’m not sure), chopped
4 white or yellow potatoes (such as Yukon Gold)
2 cloves of garlic, chopped
1 leek, chopped (wash this sucker well–after you cut it up–leeks can be sandy)
1 and a half cups of buttermilk
4 cups of vegetable broth (and maybe a little more if you want it to be thinner)
2 tablespoons of butter
1 teaspoon of dill
1/4 teaspoon of red pepper
Sprinkle of ground nutmeg


Steam broccoli and potatoes until soft. In a small saucepan, saute the leek and garlic in the butter until soft and then add in the broccoli and potatoes. In batches in a blender, blend the broccoli mixture with some of the vegetable broth, repeat until all is blended. Transfer the puree back into a pan over medium heat, and mix in the buttermilk. Heat through and add spices; season with salt and pepper to taste.


[Photo: Foodista]


  • September 4, 2009

    Hey Sarah, thanks for reading my blog. This recipe sounds so warm and comforting. Perfect for Fall. Broccoli has been banned at our house. Hehe. I was steaming it all the time, and my husband can no longer stand the smell. Perhaps he’ll make an exception for this soup. 😉

  • September 22, 2009

    Great blog!!!
    Love this recipe, had a cup for lunch today – so tasty!

  • October 10, 2010

    Just made this for this week’s lunches. It’s delicious! I cut the butter in half and added a little olive oil. Plenty rich, still. Used 1 pound new potatoes and pound and a half of broccoli. (I weigh everything to make easier to replicate). Thanks for this nice blend of flavors. I wanted a new brocc and buttermilk soup, and this is far more flavorful than the recipes I’ve used in the past.


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