Healthy Creamy Broccoli Soup

I’ve been craving broccoli lately (yes, really), and stumbled across this Creamy Broccoli Soup recipe that we shared about 12 years ago. It was originally reprinted with permissions from the cookbook Recipes for Dairy-Free Living by Denise Jardine.

There were a few ingredient discrepancies, so we have updated the ingredients. I’ve also edited the instructions for clarity, and gave the whole post a pretty upgrade to make it easier for you!

Special Diet Notes: Creamy Broccoli Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and vegetarian.

Denise Jardin

Healthy Creamy Broccoli Soup

5 from 1 vote

Denise uses soymilk for added richness in this recipe, but you can use your favorite unsweetened milk beverage for cooking, if preferred. We have modified her recipe a little, to fix some errors and clarify the directions.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 3 cups chicken or vegetable stock for vegan
• 1 ½ pounds broccoli cut into small florets
• 1 ¼ pound russet potatoes about 2 medium, peeled, cut into 2-inch pieces
• 1 large yellow onion coarsely chopped
• ½ cup dry white wine
• 2 bay leaves
• ½ teaspoon salt + additional to taste
• ¼ teaspoon freshly squeezed lemon juice
• ⅛ teaspoon freshly ground black pepper
• 1 ½ cups unsweetened dairy-free milk beverage divided + additional, if needed
• Lemon zest for garnish (optional)

Method

 

1. Put the stock, broccoli, potatoes, onion, wine, bay leaves, salt, lemon juice, and pepper in a large saucepan over medium heat. Bring the mixture to a boil. Cover and decrease the heat to low. Simmer until all the vegetables are tender when pierced with a fork, about 25 minutes.
2. Remove the soup from the heat and discard the bay leaves. Let it cool for 10 minutes.
3. Ladle half of the soup into a blender along with 3/4 cup milk beverage, cover and puree until smooth. Empty the blender into a large bowl.
4. Ladle the remaining soup into the blender with 3/4 cup milk beverage, cover and puree until smooth. When finished transfer the pureed soup back into the saucepan.
5. Thin the soup if necessary by adding a little more milk beverage until the desired consistency is achieved.
6. Taste and add more salt, if desired.
7. Reheat the soup over low heat, stirring occasionally, until hot but not boiling.
8. Ladle the soup into bowls and garnish each bowl with lemon zest, if desire.

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