Healthy Dairy-Free Broccoli Cream Soup with Vegan Option

This light and nutritious recipe for broccoli cream soup was shared with us a while back. I don’t have a record of who sent it in, but I believe it was Olympic dairy, back in their days of making soy yogurt. Don’t worry, you don’t have to use soy yogurt. Any plain, unsweetened, dairy-free yogurt will work great. And I’ve updated the recipe to include a non-yogurt option, just in case you can’t find any! Either way, this soup is filled with flavor, warmth, and nutrition.

Special Diet Note: Healthy Broccoli Cream Soup

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

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Healthy Dairy-Free Broccoli Cream Soup

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This simple soup has a silky finish from the addition of dairy-free yogurt. See below for more options.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 184

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 tablespoon oil or dairy-free buttery spread
• 1 cup onion diced
• 5 cups dairy-free chicken stock (use vegetable stock for vegan)
• 1 ½ pounds broccoli cut into florets
• 1 ½ teaspoons curry powder
• 1 bay leaf
• 1 teaspoon basil
• ½ teaspoon sugar
• Pinch cayenne
• 2 cups dairy-free plain unsweetened yogurt
• ¼ teaspoon ground nutmeg
• Black pepper to taste
• Salt to taste (optional)

Method

 

1. Heat the oil or buttery spread in a large saucepan over medium heat. Add the onion and cook until transparent, about 3 minutes.
2. Add the stock and bring it to a boil. Add the broccoli and let it boil gently for 7 minutes, or until just tender.
3. Add the curry, bay leaf, sugar, and cayenne, and simmer, partially covered for 10 minutes.
4. Put the yogurt in a medium bowl, and gradually add some of the broth mixture while whisking until smooth. Add the yogurt mixture to the soup and stir to combine.
5. Gradually add mixture to yogurt stirring vigorously, then add yogurt mixture back to soup.
6. Heat just until hot. Do not boil. Remove the bay leaf and stir in the nutmeg, pepper, and salt, to serve.

Nutrition

Serving: 1 cupsCalories: 184kcalCarbohydrates: 23.7gProtein: 7gFat: 9.1gSaturated Fat: 2.4gFiber: 7.3gSugar: 8.6g

Notes

No Dairy-Free Yogurt? You can use 1 (14-ounce) can of full-fat coconut milk in its place. This will give it a richer finish. For a lighter soup, use lite coconut milk. Add a squeeze of lemon, if desired.

Pureed Option: if you like a creamier finish, you can puree the soup with a blender or stick blender. But be sure to remove the bay leaf first, and vent the steam from the top if using an enclosed blender.

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