Creamy Broccoli Soup (Egg-Free, Gluten-Free)



  • 1 cup onion, diced
  • 1 tbsp. oil or butter flavored dairy free sub (good one from smart balance)
  • 5 cups chicken stock
  • 1-½ lbs. broccoli, cut into florets
  • 1-½ tsp. curry powder
  • 1 bay leaf
  • 1 tsp. basil
  • ½ tsp. sugar
  • pinch cayenne 
  • 2 cups Olympic (or other brand) Soy Yogurt
  • ¼ tsp.  nutmeg
  •   black pepper, freshly ground   

Cook onions in oil until transparent. Bring stock to a boil, add broccoli and boil gently for 7 minutes or just until tender. Add onion mixture, curry, bay leaf, basil, sugar and cayenne to broccoli and simmer, partially covered for 10 to 15 minutes. Gradually add mixture to yogurt stirring vigorously, then add yogurt mixture back to soup. Heat just until hot. Do not boil. Add nutmeg and pepper. Serve immediately. Serves 4 to 6.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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