Healthy Creamy Broccoli Soup
Prep time
Cook time
Total time
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.
Serves: 6 servings
  • 3 cups chicken or vegetable stock (for vegan)
  • 1½ pounds broccoli cut into small florets
  • 1¼ 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
  • 1½ cups unsweetened dairy-free milk beverage, divided + additional, if needed
  • Lemon zest, for garnish (optional)
  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 ¾ cup milk beverage, cover and puree until smooth. Empty the blender into a large bowl.
  4. Ladle the remaining soup into the blender with ¾ 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.
Recipe by Go Dairy Free at