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    You are at:Home»Dairy-Free Recipes»Healthy Creamy Broccoli Soup

    Healthy Creamy Broccoli Soup

    8
    By Alisa Fleming on April 17, 2018 Dairy-Free Recipes, 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!

    Healthy Creamy Broccoli Soup Recipe - dairy-free, gluten-free and vegan

    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.

    5.0 from 1 reviews
    Healthy Creamy Broccoli Soup
     
    Print
    Prep time
    20 mins
    Cook time
    30 mins
    Total time
    50 mins
     
    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.
    Author: Denise Jardin
    Serves: 6 servings
    Ingredients
    • 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)
    Instructions
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    8 Comments

    1. Lois on February 23, 2019 4:37 am

      I am wondering if you think this soup could be made in advance and frozen.

      Reply
      • Alisa Fleming on February 23, 2019 1:17 pm

        I think it could be. Though the result of freezing might depend a bit on the milk beverage you use.

        Reply
    2. Jules Shepard on April 18, 2018 11:23 am

      This looks tremendous! Can’t wait to make it.

      Reply
    3. Bethany S. on April 18, 2018 6:29 am

      Do you think an immersion blender would work? (leave the soup in the pot to purée)

      Also, #5 still says soy milk. 🙂

      Reply
      • Alisa Fleming on April 18, 2018 7:34 am

        Thanks – updated! Yes, an immersion blender should work well. I just like using the blender for creamier results.

        Reply
    4. Leslie on April 17, 2018 6:28 pm

      I’ve never put potatoes in my broccoli soup before, but it make sense. That would add to the creamy texture. My kids love broccoli, so I’m sure this will be a hit.

      Reply
    5. Lindsey on April 17, 2018 5:30 pm

      Creamy broccoli soup is one of my favorite comfort soups. What would you recommend for the dairy free milk beverage? Would coconut milk be too strong?

      Reply
      • Alisa Fleming on April 18, 2018 7:35 am

        I use coconut milk beverage for savories quite a bit, and even lite coconut milk tends to taste good in soups without overpowering. The only milk beverages I would avoid in this recipe are ones with protein added. They don’t tend to heat well.

        Reply

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