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.
- 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)
- 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.
- Remove the soup from the heat and discard the bay leaves. Let it cool for 10 minutes.
- 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.
- 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.
- Thin the soup if necessary by adding a little more milk beverage until the desired consistency is achieved.
- Taste and add more salt, if desired.
- Reheat the soup over low heat, stirring occasionally, until hot but not boiling.
- Ladle the soup into bowls and garnish each bowl with lemon zest, if desire.
I am wondering if you think this soup could be made in advance and frozen.
I think it could be. Though the result of freezing might depend a bit on the milk beverage you use.
This looks tremendous! Can’t wait to make it.
Do you think an immersion blender would work? (leave the soup in the pot to purée)
Also, #5 still says soy milk. 🙂
Thanks – updated! Yes, an immersion blender should work well. I just like using the blender for creamier results.
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.
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?
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.