Healthy Dairy-Free Broccoli Cream Soup

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This recipe healthy 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. But you don’t have to use soy yogurt. Any plain, unsweetened, dairy-free yogurt will work great. And I’ve even included a non-yogurt option, just in case you can’t find any! Either way, this soup is filled with flavor, warmth, and nutrition.

Healthy Dairy-Free Broccoli Cream Soup Recipe (plant-based with vegan option; also naturally gluten-free)

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.

Healthy Dairy-Free Broccoli Cream Soup
 
Prep time
Cook time
Total time
 
This simple soup has a silky finish from the addition of dairy-free yogurt. See below for more options.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • 1 tablespoon oil or dairy-free buttery spread
  • 1 cup onion, diced
  • 5 cups chicken stock (use vegetable stock for vegan)
  • 1½ pounds broccoli, cut into florets
  • 1½ 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
Instructions
  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 and pepper, to serve.
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.

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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About Author

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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