Jan 17, 2013

Broccoli Soup

No milk or cream used here but this healthy Broccoli soup is thick and delicious!!! Gluten-free, fall and winter perfect, too!

We're having a good winter here in Michigan so far.  There hasn't been much snow yet and it's been quite sunny and that's always a good thing. Sometimes we have days were the sun never shows its face so sunny days in winter are always welcome! It's still pretty cold though and despite the sun you still need layers of clothing when you go out and that also means you need a hot and hearty bowl of soup to warm you up.

So finally I decided to make a new soup. I wanted something healthy that doesn't rely on milk or cream to make it creamier or taste better. When it comes to broccoli soup the only ones I have tried are the cheesy ones and I do love them for sure but sometimes when there's too much dairy added you almost lose the broccoli taste. Broccoli almost becomes just a mere addition to brighten the
color and make it look healthy but nothing more.

I wanted the broccoli to be the main star of this soup and not just with a supporting role. With the help of a few wonderful vegetables added to the mix (that means extra nutrients, too!), this has become a wonderful soup indeed. The taste of the vegetables sautéed in a little butter harmonize well and the result is delicious. When puréed it is thick enough and with just the right consistency that you don't need any cream at all to make it thicker or better. A perfect winter soup indeed!


1 Tablespoon Olive oil
2 Tablespoons, butter (optional, increase Olive Oil by another Tbsp if you want it to be fully dairy-free)
3 Garlic cloves, minced
1 large or 2 small to medium onions, chopped
8-10 baby carrots, chopped thinly
1 celery stalk, finely chopped
4 cups or 32 oz chicken or vegetable broth/stock
3 Brocolli trimmed into small florets
Salt and Pepper, to taste


In a large saucepan, melt the butter with the oil. Once the butter has melted, saute the garlic and onions just until aromatic, 30 seconds or less. Stir in the rest of the veggies and cook over gentle heat until tender roughly 6-8 minutes. Pour in the stock/broth and bring to a boil.

Add the broccolli florets and cook until tender. Remove the pan from the heat and cool a little.

Pour in the contents of the pan into a blender. Process until smooth. Return the pureed vegetables into the pan and then reheat. Season with salt and pepper, to taste. Ladle into bowls and serve with some crusty French bread and some green salad! Enjoy this healthy and delicious soup!

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  1. This sounds lovely - I will be trying this one for sure!

  2. You left out the onions in the ingredient list. How much did you chop to saute?

    1. Ooooppps! Thanks for pointing it out, 1 large onion, chopped.

  3. Abby, how much does this recipe make? I love it and will be adding it to my meal plan this week, but need to calculate the calories first...

    1. Hi Monica, I didn't measure it exactly so I apologize but my estimate would be about 6-8 servings - using a cup as measurement.

  4. Nice for people with gall bladder problems who need to stay away from milk products.


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