Dairy Free Creamy Broccoli Soup Recipes

DAIRY-FREE CREAMY BROCCOLI SOUP

Dairy-Free Creamy Broccoli Soup image

The satiny texture of this soup will make you think it's cream-based, but it's absolutely dairy-free and delicious! It's a perfect dish to use up leftover broccoli stalks that don't fit into other meals. It freezes well and makes a great winter warm-up snack or lunch! Can be served immediately, seasoned with black pepper, curry powder, or even grated cheese (for people who don't mind dairy) or can be frozen in individual portions and microwaved later.

Provided by JoCanadian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large yellow onion, coarsely chopped
3 large cloves garlic, coarsely chopped
3 broccoli stalks, coarsely chopped
2 broccoli florets and stalks, coarsely chopped
2 large potatoes, peeled and coarsely chopped
⅓ celery root, coarsely chopped
4 cups low-sodium chicken stock

Steps:

Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.2 g, Cholesterol 2 mg, Fat 2.4 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 127.5 mg, Sugar 4.1 g

HEALTHY CREAMY BROCCOLI SOUP

Healthy Creamy Broccoli Soup image

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.

Provided by Denise Jardin

Time 50m

Yield 6 servings

Number Of Ingredients 11

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)

Steps:

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.

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