Creamy Broccoli Soup

A little bit ago we tried out that recipe for Curried Cauliflower Soup and loved it so I figured that since cauliflower and broccoli are so similar that the same recipe could be altered just a bit to make Creamy Broccoli Soup. It worked! This soup is big on flavor. Pure broccoli flavor.


3 1/2 cups milk, divided (soy or unsweetened almond milk can be substituted or you could use chicken broth for a different flavor profile- more savory than sweet)

1 cup chopped yellow onion

3 cloves garlic, chopped

5 cups (about 1 pound) broccoli florets (or 1 head)


  • Heat 1/2 cup of milk in a large pot over medium heat.
  • Add onion and garlic and cook, until soft, about 10 minutes.
  • Add broccoli and remaining milk, cover and simmer until broccoli is very tender, about 40 minutes.
  • Taste and adjust seasoning with salt and pepper if you like.
  • Working in batches, carefully puree in a blender until smooth.
  • Transfer to bowls, and serve.

We had this as a side to Loaded Baked Potatoes and it was perfect. When I say loaded, I mean: butter, sour cream, cheddar cheese, steamed broccoli, and bacon chunks. LOADED!

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