Cream of Broccoli Soup

Cream Of Broccoli Soup Recipe

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Cheryl Green


"Creamed" soups, made without any cream or milk, are one of the easiest dishes to prepare. Adding a potato along with the vegetable of your choice adds the requisite creaminess that cream would otherwise provide. Consider this a master recipe and substitute cauliflower, squash, zucchini or another vegetable of your choice, for the broccoli. Adjust seasonings to your taste.
This recipe is from Mindfull Cookbook by Carol Greenwood, Daphna Rabinovitch, & Joanna Gryfe.
Hold yourself responsible for a higher standard than anyone else expects of you. by Henry Ward Beecher


★★★★★ 1 vote

4 (1 cup each)
Stove Top


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2 Tbsp
vegetable oil
sweet onion, chopped (i use 1/4 of the onion)
2 clove
garlic, minced
1/2 tsp
curry powder
1/4 tsp
each salt and black pepper
6 c
chopped broccoli (florets and peeled stems)
1 large
potato, peeled and cubed
2 to 2 1/2 c
vegetable or chicken stock, low sodium
1 c


carrot, chopped
2 stalk(s)
celery, chopped
inch ginger
1/2 stick
butter, (1/4 cup)
1/2 c
1 small
zucchini, chopped

How to Make Cream of Broccoli Soup


  • 1Heat oil (or butter, if using), in a heavy soup pot over medium heat. Add onion, garlic, (and carrot, celery, ginger, zucchini, if using); cook, stirring, until softened, 5 to 10 minutes.
  • 2Stir in curry powder, salt and pepper.
    Stir in broccoli and potato, stirring until well coated.
    Pour in stock and water. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
  • 3Remove soup from heat and let it cool a few minutes.
    In batches, transfer soup to a blender or food processor; puree until smooth. (You will have to transfer to a large bowl after it is pureed.)
    Return soup to pan on medium heat; add milk if using; stir to heat throughout. (Add more broth or water, if needed.) Serve.

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About Cream of Broccoli Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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