Tuesday, November 16, 2010

No-Cream Creamy Broccoli Soup

Potatoes are a versatile ingredient to have in your pantry. Since it is considered as a starch (not a vegetable), you can use it as a thickener to give a creamy texture to the soup. This creamless broccoli soup can easily fool you and your guests for a cream of broccoli soup. This soup requires only three main ingredients, making it vegan, dairy-free and gluten-free. Tip: if the soup is too salty, add more steamed broccoli instead of water.

Serves 6
Preparation Time: 10 mins
Cooking time: 20 mins
Printable Recipe


1 large russet potato, peeled and cubed
3-4 broccolis, chopped
3 1/2 cups vegetable stock
Salt and Pepper to taste


1. In a large pot, combine potatoes, broccolis and vegetable stock. Cover and bring it to a boil. Reduce heat to medium-low and simmer for 20 mins or until potatoes are soft.

2. Purée mixture with an immersion blender. Season with salt and pepper. Serve.


  1. I love the use of potato instead of cream. Broccoli is so good for you. Your soup looks healthy and delish!

  2. A broccoli version of vichyssoise minus the cream - yum. I love broccoli in soup. Great suggestion to use potatoes to thicken.

  3. Now this is a soup that I could eat and feel good about since there's no cream in it. Thanks for visiting my blog.

  4. I tried a similar recipe once. My husband's tactful comment was, "It's definitely broccoli!" :) I'm glad yours turned out well, but I don't think I'll be trying it again.



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