creamy broccoli soup (dairy-free)

creamy broccoli soup

I am reluctant to call this a broccoli potato soup even though it has potatoes blended into it. A broccoli potato soup, in my opinion, has chunks of potatoes. This soup is just smooth and the potatoes are added to give it a creamy texture without the need to add any cream. This soup was made because the hubs and I are (were) on a diet. Ordinarily, I would also add some bacon to give it more flavor. If you use vegetable stock, like I did,  the recipe is also 100% vegetarian and vegan.

Creamy Broccoli Soup (Dairy-Free)


  • 1 large head of broccoli (about a pound), cut into small florets
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 1 large russet potato or 2 medium size potatoes, diced
  • Vegetable or chicken stock, enough to just cover the ingredients in the pot (about 1.5-2 liters)
  • Salt and pepper, to taste
  • Olive oil
  • Chilli flakes (optional)


  1. Heat olive oil in pot over medium high heat. Add in the onions and saute until translucent. Add in the garlic and saute for another minute.
  2. Add in the broccoli and potatoes and cook for about 5 minutes.
  3. Pour in the stock of choice until it just covers the ingredients in the pot. You want to be careful not to add too much liquid.
  4. Bring to boil and then simmer till broccoli and potatoes are soft and break easily, about 20-30 minutes.
  5. Transfer soup to blender or using an immersion blender, blend soup till smooth. Season with salt and pepper to taste.
  6. Serve warm. You can sprinkle some chilli flakes on top to add some heat.

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