Cream of Broccoli Soup

cream broccoli soup recipe

Broccoli and Cauliflower – A variety of the cabbage and has similar food value.
This Cream of Broccoli Soup was made without dairy and is super healthy! No cream, butter or flour added. More importantly; No flavor removed…

Bon Appetite! Serves 4


  • 1 tbsp extra-virgin olive oil or ghee
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 tsp sea salt, I use ‘Real Salt’
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground red pepper, capsicum
  • 1/8 tsp celery seed
  • 8 cups broccoli florets, divided
  • 4 cups cauliflower florets
  • 3 cups vegetable broth or bone broth
  • 1 cup unsweetened almond milk, or other non-dairy milk of choice


Heat the olive oil (or other cooking fat of your choice) in a large stock pot set over medium heat. Add the onion, celery, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.

Add the garlic powder, onion powder, celery seeds, about 7 cups of the broccoli florets, all the cauliflower florets and vegetable broth; cover loosely and cook until the cauliflower and broccoli florets are fork tender, about 8 to 10 minutes.

Carefully ladle about half the soup into a High-Speed Blender (I use Vita-Mixer or Bullet); process until smooth and creamy and transfer to a clean container. Repeat as many times as necessary with the rest of the soup.

Once all the soup has been processed, return it to the stock pot; Chop the remaining cup of broccoli florets finely and add that to the soup, along with the cup of non-dairy milk. Stir. Bring back to a simmer over medium heat then kill the heat and serve promptly.