Cream of broccoli soup makes it more filling and perfect for any meal. This is one of our favourite kind of creamy soup during winters.
Here is the best cream of broccoli soup. It’s a quick and easy winter soup recipe.
This is a perfect dairy-free and glutenfree soup recipe.
The best part of this soup is it can be prepared in 15 – 20 minutes. This recipe serves two but you can easily double the quantity and serve it.
There are many health benefits of broccoli. Broccoli is rich in anti-oxidants, very high in fiber, vitamins and minerals.
This is so comforting and loaded with nutrients and low in calories. I have not used any dairy cream in this recipe.
Cream of broccoli soup ingredients
Olive oil – this gives nice aroma to the soup.
Onion – Onion can be either finely chopped or you can use big pieces.
Herbs – I have used fresh mint and coriander leaves with dried mixed herbs.
Coconut milk – In this recipe I have used homemade coconut milk. If you do not have homemade coconut milk, store brought ones can also be used. The aroma of fresh coconut is unbeatable.
Broccoli – Fresh broccoli is used to make this soup. Both stem and florets of broccoli is used. This adds extra flavour to the soup.
Half of the broccoli florets are used to grind, and the other half is added to soup at the end. This gives nice taste to the soup.
Always use fresh broccoli. On a caution few people are allergic to broccoli, its better to use cooked or steamed broccoli over raw ones for the goodness of gut health.
Corn flour – This is added to get thickness to the soup. If you are not comfortable, you can skip corn flour and use less water with coconut milk.
How to get a perfect tasty cream of broccoli soup
Fresh broccoli gives the best results. This can be substituted with frozen, if that is the only one available.
Any blender can be used, I prefer really smooth paste. Instead of blending all the florets, I prefer to add few florets as such, after boiling the soup. This adds some crunch to the soup.
Blanching the broccoli makes the stem soft, helps in absorbing the flavour and blends well.
I wanted a vegan version of this soup, so added coconut milk. I have used homemade coconut milk in slightly thinner form. Store brought coconut milk can also be used.
Mixed herbs can be replaced with cinnamon and nutmeg powder.
How do you make this cream of broccoli soup
To make cream of broccoli soup, heat olive oil in a pan. Then add cumin and saute well until you get nice aroma. Add finely chopped onion, fry well until it slightly changes colour.
To this add mint and coriander leaves. After they become soft, add mixed herbs. Mix well, add few blanched broccoli florets, stir it once. In this step, if you wish to grind all the broccoli florets, then add them and grind into fine paste.
Cool the fried mixture and blend into fine paste. Heat a pan, add the broccoli paste, coconut milk and bring the mixture into boil. At this point decide the thickness of the soup and add the corn flour paste.
If the soup is thick enough, do not add the corn flour paste and continue with next step.
Add black pepper powder and salt as per taste to the boiling soup. The final step is to add the leftover broccoli florets and quickly give a boil for 2 minutes. Serve hot the delicious and healthy cream of broccoli soup.
Variations to cream of broccoli soup
The first variation you can make to this recipe is using fresh milk cream instead of coconut milk.
My family loves with coconut milk, so I have always prepared this soup with coconut milk. This soup is low in calories and light on tummy, nutritious, healthy.
Other alternatives to coconut milk is soya milk, almond milk. However I haven’t tried with these alternatives.
If you do not like adding chunks of broccoli in final soup, you can blend all the blanched broccoli and prepare the soup.
Olive oil in this recipe can be easily replaced with coconut oil.
If you want a vegan version, then replace olive oil with butter.
How to serve the cream of broccoli soup?
This soup is served hot. It can be topped with coconut cream or milk and few blanched broccoli florets.
This soup is a one pot meal by itself. You can either serve with a bread toast or vegetable salad.
If you happen to try this tasty creamy soup, please let me know how it turned out in the comments below.
Other creamy winter soup recipe on blog
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Cream of Broccoli soup recipe
- Broccoli florets – 2 cups (blanched)
- Olive oil – 1 tbsp
- Cumin or jeera – ½ tsp
- Onion (finely chopped) – ¼ cup
- Mint or pudina leaves – 2 tbsp
- Coriander leaves – 2 tbsp
- Mixed herbs – ½ tbsp
- Coconut milk – 2 cups
- Corn flour paste -1 tbsp
- Salt as per taste
- Black pepper as per taste
- Water as per requirement
- Heat olive oil in a pan and add cumin, saute well. Add finely chopped onion and fry well.
- To this add mint leaves and coriander leaves. After they become soft, add mixed herbs.
- Mix well, add few blanched broccoli florets, stir it once. Cool this mixture and blend into fine paste.
- Heat a pan, add the fine paste, coconut milk and bring the mixture into boil.
- Add corn flour paste to adjust the thickness with little water.Add black pepper powder and salt as per taste to the boiling soup.
- Add the leftover broccoli florets and quickly give a boil for 2 minutes. Serve hot the delicious and healthy cream of broccoli soup.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.