Easy Broccoli Soup ~ Vegan, gluten & dairy-free options

 Not only is this broccoli soup easy, but it’s also really good!

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I made it for the first time on Christmas Eve a few years ago. I decided I needed to try something different, and it was a huge hit! I’ve made it many times since then. I like it best served with sandwiches.

Everyone seems to have a different idea when eating this soup…some add shredded Parmesan cheese, some add seasoned croutons, but most like to dip their sandwiches in this soup!

I topped mine with gluten-free croutons and some vegan Parmesan Cheese.  Mmmm…delicious!

If you count Weight Watchers points, sauté onions and celery in 1 Tbsp butter instead of 2. Divide the soup into 6 servings. Each serving is 4.2 points.

A hand blender works so nicely in pureed soups…and it’s fast!

Ready to serve up in just minutes.

Easy Broccoli Soup             Makes 5-6 servings
1-2 Tbsp non-dairy butter substitute; I used Earth Balance.
1 LG onion, chopped
1 Tbsp minced garlic
2 LG celery sticks, chopped
1 Tbsp thyme
1/2 tsp salt
1/4 tsp pepper
3 cups chicken broth, or vegetable broth for plant-based diets.
5 cups of broccoli, chopped
3 Tbsp flour, gluten-free if needed
3 Tbsp butter or non-dairy substitute
2 cups 2% milk or non-dairy substitute

Melt 1-2 Tbsp butter or non-dairy substitute in a medium sized saucepan. Add onion, celery, and minced garlic. Sauté for about 3 minutes.  Add thyme, salt, and pepper. Sauté another minute or so.
Add chopped broccoli and broth. Mix well and bring to a boil. Turn down the heat and simmer for 10-12 minutes.
Puree the mixture with a hand blender or any other device you have.

In a smaller pan, melt 3 Tbsp butter or non-dairy substitute. Stir in flour, and let bubble lightly. Stir in milk or non-dairy substitute. Whisk well. Continue to whisk or stir until the mixture thickens. Add to pureed soup. Mix well and simmer a few minutes before serving.

If you prefer a thinner soup just add more broth to desired consistency.

Top with some fresh grated Parmesan cheese and seasoned croutons. Gluten-free croutons and non-dairy Parmesan cheeses are available in many stores as well.

Enjoy!

Print Recipe

Easy Broccoli Soup    

Course: Lunch, Main Course, Side Dish

Cuisine: American

Keyword: dairy-free broccoli soup, easy broccoli soup

Servings: 6 Servings

Author: Mary Krick

Ingredients

• 1-2 Tbsp non-dairy butter substitute ~ I used Earth Balance
• 1 LG onion chopped
• 1 Tbsp minced garlic
• 2 LG celery sticks chopped
• 1 Tbsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups chicken broth or vegetable broth for plant-based diets.
• 5 cups of broccoli chopped
• 3 Tbsp flour gluten-free if needed
• 3 Tbsp butter or non-dairy substitute
• 2 cups 2% milk or non-dairy substitute

Instructions

• Melt 1-2 Tbsp butter or non-dairy substitute in a medium sized saucepan.
• Add onion, celery, and minced garlic. Sauté for about 3 minutes.
• Add thyme, salt, and pepper. Sauté another minute or so.
• Add chopped broccoli and broth. Mix well and bring to a boil. Turn down the heat and simmer for 10-12 minutes.
• Puree the mixture with a hand blender or any other device you have.
• In a smaller pan, melt 3 Tbsp butter or non-dairy substitute. Stir in flour, and let bubble lightly.
• Stir in milk or non-dairy substitute. Whisk well. Continue to whisk or stir until the mixture thickens.
• Add to pureed soup. Mix well and simmer a few minutes before serving.
• If you prefer a thinner soup just add more broth to desired consistency.
• Top with some fresh grated Parmesan cheese and seasoned croutons. Gluten-free croutons and non-dairy Parmesan cheeses are available in many stores as well.