Dairy Free Broccoli Soup [So Easy!]
User Reviews
5
Dairy Free Broccoli Soup [So Easy!]
Description
The recipe begins by sautéing onion and garlic in vegan butter or a substitute to build flavor, then adding large amounts of broccoli florets and vegetable broth to cook until the broccoli is tender. After cooking, avocado is blended into the soup using an immersion blender, which contributes creaminess and healthy fat without dairy. Salt and black pepper are adjusted to taste, allowing the simple flavors to shine. The puree yields a thick, smooth consistency with a fresh vegetable taste and subtle richness from the avocado.
This soup can be served warm, garnished with sliced avocado, hot sauce, crackers, croutons, crusty bread, or fresh herbs like green onion or chives for added texture and flavor. It works well as a light lunch or starter without dairy ingredients.
For those avoiding oil, the vegan butter can be substituted with water or broth. If an immersion blender is not available, the soup can be carefully pureed in batches using a standard blender, taking care with hot liquids. Leftovers can be refrigerated for several days or frozen for longer storage.
Ingredients
- 1 tablespoon vegan butter omit and sub for water or broth if avoiding oil, or margarine or cooking oil of choice
- 1 yellow onion chopped
- 3 cloves garlic minced
- 12 cups broccoli approx. 2 large heads of broccoli, florets
- 6 cups vegetable broth low sodium
- 1 avocado peel & pit removed
- salt to taste
- black pepper to taste
Optional Garnishes
- avocado sliced
- hot pepper or hot sauce
- Cracker
- crouton
- crusty bread
- green onion or chives or fresh herbs of choice
Instructions
- In a large pot, melt the butter, if using and then add the onion and garlic. Sauté until softened, about 5 minutes.
- Then add the broccoli and the broth and bring to a boil over high heat. Reduce heat to medium/low and cook with the lid on for about 5-7 minutes until the broccoli is fork tender.
- Remove from the heat and add the avocado to the pot. Then use an immersion blender to puree the soup until smooth. Taste and add more salt and pepper, if needed. Then serve.
Notes
- For an oil-free version, replace vegan butter with water or broth during the sauté step.
- If you lack an immersion blender, puree soup in batches using a regular blender, handling hot liquids carefully.
- Leftover soup stores well in the refrigerator for 3-4 days and freezes up to 3 months airtight.
- Avocado adds healthy fat and creaminess; for a low-fat substitute, try white beans instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147cal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Sodium | 312mg | 13% |
| Potassium | 792mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 168mg | 187% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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