Healthy Cream of Broccoli Soup

My healthy cream of broccoli soup will blow you away. This recipe is inspired by my mom who has been making soups such as this one ever since I was a baby “modern nonna” so I can’t wait for you to give it try. This soup is healthy, creamy, and loaded with nutrients. Our secret replacement for cream substitute in Bulgaria has always been to add potatoes and it’s my favourite way, especially for those of you that are dairy-free. The beauty of this recipe is that you can roughly chop everything and you don’t have to spend too much time in the kitchen because the veggies get blended together regardless. If you love this recipe, or tweaked it to your liking, please let me know when the comments.

Healthy Cream of Broccoli Soup

themodernnonna

My healthy cream of broccoli soup will blow you away. This soup is healthy, creamy, and loaded with nutrients. Our secret replacement for cream substitute in Bulgaria has always been to add potatoes and it’s my favourite way, especially for those of you that are dairy-free.

5 from 1 vote

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Ingredients

  

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• 2 tablespoons olive oil
• 1 roughly chopped onion
• 2 peeled chopped carrots
• 2 roughly chopped celery ribs
• 1 teaspoon of salt taste and adjust
• 3 whole garlic cloves
• small head of broccoli (4 cups) cut into florets
• 6 small yellow potatoes (1lb) quartered
• 4 cups of unsalted vegetable stock
• 2 cups of water
• dollops of tzatziki or yogurt at the end

Instructions

 

• Roughly chop all of the vegetables. You do not need to be precise as the soup gets blended in the end.
• In a big pot on the stove, add the olive oil, heat it up on medium-high heat.
• Add the onions, celery, and carrots and let them sweat for about 5 minutes. Stir in the garlic and add the salt.
• Add in the broccoli and potatoes, give it a stir. Pour in the stock and water. Let the soup come to a boil, reduce the heat to medium-low, semi-cover it and let it cook for 30 minutes or until the potatoes are fully cooked.
• Once the soup is done it take it off the heat and let it cool a bit. You don’t want to add boiling hot soup to a blender so be sure to cool it off for at least 10-15 minutes. If you don’t want to use a blender you can use an immersion blender and blend everything together straight into the pot.
• Hot soup (or other hot liquids, for that matter) will steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending. Repeat with the remaining batches.
• Once the soup is blended, I like to add tzatziki or yogurt into a piping bag (or ziplock bag with one corner cut) and pipe pea-size dots in a half moon shape. I take a toothpick, skewer, or anything thin and run it through the middle of each dot without lifting it to make beautiful hearts.
• Making the hearts for presentation is totally optional so feel free to just dollop it on instead.
• You can also add finely chopped fresh dill into the soup as dill compliment broccoli beautifully. Enjoy!

Notes

You can absolutely use all stock if you wish or make your own as well.

Fresh and finely chopped dill is optional but really delicious in this soup.

If you’re not a fan of broccoli you can add less or even substitute for cauliflower as well.

Feel free to use cashew cream as it will make the soup so delicious if you’re not able to have yogurt or tzatziki.

Always taste and adjust for salt at the end. It’s easier to add than to take away.

Be sure to also check out my cream of zucchini and cream of hidden veggie soup on my website as well.

You can use an immersion blender but I do find a regular blender makes the soup into a smoother consistency.

Tried this recipe?Let us know how it was!

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