Warm, Comforting and soul satisfying Vegetarian Broccoli Soup Recipe made without cream or Cornflour. Absolutely delicious and a must try during soup season!
Winter calls for soup recipes! Soups are a great way to satisfy hunger pangs especially when loaded with vegetables, they make a filling meal or appetizer as well.
Soups are also great when you are in the need for some comfort food or are feeling under the weather. This broccoli soup is perfect for days when there is a slight nip in the air and all you want to do is sip something warm and soothing.
We love broccoli at home and often end up buying 2 - 3 broccoli heads at one go, enough to last us for the week.
I use broccoli to whip up a delicious vegetarian Broccoli Rice. Also use broccoli stems or stalks to make a lipsmacking South Indian Style Broccoli Stem Chutney We love Broccoli Tater Tots and Broccoli Bites, both quick and easy appetizers made in Air fryer.
Broccoli soup is mostly enjoyed as lunch with a big salad, pasta or garlic bread.
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Ingredients
Please read full list of ingredients stated in the recipe card below.
Broccoli - One head of Broccoli that weighs 500 grams. I have used some part of the stem attached to the florets for this recipe (check step by step pics below)
I have used fresh broccoli for this recipe. However, you can use frozen broccoli florets that are available in the frozen section of supermarkets. Thaw and use.
Garlic - For this particular recipe, I have used a lot of garlic. If you find the quantity of garlic too overpowering, feel free to adjust. We really love the combination of garlic and broccoli and it brings so much flavor to the soup.
Olive Oil - You can add butter if you prefer or use a combination of both.
Water - Can be substituted with low sodium vegetable stock. It frankly doesn't make much of a difference using plain water.
You can also steam the broccoli for 5 to 7 minutes, until tender.
Milk - Organic Cow Milk is used instead of cream or Cornflour. For a Vegan recipe, use Coconut milk, almond milk or soy milk.
You can also add dairy cream or coconut cream to the soup. Around 1/4 cup would be sufficient.
How to Make Broccoli Soup without cream
Pick a fresh broccoli without any black spots or visible damage by worms.
After you cut the broccoli into florets (with some stem / stalk attached), soak them in hot water for atleast 10 minutes.
I follow this process for cruciferous vegetables like Cauliflower, Broccoli etc to get rid of small worms etc, if any.
After 10 minutes, drain all the water, rinse again, drain and prep for the soup.
Heat a sauce pan, add olive oil, chopped garlic and onions. Sauté until the onions are translucent.
Add the blanched and drained broccoli florets along with some water to cook and salt to taste.
Cook this until the florets and stems are tender. Switch off the flame, allow it to cool.
Transfer the contents into a mixer grinder jar (not applicable if you have immersion blender) and blend to a smooth paste.
Transfer the soup back to the sauce pan, Allow it to reach a boil then add black pepper powder and nutmeg powder. Taste check and add salt, if required.
Now add milk, mix and switch off the flame.
Serving Suggestions
This is non-spicy soup recipe. Kid Friendly (except ones who are lactose intolerant).
Bread - Whole Wheat Pull Apart Garlic Bread, Caramelized Onion and Mushroom Focaccia (Whole Wheat), Cloverleaf Dinner rolls and Pizza Pull Apart Bread.
You can also serve the soup with a slice of toasted ciabatta or sourdough rubbed with garlic or grilled cheese.
If serving broccoli soup as meal - Smashed Potatoes, Baked Sweet Potatoes, Air Fryer Vegetables or Fall Roasted Vegetables.
Storage / Freezing Instructions
The soup serves 4 people. I refrigerate extra portions and consume within 24 - 48 hours. You can also freeze the soup and re-heat in a microwave or stove-top.
Other Soup Recipes to try
Tomato Bisque (Creamy Tomato Soup)
Instant Pot Carrot Ginger Soup
Tom Kha Soup (Vegan)
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Broccoli Soup Recipe
Equipment
- Mixer Grinder or Immersion Blender
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 500 grams Broccoli
- ½ cup Onions (finely chopped)
- 12 Garlic Cloves (small) finely chopped or use 2 tsp garlic paste
- 1 tablespoon Olive Oil
- 2 cups Water Read Notes Below
- ½ cup Milk
- ¼ teaspoon Nutmeg Powder
- ½ teaspoon Black Pepper Powder
- Salt to taste
Instructions
- Chop the broccoli into florets (with some stem / stalk attached), soak them in hot water for atleast 10 minutes. Note - process of blanching kills worms etc. especially in cruciferous vegetables like cauliflower, broccoli etc.
- After 10 minutes, drain all the water, rinse again, drain and prep for the soup.
- Heat a sauce pan, add olive oil, chopped garlic and onions. Sauté until onions are translucent.
- Add the blanched and drained broccoli florets with some water to cook. Add salt to taste.
- Cook until the florets and stems are tender. Switch off the flame, allow it to cool.
- Transfer the contents into a mixer grinder jar or use an immersion blender and blend into soup consistency.
- Transfer the soup back to the sauce pan (in case using a mixer grinder jar), Allow it to reach a boil and add black pepper, nutmeg powder. Check seasoning, spices and add extra, if required.
- Now add milk, mix and switch off flame. Serve piping hot.
Notes
- The Recipe is Gluten Free.
- For a Vegan Version of the recipe, substitute milk with coconut milk or almond milk.
- If you prefer cream in soups, substitute milk with 1/4 heavy cream.
- Low sodium vegetable stock can be used in place of water.
- Once you add milk, don't allow the soup to boil else it will split. Just mix once and quickly turn off the flame.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan