Cream of Broccoli Soup

Cream of Broccoli Soup

From the Silk test kitchen

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Servings
4
Total Time
45 min

See the nutritional information

Cream of Broccoli Soup

Ingredients

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 shallots, peeled and minced
  • 4 cups vegetable stock
  • 1 large head broccoli, stems peeled, and stems and florets coarsely chopped
  • 3 medium zucchini, peeled and chopped
  • 1/2 tsp dried thyme
  • 1 1/2 cups Silk Original soy or almondmilk
  • 1 tsp salt, optional
  • 1/4 tsp pepper, optional
  • Chopped fresh basil leaves and grated Parmesan for garnish

Dish up your review

  • Cream of Broccoli Soup

    Ratings: 
    5
    1 review

    Creamy, delicious!

    This was delicious! I substituted unsweetened almond milk instead of soy milk. Also, I added some a clove of garlic and a cup of chopped kale. The dark color of the kale added nice color to the soup and didn't change the broccoli flavor. I will definitely make this again!
  • Cream of Broccoli Soup

    Ratings: 
    5
    1 review

    Great taste and easy to make!

    I haven't done much cooking with Silk but decided to give this a try. The flavor turned out great and it was really easy to make. It was a bit sweet so next time I may try the unsweeted Silk.
  • Cream of Broccoli Soup

    Ratings: 
    5
    1 review

    Very Satisfying

    Absolutely Delicious! We had some left over veggie soup and didn't want to get rid of it, so i happened to see this and now we make all the time! This is definitely something that puts a smile on my face.
  • Cream of Broccoli Soup

    Ratings: 
    5
    1 review

    Heartwarming wintry soup!

    I made the soup with four cups of turkey broth, I replaced the zucchini with sliced mushrooms and carrots. When all vegetables were blended I added a cup and a half of Silk Almond light- popped in a few cranberries for festivity - steeping for an additional 2-3 minutes. Yesterday was northeaster' weather, so a warm refreshing cream of broccoli soup was just right.

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Cream of Broccoli Soup

Preparation

  • Heat olive oil in a large heavy stockpot over medium heat. Add the onion and shallots and cook until tender, about 10 minutes.
  • Add the stock, broccoli, zucchini and dried thyme.
  • Bring to a boil, reduce heat to low and simmer for 15 minutes or until vegetables are soft.
  • Stir in Silk.
  • In 2-3 separate batches, purée the soup in a blender or food processor until smooth and creamy.
  • Return puréed soup to the pot and reheat.
  • To serve, ladle into warm bowls and top with basil and Parmesan cheese, if desired.