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Cream of Broccoli Soup

Deliciously creamy and brimming with fresh flavor.

Time

45 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

preparation

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

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 cup Silk ORIGINAL SOYMILK OR ALMONDMILK

  • 1 tsp salt, optional

  • 1/4 TSP PEPPER, OPTIONAL

  • CHOPPED FRESH BASIL LEAVES AND GRATED DAIRY-FREE PARMESAN, FOR GARNISH