Recipes » Soups » ‘Cream’ of Broccoli Soup
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Cream of Broccoli Soup Recipe


  • 2½ cups broccoli (fresh or frozen), divided
  • 2-3 cups vegetable broth
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ cup cooked rice or potato, chopped
  • 1 cup nondairy milk
  • Basil or thyme (optional)
  • Nutritional yeast, to taste
  • Fresh lemon juice (optional)
  • Red pepper flakes or black pepper for garnish


  • 1. If using fresh broccoli, remove the tough lower stalk but chop the other stalky parts.
  • 2. Line a large pot with vegetable broth and sauté onion and garlic until onion is translucent.
  • 3. Add ½ cup broth and cooked rice or potato and let simmer until rice is waterlogged and extra liquid has all or mostly cooked off; if using potato, cook until potato is very soft and tender. (If using a raw (uncooked) potato, this may take longer and require more liquid then if using a leftover already cooked potato, such as a baked potato from the night before.)
  • 4. If using fresh broccoli, add another ½ cup broth and broccoli, and cook until broccoli is very tender. (Note: If you want a soup with broccoli pieces, scoop some out before they’re waterlogged and very soft, and set aside to stir in at the end.)
  • 5. If using frozen broccoli, add broccoli at the end as the rice is finishing up (omit extra ½ cup broth—just a splash will do) or cook briefly in microwave and add to soup with no extra broth.
  • 6. Transfer soup to a blender (or use an immersion blender) and purée with nondairy milk, plus additional broth as necessary to achieve a soup consistency. You can also add fresh or dried basil and thyme, plus salt and pepper to taste here.
  • 7. Return blended soup to your saucepan and let simmer, adding nutritional yeast to taste.
  • 8. Squeeze fresh lemon juice over soup before serving, if desired, and garnish with red pepper flakes or fresh black pepper.

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