Cream of Broccoli Soup


This soup is wonderfully creamy, but is light on dairy.

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Recipe Type: Soup
Author: Dr. Debra Rouse
Serves: 6 servings
This soup is super creamy in texture, but it contains very little actual dairy.


  • 2 cups water
  • 1 1/2 pounds broccoli, chopped
  • 1 large stalk celery (3/4 cup), chopped
  • 1/2 cup carrots, shredded
  • 1 medium onion (1/2 cup), chopped
  • 1/2 cup rolled oats
  • 2 tablespoons butter
  • 2 tablespoons potato flour or 1 tablespoon corn starch mixed in 1 tablespoon cool water
  • 2 1/2 cups chicken broth or vegetable broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • 1/2 cup lowfat milk of choice


  1. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery, carrots, onion, and oats. Cover and return to a low boil. Simmer at this low boil for about 10 minutes or until broccoli is tender (do not drain).
  2. Carefully place broccoli mixture in blender or food processor. Cover and blend on medium speed until smooth.
  3. Melt butter in 3-quart saucepan over medium-low heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  4. Stir broth into butter- flour mixture. Heat to boiling, stirring constantly for one minute.
  5. Reduce heat, stir in broccoli-vegetable mixture, salt, pepper and nutmeg. Return soup to a low simmer. Stir in milk – do not boil. Turn off heat or keep on low until ready to serve.


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