Cream of Broccoli Soup

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

By Dr. Debra Rouse

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Cream of Broccoli Soup

This soup is wonderfully creamy, but is light on dairy.
Course: Dinner
Keyword: broccoli, gluten-free, soup, vegetarian
Servings: 6
Author: Dr. Debra Rouse


  • 2 cups water
  • 1 1/2 pounds broccoli, chopped
  • 1 large 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


  • 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).
  • Carefully place broccoli mixture in blender or food processor. Cover and blend on medium speed until smooth.

  • 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.
  • Stir broth into butter- flour mixture. Heat to boiling, stirring constantly for one minute.
  • 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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