A little bit ago we tried out that recipe for Curried Cauliflower Soup and loved it so I figured that since cauliflower and broccoli are so similar that the same recipe could be altered just a bit to make Creamy Broccoli Soup. It worked! This soup is big on flavor. Pure broccoli flavor.


  • 3 1/2 cups milk, divided (soy, coconut, or unsweetened almond milk can be substituted or you could use chicken broth for a different flavor profile- more savory than sweet)
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped
  • 5 cups (about 1 pound) broccoli florets (or 1 large head)


  1. Heat 1/2 cup of milk in a large pot over medium heat.
  2. Add onion and garlic and cook, until soft, about 10 minutes.
  3. Add broccoli and remaining milk, cover and simmer until broccoli is very tender, about 40 minutes.
  4. Taste and adjust seasoning with salt and pepper if you like.
  5. Working in batches, carefully puree in a blender until smooth.
  6. Transfer to bowls, and serve.

We had this as a side to Loaded Baked Potatoes and it was perfect. When I say loaded, I mean: butter, sour cream, cheddar cheese, steamed broccoli, and bacon chunks. LOADED!