Recipe: Cream of Broccoli Soup

Cream of Broccoli Soup


  • 3        Tbsp       oil
  • 1        medium diced onion
  • 2       stalks celery diced
  • 2       garlic cloves minced
  • 4       c             broth
  • 8-10   c             broccoli florets or cuts
  • 1        can         creamed corn
  • 3        Tbsp       cornstarch
  • 2       c             almond milk
  • spices


  • large pot with lid
  • wooden spoon
  • hand blender


  1. Saute the onion, celery, and garlic in the large pot.
  2. Add in cornstarch and whisk for several minutes.
  3. Add in broth, milk, broccoli, and corn.
  4. Simmer, covered, for about 30 minutes.
  5. Using the hand blender, puree everything in the pot.
  6. Add spices and additions as desired.


  • Don’t have a stick or hand blender? Go by batches in the food processor or counter top blender. It’s messy, but possible.
  • It does not look as dark green as a traditional cream of broccoli soup. That’s normal.
  • Some possible additions include: chicken shreds and cheese shreds. Serving with toast would also work.
  • Some spices: nutritional yeast, garlic, salt, and pepper. Pick based on personal preference.
  • Can’t do almond milk? Pick your milk beverage of choice.
  • The only real requirement is the broccoli.

© Hartliebe   2020

[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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