Creamy Broccoli Soup Recipe (Without Cream of Flour)
This creamy broccoli soup recipe is the best I ever made! Truly, it’s creamy and flavorful, while so healthy and nutritious. It’s simple, quick, and easy to make vegan soup without any cream, flour, milk, or even vegetable broth.
I feel so good after eating this delicious broccoli soup, similar to how I feel after enjoying a big fresh green salad. Because this homemade broccoli soup uses only fresh, wholesome ingredients and is low-fat and low in calories, it’s the best recipe when you want to get slim and lose weight naturally without dieting.
Moreover, I love this amazing 1 pot soup and I think you’ll love it too because it’s vegan, gluten-free, and dairy-free. Not only it’s a healthy light meal of its own but also it’s so scrumptious and flavorful. This rich and creamy cozy soup will keep you warm and filled. It’ll become your favorite quick meal for any time of the year! Just like this cozy green peas stew.
Simple ingredients for this creamy broccoli soup
This easy and healthy, gluten-free soup without cream or stock is perfect for a light, low-fat lunch or dinner made in 1 pot with some bread or some crunchy croutons. It’s my favorite comfort food that is so simple to make at home.
- Broccoli
- Spinach
- Brussels sprouts
- Cauliflower
- Parsley
- Potato
- Onion
- Garlic
- Sunflower oil
- Spices
Time needed: 40 minutes.
How to cook a broccoli soup recipe from scratch?
Thick and creamy, loaded with an abundance of broccoli and other healthy veggies, this homemade soup is so easy to make. Just follow the steps:
- Prepare all ingredients
First, rinse well all vegetables with cool water and roughly chop into small pieces except for the spinach and parsley. And don’t forget to include the stems of the broccoli too. This recipe uses whole broccoli, florets, and stems together. Less waste, more nutrients, it’s a win-win situation, right?
- Cook the veggies
Next, heat the oil (I used sunflower oil) in a large cooking pot. Then add onions and garlic and sauté for 3 minutes on high. Next, reduce the heat to medium and cook for another 5 minutes until the vegetables are soft and slightly browned stirring frequently. After that, add broccoli, spinach, cauliflower, brussels sprouts, potato, and parsley. Cook it all together for 2 minutes then pour out the water and add the spices. Bring the liquid to a boil, lower the heat to simmer, and cook it uncovered for about 30 minutes stirring occasionally. Taste and adjust the seasonings as necessary. Remember that seasoning is the key to a perfectly flavorful soup. So add salt gradually and taste as you go.
- Blend the soup
Remove the pot from the stove. If you have an immersion blender, quickly purée the soup until soft and creamy.
You can use a standard blender or food processor to blend it but first, make sure you allow it to cool down before transferring and blending. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. Always place a towel over the top of the blender and blend it in a few batches if your blender isn’t big enough to blend the soup all at once.
Finally, if don’t have an immersion blender or any other blender use a potato masher to squash vegetables into a thick pulp. - Serve and enjoy
At last, immediately serve your healthy, low-fat broccoli soup in soup bowls. Get your crusty bread or crunchy croutons ready and dip!
Absolutely! Because most cream soups, although homemade are made with heavy creams or flour that makes them high in fat and calories. However, this naturally creamy broccoli soup recipe uses no cream at all! Its creamy consistency comes only from the veggies, especially from the cauliflower and potato. They make it perfectly rich, thick, and delicious.
Don’t worry if you don’t have a blender. Make this creamy broccoli soup recipe by using a potato masher or ricer. It’ll work perfectly fine. Just make sure to follow this step-by-step guide for making this delicious vegan soup.
Always choose deep green broccoli with a firm, fresh stalks. Avoid broccoli with yellowing florets or browning stem ends. To point out, the broccoli stems are as nutritious and healthy as the broccoli florets.
Green vegetables are an essential part of a healthy, plant-based diet. They are rich in vitamins, minerals, fiber, and antioxidants while low in fat and calories. Furthermore, dark green cruciferous veggies are a source of vitamins A, C, K, folate and contain phytonutrients-plant-based compounds that may help to lower inflammation and reduce the risk of developing cancer. Additionally, fiber is an important nutrient for weight-loss as it helps you feel full longer.
This silky, smooth and scrumptious vegan soup is:
- Vegan and vegetarian
- Super easy
- Healthy and nutritious
- Velvety creamy
- Feeds a crowd with ease
- Warm and comforting
- A healthy meal for toddlers and family
- Weight loss soup recipe
- Perfect light lunch or dinner made in 1 pot
- Versatile
- So delicious!
At the same time, this creamy broccoli soup is made without any cream, milk, flour, or stock. Plus, it’s low-fat, dairy-free, and gluten-free. Therefore it’s entirely vegan, a plant-based light meal for you and all your family.
Creamy Broccoli Soup Recipe (Without Cream of Flour)
Equipment
- Cooking pot
- Immersion blender, regular blender or potato masher
Ingredients
- 2 cups fresh broccoli roughly chopped (stems included)
- 2 cups fresh spinach
- 2 cups brussels sprouts cut in quarters
- 1 cup cauliflower roughly chopped
- 1/2 cup fresh parsley
- 1/3 cup sunflower oil or any vegetable oil
- 1 big potato peeled, chopped into approximately 1 cm cubes
- 2 medium-sized onions I used 1 yellow and 1 red
- 2 cloves of garlic minced
- 5 + 1/2 cups fresh water
- Spices to taste salt, ground pepper, cumin, turmeric powder add salt and other spices gradually and taste as you go
Instructions
- First, rinse well all vegetables with cool water and roughly chop into small pieces except for the spinach and parsley. And don't forget to include the stems of the broccoli too. This recipe uses whole broccoli, florets, and stems together. Less waste, more nutrients, it's a win-win situation, right?
- Next, heat the oil (I used sunflower oil) in a large cooking pot. Then add onions and garlic and sauté for3 minutes on high. Next, reduce the heat to medium and cook for another 5minutes until the vegetables are soft and slightly browned stirring frequently. After that, add broccoli, spinach, cauliflower, brussels sprouts, potato and parsley. Cook it all together for 2 minutes then pour out the water and add the spices. Bring the liquid to a boil, lower the heat to simmer, and cook it uncovered for about 30 minutes stirring occasionally. Taste and adjust the seasonings as necessary. Remember that seasoning is the key to a perfectly flavorful soup. So add salt gradually and taste as you go.
- Remove the pot from the stove. If you have an immersion blender, quickly purée the soup until soft and creamy. You can use a standard blender or food processor to blend it but first, make sure you allow it to cool down before transferring and blending. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. Always place a towel over the top of the blender and blend it in a few batches if your blender isn't big enough to blend the soup all at once. Finally, if don't have an immersion blender or any other blender use a potato masher to squash vegetables into a thick pulp.
- At last, immediately serve your healthy, low-fat broccoli soup in soup bowls. Get your crusty bread or crunchy croutons ready and dip!
Notes
- Taste and adjust the seasonings as necessary. Remember that seasoning is the key to a perfectly flavorful soup. So add salt gradually and taste as you go.
- This recipe yields soup for 4 people. If you are serving two people or don’t want a lot of leftovers, you could easily cut the ingredients in half.
- If you are using a standard blender or food processor to blend the soup, make sure you allow it to cool down before transferring and blending. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. Always place a towel over the top of the blender and blend it in a few batches if your blender isn’t big enough to blend the soup all at once.
Nutrition
Looking for more hearty recipes?
- I’m sure you’ll love this quick 25-minute red lentil soup
- Or try this cozy and warming green peas stew
- How about this spinach-rice low-calorie meal?
Love this green vegetable soup? Pin it for later!
Made this creamy broccoli soup recipe? Please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to hear about your experience and your comments just make my day!
Love, Marinela💚