Cream of broccoli soup gluten free dairy free
| | |

Cream of Broccoli Soup (Gluten Free & Dairy Free)

I created this recipe for cream of broccoli soup for gluten-free and dairy-free folks. Turns out, it is also fairly low carb and good for the keto diet too. As usual, you may still make it with regular ingredients and it will be just as tasty.

Cream of Broccoli Soup:
3 Tbsp Lard/margarine/coconut oil/olive oil
1 medium Onion, chopped (about 1 cup)
2 large Celery stalks, chopped
½ tsp Herbes de Provence
1 ½ tsp Seasoning salt
2 Tbsp Potato starch (or 3 Tbsp flour)
1/3 c. Nutritional yeast
3 scoops Collagen protein powder (optional)
4 c. Cashew milk (or milk of choice)
4 tsp Chicken bouillon
1 c. Water (or use milk for extra creaminess)
6 c. Broccoli, roughly chopped

Cook the onion and celery in your fat of choice (I use lard) over medium heat. Also add the Herbes de Provence and seasoning salt and let them cook with the veggies. Cook, stirring occasionally, until translucent and limp (5-10 minutes).

Regarding milk: I prefer cashew milk for soups, as it thickens better than other dairy-free milks and is super easy to make. If going this route, add 1 cup cashews to your blender, then fill it to the 4 cup line with water. Blend away until milk is done (see cashew milk directions for details). Now add the potato starch, nutritional yeast, and protein powder and blend again until smooth.

If you are not making cashew milk, add the dry ingredients (potato starch, nutritional yeast, and protein powder) directly to the vegetables and stir. Slowly add the milk, stirring at the same time to prevent clumping.

Add the chicken bouillon and remaining water, then let the soup come to a simmer while stirring to prevent the bottom from clumping. Once it’s simmering, it won’t have a tendency to burn as easily (because the potato starch has finished thickening and won’t settle on the bottom).

Add the broccoli and let the soup simmer 20-30 minutes, cooking the broccoli and blending the flavors together. Stir every 5 minutes or so.

Using an immersion blender, puree the soup. You may use a regular blender if you don’t have an immersion blender, but it will take 2-3 batches. Make it however chunky/smooth you like it. At this point the soup is done and can either be kept warm on the stove until you’re ready, or ladled into bowls. Top bowls with bacon bits, cheese, and green onions/chives, if desired.

Enjoy your dairy-free, gluten-free cream of broccoli soup!

Gluten free dairy free cream of broccoli soup
Pin Me!

Cream of Broccoli Soup (Gluten Free & Dairy Free)

Print Recipe
Cream of broccoli soup gluten free dairy free
Cook Time:45 minutes

Ingredients

  • 3 Tbsp Lard/margarine/coconut/olive oil
  • 1 medium Onion chopped
  • 2 large Celery stalks chopped, including tops
  • 1/2 tsp Herbes de Provence
  • 1 1/2 tsp Seasoning Salt
  • 2 Tbsp Potato starch or 3 Tbsp flour
  • 1/3 c. Nutritional yeast
  • 3 scoops Collagen powder optional
  • 4 c. Cashew milk or milk of choice
  • 4 tsp Chicken bouillon
  • 1 c. Water
  • 6 c. Broccoli roughly chopped

Instructions

  • Cook the onion and celery in your fat of choice (I use lard) over medium heat. Also add the Herbes de Provence and seasoning salt and let them cook with the veggies. Cook, stirring occasionally, until translucent and limp (5-10 minutes).
  • Regarding milk: I prefer cashew milk for soups, as it thickens better than other dairy-free milks and is super easy to make. If going this route, add 1 cup cashews to your blender, then fill it to the 4 cup line with water. Blend away until milk is done (see cashew milk directions for details). Now add the potato starch, nutritional yeast, and protein powder and blend again until smooth.
  • If you are not making cashew milk, add the dry ingredients (potato starch, nutritional yeast, and protein powder) directly to the vegetables and stir. Slowly add the milk, stirring at the same time to prevent clumping.
  • Add the chicken bouillon and remaining water, then let the soup come to a simmer while stirring to prevent the bottom from clumping. Once it’s simmering it won’t have a tendency to burn as easily (because the potato starch has finished thickening and won’t settle on the bottom).
  • Add the broccoli and let the soup simmer 20-30 minutes, cooking the broccoli and blending the flavors together. Stir every 5 minutes or so.
  • Using an immersion blender, puree the soup. You may use a regular blender if you don’t have an immersion blender, but it will take 2-3 batches. Make it however chunky/smooth you like it. At this point the soup is done and can either be kept warm on the stove until you’re ready, or ladled into bowls. Top bowls with bacon bits, cheese, and green onions/chives, if desired.
Servings: 4 people

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating