I was missing broccoli soup. I love it mostly because its thick and creamy. So how was I supposed to have thick and creamy without any dairy? It was actually easier than I thought it was going to be.
Dairy Free Cream of Broccoli Soup
Ingredients:
2 cups plain soymilk, divided
1 cup water
3 tablespoons olive oil
2 tablespoons finely chopped onion
1 medium potato chopped into cubes (leave skins on)
1 cup finely chopped broccoli (or two cups of florets)
2 tablespoons potato flour, divided
1 tablespoon corn starch
1 teaspoon sea salt
Seasonings of your choice
Instructions:
Boil the onion, broccoli and potato in a medium sauce pan until they are soft (about 15 minutes). Drain the water and place the veggies in a blender or food processor.
In the medium saucepan, add oil, 1/2 cup soy milk, and 1/4 cup of vegetable puree. Mix together with 1 tablespoon of potato flour and corn starch.
You’ll want to whisk until there are no ‘chunks’ and its very smooth. Keep mixing this until the soup is boiling again. Add the remaining tablespoon of potato flour. Once its well mixed in, add 1 cup of water.
Microwave 1 cups of soymilk in a glass container for 3 mins. While doing this, add the rest of the vegetable puree from the blender. Mix on medium heat for about 5 minutes.
Add the milk from the microwave (should be either boiling or on the verge) to the pan and whisk well. I actually added another 1/2 cup of water at the end because mine was so thick.
Add seasonings of your choice and its ready!
Print 
PDFThis recipe is linked to Meatless Mondays and What Can I Eat that’s Gluten Free?
I love broccoli soup especially when it is creamy like this one. Thanks for posting this on Meatless Mondays on my blog. I am glad to see the gluten-free bloggers joining in.
I love broccoli soup, and I like that yours has some potato in it. Thanks for linking to “What can I eat that’s gluten free?”
I’ll have to pass this on to my mom who can’t have dairy. I know she misses “cream of” soups, so this might just hit the spot for her. Thanks for sharing.