Creamy Broccoli No Cheddar Soup

Creamy Broccoli No Cheddar Soup
Print Recipe
WP_Post Object
    [ID] => 7203
    [post_author] => 2
    [post_date] => 2016-01-01 09:39:01
    [post_date_gmt] => 2016-01-01 15:39:01
    [post_content] => 
    [post_title] => Creamy Broccoli No Cheddar Soup
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => creamy-broccoli-no-cheddar-soup
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-02-06 19:13:58
    [post_modified_gmt] => 2016-02-07 01:13:58
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] =>
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 7
    [filter] => raw
  • 8 rounded cups broccoli florets (2 inch pieces)
  • 3 tablespoons olive oil
  • 1 sweet white onion, sliced into 1/4 inch half-moons
  • 2 tablespoons grassfed butter
  • 1/3 cup spelt flour (sub whole wheat or brown rice)
  • 1 tablespoon sea salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon low-sodium Tamari (sub soy sauce)
  • 1 32 ounce container low-sodium chicken broth (recommend free range organic)
  • 2 cups full fat coconut milk (canned)
  • 2 cups water
  • 1 6 ounce bag organic baby spinach
  1. Preheat oven to 400. Line a baking sheet with parchment paper. Add half of your broccoli florets to the baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Bake for 20 minutes or until tops are browned. Remove and set aside.
  2. In a large soup or stock pot, heat remaining 2 tablespoons olive oil to medium high heat. When oil is slightly shimmering, add sliced onions. Allow to cool without stirring until the onions burn a bit around the edges. Then stir and continue to cool until they are completely softened and golden brown, approximately 15 minutes.
  3. To the onions, add butter, flour, sea salt, black pepper and nutmeg. Stir and cook for 2-3 minutes. Add tamari, chicken broth, coconut milk, water and remaining 4 cups broccoli florets. Reduce heat to simmer and cook for 20 minutes or until broccoli has softened. Add roasted broccoli and spinach and turn off heat. Allow spinach to soften for a 1-2 minutes. Using an immersion blender, puree soup. You can also pour it into a blender in batches. If so, add soup back to pot and heat again to simmer.
  4. Cook soup another 10 minutes, tasting for salt and pepper. Enjoy with garnishes of choice. Some ideas are: sunflower seeds, extra coconut milk, grated cheese, fresh herbs, chopped bacon.
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Alexandra Squire Saunders

    so this is DELICIOUS #AF. i added a few teaspoons of minced garlic for the onion portion of the recipe.

    • Ohhh good substitution!!! Glad you tried this recipe; I don’t do a lot of soups but I love creamy ones!!! I added shredded chicken for my husband which I actually really enjoy as well.

  • supreme

    Broccoli No Cheddar Soup is also known as Broccoli Soup, you fucking mongoloid.

  • Caroline

    is there a good dairy free substitute for the coconut milk? My husband doens’t like it and can smell it a mile away….no tricking him! thanks 🙂

    • Laura Lea Bryant

      Hey Caroline! Unfortunately, I don’t know of a dairy-free option that is as thick and creamy as canned coconut milk. You could try unsweetened almond milk (Malk is my favorite, from Kroger), but I’m not sure how it will turn out. Let me know if you give it a try! xx

      • Caroline

        Ok, so I just finished making this and wow!! so good! What I ended up doing is half coconut milk and half almond milk. I also like a little bit of a bite to my soups so I added the juice of 2 small/medium lemons. DELICIOUS! This recipe is going directly into my recipe binder I keep 🙂

        • Laura Lea Bryant

          That is so fantastic to hear! Thank you so much for sharing your changes and substitutions! I will have to try it with some lemon juice XOXO