Dairy Free Cream Of Broccoli Soup Recipes

DAIRY-FREE CREAMY BROCCOLI SOUP

Dairy-Free Creamy Broccoli Soup image

The satiny texture of this soup will make you think it's cream-based, but it's absolutely dairy-free and delicious! It's a perfect dish to use up leftover broccoli stalks that don't fit into other meals. It freezes well and makes a great winter warm-up snack or lunch! Can be served immediately, seasoned with black pepper, curry powder, or even grated cheese (for people who don't mind dairy) or can be frozen in individual portions and microwaved later.

Provided by JoCanadian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large yellow onion, coarsely chopped
3 large cloves garlic, coarsely chopped
3 broccoli stalks, coarsely chopped
2 broccoli florets and stalks, coarsely chopped
2 large potatoes, peeled and coarsely chopped
⅓ celery root, coarsely chopped
4 cups low-sodium chicken stock

Steps:

Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.2 g, Cholesterol 2 mg, Fat 2.4 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 0.5 g, Sodium 127.5 mg, Sugar 4.1 g

DAIRY-FREE CREAM OF CHICKEN SOUP

Dairy-Free Cream of Chicken Soup image

This delicious homemade dairy-free cream of chicken soup couldn't be easier to make. Since it's made with almond milk and olive oil, it's a wonderful dairy-free alternative to the canned soups often called for in recipes. -James Schend, Taste of Home

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons finely chopped onion
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup unsweetened almond milk
1 cup finely diced cooked chicken
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

In a large saucepan, cook onion in oil over medium heat until tender. Whisk in flour, poultry seasoning and pepper until smooth; gradually whisk in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken and cook until heated through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

CREAM OF BROCCOLI SOUP (LACTOSE FREE)

Cream of Broccoli Soup (Lactose Free) image

Like many, I recently began the 31-Day Fat Cure Plan. One of the recipes in the book provided was for Cream of Broccoli Soup. It was almost lactose free except for 2 tablespoons of butter (one of the items to avoid is dairy). I liked the recipe the first time I tried it but thought I could make it a bit creamier tasting and completely get rid of the dairy resulting in this recipe.

Provided by Kolinka

Categories Lactose Free

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

44 ounces low sodium chicken broth
16 ounces frozen broccoli, chopped
1 small onion, finely diced
1 -2 garlic clove, minced
13 1/2 ounces coconut milk
2 tablespoons grapeseed oil

Steps:

Peel and dice onion. In large pot, heat grape seed oil and saute the onion and minced garlic on slightly lower than medium heat until well done or opaque.
While the onion and garlic are sauteing, microwave the frozen broccoli in a large, glass bowl for 5 minutes. Stir and microwave for another 4 minutes.
Add the chicken broth to the cooked onion/garlic mixture. Allow to come to a rolling boil, stirring occasionally. Add the cooked broccoli and coconut milk.
There are several ways to do the last part. The easiest is use a stick blender directly in the pot, pulsing to cream the broccoli and onions slightly and leave some chunks as to your liking. I use a bit of garlic salt at the end for a little extra flavor.

Nutrition Facts : Calories 201.7, Fat 10.1, SaturatedFat 6.7, Sodium 63, Carbohydrate 25.7, Fiber 1.6, Sugar 21.6, Protein 4.3

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