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DF Creamy Broccoli Soup

If you’re missing cream-style soups because you need be dairy-free, you’re not alone. This recipe for creamy broccoli soup is 100% dairy-free and delicious!



  • 1-2 Tbsp olive oil or coconut oil

  • 1 onion, chopped

  • 2 cloves of garlic, chopped

  • 2 heads of broccoli, chopped and washed

  • 4 cups vegetable or chicken broth

  • 1 Tbsp ground basil

  • 1 tsp sea salt

  • 2 handfuls of fresh spinach leaves

  • 1 can of coconut milk or 1 ½ cups oat milk (or other non-dairy milk)


Heat the oil in a large saucepan or Dutch oven on high heat. Cook the onion until it starts to turn translucent. Turn down the heat to medium-low and add the garlic. Cook for another minute.

Add the broccoli, broth, basil and salt. Turn the heat back up to high and bring to a boil.

Reduce heat to low. Cover and simmer for 10-15 minutes or until the broccoli is tender.

Add the spinach. Cook for a few minutes or until the spinach is wilted into the soup. Add the coconut milk (or other non-dairy milk).

Working in batches, blend the soup in a food processor or blender until smooth. Transfer the soup into a large, clean pot. Reheat on low for a few minutes.

Makes 6-8 servings.

Optional: for a smoother soup, strain it through a cheesecloth-lined sieve. If this step is taken, the yield will be noticeably smaller.

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