When soup is calling your name but dairy isn’t your friend, try this creamy broccoli soup! Easy, delicious and sure to hit the spot on a chilly fall afternoon.

It’s soup season! There is nothing better than coming inside to enjoy warm soup on a chilly afternoon. And soup is so easy, you really can’t go wrong.

I love that aspect of soup making – easy & can’t go wrong. Making meals with kids can be tricky. I must sound like a broken record because I feel like I say this all the time (because it’s true).

Coordinating naps, feedings, daily activities and all the other hiccups of the day is challenging, especially when hubby is working. Sometimes I just want a warm, healthy soup that doesn’t require hours in the kitchen.

The first time I made this broccoli soup E liked it. The second time, he didn’t. So I don’t know if it’s kid-friendly or not. You never can tell with a toddler, they change their minds so frequently.

I like it. But I love blended soups, it gives them a creamy taste, with or without cream! This means it can be made lower-fat or milk free (if you are avoiding dairy). It has the bonus of potatoes, which gives it more substance. You also can add pre-cooked chicken or cottage cheese (if not dairy-free) for protein!

It reheats easily and goes great with a fresh bun, toast with butter, or whatever is available in your kitchen! If you’re looking for a healthy soup, try this one!

The original recipe is from Erren’s Kitchen.

Creamy Broccoli Soup

Makes 4 servings

Ingredients

• 2 TBSP olive oil
• 1 tsp minced garlic
• 1 TBSP minced dehydrated onion
• 1-1 1/2 lbs frozen broccoli
• 2 large potatoes, peeled & chopped
• 4 cups chicken or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste
• Milk optional
• Shredded cheddar cheese optional

Directions

1. Heat oil in a soup pot over medium heat-high heat. Add garlic and dried onion, sauté until garlic is fragrant.
2. Add broccoli, potatoes, broth and spices. Bring to a boil.
3. Reduce heat and simmer about 15 minutes or until vegetables are soft enough to be blended.
4. Remove a cup of liquid.
5. Using a blender or immersion blender, blend soup until desired consistency. Add milk or reserved stock as necessary, depending how thick you want your soup.
6. Top with shredded cheese and serve!

Notes:

I’ve done this soup with a mixed bag of frozen broccoli and cauliflower and it works great! The amount of broccoli doesn’t seem to matter, anywhere between 1-1 1/2lbs will work.

For more dairy-free options, check out my Vegetable Beef Soup or Skinny Funky Monkey Cookies!