Easy Broccoli Soup without Cream: A Light, Comforting Recipe
This easy broccoli soup without cream is perfect when you want a light yet satisfying meal. It’s simple, wholesome, and doesn’t use any heavy ingredients like cream, milk, or cheese. Made with fresh vegetables, it’s the perfect way to enjoy a healthy bowl of comfort food that’s also quick to prepare. Whether you’re looking for a broccoli soup recipe without cream or just a light option for your weeknight dinner, this soup is sure to hit the spot. Plus, it’s vegan-friendly and full of flavor!
Why Will You Love This Recipe?
- Light and healthy – This soup is made without cream, cheese, or milk, so it’s perfect if you’re looking for a lighter version of the classic recipe.
- Quick and easy to make – In just 40 minutes, you can have a delicious, homemade broccoli soup ready to serve, making it ideal for busy weeknights.
- Packed with veggies – Full of broccoli, onions, and carrots, this soup is not only tasty but also nutritious, giving you a healthy serving of vegetables in every bite.
Recipe Variations
- Add other vegetables – You can easily customize this soup by adding cauliflower, potatoes, or even spinach for extra nutrients.
- Spice it up – Add a pinch of chili flakes or a dash of hot sauce to give your soup a bit of heat without overpowering the broccoli flavor.
- Top with croutons or seeds – For added crunch, sprinkle some homemade croutons or sunflower seeds on top just before serving.
Tools You’ll Need
- Hand blender – This is key for achieving that creamy consistency without needing actual cream. If you don’t have one, a regular blender will do the trick (just be careful with hot liquids!).
- Deep pot – A good-sized pot is essential for cooking all your veggies and blending everything together without any mess.
- Whisk – You’ll need this for making the béchamel-like sauce that gives the soup its lovely thickness.
FAQ
Can I freeze it?
Yes! This broccoli soup recipe without cream freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to three months.
How should I store leftovers?
Store any leftover soup in an airtight container in the fridge. It will last for about 3-4 days. Reheat it on the stove or in the microwave until hot.
What can I serve with this?
This soup pairs perfectly with crusty bread, garlic toast, or a simple side salad for a complete meal.
Is it suitable for all diets?
Yes, this soup is naturally vegan, dairy-free, and gluten-free (just make sure to use gluten-free flour in the béchamel). It’s a great option if you’re looking for a broccoli soup recipe without cheese or milk.
Can I make it thicker?
If you like a thicker soup, simply reduce the amount of water in the recipe or let it simmer uncovered for a few extra minutes to allow it to thicken naturally.
Other Recipes You’ll Love
- Creamy Broccoli and Cauliflower Soup
- Broccoli Potato Cups
- Comforting Cauliflower Chicken Soup
- Creamy Potato and Asparagus Soup
- Healthy Cauliflower Pizza Recipe
- Low-Carb Cheesy Cauliflower Breadsticks
Broccoli Soup Without Cream
Equipment
- 1 Whisk
Ingredients
Basic ingredients:
- 1 tbsp olive oil
- 2 yellow onions
- 1 carrot
- 1 broccoli 500 g (1 pound)
- 1.6 L water (about 6 3/4 cups)
- 1½ tsp salt
- ⅕ tsp pepper
For the Béchamel:
- 2 tbsp olive oil
- 1½ tbsp all-purpose flour
- 1 cup water from the soup
Instructions
- Begin by preparing the vegetables. Dice the onions, slice the carrot into rounds, and chop the broccoli into pieces, keeping the stalk if you like. Just make sure everything is well washed.
- In a deep pot, heat olive oil and sauté the onions for a few minutes over medium-high heat until caramelized.
- In a separate pot, heat the water you’ll use for the soup to save time.
- Add the carrots to the onions and sauté for a few more minutes, stirring occasionally. Add a splash of water if needed.
- After a few minutes, add the broccoli and pour in the hot water. Season with salt and pepper, and let it cook for about 25 minutes, or until all the vegetables are soft.
- Meanwhile, make a béchamel-like sauce. Heat olive oil in a small pot, then stir in the flour. Cook for about 2 minutes, whisking constantly.
- Pour 1 cup of water from the soup into the béchamel, whisking until thickened.
- Add the thickened sauce to the soup about 3 minutes before it’s finished cooking.
- Remove the pot from the heat and blend the soup until smooth using a hand blender. If you don’t have one, let the soup cool slightly before blending in a regular blender.
- Serve with croutons or your favorite toppings, and enjoy!
