Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Cream of Broccoli Soup

This has been a soup and salad kind of week for my family! First, we’re still coming to terms with making our own meals everyday! πŸ˜› If that wasn’t enough, Neel, my 2 year old, got a bad cold over the weekend and then fell on his face and cut his lips pretty bad. This meant that he couldn’t have any regular food, everything had to be mushed up and it couldn’t be spicy! So there we were… trying to get him to eat through the congestion and pain! He loves broccoli and we hadn’t tried this recipe in a while, so gave it a shot. This is actually H’s recipe. He is a huge fan of broccoli, and can have it every which way! For me broccoli is best in stir-frys or uncooked with a dip! The soup turned out great… warm and comforting… and we got Neel to eat it! Not as much as we wanted him to eat… but something is better than nothing right?

The nutmeg adds a wonderful flavor to the soup. The soup is great otherwise too, but if you’ve never tried it with fresh nutmeg, you really need to! πŸ™‚

Cream of Broccoli Soup

Makes: 4 servings
Ready in: 10 minutes prep time + 25 minutes cooking time


  • 2 heads of broccoli
  • 1 medium yellow onion
  • 1 small potato
  • 1 stalk of celery
  • 3 cups vegetable broth
  • 2 cups of milk
  • 2 cloves of garlic
  • 2 tablespoon olive oil
  • cheese to garnish (optional)
  • nutmeg to garnish
  • salt and pepper to taste


1. Clean the broccoli heads and chop them up.

2. Clean and peel the potato. Since I didn’t have any small ones, I used half a large potato. The starch from the potato gives the soup a nice thick consistency. I prefer this to using cornstarch.

3. Dice the onions, and cut the potatoes, celery and the garlic.

4. Heat the olive oil. When nice and hot add the garlic to the oil.

5. Once the garlic is aromatic, add the onions, celery and potatoes to the pan.

6. Once the onions have turned translucent, add the broccoli and vegetable broth to it.

7. Bring it to a boil, cover and cook for about 15-20 minutes or until the broccoli has softened.

8. Blend the soup carefully with a hand held blender. It can splatter and if you are like me, the hot drops of soup will startle you!

9.Add the milk to the soup and bring it to a boil. The soup is ready! I grated some fresh nutmeg into the pan. Add salt and pepper to taste. Serve with cheese if you like it cheesy!

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5 Responses to Cream of Broccoli Soup

  1. wow this looks soooo good! i have this bookmarked!!!

    • Sonia says:

      You know, after you asked if was Dairy Free, everytime I am in the grocery store in front of the milk aisle, I almost pick up a carton of almond milk πŸ™‚

    • jayu says:

      Hi Sonia
      Today as it is snowing out I thought of having soup for lunch! With your recipe I thought let me try this broccoli soup, cause it reminded me of the soup plantation. It turned out great, thank you for this delicious recipe. I added some spices extra that I like – cinnamon and then while serving I added roasted sesame seeds in Olive oil on top, that gave the extra flavor and everyone loved it.

      • Sonia says:

        I’m so glad you liked it Auntie! I’m going to have to try it with the sesame seeds… I would have never thought of it! πŸ™‚

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