Creamy Broccoli Soup
Creamy broccoli soup is equal parts simple and delicious. Most broccoli soups get their creaminess from whole milk, cream, or cheese—but this recipe cleverly creates the same consistency using lower-fat rice milk and a bit of Parmesan. With intense fresh flavor and richness, this superb weekday soup tastes even better after a couple days’ rest in the refrigerator.
Makes
Serving size
Ingredients
1 teaspoon extra‑virgin olive oil
½ sweet onion, roughly chopped
2 cups broccoli, chopped
4 cups low-sodium vegetable broth
Black pepper, freshly grounded
1 cup unsweetened rice milk
¼ cup Parmesan cheese, grated
Instructions
- In a medium saucepan over medium-high heat, heat the olive oil. Add the onion and cook for 3 to 5 minutes, until it begins to soften. Add the broccoli and broth, and season with pepper.
- Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes, until the broccoli is just tender but still bright green.
- Transfer the soup mixture to a blender. Add the rice milk, and process until smooth. Return to the saucepan, stir in the Parmesan cheese, and serve.
Cooking Tip
You can use this recipe to make several varieties of green soups. Experiment substituting spinach, a mix of arugula and kale, or microgreens, for a twist on the ordinary that suits your tastes. To learn how to make your own rice milk, check out this ‘Homemade Rice Milk‘ recipe!
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