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Dairy - free Broccoli Soup Recipe?

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olivialy Feb 5, 2007 08:43 AM

Any one have a good one? Love pureed soups and love broccoli....

  1. MMRuth Feb 5, 2007 08:55 AM

    If you have JC's "The Way to Cook", it has a great recipe for a soup base - using sauteed onions, then adding rice and liquid - when you puree it after adding the vegetable, you get a pretty nice creamy texture b/c of the rice.

    1. irodguy Feb 5, 2007 09:52 AM

      Basically cook the broccoli in a decent vegetable broth. When it's getting pretty soft add silken tofu. Use your immersion blender.

      1 Reply
      1. re: irodguy
        jenniebnyc Feb 5, 2007 04:34 PM

        You can also use Coffee Mate found in the dairy section of your grocery, which I think is non dairy.

      2. r
        renz Feb 5, 2007 04:27 PM

        or do the simplest soup base (sauteed onions) with some chopped potatoes. Add the broccoli, veg or chicken stock to cover, and simmer till everything is soft; then puree. This is what I've done before (used to make tons of it) and always liked it. Adding on (carrots, for example, or herbs) tends to muddy it up more than help.

        1. p
          piccola Feb 5, 2007 05:17 PM

          I second the potato rec. I also use silken tofu sometimes.

          1. a
            amsnv Feb 7, 2007 10:00 PM

            I haven't tried it yet, but this one looks pretty good:
            http://www.godairyfree.org/index.php?option=com_content&task=view&id=415&Itemid=49
            Here is a back-up as well:
            http://www.godairyfree.org/index.php?...

            1. s
              sidwich Feb 11, 2007 09:27 PM

              Moosewood "Daily Special" cookbook also has a good recipe. I use chicken stock, but it's a similar idea as the others (using onion, garlic and celery as a base), and then adding broccoli. The thickener is oatmeal, though, and it works pretty well.

              1. k
                Kagey Feb 12, 2007 02:48 AM

                Potatoes are a good thickener. Also, maybe soy milk would work?

                1. galleygirl Feb 12, 2007 06:31 AM

                  I make Roslynn Carter's Cream-free Cream of Broccoli soup, from the First Ladies' Cookbook....

                  Suate a chopped onion and a few cloves of garlic in a tablespoon of olive oil til soft, but not colored...Add a pound of broccoli, roughly chopped, one potato cubed, two cups of cicken or veggie stock, a bay leaf, and frwsh thyme, if you have it....Brintg to a boil, cover, and steam til eberything is tender, 10-20 minutes.....Pull out the bay leaf, then puree with your stick blender. Serve with a squirt of lemon juice....I make this ALL the time; sometimes, I even use a pound bag od frozen broccoli, when I'm lazy...

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