Creamy Broccoli Soup with Coconut Milk
This soup can easily be made vegan by swapping out the butter for olive oil, and chicken flavoured soup base for vegetable soup base – both versions are equally delicious!
Soups like this one are a great way to up your veggie consumption in the colder months, and the aroma in the kitchen is so inviting! We hope you give this one a try.
Cream soups
Cream soups are those thickened with a roux; equal parts by weight of a fat and flour (for example, butter and flour). Soups are mostly classified as either clear or thick. Clear soups are broths and consummés. Thick soups are cream soups and pureés.
Hot cream soups should be served at 900C to 93 C (1900F to 2000F).
Ingredients
- Butter, room temperature OR olive oil (vegan option) (4 tbsp)
- Broccoli, fresh (1 head)
- Onion, chopped (1 large)
- Carrots, chopped (2)
- All purpose flour (4 tbsp)
- Better than Bouillon, chicken flavour OR vegetable (vegan option) (4 tsp)
- Water (4 cups)
- 1 can Coconut milk (400mL)
- Salt and pepper to taste (1/2 tsp each)
- Cayenne pepper (1/2 tsp)
BONUS – You can make this soup vegan/plant-based by swapping out butter for olive oil to saute your vegetables and using vegetable based Better than Bouillon.
Instructions
- STEP 1: Melt butter in a heavy bottom pot over medium heat
- STEP 2: Add broccoli, onion, carrot and saute until onion is translucent (approx. 5 minutes)
- STEP 3: Add flour and continue to cook for an additional minute or two
- Step 4 and 5: Add Better than Bouillon and water and bring to a boil
- STEP 6: Simmer until the vegetables are tender (approx. 15 minutes)
- STEP 6: Add coconut milk, salt, pepper and cayenne pepper
STEP 7: Blend the soup with an immersion blender.
Serve immediately. Consider topping with a few homemade croutons.
Ideas for Garnishes
You can have some fun and depending on your kitchen inventory, use what you have on hand as long as the flavour and texture complements the soup.
Some garnishing ideas include: fresh chives, parsley or some grated cheese. One of our favourite garnishes is homemade croutons. Play with these combinations or others and enjoy!
HOW TO STORE BROCCOLI SOUP
This soup can be stored in an air-tight container for 3 to 4 days in the refrigerator.
IF YOU ENJOYED THIS RECIPE, HERE ARE SOME OTHERS YOU’LL LOVE
Cauliflower Soup – made with coconut milk, and can be made vegan
Croutons – the perfect soup topper or dipper!
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Broccoli Soup made with Coconut Milk
Equipment
- Immersion blender
- Food processor
Ingredients
- 4 tbsp Butter, room temperature OR 4 tbsp Olive Oil for vegan option
- 1 head Broccoli, fresh
- 1 large Onion, chopped
- 2 Carrots, chopped
- 4 tbsp All purpose flour
- 4 tsp Better than Boullion, chicken flavour OR 4 tsp Better than Boullion, vegetable flavour for vegan option
- 4 cups Water
- 1 can Coconut milk (400mL)
- 1/2 tsp Salt and pepper to taste
- 1/2 tsp Cayenne pepper
Instructions
- Melt butter in a heavy bottom pot over medium heat (OR just add olive oil into pot for vegan option)
- Add broccoli, onion, carrot and saute until onion is translucent (approx. 5 minutes)
- Add flour and continue to cook for an additional minute or two
- Add Better than Boullion and water and bring to a boil
- Simmer until the vegetables are tender (approx. 15 minutes)
- Add coconut milk, salt, pepper and cayenne pepper
- Blend the soup with an immersion blender
- Serve immediately. Consider topping with a few homemade croutons.
Notes
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