Cream of Broccoli Soup

From the Silk test kitchen

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Servings
4
Total Time
45 min

Cream of Broccoli Soup
Ingredients
  • 1 Tbsp (15 ml) olive oil
  • 1 large onion, chopped
  • 2 shallots, peeled and minced
  • 4 cups (1 000 ml) vegetable stock
  • 1 large head broccoli, stems peeled, and stems and florets coarsely chopped
  • 3 medium zucchini, peeled and chopped
  • 1/2 tsp (2 ml) dried thyme
  • 1 1/2 cup (350 ml) Silk Original soy or almond beverage
  • 1 tsp (5 ml) salt, optional
  • 1/4 tsp (1 ml) pepper, optional
  • Garnish: chopped fresh basil leaves and grated Parmesan 

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Preparation
  • Heat olive oil in a large heavy stockpot over medium heat. Add the onion and shallots and cook until tender, about 10 minutes.
  • Add the stock, broccoli, zucchini and dried thyme.
  • Bring to a boil, reduce heat to low and simmer for 15 minutes or until vegetables are soft.
  • Stir in Silk.
  • In 2-3 separate batches, purée the soup in a blender or food processor until smooth and creamy.
  • Return puréed soup to the pot and reheat.
  • To serve, ladle into warm bowls and top with salt and pepper, basil and Parmesan cheese, if desired.