Creamy Lemon Broccoli Soup - Made without any dairy, this soup is a great healthy option that suits many diet types.
I have great memories of eating soup as a kid.
My dad used to make a huge pot of homemade soup along with submarine sandwiches on fresh-baked bread every Saturday, and it was a meal I looked forward to each week.
Now that I'm an adult, I have a perpetual affinity for the liquid dish, especially now that I'm caring for a family. It's easy to assemble, wonderfully healthy, and very filling.
Creamy broccoli soups have always been a favorite of mine, but most recipes call for dairy or obscene amounts of butter and flour, so I've always shied away from them.
During my first couple of trials with this soup, I was using rice flour as a thickener, which I found a bit 'off' in taste, but once I started leaving it out and just pureeing the soup as is, I felt it was much more complete. Don't skip the fresh lemon...it sets it off perfectly.
Creamy Lemon Broccoli Soup
- 2 Tbsp olive oil or butter
- ½ cup yellow onion chopped
- ½ cup celery chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1 tsp sea salt plus more to taste
- ½ tsp black pepper
- 4 ½ cups water
- 16 ounces broccoli florets (defrosted if using frozen, which I do)
- lemon juice to taste (I usually add a whole juicy lemon to the pot)
- Heat the oil in a large pot.
- Add in the onion and saute 3-4 minutes.
- Add in the celery and carrot and cook for 1-2 minutes.
- Add in the garlic and saute for about 30 seconds.
- Add in the water, broccoli, salt, and pepper, and bring it to a low boil.
- Cover the pot and simmer the mix for 15 minutes until the broccoli is fork tender.
- Using an immersion or high-speed blender, puree the mix until smooth.
- Re-taste, and add more salt and pepper to your liking.
- Ladle into bowls with a lemon wedge on the side (about one teaspoon per bowl is good).
While my daughters also love soup, they don't like huge bites of vegetables. By blending everything together, this creamy soup becomes much more kid-friendly!
If you like bites of vegetables, feel free to blend it less or reserve some of the vegetables, adding them back after blending.
I meant to post this recipe back in January for 'Detox-mas', but ended up holding it back because I wanted to re-test it. I'm so glad I did because the changes I made really amped up the flavor and overall appeal, making me want to make it again and again (a true sign of a great recipe).
Jessica J Briggs
I made this yesterday, it is so good! I did add some healing spices (ginger, turmeric, and coriander) since my kids are getting over a cold. I will be making this again and again, as you have written it and with my additions. Thank you so much for sharing!
Thanks for your review, Jessica, I'm glad you enjoyed it! 🙂
I just made this soup using vegetable broth. the color of the broth and the green of the broccoli created the most horrible and unappetizing color.
as a result, the soup went down the kitchen sink.. I would have been embarrassed to serve this . I recommend not using vegetable broth and sticking to water or some other colorless liquid.
Do you mean you threw it out just because of the color without trying it? I can't believe the broth had such a drastic effect.
I wish I a picture to show you... the green of the broccoli and the reddish color of the broth created a brown shade that was quite awful.
By the way, I did taste it and it tasted pretty good, but it was impossible to get past the color.
really enjoyed this soup and it's very quick to put together. thank you 🙂
That's great, thanks for the comment Michelle!
This looks sooo good!
Love reading your blog Lauren 🙂 I made this today and it is so tasty! As is your oven baked eggplant (which I may have eaten all in one go...) thank you so much for great recipes!
Thanks so much Amelia, and I'm so happy you're enjoying the recipes! 🙂
Love all of your recipes!! But what happened to your Cheesy Broccoli Soup recipe? The link now brings me here. It was one my very picky son's favorite and one of a very few things he will eat without a fight. Thank you!!
I updated the recipe to reflect our preferences, but the cheesy variation notes are right below the recipe box. I'm so happy your son enjoys it! 🙂
This is beautiful! I will have to whip up a bowl this week!!
Thanks for sharing this recipe!
Heather @Gluten-Free Cat
Oooh, I used to love cheesy broccoli soup but haven't made it since going vegan. Great vegan sub ideas! I look forward to trying this!
I've just started low carb diet and am also looking for some soup recipes for the cold winter. This recipe is just perfect for me, thanks for sharing 😀
Gabby @ the veggie nook
This looks amazing! I love how light it is but looks so creamy and delicious!
This looks delicious. Thanks for the recipe. I do not know if this is my favorite but it is easy to make-a chicken and veggie soup in veggie broth. Makes for a delicious dinner and leftovers are great for lunch. Have a good weekend!
Thank you Janet! My daughters both love chicken soup as well. 🙂
Soup + sub is one great combo. Your dad knew how to spoils his girls didn't he?
With this delectable broccoli soup I'm thinking a grilled cheese would work perfectly or maybe a turkey and Swiss wrap? So many options...