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Cream Of Broccoli


Broccoli Soup

4 quart Dutch oven or soup pot

3 tablespoons good quality, extra virgin

olive oil

3 cups sweet onion, chopped

1 tablespoon, fresh minced garlic

2.5 teaspoons, finely chopped, fresh thyme

6 cups good quality vegetable broth

5 cups chopped broccoli crowns, with stems-about 3 crowns

1 cup Great Northern, white beans, drained

3/4 teaspoon dried, rubbed sage

1 teaspoon salt

¼ teaspoon pepper


1/3 cup coconut milk

1 tablespoon white balsamic vinegar

Zest 1 lemon

Roasted Broccoli

12 ounces broccoli browns (about 2 large crowns)

3 tablespoons olive oil



Large baking sheet with rimmed edges

Parchment paper




Broccoli Soup

Heat the olive oil over medium temperature and add the onions.  Cook until the edges of onions are nicely brown and onions start to become translucent.  Add the garlic and thyme and cook for 1 minutes, stirring often. Add the vegetable broth, broccoli, beans, sage, salt & pepper.  Bring to a boil, reduce heat to medium-low and cook uncovered for 20 minutes.  

Purée the soup in a blender starting on low speed, in 3 separate batches to prevent burning yourself.  Pour each batch into a large bowl, wipe out the soup pot and add the purée back to the soup pot.  Place back on the burner on low temperature.  


Stir in the coconut milk, balsamic vinegar and lemon zest.  Season to taste with salt & pepper and add a little more sage if needed.  Let sit on low temperature, covered for 30 minutes before serving.  If soup becomes too thick, add more coconut milk and vegetable broth in small increments.  

Serve with roasted broccoli & lemon wedges.  


Roasted Broccoli

Cut the florets off of the crown and slice the larger florets in half.  Place in a bowl, drizzle with the olive oil, season with salt & pepper and toss to coat evenly. 

Arrange the broccoli on the baking sheet lined with parchment paper and roast in the center of the oven at 425 degrees for 15 minutes.  Remove and add to the soup pot.  

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