There are plenty of cream of broccoli soup recipes out there, but this one is a little different. Instead of heavy cream, I use whole coconut milk for creamy, dairy-free richness. It doesn't taste like coconut - trust me - but it makes the soup velvety, satisfying, and perfect for anyone who avoids dairy. And if you do prefer cream, that works beautifully too.
Bright green and velvety smooth, this simple cream of broccoli soup is exactly what you want on a chilly day. Even here in usually sunny Southern California, a gray and drizzly afternoon called for a warm bowl of comfort. If you're looking for a broccoli soup recipe without milk or cream, this one's for you. Made with canned coconut milk or a plant-based cream replacement, it's rich, cozy, and every bit as satisfying as the traditional version.
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Why You'll Love Cream of Broccoli Soup
- Creamy without cream - Canned coconut milk makes it velvety smooth with no dairy needed (or use half-and-half/heavy cream).
- Light but satisfying - Packed with broccoli and spinach for nutrients and fiber.
- Quick and easy - Cooks in one pot in about 30 minutes, perfect for weeknights.
- Flexible - Use chicken or vegetable broth, add sausage for protein, or keep it fully plant-based.
And for another creamy green vegetable soup, try this easy cream of asparagus soup (either coconut milk or heavy cream options)
Ingredients You'll Need
- Extra virgin olive oil - Just a little to sauté the aromatics and start the flavor base.
- Onion - Finely chopped; adds sweetness and depth.
- Celery - For aromatic flavor and balance.
- Broccoli florets - Bagged is easy, or cut from whole heads of broccoli.
- Broth - Use low-sodium chicken for control over salt.
- Coconut milk or cream - Canned coconut milk gives luscious, dairy-free creaminess. Half-and-half or heavy cream work equally well if you prefer dairy.
- Spinach leaves - A few handfuls of raw baby spinach boost the color and nutrition.
- Fresh herbs (optional) - Chives or parsley sprinkled on top for freshness and color.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip: Choosing the Right Broth
The broth you use makes a big difference in flavor. For a classic taste, go with chicken broth. Here are links to my Instant Pot Chicken Broth and Chicken Bone Broth, vegetable broth keeps the soup fully plant-based, while homemade turkey broth adds a richer, deeper flavor. If you have homemade broth on hand, this is the perfect place to use it. I make batches ahead and freeze them for convenience in Souper Cubes, the perfect containers for freezing broths, soups, and more.
Substitutions and Variations
- Broth - Use vegetable broth for a fully vegetarian/vegan soup.
- Creaminess - Enjoy dairy? Use half-and-half or heavy cream.
- Protein - Top with sliced chicken or turkey sausage for a heartier meal.
Love broccoli? Try this roasted broccoli with parmesan.
How to Make Cream of Broccoli Soup
- Start by cooking the onion and celery in olive oil until soft, then add the broccoli and broth. Bring to a boil then turn down to low and cover, cooking until the broccoli is very tender when pierced with the top of a paring knife (about 20 minutes).
- When broccoli is tender, add half of it with the broth to a blender. Add half the coconut milk and spinach and puree until smooth. Puree in two batches as hot liquids expand in the blender.
If using the sausage, chop and brown while soup is simmering.
Serving Suggestions
Cream of broccoli soup makes a satisfying meal on its own, but it's even better with something on the side:
- Salad - A crisp green salad balances the richness - try arugula, Caesar salad with homemade Caesar dressing or a simple garden salad.
- Garlic toast - Make gluten-free garlic toast with butter or olive oil and a little garlic.
- Cornbread - Fresh, fresh cornbread (naturally gluten-free) pairs perfectly with a creamy soup.
Storage & Freezing
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often.
Freezing: Soups with coconut milk or cream can sometimes separate after freezing. The flavor is fine, but the texture may turn slightly grainy. If you want to try freezing, cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and blend briefly before reheating to restore smoothness.
Make ahead: This soup is a great candidate for prepping a day in advance - it often tastes even better the next day as the flavors meld.
Recipe FAQs
If you prefer, substitute half-and-half or heavy cream for the coconut milk. For a vegan option, try oat cream, soy cream, or another plant-based cream replacement, considering your choice may effect the flavor.
Yes. Frozen broccoli works well in this recipe and can save prep time. Use the same weight as fresh and add directly to the pot.
Stir in extra broth or water a little at a time until it reaches your preferred consistency.
Soups with cream or coconut milk don't freeze as well because the texture can separate and become grainy. The flavor is fine, but the consistency may change. If freezing, cool fully, freeze in portions, then re-blend briefly before reheating.
More Creamy Soup Recipes
There's something timeless about a smooth, creamy soup - warm, velvety, and comforting with every spoonful. These recipes are easy to make at home, blend up beautifully, and turn simple vegetables into cozy bowls of comfort.
📖 Recipe
Cream of Broccoli Soup (dairy-free, vegan option)
Equipment
- 5 quart pot, pan or Dutch oven
Ingredients
- 1 tablespoon extra virgin olive oil plus 1 teaspoon
- 1 small onion finely chopped
- 2 ribs celery finely chopped
- 1 ½ pounds bagged broccoli florets or several large heads
- 3 cups low sodium chicken or vegetable broth preferably homemade
- 1 cup canned coconut milk half and half or heavy cream
- 4 handfuls raw baby spinach leaves bagged spinach
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Optional Garnishes
- ¾ pound pre-cooked chicken-turkey sausage 4 links, optional
- 2 tablespoons chopped chives or parsley for garnish optional
Instructions
If starting with bagged florets
- Heat 1 tablespoon oil in a medium pot (4-5 quarts) over medium-low heat and cook the onion and celery until soft, 3-4 minutes. Add the broccoli florets and the broth and bring to a boil. Cover the pot with a lid, reduce the heat to low and simmer until broccoli is very tender when pierced with the tip of a paring knife, about 20 minutes.
If starting with broccoli heads
- You can use bundles of fresh broccoli as well. Cut the large, thick stems from the top florets part. Chop the stems small, as they are more fibrous and tough, then chop the florets roughly. Finish by following the directions above.
Sausage instructions (optional)
- While the soup is simmering, brown the sausage. Slice links in half lengthwise, lay them flat on a cutting board and chop them into small pieces on the diagonal. Crisp sausages pieces in a non-stick pan over medium heat in 1 teaspoon olive oil until the edges are browned.
Pureeing
- Place half of the broccoli, half of the coconut milk, and 2 handfuls of spinach into a blender and puree, starting with low speed and gradually increasing to high, with the lid on. Be careful when blending hot liquids. Blending the batch a half a a time is safer. Repeat with the other half and combine back into the pot and keep warm until serving time.
Serving
- Taste the soup and add a little more salt and pepper if desired. When serving, portion soup into bowls and top each bowl with crisped sausage pieces. Add chopped chives or parsley for garnish if desired.
Notes
Nutrition
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Deborah says
Snowed in in NYC, perfect time for this incredibly good-looking dish. I followed the recipe to a T, even added the celery when I really don't care for it. I also probably used a lot more spinach but I wanted it to look bright green 🙂 which it did! This is exceptionally good and wholesome (green = heart chakra 🙂 Thank you!
Sally Cameron says
So glad it worked for you Deborah, and yes, great for a cold snowy NYC day. Thanks for your comment.
The Attainable Gourmet says
Oh this looks divine! It also sounds like a fabulous way to get a little protein into such a healthy and delicious dish. Can't wait to try this! Hope you're well, Sally!
La Torontoise says
Sally, so happy to find this soup today! i'm a broccoli queen... Love broccoli. obsessed with all things broccoli, and I cook for a cancer-sick friend who thinks broccoli is saving her life.
Wish you a great week!