I know I know …. you are probably thinking “broccoli soup- scrumptious?”. WT..?

No, I am not crazy (well some days maybe…haha). But, I am not crazy when it comes to food.

I just love this soup. Yes, I like broccoli.  I had someone over who doesn’t like broccoli, I served them this soup and guess what .. they loved it (I didn’t tell them what was in it) … in fact they had a second bowl. I am not kidding.

Trust me… please make this soup and for crying out loud, don’t tell your kids what kind of soup it is.. let’s just call it green soup. Let them dunk their crackers or bread in it.  Have fun with it. Once you make it please share your comments below.

Broccoli Soup


1 bunch of broccoli, cut into bite size pieces

1 carrot, cut into bite size pieces

3 cloves of garlic, diced

2 cups of vegetable broth (or chicken broth)

1 shallot, diced

1 tbsp of whole-wheat flour

1 cup of milk 2% (or non-dairy milk)

Salt and pepper to taste

2 tbsp of coconut oil

2 tbsp of pecorino Romano grated cheese (optional)


In a pot, add the coconut oil, then the shallot and garlic.

Sauté for a minute and add the carrot and broccoli. Cook until the vegetables are soft (if the pan if dry, add butter or water).

Sprinkle the flour over the sautéed vegetables and stir for 2 minutes.

Pour all of the broth over the vegetables and stir. Cook for 5 minutes. The soup texture will be thicker now. Allow soup to cool.

Either use an immersion blender or transfer to a blender and blend until creamy. Once the soup is blended, return the soup to the pot, add all of the milk, season with salt and pepper.

To serve, ladle some soup into individual serving bowls, add the pecorino Romano prior to serving (optional). Enjoy!


Pin It on Pinterest