Cream of Broccoli Soup

This is an easy soup to prepare, and kids love the creamy texture.  This soup can also be used as a topping for baked potato dinners.

Prep time:  10 minutes

Cook time: 30 minutes

Serves: 4


  • 1 Cheese Starter Pack
  • 1 onion, diced
  • 1 large russet potato, diced
  • 1 (16-ounce) bag frozen broccoli florets or 5 cups chopped fresh broccoli florets
  • 2 cups water
  • 2 cups unsweetened soy or almond milk
  • ⅛ teaspoon nutmeg


    1. In a medium-sized soup pot over medium-high heat, sauté the onion in a small amount of water until tender, about 3-5 minutes. Add the potato, broccoli, and 2 cups of water. Continue cooking for 15 minutes, or until the potatoes are tender.  
    2. Transfer the vegetable mixture to a blender and blend until you achieve the texture you prefer – chunky or smooth. Return the vegetable mixture to the pot. Do not bother rinsing out the blender.  
    3. Place the contents of the Cheese Starter pack, 2 cups of unsweetened soy or almond milk, and nutmeg into a high-speed blender and blend until smooth and creamy.  
    4. Add the cheese mixture to the pureed vegetables in the pot. Simmer on low heat for 10-15 minutes, until bubbly and thickened. Serve warm. 

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