Cream of Broccoli Soup


  • 1 medium bunch broccoli
  • 4 cups vegetable broth (or the No Chicken broth)
  • 4 T margarine
  • 1/2 C flour
  • 2 C unsweetened soy milk


Cut tips off of broccoli and chop. Finely chop (or chop in a food processor) the remaining stems. In a large soup pot bring to simmer the broth, add all chopped broccoli and simmer until cooked (approx 15 minutes). In a separate 1 qt saucepan, melt the Earth Balance, add flour and cook on low for 3-4 minutes, stirring constantly, making a roux (be careful not to let the roux brown). Add the soy milk all at once and whisk constantly over low heat until the mixture becomes very thick (like creamy peanut butter), add to the broth/broccoli mixture and whisk well.

Season to taste with salt and pepper (it does become saltier the next day so be frugal with the salt). If you prefer a thinner soup, reduce flour by 1-2 tablespoons when making the roux. Enjoy!

Courtesy of Laura Knapp

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