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Broccoli stem soup in a bowl with a spoon.
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4.75 from 82 votes

Dairy-Free Broccoli Stem Soup

Deliciously creamy Broccoli Stem Soup is easy to make, takes less than 30 minutes and only requires one pot! It’s a light, refreshing, healthy soup you can enjoy all year long. Perfect for summer and winter alike!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, dairy free, gluten free, low carb + keto
Servings: 4 servings
Calories: 62kcal
Author: Dani Spies

Ingredients

  • 1 tbsp olive oil
  • 1/2 medium onion sliced into half moons
  • 2 cloves garlic chopped
  • 1 large head of broccoli (stems only) sliced into thin coins (about 4-5 cups)
  • Salt and pepper to taste
  • 3 cups low-sodium chicken broth*

Instructions

  • Heat olive oil in a medium pot and stir in onions, garlic, and broccoli stems. Season the veggies with some salt and pepper and allow to cook for about ten minutes being sure to stir a few times to ensure nothing burns.
  • Once the veggies have become tender pour the chicken broth into the pot. You can add more or less broth depending on how thick or thin you like your soup. Remove from heat and blend up the soup (*It's a good idea to let the soup cool just a bit before blending and be careful not to fill your blender more than halfway with soup, otherwise you run the risk of the soup exploding).
    Blending soup in a blender.
  • Blend for about 10-15 seconds or until the soup is smooth and completely blended. You could add a little more broth if you want your soup to be thinner. Taste and adjust seasonings. Enjoy!
    Broccoli Soup in a bowl served with bread.

Video

Notes

*If you want to keep this recipe vegan/vegetarian, simply replace the chicken broth with veggie broth or water.
Storage, Freezing, and Reheating Instructions
  • Store cooled, leftover Broccoli Stem Soup in an airtight container in the fridge for up to 4 days.
  • Freeze this broccoli soup in an airtight, freezer-safe container or plastic bag for up to about 3 months.
  • Reheat soup from chilled or frozen state in a medium saucepan over medium-low heat until warmed through and simmering.

Nutrition

Serving: 1cup | Calories: 62kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg