Cream of Broccoli Soup

Prep Time 10 min Cook Time 3 hr Serves 5-6 servings     adjust servings

A healthier version of the classic recipe!


  • 4 big heads of broccoli
  • 1 chopped yellow onion
  • 2 cups chopped celery
  • 1/4 cup nutritional yeast
  • 2 cups almond milk
  • 2 cups of veggie broth
  • sea salt to taste


  1. Put all the ingredients, except the almond milk, in a large pot . Cook covered on med-low for 2-3 hours.
  2. Once the soup is broken down a bit, you can use an immersion blender to puree it. If you don't have an immersion blender, transferring it to a regular blender may work too.
  3. Once the soup is pureed, add the almond milk. Mix until well incorporated.
  4. Serve immediately or refrigerate/freeze for later.


Recipe Notes

I like to refrigerate/freeze these in serving sized portions so I can just grab out what I need. This soup should last a week in the fridge and up to 6 months in the freezer. Enjoy!

© 2014 My Whole Food Life. All rights reserved.