No Fail Recipes

Creamy Broccoli Soup without the Cream

Recipe by
35 minutes
Prep: 10 minutes | Cook: 25 minutes | Servings: 4-6


  • 1 tablespoon canola or other vegetable oil
  • ¼ cup celery, diced
  • 2 cups onion, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 2 stalks broccoli, divided
  • 4 cups vegetable stock
  • ½ cup water
  • ⅓ cup quick-cooking oatmeal
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • 1½ teaspoon black pepper
  • Minced fresh chives, for garnish
  • Optional, lemon, cut into paper-thin slices, for garnish


  1. Heat oil in medium pot; add celery, onions, garlic and salt. Cook covered, over medium heat for 10 minutes, stirring often.
  2. Cut broccoli into florets. Peel and chop stems. Reserve 1 cup broccoli florets.
  3. Bring to boil stock and the remaining broccoli to the pot. Once boiling, simmer 5 minutes.
  4. Add oatmeal to pot; simmer for about 10 minutes, stirring often.  Off heat, stir in lemon juice, dill and pepper.
  5. Puree the soup in a blender, in batches, until smooth.
  6. Bring water to a boil in a small saucepan. Add reserved broccoli florets and cook, covered, until they are bright green and crisp tender, 3 to 5 minutes.
  7. Stir the florets and their cooking water into the soup. Garnish with chives and lemon slices.



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No Fail Recipes