Creamy soups can be a challenge to recreate when avoiding dairy, especially cream of broccoli soup. I have an amazing Paleo Cauliflower Soup that uses canned coconut cream to create a thick, hearty, creamy consistency, but the flavor of coconut doesn’t always match up to my expectations with foods like broccoli that require a more subtle savory addition.
In walks one of my favorite and all time most versatile fruits – avocados. I’ve used avocados in a variety of unexpected ways including the thickening of soups, dairy-free freezer fudge, and a chocolate mousse that’s to die for. Luckily, many of these wonder recipes will be available in my cookbook that’s scheduled to be released in April, 2019.
You may be aware that I also have a small dill obsession. I use it generously in recipes like my Summer Potato Salad or as the featured herb in my favorite light and brothy soup, Chicken and Vegetable Soup with Fresh Dill. Both recipes are easily batched prepped in large quantities in order to save leftovers for later in the week (the soup freezes well, too). This creamy broccoli soup presented itself as another opportunity to enjoy the fresh and delightful flavor of dill in an unexpected way.
As with all creamy soups of this nature, I always serve the soup with some home cooked bacon bits on top. It’s easiest to prepare bacon bits by first chopping the raw bacon and then cooking the pieces in a pan. This way you can cook as much as needed in one round rather than laying the strips flat into the pan to cook, which takes multiples rounds of cooking. I’ve cooked up to 2 pounds of bacon bits at a time by first chopping the bacon. This method can be a real time saver!
The soup can be frozen for a later date along with any leftover bacon bit (store the bacon separately from the soup). Having quick and delicious frozen meals for busy weeknights will enable you to prepare more whole food meals for your family in less time.
- 1/4 cup avocado or olive oil
- 1 onion, chopped
- 3 medium heads of broccoli, large stalks removed, cut into florets
- 3 cloves garlic, minced
- 4-6 cups chicken stock (adjust soup to desired thickness)
- 1 avocado
- salt and pepper, to taste
- 1/3 cup packed minced dill
- Preheat a large pot over medium heat, add cooking oil and onions, and saute for about 5 minutes or until the onions are translucent.
- Add the broccoli and garlic, and saute for another 5 minutes or until the broccoli begins to soften.
- Pour in the chicken stock, starting with just 4 cups. You can adjust the ending thickness of the soup by adding more chicken stock when blending. Cover the pot and allow it to simmer for about 10 - 15 minutes or until the broccoli is easily pierced with a fork.
- Remove the pit from the avocado and scoop its contents into the soup. Add salt and pepper, to taste, and blend using a blender (you may have to work in batches) or an immersion blender.
- Add the dill, stir, and serve hot.
Hi Leah,
I made your buckwheat corn bread today. Was great!
I’ve recently cut wheat and sugar out of my diet so it was great to find this recipe.
Just wanted to suggest Okra as a way to thicken soups without dairy. It’s tasteless and a little goes a long way!
Blessings!
Bonnie
That’s a really great suggestion… I’ll have to try that, thank you!