Cream of Broccoli Soup

Cream of Broccoli Soup

I grew up loving my mother's Cream of Broccoli Soup that was made with milk, cheddar cheese and cream cheese, thicken with wheat flour; none of which Hannah can eat without rashy side effects.

This is the recipe I have altered to use Hannah's allergy safe ingredients.  It tastes as good as the original recipe!

Makes 3-4 servings.  Can be doubled to make 6-8.


3/4 lb fresh broccoli
1 cup allergy safe chicken broth or beef broth
4 T. olive oil
3 T. potato flour
1/4 tsp. onion powder
1 1/2 cups rice milk
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. Daiya shredded cheddar style- completely optional.  The photo above does NOT contain "cheddar"

Cut individual stems of broccoli from main stalk.  With a paring knife, cut and peel from the end of the stalk to the florets the tough outer layer on each individual stem.  As you get to the top center piece, you can usually just cut that thick bunch in half without peeling. Discard hard main stalk. Place peeled broccoli in a large saucepan with broth and bring to boil.  Reduce heat and simmer until broccoli is well cooked.  Remove broccoli from broth with a slotted spoon, place on a cutting board.  Save the broth, pour into a separate measuring cup.  Chop broccoli into small- fine pieces. In the large saucepan, add olive oil, potato flour, and onion powder.  Over medium heat, slowly add rice milk.  Add chopped broccoli.  Add Daiya if using.  Cook until melted.  Stir in salt and pepper to taste.  Serve with Garlic Toast Sticks.