Cream of Broccoli soup has been a kitchen staple for decades, but the most popular brand is neither vegan or gluten free. It is such a great ingredient to have on hand in the kitchen because it is versatile; it can be eaten alone or added to a casserole. It can be poured over rice, or poured over a baked potato. The possibilities are endless! Here is a great recipe to keep handy so that you can keep the Cream of Cream of Broccoli soup recipes alive!
Vegan, Gluten Free Cream of Cream of Broccoli
3 tablespoons butter alternative
3 tablespoons gluten-free flour
2 cups fresh or frozen broccoli florets, cut into bite sized pieces
1 tablespoon onions, minced
1 garlic glove, minced
1/4 teaspoon salt
dash of pepper
1-1/4 cup of almond milk (or your favorite milk alternative)
Melt butter alternative over low-medium in a saucepan, then add broccoli, onions and garlic, sauteeing until onions are translucent. Stir in flour and seasonings and cook over medium heat until it is bubbling. Slowly add the milk alternative, whisking with a wire whisk. Cook until mixture starts to thicken, stirring occasionally. Once it is cooled, use as you would any other condensed soup. The recipe yields the equivalent of one can of soup.
This is a great to use right away, or to make a big batch ahead of time to freeze and have handy when needed.
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