Cream of Broccoli Soup

In this recipe

Cream of Broccoli Soup
Andre Prost Coconut Milk replaces heavy cream in this healthy but flavor-filled soup! A handful of arugula gives it a bit of a bite and a brighter green color.

6-2 cup servings


10 minutes to assemble
40 minutes to cook
Total time: 50 minutes

1. Heat olive oil in a soup pot over a medium-high heat. Add onions, celery, carrots and salt. Pepper to taste. Cook until vegetables are soft.
2. Add chicken broth, Coconut Milk and broccoli. Bring to a boil and turn down to a simmer. Cook unit broccoli is tender (about 15 minutes).
3. Using a blender, purée small batches of soup at a time, adding a bit of flour and arugula (if desired) as you blend*. Continue blending until all soup, flour and arugula are puréed. Return to soup pot and cook about 5 minutes to make sure flour is cooked into soup. Serve with croutons and chopped chives.
*Test Kitchen Tip:

To prevent burns, make sure center circle of blender top is off (open) so steam can escape, as soup is blended. If your blender top does not have a removable center circle, than leave the blender top a bit askew so steam can escape.