Cream of Broccoli Soup


  • 3 tablespoons olive oil
  • 2 cups chopped onions
  • 1 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 1 1/2 teaspoons salt
  • Fresh cracked pepper
  • 1-32 oz box chicken broth
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 2 lbs broccoli crowns, chopped
  • Optional: 1 cup packed arugula*
  • 2 tablespoons flour
  • Garnish: croutons and chopped chives
  • *Blend soup with arugula for a brighter green color and extra goodness.

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.


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


  • 6-2 cup servings


  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.

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