This dairy free broccoli soup is so satisfying, luscious and creamy, all without the cream! A secret ingredient gives this soup its creamy texture. Ready in just 20 minutes!
In a large pot, melt the butter, if using and then add the onion and garlic. Sauté until softened, about 5 minutes.
Then add the broccoli and the broth and bring to a boil over high heat. Reduce heat to medium/low and cook with the lid on for about 5-7 minutes until the broccoli is fork tender.
Remove from the heat and add the avocado to the pot. Then use an immersion blender to puree the soup until smooth. Taste and add more salt and pepper, if needed. Then serve.
Notes
For oil free, simply omit the butter and sub for some water or broth, instead.Although I would argue that this dish has a healthy amount of fat, if you're on a strict, low fat diet, you may sub the avocado for a cup of cooked or canned white beans, instead.If you do not have an immersion blender, carefully transfer your soup to a regular blender. Do not overfill, work in batches and use extreme caution when blending hot liquids.Leftovers keep refrigerated 3-4 days or freeze air tight for up to 3 months.