Well, almost dairy-free. This soup has butter so it’s not perfect. We’ve been making this copycat, dairy-free take on Tim Horton’s broccoli soup for a while and it’s a winner!
- 2-3 heads of broccoli, roughly chopped
- 2-3 carrots, chopped
- 1 stick butter (1/2 cup)
- 1/2 cup flour
- 1 box of chicken broth (4 cups)
- 1/2 cup milk, heavy cream, half-n-half (Optional)
Melt butter and add veggies. Cook on medium until softened. Add flour and continue stirring for several minutes. Your goal is to ‘cook’ the flour, like you are making a roux. Slowly add the chicken broth while stirring. Bring to a boil – this ‘activates’ the flour and thickens everything. Turn heat down to low and let simmer for 10 minutes.
At this point, take the pot off the heat and dump everything into a food processor or blender and blitz away. Put back in pot and warm through on low. You can add 1/2 cup of heavy cream, milk, or half-n-half at this point, if you want, but it really isn’t necessary.
Serve with: M likes lots of shredded cheese. I like Ritz crackers, but oyster crackers or Saltines work in a pinch. Enjoy!