Bowl of broccoli cream soup with onion and parsley garnish
Soups and Stews

Hot or Cold

Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal! An alternate possibility is to replace the broccoli with about two and a half to three cups of asparagus. If it gets too thick, just add a little hot water!

Prep Instructions

  • Yield: 4 (1 cup) servings
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes

Recipe Ingredients

  • 2 medium heads fresh broccoli (tops only), cut into chunks
  • 1 small or 1/2 medium onion, cut into chunks
  • 1 stalk celery, sliced
  • 1 cup water (for cooking)
  • 1 cup water (for blending)
  • 1/2 cup slivered almonds or washed raw cashews
  • 1 tablespoon Chicken-Style Seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon dried dill
  • 1/8 teaspoon marjoram
  • 1/2 cup hot water, as needed


  1. Cut vegetables into chunks and place in a covered pot with 1 cup water. Bring to a boil and cook for 5 minutes.
  2. While vegetables are cooking, prepare sauce by combining 1 cup water, the nuts, and seasonings in blender.
  3. Blend until smooth and creamy. If you do not have a powerful blender, just blend longer, until sauce is no longer gritty.
  4. When vegetables are ready, add them to the ingredients in the blender. Be careful not to burn yourself. Release the blender vent and start at a slow speed! Blend until smooth or to the consistency you like best.
  5. Add additional water until soup is thickened to your preference. Add additional salt to taste, blend briefly, and serve immediately.

Nutritional Data

Calories: 139.75
Fat: 8.08 g
Saturated Fat: 0.60 g
Cholesterol: 0 mg
Sodium: 386.90 mg
Carbohydrates: 12.51 g
Fiber: 6.83 g
Sugars: 1.40 g
Protein: 8.11 g
© AdventHealth