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Cream of Broccoli Soup Recipe: Creamy, Easy & Flavorful

Name: Cream of Broccoli Soup Recipe: Creamy, Easy & Flavorful
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 tablespoon coconut oil; 2 medium green onions, coarsely chopped; 2 cloves garlic, minced; 1 large head fresh broccoli, chopped; 1 tablespoon dried basil; 2 cups chopped spinach, kale, turnip greens, collards or Swiss chard; 1½ cups unsweetened reduced-fat (light) coconut milk; 2 cups chicken bone broth or 2 scoops unflavored/pure collagen or bone broth protein powder mixed with 16 ounces of water; ¼ teaspoon sea salt; 1 tablespoon curry powder

August 20, 2026 by Ethan Boldt

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As summer starts its transition to autumn, a warm bowl of soup can be especially satisfying. This cream of broccoli soup recipe combines broccoli, leafy greens, green onions and garlic with coconut milk, coconut oil and curry powder for a creamy, flavorful soup with a little heat.

Rather than relying on the butter and flour commonly used in cream of broccoli soup, this version gets its creamy texture from coconut milk along with bone broth or collagen powder. The result is a nutrient-rich soup that works as an appetizer, side dish or meal.

One serving provides at least 100 percent of the daily value for manganese and vitamins A, C and K. It also delivers approximately 20 grams of fat, 15 grams of fiber and 25 grams of protein per serving.

Serve this creamy broccoli soup on its own for lunch, pair it with crusty bread or make it part of a larger dinner.

Cream of broccoli soup ingredients

What makes this cream of broccoli soup creamy without the traditional combination of butter and flour? Coconut oil and coconut milk supply richness and texture, while bone broth or collagen powder adds to the soup’s protein content.

Here are the primary ingredients and what they bring to the recipe:

Broccoli: A large head of fresh broccoli forms the base of the soup. Along with the other vegetables, it contributes to the recipe’s nutrient content.
Leafy greens: Choose spinach, kale, turnip greens, collard greens or Swiss chard. The greens are briefly steam-sautéed with the broccoli before everything is puréed.
Green onions and garlic: These aromatics are sautéed in coconut oil at the beginning of the recipe to build flavor.
Coconut oil: Instead of butter, coconut oil is used to sauté the vegetables.
Light coconut milk: Unsweetened, reduced-fat coconut milk helps create the smooth, creamy consistency associated with cream of broccoli soup.
Bone broth or collagen powder: Chicken bone broth can be used as the liquid base. Alternatively, two scoops of an unflavored collagen or bone broth protein powder can be mixed with 16 ounces of water. The collagen powder provides gut, skin and joint support. (High-quality options to consider include Ancient Nutrition’s Multi Collagen Protein, Collagen Peptides Protein and Bone Broth Protein.)
Basil and curry powder: Dried basil adds an herbal note, while curry powder brings warmth and a little heat.
Sea salt: A small amount of sea salt rounds out the flavors.

Together, the broccoli, leafy greens, green onions and garlic contribute a variety of nutrients. The finished soup is also balanced across the macronutrients, with about 20 grams of fat, 15 grams of fiber and 25 grams of protein per serving.

How to make cream of broccoli soup

This cream of broccoli soup recipe comes together by sautéing and steaming the vegetables, blending them until smooth, and then gently reheating the puréed soup with coconut milk, broth and seasonings.

Start by preparing all of the vegetables. Coarsely chop the green onions and broccoli, mince the garlic, and chop your leafy greens of choice.

Melt the coconut oil in a large soup pot over medium heat. Add the green onions and garlic, and sauté for one to two minutes or until they become translucent.

Next, stir in the chopped broccoli. Continue sautéing, stirring frequently, until the broccoli becomes bright green.

Add the dried basil and chopped leafy greens. Cover the pot, and steam-sauté the vegetables for another three to four minutes.

Transfer the cooked vegetables to a food processor or high-speed blender. If you’re using a blender, work in two batches.

Add a small amount of the coconut milk, and blend until the vegetables are smooth.

Return the puréed mixture to the pot. Stir in the remaining coconut milk, chicken bone broth or collagen mixture, sea salt, and curry powder.

Gently reheat the soup over medium heat for 10 minutes, stirring as it warms. Once heated through, it’s ready to serve.

For dinner, this cream of broccoli soup can be paired with mushroom risotto, liver and onions or chicken pot pie. It can also be served with crusty bread.

More healthy soup recipes

Looking for more hearty soup ideas? Try these recipes:

Frequently asked questions

What is cream of broccoli soup made of?

This cream of broccoli soup is made with fresh broccoli, leafy greens, green onions, garlic, coconut oil, light coconut milk, chicken bone broth, or an unflavored collagen or bone broth protein powder mixed with water, dried basil, curry powder and sea salt. Unlike versions that rely on butter and flour for their creamy texture, this recipe uses coconut oil and coconut milk.

How do you make cream of broccoli soup creamy?

The creamy texture comes primarily from puréeing the cooked vegetables with coconut milk. After blending, the vegetable mixture is returned to the pot with the remaining coconut milk and broth before being gently reheated.

Do you need flour to make cream of broccoli soup?

No. This cream of broccoli soup recipe doesn’t use flour. Coconut milk and puréed vegetables provide its creamy consistency.

What greens can you use in cream of broccoli soup?

You can use spinach, kale, turnip greens, collard greens or Swiss chard. You’ll need about two cups of chopped greens.

Can you make this cream of broccoli soup with collagen powder instead of bone broth?

Yes. Instead of two cups of chicken bone broth, you can mix two scoops of unflavored collagen or bone broth protein powder with 16 ounces of water.

How much protein is in cream of broccoli soup?

For this recipe, one serving provides 25.2 grams of protein, but protein content varies based on recipe.

How much fiber does this cream of broccoli soup provide?

One serving contains 14.6 grams of fiber.

What vitamins and minerals are in this cream of broccoli soup?

One serving provides manganese and vitamins A, C and K. It also provides some folate, vitamin B6, riboflavin, pantothenic acid, magnesium, copper, phosphorus, iron and calcium.

What can you serve with cream of broccoli soup?

This soup can work as lunch on its own, perhaps alongside crusty bread. At dinner, it pairs well with mushroom risotto, liver and onions, or chicken pot pie. Vegetable side dish options include broccoli slaw, mashed cauliflower, braised cabbage, baked Brussels sprouts with honey glaze, a sweet potato bowl or butternut squash salad.

Conclusion

This cream of broccoli soup recipe offers a creamy way to combine broccoli and leafy greens with coconut milk, bone broth or collagen powder, and warming seasonings. Curry powder adds a little heat, while blending the cooked vegetables creates a smooth texture without relying on flour and butter.

With approximately 20 grams of fat, 15 grams of fiber and 25 grams of protein, the soup can be substantial enough for lunch by itself or served with crusty bread. It can also work as an appetizer or side dish alongside a larger meal.