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  • Writer's pictureJolanta Nowobilski

One of the Simplest Creamy Broccoli Soups....With No Cream!


A creamy, blended broccoli soup topped with a drizzling of extra virgin olive oil and thyme leaves and with toast dipped into the bowl of soup
A creamy, blended broccoli soup topped with a drizzling of extra virgin olive oil and thyme leaves and with toast dipped into the bowl of soup

- 2 tablespoons oil ( I like olive oil here, but a neutral oil works well here too)

- 1 medium yellow onion, sliced (exact evenness isn't necessary; it will all be blended anyways)

- 2 cloves garlic, minced

- 2 teaspoon dried thyme

- 1 bouillon cube or equivalent (I prefer chicken-style)

- 3 cups water (or more if you want a thinner consistency)

- 1 cup red lentils

- 1 lb frozen broccoli

- 1 heaping tablespoon prepared mustard

- salt and pepper, to taste


  1. Sauté the onion in oil in a large pot on medium heat for 8-10 minutes or until the onion starts to turn golden brown (past translucent). Take the full time. With so little ingredients, it's extra important to build up the flavors.

  2. Add the garlic and continue sautéing for a minute.

  3. Add the thyme to the onion. Continue sautéing for 30 seconds.

  4. Add the bouillon cube, water, and red lentils. Bring to boil and let simmer to for 20-25 minutes to properly cook the red lentils.

  5. Bring to boil again and add your frozen broccoli. Cook until you can easily pierce through the broccoli (about 4-5 minutes). Add the mustard.

  6. Blend all the contents of your pot and check for desired consistency. I use an immersion blender, but use what you have. I made this recipe on the thicker side so that it's easier to thin out with water/stock, if desired.

  7. Check for salt. It's especially delicious served with some buttered toast or a grilled cheese sandwich.




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