Dairy-Free Creamy Broccoli Soup With Gluten-Free Croutons

This dairy-free soup is made creamy by the addition of oats. The chicken stock is what lends the richness and mouth feel that is missing without having dairy.

Dairy-Free Creamy Broccoli Soup With Gluten-Free Croutons
Author: Bauman College
Serves: 7 1/2 cups
  • 1 1/2 Tbs olive oil
  • 2 leeks, (white and pale green parts only), washed and thinly sliced
  • 1 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 3 cloves garlic, minced
  • 4 bunches broccoli with stems, (about 1 1/2 lbs), cut into bite-sized pieces
  • 5 cups chicken stock
  • 1/2 cup gluten-free rolled oats
  • 1/2 tsp black pepper, plus more to taste
  • 1/2 tsp lemon juice
  • sea salt, to taste
  • 3 cups gluten-free bread, (about 5 slices), medium diced
  • 2 Tbs medium to high heat fat (such as lard or safflower oil)
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh oregano, minced
  1. Heat a pot over medium-low heat. Add olive oil, leeks, oregano, and a pinch of salt. Sauté until tender and slightly translucent, about 3 minutes. Add garlic and sauté another minute until fragrant.
  2. Add broccoli, enough stock to cover broccoli, and oats. Season with more salt to taste and bring to a boil. Reduce heat and simmer until broccoli is tender and the oats are cooked through, about 15 to 20 minutes. Cool slightly.
  3. Transfer to a blender and purée until smooth, starting on low speed, and working in batches.
  4. Return to pot and add black pepper and lemon juice. Taste and adjust.
  5. Preheat oven to 350°F.
  6. In a large mixing bowl, toss together cubed bread, fat, herbs, salt, and pepper. Mix well to combine.
  7. Distribute bread evenly in a single layer on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown and crunchy.
  8. Use croutons to garnish soup.