Dilled Cream of Broccoli Soup

Take care not to add more than 13 cup oatmeal or else the soup gets too thick

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Dairy Free, Vegan, Vegetarian


  • 1 head broccoli
  • 1/3 cup oatmeal
  • 4 cups water or stock
  • 1/2 onion, chopped
  • 1 teaspoon salt
  • 1/4 cup chopped fresh dill


Cut the broccoli tops into large florets. Trim and peel the stalks, removing any fibrous or woody parts. Cut the stalks into 1 chunks. Place the broccoli, stock, onion, oatmeal, and salt into the pot. If using dried dill, add at this time. Cover the pot, bring to a boil, reduce heat and simmer until the broccoli is very soft and the oatmeal is cooked, about 1520 minutes. Puree the soup in a blender, food processor or with a hand blender. Return to the soup pot and stir in fresh dill and salt to taste. Simmer just long enough to reheat the soup.