Broccoli Bisque

Prep: 10 minutes Cook: 20 minutes


By Mary McDougall


  • 4 cups broccoli florets
  • 3 cups vegetable broth
  • 2 cups frozen hash brown potatoes, chopped
  • 1 onion, chopped
  • 1 tsp dill weed
  • 2 1/2 cups non-dairy milk
  • 1 tbsp Dijon mustard
  • dash white pepper


Place the broccoli, broth, potatoes, onion and dill weed in a medium pot. Bring to a boil, cover and cook over medium heat for 15 minutes. Process in batches in a blender. Return to pot, add the non-dairy milk, the mustard and the white pepper. Heat through and serve at once.

Hint: I make this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a non-stick pot.) If you buy the broccoli florets in bags it saves quite a bit of the preparation time.