Broccoli Soup

This Broccoli Soup is rich, creamy and ready in under 25 minutes. Once you’ve tried it you know you will make this on repeat over and over again. It is seriously so satisfying, even the pickiest kids will eat a second bowl in no time. No one would ever tell and taste it is entirely vegan.

You probably know some of my broccoli recipes already.

If not, it’s about high time that you consider my Broccoli Rice, or my Stir Fry Noodles. 

If you are looking for more ideas, use the search bar and enjoy more things to make.

Why you should make this Broccoli Soup:

More than ever, there are many amazing reasons to make this new Broccoli Soup recipe. It is:

• fast and easy to prepare with step by step pictures
• full of flavor
• customizable (see the optional ingredients for an bolder flavor)
• texture perfect

• creamy
• satisfying
• fresh
• filling

What you need for the Broccoli Soup recipe

Here is all you need to have ready at hand in your pantry or fridge:

• broccoli
• vegan butter
• vegetable broth
• garlic
• vegan cheddar
• almond milk
• carrots
• onions

Optional add ons:

• nutmeg
• mustard powder
• onion powder
• garlic powder
• potato starch

How to make Broccoli Soup

Heat vegan butter in a large casserole and when melted, add onions and garlic. Fry for around 1 minute, then add the broccoli florets and fry for another 2 minutes.

Now give the vegetable broth, almond milk, and carrots to the mix. Bring to a boil, then reduce to medium heat and cook for 5 minutes more.

Season with salt and pepper. Add optional mustard, onion, garlic powder and nutmeg, cook for 10 minutes more until broccoli is done, garnish with vegan cheddar. 

Note: If your goal is a thicker soup, add 1 tsp of potato starch will lead to a thicker texture.

This makes such an easy soup for dinner, lunch even meal prep.

Can I freeze this?

I wouldn’t recommend that due to the fresh broccoli. The soup will also fade away in taste and texture.

Instead you can store the soup for 4 days in the fridge in an airtight container with a lid.

If you try this cream of Broccoli Soup, tag me on Instagram or Facebook.

Always great to see all your remakes.

Cheers, Florian.

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Broccoli Soup

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This Broccoli Soup is rich, creamy and ready in under 25 minutes. Once you've tried it you know you will make this on repeat over and over again. It is seriously so satisfying, even the pickiest kids will eat a second bowl in no time. No one would ever tell and taste it is entirely vegan.

Print

Ingredients

• 2 cups broccoli florets
• 2 Tbs vegan butter
• 4 cloves garlic
• 1/2 cup vegan cheddar
• 1/2 cup carrots, shreeded
• 2 cups vegetable broth
• 1/2 cup onions, diced
• 2 cups almond milk
• salt, pepper to taste

Optional add ons:

• 1 tsp potato starch
• 1/2 tsp nutmeg
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder

Instructions

1. Heat vegan butter in a large casserole and when melted, add onions and garlic. Fry for around 1 minute, then add the broccoli florets and fry for another 2 minutes.
2. Now give the vegetable broth, almond milk, and carrots to the mix. Bring to a boil, then reduce to medium heat and cook for 5 minutes more.
3. Season with salt and pepper. Add optional mustard, onion, garlic powder and nutmeg, cook for 10 minutes more until broccoli is done, garnish with vegan cheddar.

Nutrition Information:

Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 293Total Fat: 7gSaturated Fat: 2.3gTrans Fat: 0gUnsaturated Fat: 3.2gCholesterol: 0mgSodium: 223mgCarbohydrates: 35gFiber: 1.9gSugar: 5.7gProtein: 10.2g

Did you make this recipe?

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