Here’s a creamy and comforting Broccoli Soup recipe that’s simple, healthy, and full of flavor. This recipe is rich and creamy without any dairy, and the broccoli shines through with its earthy taste and vibrant color.
Yield: 6 Servings
Ingredients:
- 5 tablespoons olive oil or vegan butter (2 tbs for onion & garlic / 3 tbs for roux)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups vegetable broth (or water)
- 2 cups creamy plant based milk
- 2 carrots, peeled and diced
- 4 cups broccoli florets (about 1 large head of broccoli)
- 2 medium potatoes, peeled and diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 teaspoon ground nutmeg (optional, for a warm flavor)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
- 8 ounces vegan shredded cheddar cheese
- Fresh parsley or chives, chopped (for garnish)
Instructions:
1. Sauté the Vegetables:
- Heat 2 tbs olive oil or vegan butter in a sauté pan over medium heat.
- Add the diced onion and sauté for about 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another minute, until fragrant. Remove from heat and set pan aside.
2. Make the Roux & Add Liquid:
- In a large heavy-bottom pot add 3 tablespoons olive oil or vegan butter and flour. Cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened.
- Slowly add the vegetable stock then plant based milk, whisking constantly.
- Allow mixture to simmer over low heat for about 10-15 minutes, or until it thickens.
3. Add Seasonings & Cook the Vegetables:
- Add the onion and garlic previously set aside.
- Add the diced carrots, potatoes, and broccoli florets to the pot.
- Add the paprika, salt, pepper, and optional nutmeg and cayenne. Stir to combine.
- Bring to a boil, then reduce the heat and let simmer for about 20-25 minutes, or until the vegetables are tender.
4. Add Lemon Juice, Cheese and Adjust Seasonings:
- Stir in the lemon juice for a touch of brightness and adjust the seasoning as needed.
- Stir in the cheese until melted and incorporated.
5. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives.
- Serve with crusty bread and/or a side salad.
Tips:
- Flavor Variations: If you like a bit more heat, add a pinch of red pepper flakes or a small chopped chili when sautéing the onion and garlic.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4-5 days or frozen for up to 3 months.
This Broccoli Soup is rich and creamy, yet light, and makes a perfect comforting meal for any time of year. It’s packed with nutrients and full of flavor! Enjoy!
