Best Vegan Cream Of Broccoli Soup Recipes

CREAMY VEGAN BROCCOLI SOUP

Steps:

• In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
• Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
• Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
• Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
• If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).
• In a separate saucepan or skillet, heat olive oil over medium heat.
• Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.
• Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with crackers, bread, sandwich or salad. Enjoy!

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

VEGAN BROCCOLI SOUP WITH CASHEW CREAM

Steps:

• Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
• Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
• Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
• Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
• Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
• Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.

EASY VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Cut the broccoli into florets and slice about one-fourth of the top of each stem.
• Reserve 1 cup of florets.
• Put the broccoli, onion, garlic, and broth or water in a large saucepan
• Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• Put all the ingredients into a food processor and add the flour.
• Process until smooth.
• Return the soup to the saucepan; add the remaining ingredients and the florets.
• Cook over medium heat until the soup thickens and is heated through.
• Season to taste with the salt and pepper and serve.