Greetings, conscious eaters! Today, I am thrilled to share with you my recipe for Vegan Creamy Broccoli Soup. This soup is a bowl of pure comfort, packed with nutrients and flavor. As someone who cares deeply about the environment and animal welfare, I developed this recipe to be completely plant-based and cruelty-free without compromising on taste.
As you may know, broccoli is among the healthiest foods out there, and adding it to your diet is always a good idea. The cruciferous vegetable is a great source of vitamin C, fiber, antioxidants, and other important nutrients. While some may shy away from eating broccoli due to its taste or texture, my creamy soup offers a delicious and easy way to enjoy all its benefits.
Plus, this vegan broccoli soup recipe calls for a handful of pantry staples – including firm tofu, garlic cloves, olive oil, and russet potatoes- making it an affordable and accessible dish for all. Whether you are meal prepping for the week or simply want a cozy dinner after work, this healthy broccoli potato soup will do the job.
So without further ado, let’s dive into the recipe below and discover how it can make you both feel good and do good.
Why You’ll Love This Recipe
Have you ever tried a vegan creamy broccoli soup before? If not, then let me tell you right now, you are in for a treat. This soup is a true delight for anyone who loves the taste of healthy and delicious food. What sets this recipe apart from others is the creamy texture of the broth, which comes from the firm tofu and russet potato added in.
One of the best things about this vegan broccoli soup is how versatile it is. Whether you’re looking to serve up something warm and comforting on a chilly evening, or want to whip up a quick and easy lunch for yourself, this soup ticks all the boxes.
Not only does this soup taste great, but it is also incredibly easy to make with just a few simple ingredients. And if you’re someone who’s always on-the-go, then this recipe can easily be adapted for meal prep, allowing you to enjoy delicious meals throughout the whole week.
But perhaps most importantly, this vegan creamy broccoli soup is good for you. Because it doesn’t contain any animal products or dairy, it’s perfect for those following a plant-based diet. This recipe is also low in fat and packed with vitamins and antioxidants that your body will thank you for.
So go ahead and indulge guilt-free in this creamy vegan broccoli soup recipe. Trust me, once you’ve tried it – you’ll never go back to bland soups again.
Let’s take a look at what you’ll need to make this creamy vegan broccoli soup recipe. All the ingredients are plant-based and easy to find in your local grocery store! Don’t forget to wash your produce before using them.
- 2 heads of broccoli
- 1 medium russet potato
- 2 celery ribs
- 1 medium yellow onion, diced
- 1 cup firm tofu, crumbled
- 1/2 cup raw cashews, soaked overnight and drained
- 5 cups vegetable broth or water
- Salt and pepper, to taste
- Cayenne pepper, to taste
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
The Recipe How-To
Now, for the main event! Here is how to make this creamy vegan broccoli soup recipe that will leave your taste buds wanting more.
- 2 tbsp. extra-virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 5 cups vegetable stock or broth
- 1 russet potato, peeled and chopped into chunks
- 3 heaping cups of broccoli florets (roughly 1 small head of broccoli)
- Salt and pepper to taste
- 1 cup of firm tofu
- Cayenne pepper (optional)
- In a large pot, heat the oil over medium heat. Add the onions, garlic and celery ribs and cook until soft and translucent, about 5 minutes.
- Add in the vegetable stock or broth to deglaze the pot.
- Add in the chopped potatoes and bring everything to a boil.
- Once boiling, reduce heat and let simmer for 15 minutes or until potatoes are fork tender.
- Add in the broccoli florets and simmer for another 5-10 minutes, until broccoli is bright green and cooked through.
- Remove from heat and let cool slightly before transferring contents of the pot into a blender.
- Blend until smooth then return mixture to the pot.
- Over low heat add in firm tofu while stirring constantly. The tofu will dissolve and act as a thickener for the soup.
- Lastly, stir in some cayenne pepper for an extra kick if desired (this step is optional).
- Serve hot with a sprinkle of cracked black pepper on top.
That’s it! You now have yourself a creamy vegan broccoli soup that is healthy and easy to make!
Substitutions and Variations
Variety is the spice of life, and this recipe for vegan creamy broccoli soup offers a great number of substitutions and variations to meet your personal preferences and dietary needs. Here are some ideas to jazz up your soup:
– Healthy alterations: If you want to make the dish even healthier, skip the oil and sauté the onions and garlic in vegetable broth or water. Use low-fat vegetable broth instead of full-fat. Substitute russet potato with sweet potato for extra vitamins and nutrients.
– Creamy additions: Instead of firm tofu, you can use vegan cream cheese, cashew cream, almond milk or coconut milk to make the soup extra creamy.
– Cheese alternatives: To have a cheese-like flavor without using cheese, nutritional yeast can be added for a cheesy taste. Or try vegan cheese such as vegan cheddar or mozzarella on top of this soup to mimic “cheesy” broccoli soup.
– Spicy twist: Add some cayenne pepper for that little heat-kick you’ve been longing for.
– Broccoli variations: If broccoli isn’t your favorite ingredient or if it’s not available at the moment, feel free to use other green vegetables like spinach, kale, edamame or asparagus to bulk up this healthy soup.
– Roasted broccoli: Roasting the broccoli first will add an entirely different dimension of flavor into your soup. Toss them in olive oil and roast at 400°F until crispy on edges prior to adding them into your soup.
With these substitution options and variations, you can easily turn this classic vegan creamy broccoli soup recipe into a new masterpiece in your kitchen. Don’t be afraid to experiment!
Serving and Pairing
Once you’ve made this vegan creamy broccoli soup, you’ll surely crave for a New York style soft and warm baguette to dunk in! However, there are plenty of other options for serving and pairing your soup.
One great option is to serve some croutons on the side. They will add a light crunchiness to your dish that pairs perfectly with the creaminess of the soup. You can make croutons in less than 10 minutes by cutting some bread slices into cubes, seasoning them with olive oil, salt, and pepper before toasting them in an oven or searing them on a stovetop.
If you prefer something more nourishing, you could consider adding some cooked brown rice or quinoa to your soup bowls. They will round out the meal by providing additional fiber, protein, and complex carbohydrates.
Another great serving option is to make a cold broccoli salad with similar seasonings as the soup, such as diced broccoli pieces, cayenne pepper or red onion. The taste and temperature of the raw ingredients contrast with the warmness and flavor of the soup yielding a perfect summer-night menu combo!
Finally, be sure to have nutrient-dense toppings like chopped seeds (pumpkin, chia), nutritional yeast (for cheesy flavor), or even coconut milk for an exotic flavor choice!
Regardless of which serving and pairing option you choose, this vegan creamy broccoli soup’s unbeatable comfort food quality will surely keep you happy and full at any meal time.
Make-Ahead, Storing and Reheating
When it comes to soups, it’s always a good idea to make a big batch that can serve multiple meals. This creamy vegan broccoli soup is no different! Luckily, this recipe is great for meal prep and can be easily stored in the fridge or freezer for later consumption.
To make-ahead, prepare the soup as directed and let it cool completely before transferring it to an airtight container. The soup will keep well in the fridge for up to 5 days. When you’re ready to eat, simply reheat it on the stove or in the microwave.
If you plan on freezing the soup, allow it to cool completely, and then ladle the soup into individual serving containers with lids. This will make reheating and portioning easier in the long run. Store the containers in the freezer for up to 2 months.
Reheating this creamy vegan broccoli soup is easy and quick. If frozen, just thaw your desired amount overnight in the fridge or at room temperature for a few hours. Then, simply heat it up in a pot over medium heat until it’s heated through, stirring occasionally.
You can also refrigerate leftover portions of reheated soup for another 2-3 days. However, keep in mind that each time you reheat soup, its flavors slightly change due to evaporation and exposure to air.
Overall, don’t hesitate to make too much of this wholesome broccoli soup – its flavor only improves as it sits!
Tips for Perfect Results
Preparing the perfect vegan creamy broccoli soup is an easy feat when you equip yourself with the right tips and tricks. In this section, I will provide you with some useful tips to ensure you get satisfying results every time.
Firstly, it is essential to choose fresh broccoli, firm tofu and vegetables that are best suited for creamy soups like celery and potato. Using veggies at their peak freshness will enhance the flavors of your broth and make your soup taste more delicious.
To achieve a creamier texture in your vegan soup recipe, I recommend soaking cashews for several hours or overnight before use. Alternatively, you can swap it with almond or coconut milk to create a richer flavor.
Another crucial tip is to cook the broccoli until it’s just tender, not too soft. Overcooked broccoli will break down and turn the soup into a puree consistency, which could affect the presentation of your creamy vegan broccoli soup.
For added flavor, seasoning is vital. Salt and pepper are always available seasonings in any kitchen, but don’t limit yourself. To spice up your soup even more, add cayenne pepper when sautéing garlic and onion to add an extra kick.
Lastly, if you want creaminess without compromising health benefits, go for plant-based substitutes such as vegan cheese or nutritional yeast instead of high-fat dairy options. You’ll be enjoying the deliciousness of a creamy broccoli soup without feeling guilty.
By following these tips, you can easily conquer this recipe and serve up a healthy, nutrient-rich and flavorful meal that everyone will love.
As an experienced vegan chef, I have come across questions that might arise when making this vegan creamy broccoli soup recipe. Below are the frequently asked questions along with solutions and recommendations that will help you make the best out of your cooking experience.
What are the ingredients in cream of broccoli soup?
In this recipe, butter is an important ingredient that will be utilized twice. The first step involves sautéing onions and celery, which is a common technique applied in many delicious soups. Our liquid foundation for this particular dish is chicken broth. Broccoli is the star of the show, which will be added to our fragrant broth. To thicken the soup, we’ll be using a combination of flour, milk, and butter. Lastly, a sprinkle of pepper will enhance the flavors of the dish.
How do you add richness to vegan soup?
One of my favorite ways to make a soup heartier is by adding a handful or two of grains like sorghum, freekeh, barley, wild rice, or farro. Not only do they provide great texture, but they also add nutrition to the dish. I also recommend trying dried pasta or broken-up spaghetti, which can be added about 10 minutes before serving for an extra filling meal. Additionally, a dollop of cashew cream can be a delicious way to add richness to the soup.
What can I use in place of cream of broccoli soup?
When making Cream of Broccoli Soup, both homemade or store-bought chicken broth can be used interchangeably. However, if you want to keep the dish vegetarian, vegetable broth can be used instead.
How do you thicken broccoli soup?
To thicken the soup, we can rely on the power of flour or cornflour. Take a small bowl and add one tablespoon of either flour or cornflour. Then, pour 2-3 tablespoons of the soup into the bowl and mix it until the mixture becomes smooth.
After that, pour this mixture back into the soup and let it simmer for a few minutes. This will allow the starch granules to burst, which will thicken the soup. Furthermore, by simmering it, we can cook out any flour flavour and ensure a smooth and delicious consistency.
In conclusion, this vegan creamy broccoli soup recipe is a perfect meal for many occasions. It is simple to make, healthy, nutritious, and filled with flavor. The recipe offers several variations for those who may want to experiment with different ingredients or flavors. Whether you are a vegan, vegetarian or just looking to explore plant-based meals, this recipe is perfect for you.
By using fresh vegetables and herbs along with quality plant-based ingredients such as cashews and tofu, this soup recipe is one of the most wholesome and satisfying meals you can prepare. The recipe is easy to scale up or down depending on your requirements making it perfect for both personal meals and entertaining guests.
Furthermore, this vegan creamy broccoli soup recipe is flexible enough to be paired with several types of dishes including salads, sandwiches, and snacks. You can also refrigerate or freeze leftovers for future use without worrying about any loss of flavor.
Overall, this recipe is a great way to enjoy the benefits of vegan cooking without compromising on taste or nutrition. It’s time to impress your family and friends with this restaurant-quality soup today!
Vegan Creamy Broccoli Soup Recipe
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons olive oil
- 4 garlic cloves
- 1/2 lb firm tofu
- 2 1/2 cups water
- 1 lb broccoli, chopped
- 1 medium russet potato, baked and peeled
- 1 teaspoon vegetables, boullion
- salt, to taste
- pepper, to taste
- 1/8 teaspoon cayenne pepper (optional)
- In a large pot sautee onions, celery, and a pinch of salt until browned.
- Add in garlic and sautee 30 seconds.
- Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
- In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
- Mash the peeled baked potato and stir it into the broccoli.
- Stir in contents of the blender and bring to a simmer.
- Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
- If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.