Vegan Cream of Broccoli Soup

Vegan creamy broccoli soup recipe

This broccoli soup gets a thick, creamy base from pureed white beans. This simple preparation is comforting and nourishing for kids and adults alike. This is very nice served with whole-grain croutons.

Serves: 4 to 6

  • 1 1/2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 large or 3 medium broccoli crowns and peeled stems, coarsely chopped
  • 1 tablespoon salt-free all-purpose seasoning blend (see Note)
  • 2 big handfuls of baby spinach (optional but highly recommended —
    it gives the soup a richer green color and more nutrients)
  • 15- to 16-ounce can cannellini (large white) beans, drained and rinsed
  • 2 cups unsweetened rice milk or other nondairy milk, more or less as needed
  • 2 tablespoons minced fresh dill, or 2 teaspoons dried
  • Salt and freshly ground pepper to taste

Heat the oil in a large saucepan or small soup pot and add the onion. Sauté over medium heat until golden, about 5 to 7 minutes.

Reserve about 2 cups of the broccoli florets and set aside.

Combine the remaining broccoli, seasoning blend, and 2 cups water in a soup pot. Bring to a slow boil, then lower the heat, cover, and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes. Add the optional spinach and cover; allow it to wilt briefly and stir in.

Vegan creamy broccoli soupIf you have an immersion blender, add the beans to the soup pot along with a cup of the rice milk and simply puree the soup in the pot until pureed. Leave a little texture if you’d like, or make it smooth. Otherwise, transfer the solids from the soup pot, in batches if need be, to a food processor. Puree until smooth, then transfer back to the saucepan. Then, puree the beans in the food processor with a little of the rice milk, transfer back to the soup pot, and stir together.

Add enough rice milk to give the soup a medium-thick consistency. Stir in the dill, then season with salt and pepper. Cook over very low heat for 5 minutes, or until well heated through.

Meanwhile, chop the reserved broccoli finely and steam in a small skillet, covered, with just enough water to keep moist. Stir into the soup and serve.

Note: I like Frontier or Mrs. Dash Table Blend.


4 comments on “Vegan Cream of Broccoli Soup

  1. Shannon Erickson

    Just wanted you to know how yummy this soup was. I don’t like spinach but I will eat it this way and it’s so good for you. I asked my teenage son to taste test and the first thing he said, “Wow it’s really green!” My husband and son ate it all up. I got one bowl to take to work and I shared it with a co-worker who thought it was great. Thanks for the great recipe. This is a keeper.

  2. Nava Post author

    Crystall, sorry for the delayed response — your comment somehow went under my radar. I’ve never had occasion to freeze this, as it always gets eaten so fast, but it has the kind of ingredients that would freeze well. Hope it works for you!

  3. Nava Post author

    Thanks for your kind feedback, Shannon! Since you only got half a bowl to yourself, I’d say it’s due to be mad again soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>