Creamy Vegan Broccoli Soup Recipe

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. …

Rating: 5/5(3)
Total Time: 25 mins
Category: Vegetable
Calories: 198 per serving
1. In a large pot sautee onions, celery, and a pinch of salt until browned.
2. Add in garlic and sautee 30 seconds.
3. Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
4. 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.

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This Creamy Vegan Broccoli Soup is perfect for chilly weather. It's nearly the end of January, it's cold, Christmas is over, and winter is starting to feel old, real old. If you're a …

Rating: 4.7/5(64)
Total Time: 50 mins
Category: Soup
Calories: 168 per serving
1. 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.
2. In a separate saucepan or skillet, heat olive oil over medium heat.
3. 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!

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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 …

Rating: 4.7/5(64)
Total Time: 50 mins
Category: Soup
Calories: 168 per serving
1. 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.
2. In a separate saucepan or skillet, heat olive oil over medium heat.
3. 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!

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2 cups Mariani Unsweetened Walnutmilk. 2 cups vegetable broth. 1 head of broccoli, cut into florets. Salt and pepper, to taste. Instructions. Heat the olive oil in a large saucepan over medium heat. Add the onions and celery to the saucepan. Sauté for 5-7 minutes, until the onions are translucent. Add the garlic and sauté for 2 more minutes.

Total Time: 45 mins

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Directions 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 …

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In a small bowl, soak the cashews in water for 1 hour. In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent. Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.

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Heat the olive oil in a stockpot over medium-low heat. Add the onion with a pinch of salt, and stir. Continue cooking the onion, stirring occasionally, until softened and translucent, 5-7 minutes. Add the garlic and cook for another minute until fragrant. Add the celery and carrot, stir, and cook for another 3 minutes.

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Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup.

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The Perfect Creamy Vegan Broccoli Soup. And that's pretty much all you need to know before diving into this amazing recipe! I love serving this vegan broccoli soup with some gluten-free toast and a little roasted broccoli on top. It's also fabulous with a drizzle of olive oil, a crack of fresh pepper and some red pepper flakes for a little heat!

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Add puréed broccoli mixture back into pot and place on low heat. In a small saucepan over medium heat melt 3 tablespoons vegan butter. Stir in flour and add oat milk (stir until thick) Once roux is thickened pour into large pot with puréed broccoli and stir to mix. Serve with a drizzle of olive oil.

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This Vegan broccoli soup is healthy, creamy, and delicious. It is also effortless and easy to make. Though this soup is vegan, it is thick, cheese-like, and satisfying. The cashews and nutritional yeast make this soup more flavorful. To make this vegan broccoli soup, bring a pot of water or vegetable broth to a boil, add salt and broccoli florets.

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Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes. Step 3. Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth.

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Broccoli soup! Who would’ve thought it could be so good. Honestly, not me considering this recipe is made of mostly just broccoli, but somehow it becomes this creamy and incredibly flavorful soup that is perfect for Spring! This vegan cream of broccoli soup is ready in just about 30 minutes and is made with fresh but simple ingredients.

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Creamy Vegan and Paleo Broccoli Soup. A lot of broccoli soup recipes use heavy cream or cheeses to achieve a creamy texture, but I'm here to tell you that it can be done in a totally vegan way! Here, we use the broccoli stems for a natural creamy boost. And, we add cashew nuts for a neutral creamy texture.

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Let sit 30-60 minutes to soften. While the cashews are soaking, chop the broccoli and onion and preheat the oven to 400F. Add the chopped broccoli and onion to a baking tray. Then, toss with the avocado oil, 2 Tbsp of nutritonal …

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This creamy vegan broccoli almond soup recipe is so easy to make, nutritious and comforting! It has the added post off protein from blended white beans + toasted almonds for the ultimate nutty touch. I am so excited to share this ultra creamy vegan broccoli almond soup! From the flavour, to the texture, the simple ingredients, to the nutrients

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Soak cashews in just boiled water for 15 minutes or in cool water for 4 hours. In a heavy bottom pot, heat oil over medium low heat. Once oil is hot, add onion, generously season with salt and black pepper. Sauté for about 5 minutes until onion starts to turn translucent. Add garlic and lemon zest, sauté 1 minute.

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Frequently Asked Questions

How do you make homemade broccoli soup?

This broccoli soup recipe delivers spoonfuls of elegance

  • When cutting the stalks, use the part that snap easily — discard the bottom parts that feel tough.
  • To maintain a bright green color, be cautious to not overcook the broccoli.
  • To make a decadent version, replace the sesame seed with ½ cup heavy cream.

What is the best broccoli soup?

Instructions

  • Melt butter in a pot, add onion, garlic and salt and saute until onion is soft and translucent.
  • Add chicken stock and nutmeg to the pot and bring to a simmer. ...
  • Add shredded cheddar in small amounts. ...
  • Share between bowls and serve with some more shredded cheese on top if you want.

What are the ingredients in broccoli soup?

Ingredients

  • 5 tablespoons butter, divided
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ground black pepper to taste

How to make excellent broccoli cheese soup?

  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 9 cups chicken stock
  • 9 cups milk
  • 1 teaspoon salt
  • 1 1/2 teaspoons white pepper
  • 5 cups fresh broccoli florets
  • 1 1/2 pounds processed cheese, shredded
  • 3 cups shredded Cheddar cheese

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