Vegan Creamy Broccoli Soup
Create a good taste and Once upon a chilly evening, I crafted a warming delight known as Vegan Creamy Broccoli Soup. This soup, with its velvety texture and cheesy goodness, was perfect for a quick, comforting meal. As I gathered my ingredients—olive oil, sweet onion, garlic, russet potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, salt, water, and, of course, broccoli—I knew this dish would be a hit.
Cooking Magic
In a large pot, I heated olive oil and sautéed diced onion and minced garlic until they were fragrant and golden. Adding cubed potato, sliced carrots, soaked almonds, vegetable broth, nutritional yeast, smoked paprika, and sea salt, I let the mixture simmer. After 15 minutes, the veggies were tender, ready for blending. Carefully, I pureed everything until the soup turned creamy and smooth.
Perfecting the Flavor
To achieve the perfect consistency, I adjusted with a bit of filtered water. Then came the star—finely chopped broccoli florets and a touch of shredded dairy-free cheddar cheese. Letting it simmer again brought out the vibrant green color and melded the flavors beautifully.
Serving Up Comfort
With a sprinkle of extra cheese on top, I ladled the hot soup into bowls. Paired with crusty bread, it was a wholesome meal that warmed both body and soul. This Vegan Creamy Broccoli Soup is now a favorite in my kitchen, offering a taste of comfort with every spoonful.
Table of Contents
Chef’s Notes- Vegan Creamy Broccoli Soup
- Soaking Almonds: Soak raw almonds overnight or for at least a few hours to ensure they blend into a creamy base, enhancing the soup’s texture.
- Adjusting Consistency: Gradually add water to achieve your desired soup consistency. Start with 1 cup and adjust as needed.
- Chunky Soup Option: For a heartier texture, blend only part of the soup mixture and leave some vegetables whole before adding the broccoli.
- Flavor Variations: Enhance the soup’s depth by adding a splash of lemon juice or a pinch of cayenne pepper just before serving for a tangy or spicy kick.
- Serving Suggestions: Serve with crusty bread or a fresh green salad to complement the creamy richness of the soup.
Vegan Creamy Broccoli Soup
Dive into the rich, velvety goodness of this Vegan Creamy Broccoli Soup! It’s a delightful blend of wholesome ingredients, ready in just 30 minutes. Perfect for a quick, healthy meal that doesn’t skimp on flavor. This soup is so creamy and cheesy, you’ll never miss the dairy. Get ready to impress your taste buds with this easy-to-make, comforting dish!
4
servings5
minutes25
minutes324
kcal30
minutesKeep the screen of your device on
Ingredients
- Base Ingredients
2 tablespoons extra virgin olive oil
1 small yellow onion finely diced
3 cloves fresh garlic minced
- Vegetables
1 medium Yukon Gold potato peeled and cubed
3 medium carrots peeled and sliced
4 cups fresh broccoli florets chopped small
- Creamy Base
1/2 cup raw almonds (soaked)
4 cups low-sodium vegetable broth
1/2 cup nutritional yeast flakes
- Seasonings
1 teaspoon smoked paprika
1 teaspoon sea salt (adjust to taste)
1-2 cups filtered water (as needed for consistency)
- Optional
2 cups shredded dairy-free cheddar cheese (optional)
Directions
- Sauté Aromatics – Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic; sauté for about 2-3 minutes until fragrant and translucent. Add the cubed potato, sliced carrots, soaked almonds, vegetable broth, nutritional yeast flakes, smoked paprika, and sea salt to the pot. Bring to a boil, then reduce the heat and let it simmer for approximately 15 minutes until the vegetables are tender.
- Blend Soup Base – Carefully transfer the cooked mixture to a blender in batches if necessary. Blend until the mixture is completely smooth and creamy. Return the blended soup back to the pot.
- Add Broccoli and Cheese – If the soup is too thick for your liking, gradually add filtered water until you reach your desired consistency (start with 1 cup). Stir in the finely chopped broccoli florets and shredded dairy-free cheddar cheese (if using). Bring the soup back to a boil, then reduce the heat and simmer for another 10 minutes until the broccoli is tender and the cheese has melted into the soup.
- Serve and Enjoy – Ladle the hot soup into bowls and top with additional shredded dairy-free cheddar cheese if desired. Serve immediately and enjoy!
Equipment
- chef’s knife
- cutting board
- large soup pot
- blender
- measuring cups and spoons
Nutrition Facts
- Calories: 324kcal
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 1439mg
- Potassium: 661mg
- Carbohydrates: 34g
- Fiber: 6g
- Sugar: 7g
- Protein: 8g
- Vitamin A: 5972IU
- Vitamin C: 61mg
- Calcium: 90mg
- Iron: 3mg
FAQs- Vegan Creamy Broccoli Soup
Can I substitute the almonds with another nut or seed?
Yes, you can use soaked sunflower seeds instead of almonds for a nut-free option. Ensure they’re soaked similarly for a creamy texture.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to adjust consistency.
How can I make this soup even creamier without dairy?
Ensure the vegetables are well cooked and blended thoroughly. Adding nutritional yeast and a small amount of dairy-free cheese (if using) also enhances creaminess.
What can I use instead of Yukon Gold potatoes?
Sweet potatoes are a great alternative. They add a slightly sweeter flavor profile that complements the broccoli and other vegetables well.
Is this soup freezer-friendly?
Yes, this soup freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
