Vegan Cream of Broccoli Soup
Vegan Cream of Broccoli Soup! This vegan broccoli soup tastes so much better than any canned variety!
Ingredients
- 5 tablespoons butter, dairy-free for vegan version, divided
- 1/2 large white onion, chopped
- 1 stalk celery, chopped
- 8 cups chopped broccoli, florets and stems
- 3 cups vegetable broth
- 1/8 teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 2 cups unsweetened soy milk
Instructions
- Place 2 tablespoons butter in a large saucepan over medium heat. Add the onion and celery then sauté until tender, about 5 minutes.
- Add in the broccoli and vegetable broth, then simmer until broccoli is tender, about 20 minutes.
- Add the broccoli mixture to a blender, in batches if needed, and pulse a few times to blend together. Be careful not to puree it completely, I think this tastes best with texture and just pulse it a few times to come together. Alternatively, you can use an immersion blender.
- Wipe out the pot (or use a different pot if using an immersion blender/blending in batches) and melt the remaining 3 tablespoons of butterin the pan. Add the flour and stir until lightly browned and fragrant. Slowly stir in the milk, whisking over medium heat until thickened. Season with nutmeg and a pinch of salt and generous serving of freshly ground pepper.
- Add the broccoli mixture to the thickened milk mixture and reduce heat to medium-low. Cook, stirring often, for 10 minutes to come together. Season to taste, as needed, and serve.
Notes
This soup can easily be made into broccoli cheddar! When making the thickened milk mixture, add in shredded cheddar cheese (I love Violife and Chao cheese for vegan version).
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 22gProtein: 9gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 922mgPotassium: 735mgFiber: 6gSugar: 6gVitamin A: 2166IUVitamin C: 158mgCalcium: 242mgIron: 2mg