Cream of Broccoli Soup

BY : PUBLISHED : June 9th, 2013 UPDATED: November 14th, 2021

I was so excited to find this recipe in the Forks Over Knives cookbook and slightly adapt it. So creamy and so tasty! This soup is comforting and you can eat it any season! Oil free.

Close up of a Green bowl filled with vegan broccoli soup.

Close up of a Green bowl filled with vegan broccoli soup.

Cream of Broccoli Soup

Miranda Rivera
Broccoli soup is a winter staple. So creamy and so tasty! This soup is comforting and you can eat it any season
5 from 3 votes
Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 365 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 8 cups of vegetable stock
  • 1 cup of raw cashews pieces
  • 1 medium onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 large carrot or 2 medium, chopped
  • 2 garlic cloves, minced
  • ½ of a red bell pepper, chopped
  • 2 medium unpeeled potatoes, cubed
  • 1 head of broccoli or more, including stem, chopped (about 4 cups)
  • 1 ½ teaspoons of dried thyme
  • 1 teaspoon of sea salt
  • ½ teaspoon of black pepper

Instructions
 

  • Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
  • In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
  • Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Serve.

Notes

This oil-free soup will last a few days in the fridge and reheat wonderfully.

Nutrition

Calories: 365kcalCarbohydrates: 51gProtein: 13gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 2552mgPotassium: 1337mgFiber: 9gSugar: 12gVitamin A: 5550IUVitamin C: 181mgCalcium: 125mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

View all posts by Miranda Rivera

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