Creamy Broccoli Soup

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Easy, healthy, vegan, gluten-free Creamy Broccoli Soup recipe that is perfect for the winter! It’s the best soup to have as a weeknight dinner, left-over lunch or as an appetizer.

This creamy goodness will blow your mind! Even if you are not a fan of broccoli. It’s that good!

Simple ingredients + 30 minutes and you’ll have a delicious, comforting, creamy soup!

Here are a few ways to eat this Creamy Broccoli Soup:

• As the main entrée with some sourdough bread or a salad on the side.
• As an appetizer – blow your guests away!
• Cold, as a snack or lunch on-the-go. So good 😊

The base ingredient list is quite simple: broccoli, onion, and garlic. Broccoli is in it’s peak season from October through April, making it a perfect winter vegetable.

A cup of cooked broccoli has more vitamin C than an orange! It’s packed with beta-carotene, which is an anti-oxidant. Broccoli also contains B vitamins, magnesium, potassium, and zinc. What I’m trying to say is that this soup is an awesome way to get all the vitamin juices the natural way.

The first step will be to cook down the broccoli with onions and garlic. We’ll caramelize it for 5 minutes and then cook it in water until it’s soft.

Cooked broccoli tends to lose its bright green color a bit. To make up for that, we’ll add a cup of fresh spinach right before we’re about to blend the mixture. You won’t be able to taste the spinach at all and it’ll give a boost of color and freshness to our soup.

We will also be adding Vegan Parmesan Cheese in our soup to add umami flavor. Don’t skip this step! The recipe for the Vegan Parmesan is very simple and I recommend you make it. Vegan Parmesan is an awesome thing to have in your fridge, it boosts the flavor of many dishes.

If you can’t make it for whatever reason, then add the following ingredients in the blender right before blending the soup mixture: 2 tbsp nutritional yeast, 1/4 tsp garlic powder, 1/8 ts onion powder, 1/4 tsp salt.

After blending everything, you will have a creamy, dreamy Broccoli Soup. Yum!

Ready to make it? Let’s do it!

5 from 1 vote

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Creamy Broccoli Soup

Cook Time

25 mins

Total Time

25 mins

 

Easy, healthy, vegan, gluten-free Creamy Broccoli Soup recipe that is perfect for the winter! It’s the best soup to have as a weeknight dinner, left-over lunch or as an appetizer.

Course: Appetizer, Main Course

Cuisine: American

Keyword: broccoli, soup

Servings: 4

Calories: 137 kcal

Author: Simple Fit Vegan

Ingredients

• 1 lbs head broccoli
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/2 tsp salt
• Pinch of cayenne powder
• 3/4 tsp dry mustard
• 1 1/2 cups water
• 1/8 tsp baking soda
• 1 cup vegetable broth
• 1 cup fresh spinach
• 1/3 cup Vegan Parmesan Cheese

Instructions

1. Heat 1 tbsp oil in large saucepan over medium heat. Add onion, garlic, broccoli, salt, and cayenne. Cook stirring for 5 minutes.
2. Add water and baking soda. Bring to a boil, cover, reduce heat, and cook for 15 minutes, until broccoli is very soft.
3. Add vegetable broth and turn heat to medium-high. When the mixture begins to boil, add spinach and cook for 30 seconds.
4. Transfer the mixture to a blender or food processor and add Vegan Parmesan Cheese*. Blend until smooth. Note: you may have to do it in two to three batches depending on the size of your blender.
5. Transfer soup back to the saucepan and simmer for 1 minute. Adjust the consistency of the soup with more water as needed. Season with more salt and pepper to taste.
6. Store in air-tight container the fridge for up to 5 days.

Recipe Notes

• Note: Check out my easy recipe for the Vegan Parmesan Cheese at https://simplefitvegan.com/vegan-parmesan-cheese/.
• If you can’t make the Vegan Parmesan, then add 2 tbsp nutritional yeast, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp salt.
• Nutrition Information: Calories: 137 Fat: 7.7 g Saturated fat: 1.2 g Carbohydrates: 13.0 g Dietary Fiber: 4.2 g Sugar: 3.2 g Sodium: 627 mg Protein: 7 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!