Vegan Broccoli Soup

Deliciously creamy and nourishing Vegan Broccoli Soup is just what you need for a quick, cozy dinner at home. This homemade broccoli soup recipe is so easy to make and it’s packed with plenty of vegetables, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!

Author: Food with Feeling

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 138 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
1 - carrot
1 stalk - celery
2 clove - garlic
1 tbsp - all-purpose flour
4 cups - vegetable broth
2 heads - broccoli
1 tbsp - nutritional yeast
¾ cup - coconut cream
salt and pepper

Instructions

Heat a large heavy bottomed pot or dutch oven over medium heat. Add the olive oil, onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are soft.
Add the garlic and flour and stir to combine. Cook for an additional minute.
Next, add the vegetable broth and scrape any browned bits off the bottom of the pan.
Add the broccoli and stir to combine. Cook, stirring occasionally, for 10 minutes or until the broccoli is soft.
(Optional) If you like to have chunks of broccoli in your soup, remove 1 cup of soup from the pot and set it aside.
Remove the soup from the heat and add the coconut cream and nutritional yeast to the pan.
Use an immersion (or high speed) blender to puree the soup until it is smooth. Once the soup is smooth, add the reserved vegetables back to the pot.
Return the soup to low heat and cook for another 5 minutes, or just until the cream and nutritional yeast have been incorporated. Season with salt and pepper to taste.
Enjoy warm and store any leftover soup in an airtight container in the fridge for up to two days.

Nutrition