Best 11 Vegan Broccoli Soup Recipes

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
• Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

VEGAN BROCCOLI SOUP WITH CASHEW CREAM

Steps:

• Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
• Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
• Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
• Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.

CREAMY VEGAN "CHEESY" BROCCOLI SOUP RECIPE BY TASTY

Steps:

• In a small bowl, soak the cashews in water for 1 hour.
• In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
• Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
• Transfer the soup to a blender and blend until smooth.
• Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
• Combine the cashew mixture and "cheese" mixture in the soup pan and stir.
• Add the broccoli and stir to combine.
• Enjoy!

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

VEGAN "CREAM" OF BROCCOLI SOUP WITH BARLEY

Steps:

• Combine water, 3 cups broccoli, celery, onion, carrot, garlic, rosemary, and thyme in a large pot over medium heat. Cook until vegetables are tender, 20 to 30 minutes. Add remaining 1 cup broccoli and continue cooking until just tender, about 5 minutes more. Remove soup from heat.
• Puree soup using an immersion blender. Return pot to medium heat. Add barley and coconut milk. Cook until barley is tender but still firm to the bite, about 10 minutes more. Season with salt and pepper.

EASY VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Cut the broccoli into florets and slice about one-fourth of the top of each stem.
• Reserve 1 cup of florets.
• Put the broccoli, onion, garlic, and broth or water in a large saucepan
• Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• Put all the ingredients into a food processor and add the flour.
• Process until smooth.
• Return the soup to the saucepan; add the remaining ingredients and the florets.
• Cook over medium heat until the soup thickens and is heated through.
• Season to taste with the salt and pepper and serve.

VEGAN BROCCOLI AND CHEDDAR SOUP RECIPE BY TASTY

Steps:

• In a small bowl, cover the cashews with water and soak for 1 hour, then drain.
• In a large pot, heat the olive oil over medium heat. Add the potatoes, carrots, onion, garlic, salt, and 2 cups (480 ml) of vegetable broth. Cover and simmer for 30 minutes.
• Transfer the soup to a blender or use an immersion blender to blend until smooth. Return the soup to the pot and rinse out blender.
• Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper and blend until smooth.
• Add the cashew mixture to the pot with the soup and stir to combine, then stir in the broccoli. Cover and simmer for 10 minutes, until the broccoli is tender.
• Ladle the soup into bread bowls and serve.
• Enjoy!

VEGAN BROCCOLI-CHEESE SOUP

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
• At the same time, bring vegetable stock to a simmer in a separate saucepan.
• Transfer steamed broccoli to a blender. Add pumpkin, vegan mayonnaise, and red pepper; blend.
• Add 3 cups cheese to the blender; blend until incorporated. Slowly blend in hot stock until soup is thoroughly blended, you may not need all of it. Season with salt and pepper and garnish with remaining cheese.

VEGAN CREAMY BROCCOLI SOUP

Steps:

• In a large pot sautee onions, celery, and a pinch of salt until browned.
• Add in garlic and sautee 30 seconds.
• Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.
• In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.
• Mash the peeled baked potato and stir it into the broccoli.
• Stir in contents of the blender and bring to a simmer.
• Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.
• If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.

VEGAN BROCCOLI SOUP

Steps:

• Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
• Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
• Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside. Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock and potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer until potato and broccoli are very tender, about 10 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt and pepper. Serve hot with crusty bread.