Best 2 Vegan Creamy Broccoli Soup Recipes

Vegan creamy broccoli soup is a delectable, hearty, and nutritious dish that is perfect for a quick and easy meal. It offers a delightful blend of flavors and textures, with tender broccoli, creamy broth, and a hint of zesty spices. Whether you're following a vegan diet, looking for a lighter alternative to traditional cream-based soups, or simply seeking a comforting and flavorful meal, this soup is a perfect choice. So, gather your ingredients and let's embark on a culinary journey to create the ultimate vegan creamy broccoli soup experience.

Let's cook with our recipes!

CREAMY VEGAN "CHEESY" BROCCOLI SOUP RECIPE BY TASTY

Creamy Vegan

Here's what you need: cashews, olive oil, onion, potatoes, carrots, garlic, salt, vegetable broth, nutritional yeast, paprika, pepper, broccoli

Provided by Merle O'Neal

Categories Lunch

Yield 10 servings

Number Of Ingredients 12

Ingredients

½ cup cashews, soaked
1 tablespoon olive oil
1 onion, chopped
2 potatoes, cubed
3 carrots, sliced
3 cloves garlic, minced
salt, to taste
6 cups vegetable broth, divided
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon pepper
1 head broccoli, florets roasted or steamed

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!

Nutrition Facts : Calories 573 calories, Carbohydrate 43 grams, Fat 40 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

VEGAN CREAMY BROCCOLI SOUP

Vegan Creamy Broccoli Soup image

A hearty delicious creamy broccoli soup that doesn't taste healthy, even though it is, and is great to serve to suspicious omnis. It's my father's favorite soup and he's a die hard omni.

Provided by tildeWonder

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons olive oil
4 garlic cloves
1/2 lb firm tofu
2 1/2 cups water
1 lb broccoli, chopped
1 medium russet potato, baked and peeled
1 teaspoon vegetables, boullion
salt, to taste
pepper, to taste
1/8 teaspoon cayenne pepper (optional)

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.

Nutrition Facts : Calories 197.8, Fat 9.7, SaturatedFat 1.5, Sodium 67.9, Carbohydrate 22.2, Fiber 5.4, Sugar 4.3, Protein 9.5

Tips:

To make your soup extra creamy, blend a portion of the soup in a blender or food processor until smooth and then stir it back into the pot.
If you don't have vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
For a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup and cook until thickened.
To make your soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
Garnish your soup with a dollop of vegan sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil before serving.

Conclusion:

This creamy broccoli soup is the perfect comfort food for a cold winter day. It's easy to make, packed with flavor, and can be made ahead of time. Plus, it's vegan, so everyone can enjoy it. So next time you're looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed.

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