Description
This creamy broccoli soup is a delicious, comforting dish that’s easy to prepare. Ideal for a healthy lunch or dinner!
Ingredients
Scale
- 2 cups broccoli florets (about 1-inch pieces)
- 1 tablespoon olive oil (or neutral oil)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour (gluten-free if needed)
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or cashew)
- 1/4 cup nutritional yeast (adds cheesy flavor)
- 1 teaspoon smoked paprika (mild or spicy to taste)
- to taste salt and pepper
Instructions
- Begin by chopping the broccoli into small, even florets, about 1 inch in size, to ensure uniform cooking and vibrant color.
- Heat a large heavy-bottomed pot over medium heat, then add a tablespoon of olive oil until shimmering and fragrant.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes, until it starts to soften and releases a sweet aroma.
- Stir in the minced garlic and cook for another 30 seconds until fragrant, filling the kitchen with a savory scent.
- Sprinkle the flour over the vegetables, stirring constantly to create a roux, cooking for 1–2 minutes until lightly golden and bubbling sounds diminish.
- Slowly pour in the vegetable broth while whisking vigorously to prevent lumps, then bring the mixture to a gentle simmer.
- Add the chopped broccoli to the pot, stirring to combine, then cover and simmer for about 10–12 minutes until the broccoli is tender but still bright green.
- Use an immersion blender directly in the pot, or transfer the soup in batches to a blender, blending until smooth and velvety, leaving some texture if desired.
- Return the pureed soup to low heat, then stir in the plant-based milk, nutritional yeast, smoked paprika, and season with salt and pepper to taste.
- Cook for another 5 minutes, stirring often, until heated through and slightly thickened, filling the kitchen with a warm, cheesy aroma.
- Taste and adjust seasoning if needed, then ladle into bowls, garnishing with a drizzle of olive oil or chopped herbs if desired.
Notes
- This soup can be refrigerated for up to 5 days.
- Feel free to add more spices or herbs to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg