VEGAN CREAM OF BROCCOLI SOUP
Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 409mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY VEGAN BROCCOLI SOUP
This Creamy Vegan Broccoli soup is easy, hearty and healthy. Top this delicious soup with browned broccoli "croutons" and a sprinkle of vegan cheese shreds.
Provided by Brittany Mueller
Categories Soup
Time 50m
Number Of Ingredients 17
Steps:
- In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
- Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
- Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
- Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
- If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).
- In a separate saucepan or skillet, heat olive oil over medium heat.
- Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.
- Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with crackers, bread, sandwich or salad. Enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 168 calories, Sugar 4.4 g, Sodium 454.9 mg, Fat 9.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 17.5 g, Fiber 2.7 g, Protein 4.4 g, Cholesterol 0 mg
VEGAN CREAM OF BROCCOLI SOUP
This healthy, vegan cream of broccoli soup is the perfect answer to cold fall days. All the flavour and nutrition with none of the fat and calories. It's delicious, nourishing and comfort food all the way.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Season with salt and pepper, if needed. Serve right away.
Nutrition Facts : ServingSize 1, Calories 56 calories, Sugar 5.6 g, Fat 0.6 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 3.4 g
VEGAN BROCCOLI SOUP
I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.
Provided by Nakkeya
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 44.6 g, Fat 16 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 1059.4 mg, Sugar 9.4 g
VEGAN BROCCOLI SOUP WITH CASHEW CREAM
This nourishing, three-vegetable soup is thick and creamy, even without dairy. It takes very little skill and only 25 minutes to make, but success lies in proper blending: Use a high-powered blender for the creamiest soup, or let it go a few minutes longer in a standard blender. Fennel and celery provide welcome depth, and the quick cashew cream feels luxurious spooned over the top or stirred right in. Save any extra to drizzle on other blended soups or even roasted vegetables. Finish this vibrant bowl with celery leaves, parsley or dill, and two basic but crucial ingredients: an extra drizzle of olive oil and a dusting of freshly ground pepper.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, soups and stews, appetizer, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
EASY VEGAN CREAM OF BROCCOLI SOUP
Make and share this Easy Vegan Cream of Broccoli Soup recipe from Food.com.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 82.4, Fat 1.7, SaturatedFat 0.2, Sodium 312.8, Carbohydrate 12.3, Fiber 2.8, Sugar 2, Protein 6.1
VEGAN CREAM OF BROCCOLI SOUP
We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
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.
EASY CREAM OF BROCCOLI SOUP
This soup is comfort food at it's best! It makes a good lunch or dinner with some sandwiches. I use vegetable broth to make it vegetarian friendly for my sister. Enjoy!!
Provided by Mary_K
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat.
- Add diced celery, onion, and garlic to butter. Allow 2 minutes to soften.
- Stir in flour and continue stirring for 1 minute.
- Slowly stir in veg. broth & frozen broccoli. Cover and simmer for 10 minutes.
- Spoon out most of the big chunks of broccoli.
- Mash the broccoli with a potato masher or puree in a blender -- return broccoli to soup.
- Add milk and cubed cheese. Stir occasionally until melted and well combined.
- Season with black pepper &/or hot sauce for a kick!
Nutrition Facts : Calories 262, Fat 17.9, SaturatedFat 11.1, Cholesterol 49.8, Sodium 404.9, Carbohydrate 16, Fiber 2.9, Sugar 1.9, Protein 11.3
VEGAN CREAM OF BROCCOLI SOUP
The creaminess of this soup comes from cashews pureed with vege broth. Not low in fat, but high protein and fiber.
Provided by KelBel
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the cashews and 1 cup of the vegetable stock into a blender. Blend until smooth, about 1 minute.
- Put the remaining 4 cups vegetable stock, the potatoes and the onion into a large pot. Bring to a simmer, cover and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the cashew mixture, the salt, the pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender and puree, or use stick blender. Return the puree to the pot and stir well. Serve immediately.
Nutrition Facts : Calories 302.3, Fat 16.4, SaturatedFat 3.2, Sodium 624.6, Carbohydrate 34.4, Fiber 5.5, Sugar 5.2, Protein 9.8
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