Introduction
Imagine this: it’s been a whirlwind of meetings, emails, and maybe a rogue toddler meltdown or two. Dinner needs to happen, but you’re not exactly in the mood to wrestle with a complicated recipe or hunt for exotic ingredients. Enter this Cream of Broccoli Soup — the cozy hug in a bowl that’s ready to swoop in and save your evening. It’s like comfort food’s cooler, plant-based cousin who shows up with a sly grin and a promise to make veggies taste downright dreamy.
This isn’t your grandma’s stodgy old broccoli soup (though we love Grandma). Nope, this one’s silky, bright, and just a little bit cheeky — perfect for lazy weekends or those “please just feed me something green” nights. Plus, it’s packed with sneaky nutrition that’ll make you feel like a well-meaning superhero without having to wear a cape. For a wholesome start to your day, many plant-based breakfasts like the Quinoa Breakfast Bowl offer a hearty and satisfying option.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil (liquid gold)
- 3 tablespoons vegetable broth or water
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced (optional) (flavor ninja)
- 32-ounce carton low-sodium vegetable broth or 4 cups water mixed with 2 to 3 teaspoons salt-free all-purpose seasoning blend
- 5 to 6 cups coarsely chopped broccoli florets and peeled stems
- 2 cups frozen green peas, thawed
- One 15- to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.3-ounce package firm silken tofu
- 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed
- 2 cups finely chopped broccoli florets
- 1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
- Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
- Salt and freshly ground pepper to taste
This recipe is like a veggie party in your pot, with broccoli and beans throwing down a nutritious dance.
Whether you’re a longtime vegan or just veggie-curious, these ingredients keep things simple, tasty, and plant-powered — no animals harmed, just plants living their best lives!
Plant-based milks like rice milk are a great choice here, as they are lower in calories and saturated fat compared to cow’s milk, making this soup both comforting and health-conscious.
Grab your spoon and get ready to slurp some green goodness.
How to Make It
Alright, let’s plunge into making this creamy, dreamy bowl of broccoli goodness that’ll have you wondering why you ever settled for plain old soup.
Start by warming up 1 1/2 tablespoons of extra-virgin olive oil (or if you’re feeling a bit more minimalist, 3 tablespoons of veggie broth or water work just fine) in a big ol’ soup pot. Toss in your chopped onion—one large one, please—and let it get all soft and sweet. If you’re feeling fancy (or just love garlic like me), mince up 2 to 3 cloves and add those in too. Sauté those beauties over medium heat until they’re tender and smelling like a kitchen party. This base is where the magic starts, trust me.
Now, pour in the 32-ounce carton of low-sodium vegetable broth—or if you’re a DIY broth wizard, use 4 cups of water mixed with 2 to 3 teaspoons of your favorite salt-free all-purpose seasoning. Chuck in 5 to 6 cups of coarsely chopped broccoli florets and those peeled stems you saved from chopping. Don’t forget 2 cups of thawed frozen green peas for a pop of color and sweetness, plus a can of great northern beans or cannellini (drained and rinsed) or 12.3 ounces of firm silken tofu if you’re feeling extra creamy vibes.
Let everything simmer until the broccoli is nice and tender, ready to be blended into the smooth, velvety soup of your dreams.
Here’s where the blender comes in—grab your trusty immersion blender or regular blender and puree the heck out of this veggie party until it’s silky smooth. Stir in 1 cup of unsweetened rice milk (or your favorite nondairy milk) to make it extra cozy, adding more if you want to loosen things up.
To finish, stir in 2 cups of finely chopped broccoli florets and a generous half cup of fresh dill or parsley (or both, because why not go wild?). Squeeze in the juice of half a lemon or about 2 tablespoons of bottled lemon juice to brighten things up, then season with salt and freshly ground pepper to taste.
A sprinkle of extra herbs on top and you’re ready to immerse into a bowl of plant-powered comfort. Vegan magic, served warm! For an even easier meal with minimal chopping, consider the one pot cooking approach from lazy chickpea curry recipes to reduce mess and save time.
Bonus Tips
- Sneak in a handful of kale or spinach for a sneaky green boost—because more greens, more dreams!
- Swap out the beans for some roasted cashews if you’re feeling fancy and want that silky, nutty vibe without the legume party.
- Toast your dill before tossing it in to wake up those flavors—because even herbs need a little spa day now and then.
Why You’ll Love It
This cream of broccoli soup is like a cozy blanket for your taste buds—velvety, vibrant, and totally plant-powered. It whips up faster than you can say “vegan comfort food,” making it perfect for those “what’s in my fridge?” kind of nights.
Plus, it’s so flexible you could toss in just about any green thing hiding in your crisper and still come out a kitchen rockstar.
Warning: may cause sudden urges to hug your spoon and never share.
Nutritional Info
These are estimated values.
Calories: 180
Protein: 6 g
Carbohydrates: 14 g
Fat: 12 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
