Let me tell you, there’s just something magical about a warm bowl of vegan broccoli soup. I remember the first time I tried it—it was a chilly evening, and I was looking for something comforting yet light. As I took my first spoonful, the creamy texture wrapped around my taste buds like a cozy blanket, and I thought, “Wow, this is pure bliss!” Not only is it delicious, but it’s also packed with nutrients—broccoli, potatoes, and almond milk come together to create a nutrient-rich powerhouse. Plus, it’s so versatile that you can enjoy it as a quick lunch or a fancy dinner starter. Trust me, once you give this recipe a go, it’ll become a staple in your kitchen, and you’ll find yourself craving it often!
Ingredients for Vegan Broccoli Soup
Gathering your ingredients is half the fun! Here’s what you’ll need for this creamy, dreamy vegan broccoli soup:
- 2 cups broccoli florets: Fresh or frozen, just make sure they’re chopped into bite-sized pieces for even cooking.
- 1 medium onion, chopped: This adds a lovely sweetness to the soup. I usually go for a yellow onion, but feel free to use what you have!
- 2 cloves garlic, minced: Fresh garlic is a must for that aromatic flavor that really elevates the soup.
- 1 medium potato, peeled and diced: This gives the soup that silky texture. I like to use a starchy potato like Yukon Gold.
- 4 cups vegetable broth: Homemade or store-bought, it’s the base of our soup. Go for low-sodium if you’re watching your salt intake.
- 1 cup unsweetened almond milk: Adds creaminess without any dairy! You can substitute it with any plant-based milk you prefer.
- 2 tablespoons olive oil: This helps sauté the onions and garlic to perfection, bringing out their flavors.
- Salt to taste: A pinch here and there helps enhance all those vibrant flavors!
- Pepper to taste: Freshly cracked black pepper is my go-to for that extra kick.
Having these ingredients prepped and ready will make your cooking experience so much smoother. Let’s get cooking!
How to Prepare Vegan Broccoli Soup
Now that you’ve got your ingredients ready, let’s dive into making this luscious vegan broccoli soup! Trust me, it’s super simple and oh-so-satisfying. Here’s how to do it step by step:
Step 1: Sauté Aromatics
First off, grab a large pot and heat those 2 tablespoons of olive oil over medium heat. Once it’s shimmering (that’s your cue!), toss in the chopped onion and minced garlic. Sauté them for about 3-5 minutes until the onion turns translucent and the garlic is fragrant—oh, that aroma is heavenly! You don’t want the garlic to brown, so keep an eye on it!
Step 2: Cook Vegetables
Next, it’s time to add in your diced potato and broccoli florets. Stir everything around and let it cook for about 5 minutes. You want the broccoli to brighten up a bit and the potato to soften slightly, but don’t worry, we’ll get them nice and tender in the next step!
Step 3: Simmer and Blend
Now, pour in the 4 cups of vegetable broth and bring it to a boil. Once it’s bubbling away, reduce the heat and let it simmer for about 15 minutes. This is when your veggies will get perfectly tender. Once they’re soft enough to mash with a fork, it’s blending time! Carefully transfer the mixture to a blender (or use an immersion blender right in the pot) and blend until it’s luxuriously smooth. If you prefer a chunkier texture, feel free to blend just half of it and mix it back in!
Step 4: Final Touches
After blending, stir in 1 cup of unsweetened almond milk to bring that creamy goodness into play. Season with salt and pepper to taste—don’t be shy here! Give it a quick heat-through on the stove for a couple of minutes until it’s piping hot and ready to serve. And voilà, your vegan broccoli soup is ready to warm your heart and soul!
Nutritional Information
Now, let’s talk about the nutrition in this delicious vegan broccoli soup! Keep in mind that the nutritional values can vary based on the specific brands and ingredients you choose, so these numbers are just estimates. Here’s what you can typically expect per serving (about 1 cup):
- Calories: 150
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 2g
- Protein: 4g
- Sodium: 500mg
- Cholesterol: 0mg
This soup not only fills you up but also gives you a boost of nutrients! Enjoy knowing you’re treating your body well with every spoonful.
Why You’ll Love This Recipe
- Quick and Easy: Whip this soup up in just 35 minutes! Perfect for busy weeknights when you need something delicious in a hurry.
- Packed with Nutrients: Broccoli, potatoes, and almond milk create a nutrient-rich bowl that’s full of vitamins and minerals to keep you feeling great.
- Creamy and Satisfying: The smooth texture is so indulgent, you won’t believe it’s dairy-free! It’s like a hug in a bowl.
- Perfect for Meal Prep: This soup stores beautifully in the fridge, making it a fantastic option for lunches throughout the week.
- Customizable: Feel free to add your favorite spices or veggies to make it truly your own. It’s a versatile base to play around with!
- Comforting and Wholesome: It’s the kind of soup that warms you from the inside out—ideal for chilly days or when you just need some comfort food.
Once you try this vegan broccoli soup, you’ll see why it’s become a beloved recipe in my kitchen!
Tips for Success
To make sure your vegan broccoli soup turns out absolutely perfect, I’ve got some tried-and-true tips to share with you!
- Adjusting Thickness: If you like your soup thicker, just add more diced potato or blend less of the mixture. For a thinner soup, you can always stir in a bit more almond milk or vegetable broth until you reach your desired consistency.
- Storage Advice: This soup keeps well in the fridge for up to 3 days. Just store it in an airtight container. When reheating, add a splash of almond milk or broth to help bring back that creamy texture—it can thicken up a bit in the fridge!
- Garnishes: Don’t forget to make it pretty! Top your soup with a sprinkle of nutritional yeast for a cheesy flavor, or toss on some crunchy croutons for extra texture. A drizzle of olive oil or a handful of pumpkin seeds can also elevate the presentation!
- Herbs and Spices: Feel free to experiment! A pinch of nutmeg or a dash of smoked paprika can add a lovely depth of flavor. Fresh herbs like parsley or chives sprinkled on top right before serving give it that fresh pop!
- Freezing: If you want to save some for later, this soup freezes beautifully! Just make sure to let it cool completely before transferring it to a freezer-safe container. It should keep well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently!
With these tips, you’ll be well on your way to making an amazing bowl of vegan broccoli soup every time. Enjoy the process and happy cooking!
Variations on Vegan Broccoli Soup
One of the best things about this vegan broccoli soup is how adaptable it is! You can easily switch things up to suit your taste or whatever you’ve got on hand. Here are some fun variations to consider:
- Different Veggies: Feel free to throw in some spinach or kale for an extra boost of greens. Cauliflower or zucchini can also be delicious additions for a unique flavor twist!
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper while sautéing the onions and garlic. For a warm, earthy flavor, try adding a teaspoon of cumin or coriander.
- Herb Infusion: Fresh herbs can make a world of difference! Consider adding thyme or rosemary while the soup simmers for a fragrant touch. A sprinkle of fresh basil or cilantro just before serving adds brightness!
- Cheesy Flavor: To give your soup a cheesy taste without the dairy, stir in some nutritional yeast during the blending step. It’s a game-changer for those cheesy cravings!
- Nutty Crunch: Top your soup with toasted pine nuts, sunflower seeds, or slivered almonds for a delightful crunch. They add texture and a nutty flavor that pairs beautifully with the creaminess of the soup!
- Coconut Twist: Swap out the almond milk for coconut milk for a rich, tropical flair. This adds a slight sweetness that complements the broccoli perfectly.
- Creamy Swirls: For a gourmet touch, drizzle some vegan sour cream or cashew cream on top just before serving. It makes the presentation stunning and adds an extra layer of creaminess!
With these variations, you can personalize your vegan broccoli soup to match your cravings or even the season! Get creative and have fun experimenting—I can’t wait to hear what you come up with!
Storage & Reheating Instructions
Let’s talk about how to store and reheat your delicious vegan broccoli soup so it stays as tasty as the day you made it! Proper storage is key to keeping that creamy goodness intact.
First things first, let the soup cool down completely before transferring it to an airtight container. This helps prevent condensation, which can make your soup watery. Once it’s cooled, you can store it in the refrigerator for up to 3 days. Just be sure to label it if you’re like me and have a lot of leftovers hanging around!
If you want to keep it longer, this soup freezes beautifully! Pour the cooled soup into freezer-safe containers or zip-top bags, leaving a bit of space at the top for expansion. It’ll keep well for about 2 months in the freezer. When you’re ready to enjoy it again, just thaw it overnight in the fridge before reheating.
Now, for reheating, you can either warm it up on the stove or in the microwave. If you’re using the stove, pour the soup into a pot and heat it over medium-low, stirring occasionally. I like to add a splash of almond milk or vegetable broth to bring back that creamy texture—it makes a big difference! If you’re in a hurry, just pop it into the microwave in a microwave-safe bowl, covering it loosely to avoid splatters. Heat it in 1-minute intervals, stirring in between, until it’s hot all the way through.
And there you have it! With these storage and reheating tips, your vegan broccoli soup will be just as delicious the second time around, making it a perfect meal prep option. Enjoy every last spoonful!
Print
Vegan Broccoli Soup: 7 Comforting Reasons to Love It
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A creamy and nutritious vegan broccoli soup.
Ingredients
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add potato and broccoli, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Blend the soup until smooth.
- Stir in almond milk and season with salt and pepper.
- Heat through and serve warm.
Notes
- For a thicker soup, add more potato.
- Garnish with croutons or seeds if desired.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan broccoli soup, healthy soup, plant-based soup