“Cream” of Broccoli Soup
Indulge in the wholesome, cozy goodness of our plant-based Cream of Broccoli Soup. The hint of cooked potato and optional plant-based milk give it a rich and creamy texture while the fresh herbs and nutritional yeast offer a savory flavor. Finally, the splash of fresh lemon juice and the pepper garnish add a touch of zest and warmth.
Prep: 12 mins
Cook: 28 mins
Yield: 2 servings
Ingredients
Ingredients
- ½ cup diced onion
- 2 garlic cloves, minced
- 3 cups low-sodium vegetable broth, divided
- ½ cup diced potato, cooked (see tips)
- 2 ½ cups broccoli florets
- 1 cup plant-based milk (optional)
- Fresh or dried basil or thyme, to taste
- Salt and pepper, to taste
- 2 Tbsp nutritional yeast
- Fresh lemon juice (optional)
- Red pepper flakes or black pepper, for garnish
Instructions
Instructions
- 1. In a heated medium saucepan, sauté onion and garlic until onion is translucent.
- 2. Add 1 cup broth and cooked potato and let simmer until potato is very soft and tender.
- 3. Add broccoli and cook until it is very tender. (If you prefer a soup with some broccoli pieces, scoop some out before they’re waterlogged and mushy, set them aside, and stir them in at the end).
- 4. Transfer soup to a blender (or use an immersion blender) and purée with plant-based milk (if using) and additional broth until you achieve a soupy consistency.
- 5. Add basil or thyme, salt, and pepper to taste.
- 6. Return blended soup to your saucepan, add nutritional yeast, and let simmer.
- 7. Squeeze fresh lemon juice over soup before serving (if using) and garnish with red pepper flakes or fresh black pepper.
Cooking Tips
Cooking Tips
- 1. You can also use an uncooked potato, but it will take longer and require more liquid. Using leftovers, such as a baked potato from the night before, is the easiest choice.
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