Description
This delicious creamy broccoli soup is perfect for a warm meal. Packed with flavor and nutrients!
Ingredients
Scale
- 1 1/2 lbs broccoli, stems too!
- 2 tablespoons olive oil (or butter, or ghee)
- 1 large white or yellow onion, diced
- 6–8 garlic cloves, rough chopped
- 3 cups veggie broth or chicken stock, divided (or use water and 2–3 teaspoons- Better than Boullion)
- 1 cup almond milk (or soy milk, cashew milk, oat, whole milk or half and half)
- 1 cup fresh basil (packed)
- optional: a handful of baby spinach for more vibrant color!
- 1 teaspoon salt
- Pepper to taste
- Pinch cayenne
- 1/4 cup plain yogurt or sour cream (feel free to use vegan sour cream, or a splash of heavy cream), more to taste
- Squeeze of lemon
- Optional: 1-2 teaspoons white miso paste
Instructions
- Prep the broccoli. Tear apart the florets into small, equal-ish pieces. If you have a lot of broccoli stems-thinly slice and set them aside (don’t toss!)
- In a large heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic until golden and fragrant, about 4-5 minutes.
- Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes. Skip this step if using florets (just add them to the broth).
- Place the broccoli florets over the top of the broth. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you’ll lose that vibrant color.
- Add half of the almond milk to each batch, along with the basil. Blend until smooth.
- Return the soup to the pot and whisk in the salt, pepper, cayenne, yogurt or sour cream and gently warm.
- Taste. Add a squeeze of lemon.
- TIP: if your soup lacks depth, whisk in 2 teaspoons of white miso paste or more veggie bouillon.
- Serve with a swirl of pesto, or sprinkling of parmesan or pecorino cheese.
Notes
- This soup can also be garnished with extra basil or a drizzle of olive oil.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg