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.
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
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.
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
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
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
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
More about "easy vegan cream of broccoli soup recipes"
EASY VEGAN CREAM OF BROCCOLI SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (13)Total Time 30 minsCategory SoupCalories 56 per serving
- Add the onion, garlic, carrots and celery to a pot with a few tablespoons of the vegetable stock and cook until they start to soften and become fragrant, about 6-7 minutes.
- Add the broccoli, stock and non-dairy milk and simmer over medium heat until all the veggies are soft and tender, about 15-20 minutes.
- Carefully pour the soup into a blender and process until smooth, or use an immersion blender in the pot. If you prefer a chunky soup, leave a few scoops of veggies behind in the pot then pour the blended soup back in to the pot and mix together.
SUPER CREAMY VEGAN BROCCOLI SOUP - HUMMUSAPIEN
From hummusapien.com
Reviews 63Calories 224 per servingCategory Soup
- Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. (I brewed water in a tea kettle, poured the boiling water over the cashews, and let them soak for 15 minutes. If you have a high-speed blender, they won't need to soak long.)
- Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and sauté for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sauté for another five minutes.
- Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
- Drain cashews. Place cashews and 1 cup water in a blender (I used my Nutribullet). Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.
VEGAN BROCCOLI SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGAN CREAM OF BROCCOLI SOUP RECIPE | BON APPéTIT
From bonappetit.com
CREAMY BROCCOLI SOUP - ERREN'S KITCHEN
From errenskitchen.com
EASY BROCCOLI AND CHICKEN SKILLET | METRO
From metro.ca
21 MOUTHWATERING VEGAN SOUP RECIPES TO TRY ANY NIGHT OF THE …
From msn.com
CASSEROLE RECIPES THAT DON’T REQUIRE A CAN OF SOUP
From msn.com
35 VEGAN SOUP RECIPES EVERYONE WILL ENJOY | TASTE OF HOME
From tasteofhome.com
CREAM OF BROCCOLI SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
16 EASY VEGAN CAULIFLOWER SOUP RECIPES – HAPPY MUNCHER
From happymuncher.com
EASY GARLIC SOUP RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
SIMPLE VEGAN CREAM OF BROCCOLI SOUP RECIPE - ACTIVATEDYOU
From
VEGAN CREAM OF BROCCOLI SOUP - THE VEGAN ATLAS
From theveganatlas.com
21 AMAZING VEGAN SOUP RECIPES TO WARM YOU UP ON COLD …
From brit.co
VEGAN CREAM OF BROCCOLI SOUP - THE HIDDEN VEGGIES
From thehiddenveggies.com
15 EASY VEGAN VEGETABLE SOUP RECIPES – HAPPY MUNCHER
From happymuncher.com
EASY BROCCOLI CHEDDAR SOUP - MIGHTY MRS | SUPER EASY RECIPES
From mightymrs.com
CLASSIC BROCCOLI CHEDDAR SOUP
From lemonsforlulu.com
CREAM OF BROCCOLI SOUP | VERY BEST BAKING
From verybestbaking.com
CREAM OF BROCCOLI SOUP RECIPE » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
THE EASIEST CREAM OF BROCCOLI AND CAULIFLOWER SOUP |VEGANSANDRA
From vegansandra.com
25 EASY RAMEN NOODLE RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
VEGAN BROCCOLI SOUP - VEGAN HEAVEN
From veganheaven.org
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #bisques-cream-soups #lunch #soups-stews #vegetables #easy #vegan #vegetarian #dietary #free-of-something #broccoli
You'll also love