Let’s start the new year with a delicious, nutritious, vegan soup: broccoli cream soup. It’s very easy and quick to make.
By Zita Nagy
Did you know that the word broccoli comes from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is high in vitamin B1, B2, B3 and C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. When you cook something from it, use also the stalk – peeled, don’t throw it away! 
Instead of cream, potato makes the soup creamy and silky. Potato contains vitamins and minerals such as vitamin B6 and C, potassium, magnesium, iron and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.
PrintVegan Broccoli Cream Soup Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Description
Let’s start the new year with a delicious, nutritious, vegan soup: broccoli cream soup. It’s very easy and quick to make.
Ingredients
- 1 medium head of broccoli (about 400 g), peel stalk, stalk and florets chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable stock + water to thin, as needed
- salt, pepper
- olive oil
- freshly squeezed lemon juice + baguette to serve
Instructions
- In a pan heat 2 tablespoons of olive oil and sweat onions and garlic until soft (5-6 minutes).
- Add vegetable stock, potato and bring to a boil. Reduce heat and simmer with a lid on top for about 10-15 minutes.
- Add in broccoli and cook until the vegetables are tender. Season with salt and pepper.
- Remove soup from heat and purée with a hand blender until smooth (if you find it too thick add a little bit more water to thin).
- Serve immediately in bowls with baguette on the side, dribble olive oil and lemon juice on top.
- Prep Time: 5 mins
- Cook Time: 25 mins
This soup is absolutely delicious and so easy to make! Even my non-veggie family loves it! Merci beaucoup pour votre recette. :)
Very nice recipe. I might use a sweet potato and and a little celery too. Great puree, high vitamin. Want to make it for friend with oral surgery issue.
Best Regards!
I loved your soup – it was a hit with a few people that tried it! Thanks so much :)
This is so delicious!! First time I made broccoli soup. I did not add potato, lemon juice, but did everything else in the recepie. I did add 1/2 t. Homemade curry powder, fresh garlic, and red pepper, salt & pepper. Perfect blend of spices & delicious broccoli soup!! Will make this again .
Thanks Catherine for the feedback! I’m glad you liked the soup!
This is a great basic broccoli soup! I doubled the recipe so that I could have plenty to either freeze or have for another meal or two. For richness, I added about 1/4 c of my homemade cashew cream. I also added two small, fresh serrano chiles for some heat. My non-vegan, broccoli-hating, 16-year-old daughter had a bowlful and declared it good, for something that had broccoli in it! I will be making this one again, for sure.
Oops! Here’s my rating.
It’s so good to hear that your daughter also liked the soup. Adding homemade cashew cream to the soup is an amazing idea!
Really nice recipe. I followed it closely, and I added a bit of cumin, some kale, and finished it with some grated nutmeg. I also added in some barley that I had left over. Very rich and warm on a cold night. Guests loved it too.