Vegetarian Cream of Broccoli Soup Recipe Easy and Delicious

There’s something incredibly comforting about a warm bowl of cream of broccoli soup, especially when it’s made without any meat or dairy. This vegetarian version is rich, velvety, and packed with vibrant green broccoli, making it a perfect meal for chilly days or whenever you crave something nourishing and delicious.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your routine, this recipe will become a go-to favorite. It’s easy to prepare, made from wholesome ingredients, and can be whipped up in less than 30 minutes.

In this post, I’ll guide you step-by-step through making a luscious, creamy broccoli soup that’s both hearty and healthy. Plus, I’ll share some handy tips for customizing the recipe, nutrition information, and ideas on how to serve it.

So, grab your blender and let’s dive into this delightful soup that’s sure to warm your soul!

Why You’ll Love This Recipe

This vegetarian cream of broccoli soup is a fantastic blend of taste, nutrition, and convenience. Here’s why it stands out:

• Simple and Quick: Ready in about 30 minutes, perfect for busy weeknights or last-minute meals.
• Healthy and Wholesome: Loaded with fresh broccoli and other veggies, it’s a great way to sneak in your daily dose of greens.
• Creamy Without Cream: Uses plant-based milk and a touch of potato for natural creaminess, making it vegan-friendly and light.
• Customizable: Easy to tweak with your favorite herbs, spices, or add-ins like cheese or nuts.
• Kid-Friendly: Mild flavors and smooth texture make it appealing to picky eaters.

Ingredients

• 4 cups fresh broccoli florets (about 1 large head)
• 1 medium potato, peeled and diced (for creaminess)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as almond, oat, or soy)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme or fresh thyme leaves
• Optional toppings: toasted pumpkin seeds, nutritional yeast, or shredded cheese (vegetarian or vegan)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring cups and spoons
• Peeler (for potato)
• Bowl for serving

Instructions

1. Prepare the vegetables: Rinse the broccoli and cut into florets. Peel and dice the potato. Chop the onion and mince the garlic.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
3. Add the veggies and broth: Add the broccoli florets, diced potato, vegetable broth, and dried thyme to the pot. Stir everything together.
4. Simmer until tender: Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the broccoli and potato are very soft.
5. Blend the soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
6. Add plant-based milk and season: Stir in the plant-based milk, then season with salt and pepper to taste. Return the soup to low heat just to warm through, but do not boil.
7. Serve and garnish: Ladle the soup into bowls and add optional toppings like toasted pumpkin seeds, a sprinkle of nutritional yeast, or shredded vegetarian cheese for extra flavor and texture.

Tips & Variations

For an extra depth of flavor, roast the broccoli florets in the oven with a drizzle of olive oil and a pinch of salt before adding them to the soup. This adds a subtle smoky note that’s simply delicious!

Make it vegan: Use a plant-based milk such as oat or almond milk, and skip any cheese toppings or use vegan cheese alternatives.

Add more veggies: Carrots, celery, or leeks can be sautéed along with onions for a more complex flavor profile.

Boost protein: Stir in cooked white beans or lentils before blending for a heartier soup.

For a lighter soup: Use water instead of broth and reduce the amount of oil.

Storing: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Nutrition Facts

Serving Suggestions

This vegetarian cream of broccoli soup pairs wonderfully with a variety of sides and toppings to create a complete meal. Consider these options:

• Crusty bread or garlic toast: Perfect for dipping and soaking up every creamy bite.
• Light salad: A fresh green salad with lemon vinaigrette balances the richness of the soup.
• Grilled cheese sandwich: For a comforting classic pairing, try a grilled cheese with your favorite vegetarian cheese.
• Roasted nuts or seeds: Sprinkle toasted pumpkin seeds or slivered almonds on top for added crunch and nutrition.
• Herb garnish: Fresh parsley or chives brighten the flavors and add a pop of color.

If you love this recipe, you might also enjoy other vegetarian delights like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore some hearty options in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

For creamy pasta dishes, check out the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Conclusion

This vegetarian cream of broccoli soup is a delicious way to enjoy a classic comfort food while keeping it wholesome and plant-based. Its creamy texture and fresh flavors make it a satisfying meal for any time of the year.

Plus, it’s easy to prepare with simple ingredients that you probably already have in your kitchen. Whether you’re cooking for yourself, family, or friends, this soup offers warmth and nourishment in every spoonful.

Give it a try and watch it become a staple in your recipe collection!

Don’t forget to experiment with different herbs and toppings to make it your own, and enjoy the versatility of this soup as a starter or a light main dish. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Cream of Broccoli Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and creamy broccoli soup made without any meat or dairy, perfect for a comforting meal. This recipe uses plant-based ingredients to create a smooth and flavorful dish.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “4 cups broccoli florets”, “3 cups vegetable broth”, “1 cup unsweetened almond milk”, “2 medium potatoes, peeled and diced”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1/4 teaspoon nutmeg”, “2 tablespoons nutritional yeast”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add broccoli florets and diced potatoes; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer until vegetables are tender, about 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Use an immersion blender to puree the soup until smooth.”}, {“@type”: “HowToStep”, “text”: “Stir in almond milk, salt, pepper, nutmeg, and nutritional yeast.”}, {“@type”: “HowToStep”, “text”: “Heat through for 5 minutes without boiling.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh parsley if desired.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “6 g”, “fatContent”: “5 g”, “carbohydrateContent”: “28 g”}}