Cream of Broccoli Soup
This easy vegan cream of broccoli soup recipe is soy free, gluten-free, and packed with 4 cups of super healthy broccoli! It’s a dairy free delight :) The soup will keep in the fridge for about a week, so you can prepare it for company the night before and re-heat on the spot.
You can use fresh or frozen broccoli for this recipe. If I’m running tight on time, I can simplify this recipe and make vegan cream of broccoli soup using frozen broccoli cooked just enough to be tender… maybe 2-3 minutes.
Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert. Also available for Kindle.
Chef’s notes:
- If you don’t have veggie broth on hand, use water and bouillon cubes according to the instructions on the package to make 2 cups of broth. (I use these vegan bouillon cubes.)
- I’ve been trying to cook with less onions and garlic for FODMAP sensitive guests. I discovered that using shiitake mushrooms can add a “garlicky” taste without the garlic!
- If you don’t like shiitake mushrooms, the soup will still be delish without them. Just omit that step and add an extra cup of veggie broth.
- Use the unsweetened drinkable coconut milk, NOT the thick culinary coconut milk in can that is often used for Thai dishes. (See photo). Culinary coconut milk will give you a totally different taste and texture.
Watch me make this vegan cream of broccoli soup recipe on live TV!
For more easy recipes, visit the entire Yummy Plants vegan recipe collection. Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan.
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Cream of Broccoli Soup
Ingredients
- 4 cups broccoli chopped
- 1 cup broccoli florets for garnish
- 1/2 cup dried shiitake mushrooms soaked in 1 cup of warm water
- 2 small potatoes chopped
- 2 cups unsweetened coconut milk not in can - see photo (I use So Delicious unsweetened in the green container.)
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Soak 1/2 cup of dried shiitake mushrooms in 1 cup of hot water. Let soak for at least 15 minutes. Set aside.
- Chop 4 cups of broccoli plus 1 cup of broccoli florets for garnish. Steam the broccoli for 5-10 minutes, or until tender.
- While waiting for the broccoli to cook, simmer two cups of vegetable broth in a large pot. Add the shiitake mushrooms and the soak liquid. Cube two small potatoes and add to the pot with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for about 10 minutes, or until tender.
- Once the potatoes are cooked, place the broth, shiitakes, and potatoes into your blender or Vita-Mix. Puree until completely liquified. This creates the smoky flavored base for your "cream" sauce! After pureeing, return contents to pot.
- Add two cups of unsweetened coconut milk to blender or Vita-Mix. Add half of the steamed broccoli (reserving 1 cup of florets as garnish). Puree broccoli and add to pot.
- Place the remaining broccoli in the blender or Vita-Mix with enough soup liquid to cover. For the Vita-Mix, pulse on 3 for 7- 8 pulses until the veggies are chopped into small pieces (not not pureed). If using a blender, blend for about 4 seconds on chop, or to your desired texture.
- Transfer broccoli mixture to the pot and stir well. Simmer for about 5 minutes. Garnish with broccoli florets.
Hope you enjoy this easy vegan recipe!
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