Tuesdays and Saturdays.
Those are the days that one of the most “Pittsburgh” restaurants ever, Eat’n Park, serves my favorite soup of all-time: Cream of Broccoli.
I adore it. It’s creamy, thick, broccoli-y, and salty. For not being a huge soup person, I love love love this soup.
So much so, I decided to make it for the blog!
Well, an iteration of it for the blog. This one is super broccoli-forward, and nice and thick and creamy.
And wow. wowowoow. It’s so simple. Like 30 minutes. And it’s perfect for this time of year.
Do you serve soup for Thanksgiving dinner? I feel like it’s a thing with some families.
If that’s you, yay! You have an awesome and fairly healthy soup recipe to try!
If not, that’s okay! Make it next weekend! You know. For when you literally can’t fit one more spoonful of mashed potatoes in your mouth.
Not like that could ever happen. But like, just in case.
So we’re doing broccoli two (or three if you’re feeling adventurous!) ways in this soup:
- We sauté it with some onion, and then blend it until smooth. It’s like a blended broccoli broth!
- We simmer small chunks in the broccoli broth along with some carrot matchsticks for some sweetness.
- We fry some small florets in olive oil with salt + pepper + garlic powder for a crunchy garnish! Bread chunks too, if you desire. Which you should. Mark says that they totally complete the soup experience.
So this is really cream of broccoli soup, you know? Just so much broccoli in the best way possible.
Broccoli is probably my favorite vegetable, so I’m all about the excess of it happening here.
After I took these pictures, I decided to throw some carrot matchsticks into the mix and yum. It added the perfect amount of sweetness and pop of color. And I never turn down an extra veggie in my life.
Unless it’s celery. Celery’s the worst, man.
And that’s that! A super simple, veggie-packed, thick, and creamy soup ready to make your life extra cozy. <3
Creamy Vegan Broccoli Soup
|Prep:||Cook:||Yield: serves 5||Total:|
A simple, veggie-packed soup with a delicious crisp topping! Naturally vegan and perfect for winter.
- 2-3 large heads broccoli, divided
- 2 Tbsp. olive oil
- 1 medium sweet onion, diced
- 3 and 1/2 cup vegetable broth
- 1 and 1/2 cup unsweetened almond milk, divided
- 1/2 cup + 1 Tbsp. all-purpose flour
- 1 tsp. garlic powder
- 1 cup carrot matchsticks
- salt + pepper
- red pepper flakes, optional and to taste
- pinch freshly grated nutmeg, optional
- CROUTONS & BROCCOLI TOPPING
- 3 Tbsp. olive oil
- 2-3 slices of your favorite bread, cubed
- 1/2 cup broken broccoli florets
- salt + pepper + garlic powder
- SOUP: Remove the broccoli florets from the stems if necessary, and pulse in a food processor until broken down into small pieces. You'll probably need to do this in batches. You need 5 cups broken florets for the soup, plus some extra for the topping.
- Add olive oil to a large stock pot over medium heat. Add 3 cups broccoli florets and your onion, sprinkle with a bit of salt, and sauté until tender, 5-7 minutes. You're basically cooking out the "raw broccoli" flavor at this point.
- Add vegetable broth and 1/2 cup almond milk, and bring to a low boil, stirring occasionally.
- Meanwhile, in a separate bowl, combine your remaining almond milk, all-purpose flour, and garlic powder. Whisk to combine, and then set aside.
- When your soup mixture is at a boil, carefully transfer to a blender, and blend until smooth.
- Transfer back to your stock pot and add the almond milk-flour mixture. Add 2 cups of broken down broccoli florets and your carrots, and bring to a boil to thicken. Simmer for 10 minutes, stirring frequently.
- Season with salt + pepper, and add your red pepper flakes and nutmeg if desired. Set aside.
- CROUTONS & BROCCOLI TOPPING: Add oil to a skillet over medium heat. Add bread and broccoli, and season with salt + pepper + garlic powder. Toss to combine, and toast until the bread is golden and the broccoli is tender. The bread will continue to crisp as it cools. Add to your soup and serve!
Adapted from Pinch of Yum!
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