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Creamy Vegan Broccoli Soup

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A simple, veggie-packed soup with a delicious crisp topping! Naturally vegan and perfect for winter.

Ingredients

SOUP:

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add vegetable broth and 1/2 cup almond milk, and bring to a low boil, stirring occasionally.
  4. Meanwhile, in a separate bowl, combine your remaining almond milk, all-purpose flour, and garlic powder. Whisk to combine, and then set aside.
  5. When your soup mixture is at a boil, carefully transfer to a blender, and blend until smooth.
  6. 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.
  7. Season with salt + pepper, and add your red pepper flakes and nutmeg if desired. Set aside.
  8. 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!

Notes

Adapted from Pinch of Yum!

Find it online: https://www.fooduzzi.com/2018/11/creamy-vegan-broccoli-soup/

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