Creamy Broccoli Soup
A warm, comforting soup that is creamy without dairy, perfect for a cozy meal. This easy-to-make dish combines fresh broccoli, potatoes, and a creamy base for a satisfying experience.
Ingredients
Vegetables
- 1 small russet or Yukon gold potato, diced Adds body and silkiness to the soup.
- 1 medium onion, chopped Creates a sweet, savory foundation.
- 3 cloves garlic, minced Enhances the flavor.
- 4 cups broccoli florets and stems, chopped Fresh or frozen; use stems for added flavor.
Broth and Creamy Elements
- 4 cups vegetable broth Low-sodium preferred.
- 1 cup full-fat coconut milk or cashew cream Select based on preference for creaminess.
Seasonings and Flavor Enhancers
- 2-3 tablespoons nutritional yeast Provides a cheesy flavor.
- 1 teaspoon apple cider vinegar or lemon juice For tangy flavor.
- to taste salt and cracked pepper Adjust to your preference.
- optional smoked paprika or red pepper flakes For added warmth and heat.
Instructions
Preparation
- Sauté the chopped onion in olive oil with a pinch of salt until translucent and sweet, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Toss in chopped broccoli florets and stems.
- Pour in vegetable broth to cover the broccoli by about an inch.
- Drop in the diced potato and simmer until fork-tender, about 10 to 12 minutes.
Blending
- Stir in coconut milk or cashew cream and nutritional yeast.
- Blend half of the soup using an immersion blender, then fold the blended and whole portions together.
- Taste and adjust seasoning with salt, pepper, and additional nutritional yeast if desired.
Notes
This soup thickens as it cools. Reheat leftovers with a splash of broth to adjust the consistency.