Description
This creamy and colorful vegan cream of broccoli soup is the pinnacle of comfort food! It's flavored with simple spices and can be made in the blender for one of the quickest plant-based meals ever. It is an easy recipe to serve as a side or a main course! And kids will love this one too!
Ingredients
- 1.5 pounds steamed broccoli (florets and stems)*
- 1 tablespoon extra virgin olive oil
- 1 large shallot, diced (3 ounces)
- 1 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 2 large cloves garlic, minced
- 3 cups boiling hot water (or try my homemade no-waste veggie broth)**
- 1/4 cup raw soaked cashews (or raw blanched slivered almonds) or 2 tablespoons homemade cashew cream
- Optional: drizzle of vegan heavy cream, lemon juice, microgreens or fresh herbs for garnish
Instructions
- Steam the broccoli. Bring 1 inch of water in a pot to a boil and add the broccoli and a steamer basket to the pot, then reduce the heat to simmer and cover to let it steam for 5 minutes. If using a pressure cooker (I use the Instant Pot), place the entire head of broccoli into the steamer basket with 1 cup of water for ZERO minutes on high pressure. As soon as it is finished coming to pressure/cooking, immediately quick-release the steam, remove the lid and remove the broccoli with tongs.
- Cook the shallots and garlic. While the broccoli steams, add olive oil, shallots, salt and pepper to a small skillet and cook on low to medium heat, stirring often. Cook until the shallots are soft and translucent (about 5 minutes). Add garlic and sauté with the shallots another two minutes until fragrant.
- Blend the soup. Transfer everything in the skillet over to a high-speed blender along with the steamed broccoli, water and cashews (or cashew cream). Cover and purée using the soup setting until smooth and creamy.
- Taste and adjust. Add more salt or pepper if desired, or add more water for a thinner texture. For a creamier texture, add more cashews (or cashew cream).
- Serve immediately. Ladle into bowls while hot and garnish with a drizzle of olive oil or more cashew cream. Feel free to top with fresh herbs or a little lemon juice for added freshness and serve with crusty bread.
Notes
*For the creamiest texture and best flavor be sure to use the stem of the broccoli (as opposed to buying a bag of pre-cut broccoli florets). I also recommend slightly undercooking the broccoli since broccoli will continue to cook as it sits at room temperature. Overcooked broccoli has a bitter flavor. You could also blanch the broccoli in a pot of boiling salted water for 2-3 minutes until fork tender.
** For this recipe I like to use water so the color is a bright beautiful spring green. If you use veggie broth the soup will turn a bit brown and aesthetically it won't look as pleasing.
Do not let the broccoli sit in the pressure cooker or it will overcook and become bitter.
- Prep Time: 10
- Cook Time: 10
- Category: Soup
- Method: Blender
