Vegan Cream Of Broccoli Soup (with cauliflower and potatoes)
Healthy Broccoli Soup
This vegan broccoli soup is warm, comforting and so healthy! Butter and almond milk make a rich, creamy layer and there is an option for vegan cheese. Just like the classic but completely plant based!
Cream of broccoli soup with some cheddar cheese? Yeah, I miss it! That’s why we decided to recreate the classic recipe totally vegan.
We’ve added cauliflower and potatoes. Potatoes add such a nice creaminess when they’re blended up and help to keep the soup mixed nicely.
Blending your soup works fine with a blender but we did finally splurge and buy an immersion blender–
It was totally worth it. It’s great for blending soups in the pot or small amounts of things like salad dressings in the little container it comes with! The immersion blender is much easier to clean up than a giant blender (not to mention scooping hot soup back and forth.)
How Do You Make Vegan Broccoli Cheese Soup?
Start by melting the vegan butter over medium heat.
Add the onions and cook for 3-4 minutes.
Add garlic, veggie broth and potatoes. Bring to a boil.
Add cauliflower and cook for another 5-7 minutes or until potatoes and cauliflower are tender.
Add broccoli, turn off heat and cover for 5 minutes.
Add the non-dairy milk and blend with an immersion blender or in batches in a regular blender.
Feel free to make this as smooth or as chunky as you want- we made ours pretty chunky.
After the soup is blended, add salt and pepper to taste. Stir in the vegan cheese if you’re using it. Serve!
Vegan Cream of Broccoli Soup
Ingredients
- 2 tbsp vegan butter
- 1 medium onion, diced
- 2 tsp granulated garlic
- 3 cups vegetable broth
- 2 cups cauliflower, chopped
- 2 cups potatoes, cubed
- 5 cups broccoli, chopped
- 1 cup non dairy milk
- Salt and pepper to taste
- 1/3 cup vegan cheese shreds, optional
Instructions
- Melt the vegan butter over medium heat.
- Add the onions and cook for 3-4 minutes.
- Add garlic, veggie broth and potatoes. Bring to a boil.
- Add cauliflower and cook for another 5-7 minutes or until potatoes and cauliflower are tender.
- Add broccoli, turn off heat and cover for 5 minutes.
- Add the non-dairy milk and blend with an immersion blender or in batches in a regular blender.
- Feel free to make this as smooth or as chunky as you want.
- After the soup is blended, add salt and pepper to taste. Stir in the vegan cheese if you're using it.
- Serve!
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Looking for more vegan recipes?
- Vegan Cream of Mushroom Soup
- Vegan Udon Noodle Soup
- Vegan Comforting Fall Soup
- Vegan Cheesy Broccoli Casserole
- Vegan Popcorn Chicken
- Vegan Mac and Cheese
BROCCOLI CAULIFLOWER SOUP
