Vegan Cream of Broccoli Soup
November 23, 2015
This vegan cream of broccoli soup is also gluten-free and paleo-friendly and is super creamy thanks to a blend of cauliflower and blanched almonds.

Vegan Cream of Broccoli Soup
This vegan cream of broccoli soup is also gluten-free and paleo-friendly and is super creamy thanks to a blend of cauliflower and blanched almonds.
Ingredients
- 1 tablespoon grapeseed oil (or extra-virgin olive oil)
- 2 teaspoons minced garlic (2 cloves)
- 1 cup (150g) diced yellow onion
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1 1/2 cups (180g) cauliflower florets
- 7 cups (1.65l) Massel vegetable broth
- 8 cups (600g) roughly chopped broccoli florets
- 1/4 cup (35g) blanched slivered almonds
- 1/8 teaspoon freshly ground black pepper, plus more to taste
Instructions
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In a large saucepan, heat the oil over medium heat and sauté the garlic, onions, and 1/4 teaspoon of natural salt for about 5 minutes, until the onions are soft and translucent. Add the cauliflower and sauté for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer partially covered for about 10 minutes, until the cauliflower is just tender.
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Add the broccoli and the remaining 1/4 teaspoon of salt. (The broth may not completely cover the vegetables but the broccoli will release liquid as it cooks.) Simmer for 3 to 5 minutes, just until the broccoli is al dente and still vibrant green. Be careful not to overcook.
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Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and blast on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan and warm it over low heat. Season with salt and pepper to taste.
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To serve, ladle the soup into bowls, and serve with crusty bread or a scoop of cooked grains.
Recipe Notes
Photo by Trent Lanz; styling by Alicia Buszczak
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Comments 16
Thanks for the wonderful recipe you have shared here of broccoli soup its really looking very yummy. Really going to make it as soon as possible.
Thanks for the wonderful recipe you have shared here of broccoli soup its really looking very yummy. Really going to make it as soon as possible.
Can this be frozen?
Yes. It freezes really well. I defrost, throw it back in the blender to maintain ultimate creaminess. Enjoy~
Great vegan soup recipe. I’m looking for a healthy vegetable soup and this recipe fits well. Thanks for sharing.
Great. Enjoy.
Hey! This looks amazing. Could you substitute the nuts for walnuts or would that taste weird? thanks!
Chelsea, walnuts are just too bitter and pungent. Cashews and blanched almonds will give you that cream-like flavor. Walnuts won’t.
I already made a number of tomato recipes without following any proper recipe. Now I am thinking to make this recipe with your instruction.
Enjoy.
That looks so good! My vegan friend is coming to visit… This makes me not even sad to skip my usual cream based soups. Love the bowl in your picture too! I have the same ones! Heath, right?
Yes! I just love their products. Aren’t they just gorgeous?!
I love all your recipes! I am a bit disappointed with your recommendation for Massel products though … I just purchased it, and read the ingredients to find out that the second ingredient is sugar!
Thanks Munay, I appreciate your kind words and your honest feedback. To be honest, I’m not concerned about the sugar content in the Massel products. You’re diluting a stock cube with 2 cups of water, then adding it to a huge batch of a recipe, so the amount of sugar you’re consuming per serving is actually very little. Having said that, I am in discussions with Massel about reducing the sugar and removing the Maltodextrin. They are the most amazing company that are always looking to improve their product, so I will pass on your feedback, too.
Hi, I just came across your site. Im always looking for easy recipes that are packed with nutrients and not time consuming. I noticed that you had a cauliflower listed as an ingredient for this and a some other soup recipes. I was wondering if the cauliflower helps make the soup creamy? I do not have any on hand at the moment and wondering if it would be a total killer to the taste of the soup if I omit it this time 🙂 thank you!
I do use cauliflower to thicken and add a creamy texture to my soups. It does make a real difference if you leave it out.