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Vegan Cream Of Broccoli Soup

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.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. 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