Vegan Cream of Broccoli Soup

Flavorful and creamy, this delicious, vegan Cream of Broccoli Soup is nourishing and easy to make. It’s also gluten-free and nut-free.

For a girl who hates tahini, I sure do use it a lot in my recipes (like in this Creamy Chickpea Soup, this 5-Minute Vegan Cheese Sauce, this Creamy Cannellini Spinach Pasta, this Sesame Stir-Fry, and this Oil-Free Hummus). It’s interesting how an ingredient can totally change in taste when you combine it with other ingredients.

Whether you like tahini or not, I’m quite sure you’re going to love this rich and flavorful, Vegan Cream of Broccoli Soup.

Rich and Creamy – but Not Fattening

This delicious Vegan Cream of Broccoli Soup is rich and creamy  – without a drop of cream. Just the right combination of potatoes, chick peas, milk, seasonings, and tahini give it luscious creaminess without the fatteningness.

Good and Good for You

Not only does this soup taste delicious, but it is also very nutritious. With every serving you get a good dose of vitamin K, a vitamin that helps keep your brain healthy. This soup also provides folate. Folate is important for healthy cell growth, and sufficient folate in the diet lowers risk of depression. And every lusciously, creamy bite provides you with slimming fiber, which of course is great for weight loss.

A Crowd Pleaser

Unlike most creamy vegan soups, this version is nut-free. It’s also gluten-free, so it’s great for those with specific dietary needs and/or preferences. But I’ve served it at potlucks, family gatherings, and other “mixed company” occasions and everyone (even the most die-hard meat-eaters) loved it!

It makes a great dish to serve for company. And I love it for lunch with salad or a sandwich or a loaf of crusty, whole-grain bread.

Vegan Cream of Broccoli

Silky and creamy. Rich and flavorful. Easy to make and kid-approved. Comforting and nourishing.

And much heartier than most cream of broccoli soup recipes.

Perhaps the best Cream of Broccoli Soup there ever was – vegan or not!

Enjoy!

Creamy Broccoli Soup

Rich and creamy broccoli soup – without a drop of cream.

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Cook Time 30 minutes mins

Course Soup

YIELD 4 servings

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Ingredients

• 2 medium onions, diced
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 2 small to medium potatoes, peeled and diced
• 2 1/4 cups water - or vegetable broth, divided
• 2 – 3 cups non-dairy milk - (plain, unsweetened)
• 1/2 small carrot
• 1/4 cup cooked chickpeas (garbanzo beans) - Use remaining chickpeas to make this delicious sandwich
• 7 teaspoons granulated onion - (2 tablespoons + 1 teaspoon)
• 2 tablespoons roasted tahini
• 1 1/2 teaspoons salt - The amount of salt needed depends on how much salt is in your broth, chickpeas, and milk. You may need to season to taste when soup is done.
• 4 cups chopped broccoli florets and tender stems

Instructions

• In a large soup pot, sauté diced in oil over medium heat until onions are translucent and beginning to turn slightly golden – about 10 minutes.
• Add garlic and sauté for 1 additional minute.
• Add potatoes and 1 1/4 cup broth to pan, cover, and turn heat to high.
• Reduce heat and cook until potatoes are tender – about 7 to 8 minutes.
• Meanwhile, place milk, carrot, chickpeas, granulated onion, tahini, and salt in blender jar. (A high-powered blender works best for this recipe; other blenders may not get the mixture smooth enough.)
• When potatoes are tender, transfer ingredients in pan to blender jar. It’s okay if a few of the vegetables get left in the pan.
• Pour remaining broth into pan and begin heating over high heat.
• Add broccoli, cover, and bring to boil. Reduce heat and simmer until broccoli is tender – about 4 to 5 minutes.
• Meanwhile, blend mixture in blender until smooth and creamy.
• When broccoli is tender, add blender mixture. Stir. Heat until hot. Serve hot.

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