Creamy Broccoli Soup

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Creamy Broccoli Soup


  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This one is inspired by the classic broccoli cheddar soup from you-know-where, but lightened up and nutritionally enhanced. It comes together quickly and is the perfect meal for when you have a hankering for something light that still tastes decadent. 

Note: You can buy pre-cut broccoli florets for an easy shortcut. 


Ingredients

Scale
  • 3 tbsp olive oil
  • 1 1/2 cups yellow onion, diced (about 1 onion)
  • 1 cup carrot, peeled and diced (2-3 carrots)
  • 1 cup celery, diced (2-3 stalks)
  • 1 1/2 tsp salt, divided
  • 1/2 tsp black pepper, plus more to taste
  • 3 cloves garlic, minced
  • 4 cups broccoli florets (1 large head)
  • 1 1/2 cups potato, diced (about 1 medium russet potato)
  • 1 1/2 cups unsweetened oat milk
  • 3 cups vegetable broth, preferably low sodium, plus more to thin out the soup if needed
  • 1/3 cup vegan sour cream (we love this one from Forager)
  • 1/4 cup nutritional yeast (optional, but recommended to achieve the cheesy flavor)
  • 1 loaf crusty bread for dunking in the soup

Instructions

  1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Once hot, add onions, carrots, celery, 1 tsp salt, ½ tsp pepper, and cook 7-10 minutes until vegetables are soft and onions are translucent. Add in the garlic and cook for another 2 minutes. 
  2. Add in the broccoli, potatoes, oat milk, vegetable broth, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10-15 minutes, or until potatoes and broccoli are tender.
  3. Scoop 8-10 broccoli florets out of the soup and set aside on a plate. You will return these to the soup after blending for added texture. 
  4. Using an immersion blender (or a high-speed blender if you prefer), blend the soup to your desired consistency. I like to blend it until it is completely smooth. 
  5. Stir in the sour cream and the nutritional yeast and add your reserved florets back to the pot. Cook for another 5 minutes, season with an additional ½ tsp salt and more pepper if needed. Serve warm with a side of crusty bread for dipping. 

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