When it comes to the perfect soup, we’re more than happy to share our secret: potatoes. Pureeing our favorite tuber adds a rich creaminess to our cozy vegan broccoli soup, no dairy required. Packed with nutrients, it’s perfect when paired with a vegan main dish or as a hearty meal by itself!
Directions
Step 1: Make the soup base
Warm canola oil in a large saucepan. Saute the onions and celery on medium heat until tender and translucent, 8 to 10 minutes. Add 4 cups of broth and the potatoes; bring it to a boil. Once bubbling, cover and reduce the heat to a simmer. Cook until the potatoes are tender, 15 to 20 minutes.
Step 2: Blend it up
Remove the saucepan from the heat and let the broth and veggies cool for a few minutes. Working in batches, carefully ladle the soup into a blender, adding another ladleful after the prior batch is completely pureed.
Editor’s Tip: For flawless creaminess, an immersion blender is your best friend and a worthwhile investment. It also minimizes the mess, since you can blend the soup right in the pan.
Step 3: Add the broccoli
Return the blended mixture back to the saucepan with the remaining broth. Turn up the heat. Once boiling, add the broccoli and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green.
Editor’s Tip: To make it more hearty, sneak in some additional seasonal veggies, or even the broccoli stems! If you prefer smaller pieces or want to shorten prep time, toss them in a food processor before cooking.
Vegan Broccoli Soup Variations
- Make it cheesy (but still vegan): Blend in creamy cashews and nutritional yeast like we do in this vegan broccoli cheddar soup.
- Play with the spices: Some red pepper flakes or cayenne can add a little heat. For a warming take, mix in some ginger, cinnamon and anti-inflammatory turmeric.
How to Store Vegan Broccoli Soup
Store leftovers in a sealed glass container—the soup will last in the fridge for a few days after cooking. Reheat before serving. Since this will become a repeat recipe, shorten future cooking time by chopping vegetables in advance and storing them in the fridge.
