Taste of Home
Vegan Cream of Broccoli Soup
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 8 servings (2 quarts).
Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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3 medium onions, chopped
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2 celery ribs, chopped
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2 tablespoons canola oil
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4 cups plus 1/2 cup vegetable broth
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4 medium russet potatoes, peeled and cubed (about 4 cups)
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6 cups chopped fresh broccoli (about 3 small heads)
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1 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
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2.
Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
Nutrition Facts
1 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 409mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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