Creamy Vegan Broccoli Soup
User Reviews
5
Creamy Vegan Broccoli Soup
Description
This vegan broccoli soup begins by gently sautéing chopped onion and garlic with red pepper flakes for a slight heat. Dry white wine or vegetable broth is added to deglaze the pan, removing browned bits and enriching flavor. Broccoli florets and tender stems are sautéed briefly, then combined with drained cannellini beans, raw cashews, and vegetable broth. The mixture simmers until the broccoli is tender.
After cooking, the soup is blended until smooth, giving it a creamy, hearty texture without dairy. The finishing ingredients include fresh basil leaves for a bright herbal note, soy sauce for umami, Dijon mustard for subtle tang and depth, nutritional yeast for a nutty flavor, and fresh lemon juice to brighten the overall taste.
An optional topping called Crispy Nutty Crumbles, made with olive oil, pine nuts or chopped cashews, panko breadcrumbs, sea salt, and red pepper flakes, can be added for a crunchy contrast that complements the soup’s creaminess. This soup pairs well with crusty bread.
Substitutions include using Great Northern or navy beans if cannellini beans are unavailable and coconut milk instead of cashews for nut-free diets. The Dijon mustard amount can be adjusted depending on serving and preference. Gluten-free options for crumbles include gluten-free panko or roasted chickpeas.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped, medium
- 4 garlic minced, cloves
- ¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)
- ¼ cup dry white wine 60 mL optional
- 1 pound broccoli cut into florets and stems thinly sliced, 450g
- 1 cannellini beans drained and rinsed (see Note 1, 15-ounce/425g can
- 1 cup raw cashews see Note 2, 140 g
- 3 ½ cups vegetable broth see Note 3, 840 mL low-sodium
- 1 ½ teaspoons kosher salt
- black pepper freshly cracked
For Finishing
- 1 heaping cup basil leaves 20g fresh
- 1 teaspoon soy sauce (or tamari for GF)
- ½ to 1 teaspoon Dijon mustard (see Note 3)
- ¼ cup nutritional yeast 20g
- 1 to 2 tablespoons lemon juice freshly squeezed
- extra virgin olive oil a drizzle of good-quality
Crispy Nutty Crumbles (optional but recommended) (see Note 4)
- 2 tablespoons extra virgin olive oil
- 1/2 cup pine nuts or raw cashews, finely chopped; see Note 5, 70g
- 2/3 cup panko bread crumbs see Note 6, 60g
- 1/4 teaspoon red pepper flakes (for a kick; omit for mild heat)
- 1/4 teaspoon sea salt flaky
For Serving:
- bread crusty, to serve 4
Instructions
- Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.
- Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.
- Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. If needed, add a bit more broth to slightly cover everything. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.
- Meanwhile, measure out Finishing Ingredients and prepare Crispy Nutty Crumbles.
- For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the pine nuts (or chopped cashews) and stir occasionally for 2 to 3 minutes, until just starting to turn color. Add the panko and stir frequently for 2 to 3 more minutes, or until turning golden brown. Add the red pepper flakes, flaky salt, and a few twists of black pepper. Stir constantly for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.
- Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt. If too thick, add more broth. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.
- Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread. NOTE: when reheating leftovers, thin out with leftover broth (or water).
Notes
- Substitute Great Northern or navy beans if you cannot find cannellini beans.
- For nut allergies, replace cashews with a 13.5-ounce can of lite coconut milk.
- Begin with ½ teaspoon Dijon mustard when blending, then add more to taste depending on serving style.
- The optional Crispy Nutty Crumbles add texture and flavor; leftovers keep several weeks and can top other soups or salads.
- Use pine nuts for a buttery flavor in the crumbles; raw chopped cashews also work well.
- For gluten-free crumbles, use gluten-free panko or replace panko with crunchy nuts or roasted chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(makes 6 1/2 to 7 cups)
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 561mg | 23% |
| Potassium | 1231mg | 26% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 107mg | 119% |
| Calcium | 165mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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