Name: “Cream” of Broccoli Soup
Prep time: 12 min
Cook time: 28 min
Ingredients: ½ cup diced onion; 2 garlic cloves, minced; 3 cups low-sodium vegetable broth, divided; ½ cup diced potato, cooked (see tips); 2 ½ cups broccoli florets; 1 cup plant-based milk (optional); Fresh or dried basil or thyme, to taste; Salt and pepper, to taste; 2 Tbsp nutritional yeast; Fresh lemon juice (optional); Red pepper flakes or black pepper, for garnish

Courses

Browse All Programs and Courses

Certificate Programs Plant-Based Nutrition Food & Sustainability

Cooking Courses Whole Food, Plant-Based Cooking: A Beginner’s Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

Beef Tallow for Health: A Political-Commercial Farce

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Sweet Pepper–Coconut Corn Chowder
(8)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Guide Free Getting Started Course Webinar Library The China Study Whole The Future of Nutrition
Planetary Stewards
Events

Upcoming event 04/05/2025

WFPB Cooking: Bread Baking 101

In Whole Food, Plant-Based (WFPB) Cooking: Bread Baking 101, you will learn the fundamentals of baking with whole grains and other minimally processed plant-based ingredients. We will explore how to choose and incorporate numerous flours, seeds, and natural sweeteners; we will also touch on the nutritional benefits of WFPB bread. You will learn essential bread-making techniques—such as mixing, kneading, and proofing dough—and methods for achieving the perfect crust and crumb. Participants will practice WFPB baking techniques by making various breads, including whole wheat loaves, flatbreads, and rolls, and will learn to create flavor using herbs, spices, and other healthy plant-based ingredients. You will also learn how to troubleshoot common issues, such as a dense texture or a lack of rise. By the end of the class, you will have the skills to bake healthy plant-based bread from scratch and experiment with your own recipes.

04/05/2025

Upcoming event 04/09/2025

Spotlight on Health Webinar – How to Eat to Treat and Beat Breast Cancer

Join Dr. Michael Hollie on Wednesday, April 9, for an eye-opening and inspiring conversation with Dr. Kristi Funk, a board-certified breast cancer surgeon and physician, best-selling author, international keynote speaker, and women’s health advocate. Dr. Funk opened the Pink Lotus Breast Center in Beverly Hills, California, in 2009, which was the first breast cancer center of its kind at the time. Whether teaming with celebrities to educate about breast cancer, hosting her wildly successful PowWow podcast, writing blog posts for the Pink Lotus Power Up Community, or preparing for her yearly Cancer-Kicking Summits, Dr. Funk champions plant-based nutrition as a foundation for both preventing and treating breast cancer. Whether you are new to the whole food, plant-based lifestyle or a seasoned pro, you can learn from Dr. Funk’s extensive experience and passion for helping women. We hope to see you there!

04/09/2025

Upcoming event 05/17/2025

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/17/2025

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us Refund Policy
Research
Donate
中文
Español

Recipes » Soups » “Cream” of Broccoli Soup

Whole Food, Plant-Based (WFPB) Cooking: Bread Baking 101

Whole Food, Plant-Based Living: Getting Started

By Lindsay S. Nixon

(11)

Indulge in the wholesome, cozy goodness of our plant-based Cream of Broccoli Soup. The hint of cooked potato and optional plant-based milk give it a rich and creamy texture while the fresh herbs and nutritional yeast offer a savory flavor. Finally, the splash of fresh lemon juice and the pepper garnish add a touch of zest and warmth.

Prep: 12 mins Cook: 28 mins Yield: 2 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

½ cup diced onion
2 garlic cloves, minced
3 cups low-sodium vegetable broth, divided
½ cup diced potato, cooked (see tips)
2 ½ cups broccoli florets
1 cup plant-based milk (optional)
Fresh or dried basil or thyme, to taste
Salt and pepper, to taste
2 Tbsp nutritional yeast
Fresh lemon juice (optional)
Red pepper flakes or black pepper, for garnish

Instructions

1. In a heated medium saucepan, sauté onion and garlic until onion is translucent.
2. Add 1 cup broth and cooked potato and let simmer until potato is very soft and tender.
3. Add broccoli and cook until it is very tender. (If you prefer a soup with some broccoli pieces, scoop some out before they’re waterlogged and mushy, set them aside, and stir them in at the end).
4. Transfer soup to a blender (or use an immersion blender) and purée with plant-based milk (if using) and additional broth until you achieve a soupy consistency.
5. Add basil or thyme, salt, and pepper to taste.
6. Return blended soup to your saucepan, add nutritional yeast, and let simmer.
7. Squeeze fresh lemon juice over soup before serving (if using) and garnish with red pepper flakes or fresh black pepper.

Cooking Tips

1. You can also use an uncooked potato, but it will take longer and require more liquid. Using leftovers, such as a baked potato from the night before, is the easiest choice.