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Recipes » Soups » ‘Cream’ of Broccoli Soup
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Cream of Broccoli Soup Recipe

What You'll Need


2½ cups broccoli (fresh or frozen), divided

2-3 cups vegetable broth

1 small onion, diced

1 garlic clove, minced

½ cup cooked rice or potato, chopped

1 cup nondairy milk

Basil or thyme (optional)

Nutritional yeast, to taste

Fresh lemon juice (optional)

Red pepper flakes or black pepper for garnish


How to Make It


1 If using fresh broccoli, remove the tough lower stalk but chop the other stalky parts.

2 Line a large pot with vegetable broth and sauté onion and garlic until onion is translucent.

3 Add ½ cup broth and cooked rice or potato and let simmer until rice is waterlogged and extra liquid has all or mostly cooked off; if using potato, cook until potato is very soft and tender. (If using a raw (uncooked) potato, this may take longer and require more liquid then if using a leftover already cooked potato, such as a baked potato from the night before.)

4 If using fresh broccoli, add another ½ cup broth and broccoli, and cook until broccoli is very tender. (Note: If you want a soup with broccoli pieces, scoop some out before they’re waterlogged and very soft, and set aside to stir in at the end.)

5 If using frozen broccoli, add broccoli at the end as the rice is finishing up (omit extra ½ cup broth—just a splash will do) or cook briefly in microwave and add to soup with no extra broth.

6 Transfer soup to a blender (or use an immersion blender) and purée with nondairy milk, plus additional broth as necessary to achieve a soup consistency. You can also add fresh or dried basil and thyme, plus salt and pepper to taste here.

7 Return blended soup to your saucepan and let simmer, adding nutritional yeast to taste.

8 Squeeze fresh lemon juice over soup before serving, if desired, and garnish with red pepper flakes or fresh black pepper.

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