Recipes » Soups » “Cream” of Broccoli Soup
T. Colin Campbell Center for Nutrition Studies


  • 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


  • 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.

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