Take a break from the classic broccoli and cheese soup with this satisfying Healthy Broccoli Soup recipe. No cheese, cream or milk required. Read on to discover the secret to this easy and satisfying bowl of creamy soup.
Creamy broccoli soup. One of my absolute favorites! I always start to crave this warm and cozy soup when the temperature drops.
Lately, I’ve been dreaming about a lighter version of the classic soup. One that is dairy-free and packed with wholesome vegetable goodness.
This Healthy Broccoli Soup recipe is everything I hoped for and more! It screams broccoli and hits the spot on a chilly day.
This low-carb soup is also dairy-free, gluten-free, grain-free, nut-free and vegan!
Healthy Broccoli Soup Secrets
So, what’s the secret to this delicious, homemade vegan and nut-free soup?
Secret #1: Veggie Power
Broccoli and vegetables, like carrot and celery, unite to create a hearty base for this veggie-power driven soup.
Secret #2: Puree the Soup
Use a handheld immersion blender or high-speed blender to puree the soup to creamy perfection. There is just something special about a pureed soup; its smooth and creamy texture is simply delightful.
How to Select and Store Fresh Broccoli
Follow these tips when buying fresh broccoli.
Look For
Fresh broccoli has tightly closed bright green buds (the head or crown) and dark green florets (the mini tree-like part). The stems and stalks should feel firm and the leaves should be crisp and green. The broccoli should also be odorless.
Avoid
Avoid broccoli that has buds and florets that are easy to open, turning yellow, feel flimsy or worse, yellow flowers have bloomed. All these signs indicate the broccoli is beyond its prime.
How to Store
Broccoli will keep for 2 to 4 days, depending on its freshness and how it’s stored. If you find the broccoli is wet from the grocery store, always towel dry before storing. Refrigerate dry broccoli in an open bag or crisper drawer.
A Note on Ethylene
Broccoli is ethylene sensitive! Store broccoli away from ethylene producing foods, such as apples, avocados, blueberries, cranberries, green onions, grapes, pears, plums, potatoes, tomatoes and most summertime produce.
To learn more about ethylene producing / sensitive foods, check out this Ethylene Producing Foods list by Sub-Zero Wolf.
Save Time
Most grocery stores now offer pre-cut broccoli florets. These are such a time saver but I have found that these packaged florets spoil faster than a head of broccoli. Plan on using pre-cut broccoli within a day or two of purchase.
This is a fast-paced recipe once cooking has begun so it’s important to chop all the veggies first.
Peel and chop the potato last to minimize browning or keep cut potatoes submerged in a bowl filled with cold water. Simply drain before adding to the soup.
Once it’s time to puree the soup, I highly recommend using a handheld immersion blender or a high-speed blender. Remember, the soup and steam will be hot! Be careful when you transfer and puree the hot soup.
If using a blender, a second pot or large bowl will be needed as you work in batches. Do not fill the blender beyond the max capacity line!
How to Make Broccoli Croutons
A little crunch and texture pairs beautifully with this creamy, pureed soup. Make a batch (or two!) of these irresistible broccoli croutons to garnish your bowls of healthy broccoli soup.
These delicious bites roast up nicely in the oven and can easily be modified to match your personal tastes. Garlic powder is my go-to spice for broccoli croutons but feel free to try a little cayenne pepper or keep things simple with salt and pepper.
To make the broccoli croutons, all you need are broccoli florets, oil (optional) and a few spices. For complete instructions, see the recipe card below.
So there you have it! Now you know the secret to this Healthy Broccoli Soup is its flavorful, plant-based foundation that is pureed to creamy heaven. Do I dare say you won’t even miss the cheese?
Serve these healthy broccoli soup bowls with a side sandwich, salad or this Black Bean and Mushroom Vegan Loaf.
Leave a comment below or tag your Instagram post with #findingveggiejoy, I’d love to see what you made!
PrintHealthy Broccoli Soup
This healthy broccoli soup recipe is a dairy-free version of the classic broccoli and cheese soup. Think wholesome vegetables, pureed to creamy perfection.
Ingredient List:
Produce | Yellow onion, Garlic, Carrots, Celery, Red potatoes, Broccoli florets, Fresh lemon juice (or sherry vinegar)
Pantry | Vegetable broth
Spices | Fine sea salt, Freshly ground black pepper
Oils & Vinegars | Extra-virgin olive oil (or sub veggie broth), Sherry vinegar (or fresh lemon juice)
Equipment: Immersion blender or High-powered blender
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4-6 servings (9-10 cups) 1x
- Category: Soup
- Cuisine: Vegan, Plant-based
Ingredients
Healthy Broccoli Soup
- 2 tablespoons extra-virgin olive oil, (for oil-free, see recipe notes)
- 1 large yellow onion, chopped (2 1/4 cups or 286 g)
- 3 large cloves garlic
- 2 medium carrots, peeled and chopped (1 cup or 110 g)
- 4 to 6 stalks celery, chopped (2 cups or 195 g)
- 1 medium red potato (or Yukon gold), peeled and chopped (1 1/2 cups or 165 g)
- 12 ounces broccoli florets* (about 5–6 heaping cups or 340 g), rinsed well
- 3 1/2 cups to 4 cups (28 to 32 ounces) vegetable broth or stock
- 2 to 3 teaspoons sherry vinegar or lemon juice
- 1/2 teaspoon sea salt, plus more for cooking
- Freshly ground black pepper, to taste
- Optional Broccoli Crouton Recipe
Broccoli Crouton Recipe
- 6 ounces broccoli florets* (about 3 heaping cups or 170 g), rinsed well
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder, optional
_ _ _
* Weight is based on dry broccoli florets, before rinsing
Instructions
Tip! Chop all the vegetables prior to cooking as this is a fast-paced recipe. Peel and chop the potato last to minimize browning or keep cut potatoes submerged in a bowl filled with cold water. Simply drain before adding to the soup.
– – –
Healthy Broccoli Soup
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the onion and a few pinches salt. Cook for 2 to 3 minutes or until the onion has softened.
- Add the carrot, celery and potato. Stirring frequently, cook for 3 to 5 minutes or until the vegetables have softened.
- Stir in the garlic and salt; cook until fragrant, about 30 seconds to 1 minute.
- Pour in 3 1/2 cups vegetable broth and bring to a gentle boil over medium-high heat. Reduce the heat and simmer uncovered until the vegetables are tender, about 5 to 10 minutes.
- Add the broccoli (don’t worry, not all of the broccoli will be submerged). Simmer uncovered, stirring frequently, until the broccoli is tender, about 3 to 5 minutes. Don’t overcook the broccoli or it will loose its green coloring, turning the soup yellowish brown. Remove from heat and let cool slightly.
- Using an immersion blender or a high-powered blender, puree the soup until smooth (be careful, the soup’s steam will be hot). If the soup is too thick, thin the soup by pouring in additional broth (or water), in small increments, until the desired consistency is achieved.
- Return the pureed soup to the pot and stir in the sherry vinegar or lemon juice, salt and freshly ground black pepper. Garnish with optional Broccoli Croutons. Refrigerate leftover soup in an airtight container for up to 4 days.
Broccoli Crouton Recipe
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a small bowl, toss the broccoli florets in oil, salt, black pepper and optional garlic powder.
- Bake for 10 to 13 minutes, or until the broccoli florets have browned on the underside.
Notes
- Make It Oil-Free: Replace the olive oil with 1/4 cup vegetable broth or water. Add additional amounts, in 1 to 2 tablespoon increments, as needed during the cooking process to prevent sticking.
- Serve these healthy broccoli soup bowls with a side sandwich, salad or this Black Bean and Mushroom Vegan Loaf.
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