RecipeStripper

Clean recipe · rainbowplantlife.com

Creamy Vegan Broccoli Soup

This rich and creamy Vegan Broccoli Soup will feed your soul. It’s an easy comfort food made with simple ingredients but delivers big-time on flavor. Served with crunchy nutty crumbles on top, it’ll leave you wanting more!

Original recipe: rainbowplantlife.com

Yield:
4 servings
Prep:
10 min
Cook:
35 min
Total:
45 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Creamy Vegan Broccoli Soup

Ingredients

  1. 2 tablespoons extra virgin olive oil
  2. 1 medium yellow onion, (chopped)
  3. 4 garlic cloves, (minced)
  4. ¼ teaspoon red pepper flakes ((adds a spicy kick; omit for no heat))
  5. ¼ cup (60 mL) dry white wine (optional)
  6. 1 pound (450g) broccoli, (cut into florets and stems thinly sliced)
  7. 1 (15-ounce/425g) can of cannellini beans, (drained and rinsed (see Note 1))
  8. 1 cup (140g) raw cashews ((see Note 2))
  9. 3 ½ cups (840 mL) low-sodium veg broth ((see Note 3))
  10. 1 ½ teaspoons kosher salt
  11. Freshly cracked pepper
  12. 1 heaping cup (20g) fresh basil leaves
  13. 1 teaspoon soy sauce ((or tamari for GF))
  14. ½ to 1 teaspoon Dijon mustard ((see Note 3))
  15. ¼ cup (20g) nutritional yeast
  16. 1 to 2 tablespoons freshly squeezed lemon juice
  17. A drizzle of good-quality extra virgin olive oil
  18. 2 tablespoons extra virgin olive oil
  19. 1/2 cup (70g) pine nuts ((or raw cashews, finely chopped; see Note 5))
  20. 2/3 cup (60g) panko bread crumbs ((see Note 6) )
  21. 1/4 teaspoon red pepper flakes ((for a kick; omit for mild heat) )
  22. 1/4 teaspoon flaky sea salt
  23. Crusty bread to serve 4

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, measure out Finishing Ingredients and prepare Crispy Nutty Crumbles.
  5. 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.
  6. 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.
  7. 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).