We all have our favorites regarding healthy eating options with soups, but the broccoli soup recipe seems to be the most popular option among foodies. That’s most likely because broccoli is an excellent option if you are looking for a low-calorie diet recipe. I like it too, but not without a twist. I agree to be sent email.
I prepared a creamy, delicious, vegan version of the popular recipe for my readers to enjoy this winter. The ingredients are simple, and you do not need any gadget like a food processor to prepare this. Try this recipe as a standalone midweek dinner or an appetizer ahead of a more extensive course. If you love broccoli as I do, there are several other great broccoli recipes for you to try, like broccoli pasta, broccoli curry, and broccoli cutlets. Try them all this winter and start the new year with a boost of great health!
Ingredients note
Broccoli: Get organic ones if you can. They are fresher and have more flavor.Tomato paste: Use a good quality tomato paste as it adds flavor to the soup. Fresh tomatoes work, too, but you will have to deskin them and heat them to a thick consistency before using them in the soup.Vegetable broth: I used low-sodium vegan vegetable broth.Cashew nuts: Used for creaminess. If you are allergic to nuts, you can skip them.Nutritional yeast: Used for adding a cheesy flavor without using cheese.
Instant Pot method
Press the sauté button on the instant pot. Once it’s hot, add oil, and sauté chopped garlic and onions. It’s a refreshing replacement for broccoli cheddar soup or a plain tomato soup recipe. The tomatoes add a subtle sweetness to the soup, complementing the broccoli perfectly with deeper flavors. You can also make it in an instant pot, so you don’t have to stir constantly. This soup is filling if you serve it with toasted bread, and a perfect winter meal. Add the tomato paste, salt, and water and cook for 30 seconds. Add all the spices, herbs, cashew nuts, and nutritional yeast. Mix well. Add broccoli florets and vegetable broth and stir everything together. Close the lid, press the manual/pressure cook button and cook on high pressure for 3 minutes. After the timer expires, wait for the natural pressure release. Open the lid and puree the soup with an immersion blender or regular blender. Garnish with freshly chopped basil, and enjoy!
Storage
Leftover broccoli tomato soup can be kept in an airtight container in the refrigerator for up to 3 days. Add the onion, garlic, and sauté gently over medium-high heat for 3 minutes. Add the tomato paste, salt, and water and cook for another 1 minute on medium heat. Stir in all the spices, herbs, cashew nuts, nutritional yeast, and broccoli florets. Pour in the vegetable broth and bring it to a boil. Simmer on low heat and cover with a lid. Cook until broccoli is tender, about 10 minutes. Puree the soup with an immersion or regular blender. Garnish with freshly chopped basil and red pepper flakes, and enjoy! Reheat it gently on the stovetop or microwave before serving. You can also freeze this soup in freezer-safe containers and store it for up to three months. Defrost and reheat gently before serving.
Tips
Use fresh broccoli whenever possible. Frozen broccoli can be used, but it might not have the same flavor as fresh ones.You can prepare this recipe on the stovetop if you don’t have an instant pot. Follow the instructions for the stovetop method given above.Add other vegetables, such as carrots, cauliflower, or potatoes, to this soup.Yellow onions work better than red onions because they do not dominate the taste as much as red onions.If you want a creamier soup, add some coconut cream while pureeing the soup.
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📖 Recipe
