Easy Creamy Broccoli Soup (GF and Vegan Options)
Please enjoy our creamy broccoli soup recipe! It's delicious, fairly quick and easy to make, and full of satisfying savory flavors. It's also easy to make vegan or gluten-free, and freezes well as a way to preserve fresh broccoli from the garden.
Equipment
- Medium saucepan or stock pot
- immersion blender or regular blender
Ingredients
- 5 cups broccoli florets, roughly chopped or cut into small bite-size pieces (about 2 pounds, or 2 medium-to-large broccoli crowns)
- 1 cup yellow creamer potatoes, cut into 1-inch cubes or smaller (about 1/2 pound, or 2-3 small to medium potatoes)
- 1 yellow onion (medium), diced
- 2-3 celery stalks, chopped
- 4 ounces cremini brown mushrooms, chopped (1/2 a standard 8 oz package)
- 3 cloves garlic, peeled and minced
- 3 Tbsp unsalted butter, planted-based butter, or olive oil (plus extra olive oil for drizzling)
- 3 cups vegetable broth or chicken stock, low-sodium
- 3/4 cup unsweetened, full-fat canned coconut milk (can sub with heavy cream or crème fraîche, which will not curdle when heated)
- 1 tsp fresh thyme leaves (or 1/3 tsp dried)
- 1/4 tsp cumin
- 1 tsp lemon juice, after removing from heat
- salt and pepper, to taste
- Optional: grated cheese, a dash of paprika, red pepper flakes, fresh chives, and/or dill to garnish at the time of serving
Instructions
- Dice the onion, mushroom, and celery, and cut the potatoes into 1" pieces or smaller. (We don't bother peeling creamer potatoes.)
- Add 3 Tbsp of butter (or olive oil) to a medium saucepan or stock pot along with the diced onions, celery, mushrooms, potatoes, and a sprinkle of salt and pepper (to taste). Sauté over medium-high heat (covered) until the onions are translucent and the potatoes become slightly fork-tender, about 10 minutes.
- While the onion and potato mixture is cooking, prepare the broccoli, garlic and herbs. Roughly chop or cut the broccoli florets into small bite-size pieces, and mince the garlic and herbs.
- Once the potatoes begin to soften, add the broccoli, garlic, and thyme to the pot and sauté for another 5 minutes (covered) stirring occasionally. I usually add another little sprinkle of salt here too.
- Next, add the vegetable broth and cumin to the pot.
- Bring everything to a light boil, then reduce the heat, cover with a lid, and simmer for 10 to 15 minutes, until the broccoli and potatoes are very soft and tender, then reduce heat to low.
- Add the coconut milk, heavy cream, or crème fraîche.
- Use an immersion blender to blend the soup right in the pot, or carefully transfer the soup to a standard blender (in batches if necessary). Blend until it’s smooth and creamy.
- Finally, add the lemon juice to the pot before serving, once it’s removed from the heat. Taste-test and add more salt and pepper if desired.
- Serve warm and enjoy! Creamy broccoli soup pairs exceptionally well with homemade sourdough bread or sourdough focaccia. I also enjoy adding croutons, grated cheese, fresh chopped chives, roasted pumpkin seeds, cracked black pepper, and/or a dash of paprika on top.
- Store in the refrigerator and use within 5 to 7 days, or transfer to freezer-safe containers (once fully cooled) and store in the freezer for up to one year.
- Defrost frozen broccoli soup in the refrigerator overnight, or leave out on the counter for no more than 4 hours. Reheat on the stovetop to 165°F.
Tried this recipe?Let us know how it was!