“Cream” of Broccoli Soup - Center for Nutrition Studies (2024)

Indulge in the wholesome, cozy goodness of our plant-based Cream of Broccoli Soup. The hint of cooked potato and optional plant-based milk give it a rich and creamy texture while the fresh herbs and nutritional yeast offer a savory flavor. Finally, the splash of fresh lemon juice and the pepper garnish add a touch of zest and warmth.

Prep: 12 mins Cook: 28 mins Yield: 2 servings

• 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.