This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable! Video.

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable!

The doors to the world of the wild Self are few but precious. If you have a deep scar, that is a door, if you have an old, old story, that is a door. If you love the sky and the water so much you almost cannot bear it, that is a door. If you yearn for a deeper life, a full life, a sane life, that is a door.Clarissa Pinkola Estés

Here is the simplest of soups- Creamy Broccoli Soup finished with a swirl of pesto. It’s very easy to make and comes together quickly- a delicious, nourishing meal in no time flat. What I like about this soup, is how the broccoli shines here- no added filler like potatoes! Broccoli stems give the soup its creaminess.

If feeling fancy, serve it up with parmesan crisps for a delicious crunchy texture. Or try this Vegan Cheesy Sprinkle!

ingredients in creamy broccoli soup

Creamy Broccoli Pesto Soup Video

Ingredients in Creamy Broccoli Soup (vegan-adaptable!)

  • broccoli– use whole broccoli, including the stems!
  • olive oil (or butter, or ghee)
  • onion– white or yellow
  • garlic cloves
  • veggie broth or chicken stock
  • almond milk (or oat milk, cashew milk, whole milk or half and half)
  • Fresh basil
  • Salt & Pepper
  • Pinch cayenne
  • Yogurt or sour cream– or sub vegan yogurt or vegan sour cream, or a splash of heavy cream
  • Pesto- purchase store-bought pesto, or make your own Homemade Pesto, or Arugula pesto
  • Optional Garnish- Parmesan Crisps, sourdough croutons, Crusty Bread

How to make Creamy Broccoli Soup 

Creamy Broccoli Soup can be made in under 35 minutes using store-bought pesto!

Step one

Thinly slice the stems- don’t waste these.  They are full of nutrients and add creaminess to the soup. Break apart the tops into small florets.

thinnly slice the broccoli stems

Step two

Saute onion and garlic in olive oil until golden and fragrant.

saute the onion and garlic in a dutch oven

Step three

Add the thinly cut broccoli stems and broth.

add the broth and broccoli stems

Bring to a simmer and cover for 3-4 minutes, allowing the stems to soften.

tender broccoli stems

Step four

Add the broccoli florets, letting them rest on top to steam.

Cover, simmer until tender, about 5 minutes.

add the broccoli florets

Simmer until the broccoli is fork-tender yet still vibrant green.

fork tender broccoli

Step five

Add the almond milk and blend in 2 batches.

add almond milk and blend the broccoli soup

Add fresh basil.

add fresh basil to the blender

Blend until smooth. If you’d like your soup a little greener, add a handful of spinach. (I did not add spinach here, only basil.)

blend the broccoli soup until creamy and smooth

Step Six

Return the creamy broccoli soup to the dutch oven and whisk in the yogurt or sour cream, then gently warm.

Season with salt, pepper and cayenne, to taste.

whisk in yogurt or sour cream.

Step Six:

Serve with a swirl of pesto and optional Parmesan crisps. Purple basil is pretty here too!

More recipes you may like:

 

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable!

Expert Tips:

  1. If your soup lacks depth, try adding a little white miso paste (whisk 1-3 teaspoons with a little warm water) or a bouillon cube.
  2. Yogurt and sour cream will add a little tanginess, but if you want more, a few drops of lemon juice or AC vinegar is nice.
  3. If you want even more flavor, stir in a little pesto into the pot (or save it for the garnish).
  4. Add a small piece of Parmesan rind to the broth to impart depth and richness.
  5. Add a handful of fresh spinach to the blender to make the green more vibrant.

Enjoy the Soup!

xoxo

Sylvia

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40 easy dinner ideas

Creamy Broccoli Soup with Pesto

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Category: soups
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable!


Ingredients

Scale
  • 1 1/2 lbs broccoli, stems too!
  • 2 tablespoons olive oil (or butter, or ghee)
  • 1 white or yellow onion, diced
  • 46 garlic cloves, rough chopped
  • 3 cups veggie broth or chicken stock, divided ( or use water and 23 teaspoons- Better than Boullion)
  • 1 cup almond milk (or cashew milk, whole milk or half and half)
  • 1/2 cup fresh basil
  • 1/2-1 teaspoon salt
  • Pepper to taste
  • Pinch cayenne (optional)
  • 1/4 cup plain yogurt or sour cream (feel free to use vegan, or a splash of heavy cream), more to taste.

Garnish: Pesto (store-bought, Homemade Pesto, or Arugula pesto), Parmesan Crisps, Vegan Cheesy Sprinkle


Instructions

  1. Thinly slice the broccoli stems and break apart the florets into very small pieces. Chop the onion and garlic.
  2. In a heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic with a pinch of salt, until golden and fragrant, about 4-5 minutes.
  3. Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes.
  4. Place the broccoli florets over the top. Don’t mix them in. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you’ll lose that vibrant color.
  5. Turn the heat off. Blend in two batches (I found using a blender was better here, my immersion blender did not work as well) adding half of the almond milk to each batch, along with the basil. Blend until smooth. Add a handful of spinach for richer color if you like.
  6. Return the soup to the pot and stir in the yogurt or sour cream or even a splash of heavy cream. Gently warm the soup and season with salt and pepper to taste.
  7. Serve with a swirl of pesto, crusty bread, or Parmesan crips. Enjoy!

Notes

If your soup lacks depth, see Expert Tips in the post above. 🙂

Nutrition

  • Serving Size: 1 ½ cups with 1 tablespoon pesto
  • Calories: 269
  • Sugar: 8.6 g
  • Sodium: 966.4 mg
  • Fat: 17.7 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 24.5 g
  • Fiber: 6.3 g
  • Protein: 7.5 g
  • Cholesterol: 8.5 mg

Keywords: Creamy broccoli soup, Cream of Broccoli soup, Broccoli soup recipe, Broccoli Pesto Soup

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Adding this to the ‘to make’ list, and curious about those parm crisps in your photo. Can you share a source or recipe?

    1. I should do a post for them. So easy! Bake a thin layer of parmesan- on a parchment-lined sheet pan in the oven. I like to sprinkle with everything bagel spice. Bake until golden and edges are crispy at 375F.

  2. So delicious! A very different soup with a creamy yet vibrant feel. Thanks Sylvia, this is another gem I find through you.

  3. Excellent! I made this completely vegan – I had leftover vegan sour cream and arugula pesto in the freezer which I added to the pot (as per the expert tips) and it was simply delicious!

  4. Very good I used coconut milk and a mushroom stalk for mine and added nutritional yeast as a cheese sub very good

  5. Ok, I have another question – how does this soup hold up over a few days? Like if I want to make it on Sunday but serve it on Tuesday.

    Or is it one of those “best when fresh” recipes?

  6. Hello. This recipe looks great, but I’m confused why it mentions 1.5 cups broccoli twice in the ingredients list. I don’t see anywhere to add the second 1.5 lbs so I think it’s a typo?

    1. Opps! I had the broccoli down twice. Thanks for catching that! Use 1 1/2 lbs broccoli in total, including the stems. 🙂

  7. I’m confused do you need 1 and a half lbs of broccoli florretes and 1 and a half lbs of stems? Or a total of 1 and a half lbs of broccoli?

    1. Hi Kris, tt was a typo- 1 1/2 lbs total, including the stems- sorry about that!