Description
This Broccoli Soup with basil is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable!
Ingredients
Units
- 1 1/2 lbs broccoli, stems too!
- 2 tablespoons olive oil (or butter, or ghee)
- 1 large white or yellow onion, diced
- 6 –8 garlic cloves, rough chopped
- 3 cups veggie broth or chicken stock, divided (or use water and 2-3 teaspoons- Better than Boullion)
- 1 cup almond milk (or soy milk, cashew milk, oat, whole milk or half and half)
- 1 cup fresh basil (packed)
- optional: a handful of baby spinach for more vibrant color!
- 1 teaspoon salt
- Pepper to taste
- Pinch cayenne
- 1/4 cup plain yogurt or sour cream (feel free to use vegan sourcream, or a splash of heavy cream), more to taste.
- Squeeze of lemon
- Optional: 1-2 teaspoons white miso paste
Optional Garnishes: Parmesan cheese or pecorino, Pesto (store-bought, Homemade Pesto, or Arugula pesto), Parmesan Crisps, or Vegan Cheesy Sprinkle
Instructions
- Prep the broccoli. Tear apart the florets into small, equal-ish pieces. If you have a lot of broccoli stems-thinly slice and set them aside (don’t toss!)
- In a large heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic until golden and fragrant, about 4-5 minutes.
- Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes. Skip this step if using florets ( just add them to the broth).
- Place the broccoli florets over the top of the broth. 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.
- Blend in two batches adding half of the almond milk to each batch, along with the basil. Blend until smooth.
- Return the soup to the pot and whisk in the salt, pepper, cayenne, yogurt or sour cream and gently warm.
- Taste. Add a squeeze of lemon.
- TIP: if your soup lacks depth, whisk in 2 teaspoons of white miso paste or more veggie boullion.
- Serve with a swirl of pesto, or sprinkling of parmesan or pecorino cheese.
Notes
Soup will keep in the refrigerator for up to 4 days or can be frozen.
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