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
Scale
- 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!
- 2 teaspoons white miso paste
- 1 teaspoon salt, or add it to taste
- Black Pepper to taste
- Pinch cayenne
- 1/4 cup plain yogurt or sour cream (feel free to use vegan sour cream, or a splash of heavy cream), more to taste.
- Squeeze of lemon
Instructions
- Prep the broccoli. Tear the florets apart into small, roughly equal pieces. If you have a lot of broccoli stems, thinly slice them and set them aside (don’t toss!)
- Saute. 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.
- Simmer. 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 only 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 until smooth, adding the miso paste, milk, basil and optional baby spinach. Blend until smooth. You may need to blend in two batches.
- Return the soup to the pot, whisk in the salt, pepper, cayenne, yogurt or sour cream, and gently warm over low heat.
- Taste and Season. Adjust salt and pepper, add a tiny squeeze of lemon.
- Serve with a swirl of pesto, or a sprinkling of parmesan or pecorino cheese.
Notes
Soup will keep in the refrigerator for up to 4 days or can be frozen (best frozen without the sour cream)