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40 easy dinner ideas

Creamy Broccoli Soup with Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • 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


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!


Units 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 2-3 teaspoons- Better than Boullion)
  • 1 cup almond milk (or cashew milk, whole milk or half and half)
  • 1/2 cup fresh basil
  • handful baby spinach- optional for vibrant color!
  • 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


  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!


If you like the soup to be extra vibrant green, add a handful of baby spinach to the blender, or extra basil.

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


  • 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