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Vegan Broccoli Soup with Easy Garlic Croutons

17 INGREDIENTS • 7 STEPS • 20MINS

Vegan Broccoli Soup with Easy Garlic Croutons

Recipe

4.0

1 rating
This broccoli soup will impress vegans and non-vegans alike. It’s super easy, super fast, and full of delicious, heart-healthy ingredients. You won’t believe how creamy it is - the secret is blending a can of white beans to thicken the soup and give it a velvety texture that is simply to die for. The garlic croutons are optional, but we highly recommend them for a little bit of crunch - it brings the soup to the next level.
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This broccoli soup will impress vegans and non-vegans alike. It’s super easy, super fast, and full of delicious, heart-healthy ingredients. You won’t believe how creamy it is - the secret is blending a can of white beans to thicken the soup and give it a velvety texture that is simply to die for. The garlic croutons are optional, but we highly recommend them for a little bit of crunch - it brings the soup to the next level.
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

20MINS

Total Time

$1.36

Cost Per Serving

Ingredients

Servings
4
us / metric
Broccoli Soup
Broccoli
1 head
Broccoli
roughly chopped into small florets including stems
Yellow Onion
1
Yellow Onion, diced
Cannellini White Kidney Beans
1 can
Cannellini White Kidney Beans, drained, rinsed
Garlic
2 cloves
Garlic, chopped
Vegetable Broth
480 mL
Vegetable Broth
Oat Milk
240 mL
Oat Milk
or Any Dairy-Free Milk
Nutritional Yeast
2 Tbsp
Nutritional Yeast
Olive Oil
2 Tbsp
Olive Oil
White Wine Vinegar
1 tsp
White Wine Vinegar
or White Vinegar or Apple Cider Vinegar
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Scallion
to taste
Sliced Scallions
for garnish
Garlic Croutons
Sourdough Bread
2 slices
Sourdough Bread
cut into 1-inch cubes
optional
Olive Oil
2 Tbsp
Olive Oil
optional
Garlic
2 cloves
Garlic, finely chopped
optional
Salt
1/2 tsp
Salt
optional
Dried Thyme
1/4 tsp
Dried Thyme
optional

Nutrition Per Serving

VIEW ALL
Calories
398
Fat
16.4 g
Protein
13.7 g
Carbs
49.9 g
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author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

Cooking Instructions

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step 1
In a medium soup pot, heat the Olive Oil (2 Tbsp) over medium heat. Once hot add the Yellow Onion (1) and Garlic (2 cloves) and sauté until the onions have softened.
step 1 In a medium soup pot, heat the Olive Oil (2 Tbsp) over medium heat. Once hot add the Yellow Onion (1) and Garlic (2 cloves) and sauté until the onions have softened.
step 2
Add the Broccoli (1 head) and season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). Cook for 8-10 minutes, or until the broccoli is crisp and tender.
step 2 Add the Broccoli (1 head) and season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp). Cook for 8-10 minutes, or until the broccoli is crisp and tender.
step 3
Add the Cannellini White Kidney Beans (1 can), Vegetable Broth (480 mL), Oat Milk (240 mL), and Nutritional Yeast (2 Tbsp). Bring to a boil, and turn off the heat. Use a stick blender to purée the soup.
step 3 Add the Cannellini White Kidney Beans (1 can), Vegetable Broth (480 mL), Oat Milk (240 mL), and Nutritional Yeast (2 Tbsp). Bring to a boil, and turn off the heat. Use a stick blender to purée the soup.
step 4
Bring mixture to a boil, then simmer for 5 more minutes. Stir in the White Wine Vinegar (1 tsp) and remove from heat.
step 4 Bring mixture to a boil, then simmer for 5 more minutes. Stir in the White Wine Vinegar (1 tsp) and remove from heat.
step 5
To make the garlic croutons, heat a skillet over medium heat. Add the Olive Oil (2 Tbsp), Garlic (2 cloves), and Dried Thyme (1/4 tsp), and sauté for 30 seconds or until the oil is hot.
step 5 To make the garlic croutons, heat a skillet over medium heat. Add the Olive Oil (2 Tbsp), Garlic (2 cloves), and Dried Thyme (1/4 tsp), and sauté for 30 seconds or until the oil is hot.
step 6
Add the Sourdough Bread (2 slices) and fry until crispy. Season with Salt (1/2 tsp).
step 6 Add the Sourdough Bread (2 slices) and fry until crispy. Season with Salt (1/2 tsp).
step 7
Serve soup hot, topped with croutons and Scallions (to taste).
step 7 Serve soup hot, topped with croutons and Scallions (to taste).
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