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RECIPE
17 INGREDIENTS 7 STEPS 20min

Vegan Broccoli Soup with Easy Garlic Croutons

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.
Vegan Broccoli Soup with Easy Garlic Croutons Recipe | SideChef
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.
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
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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
20min
Total Time
$1.36
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Broccoli Soup

1 head
roughly chopped into small florets including stems
1
1 can
Cannellini White Kidney Beans , drained, rinsed
2 cloves
Garlic , chopped
2 cups
Vegetable Broth
1 cup
Oat Milk
or Any Dairy-Free Milk
2 Tbsp
Nutritional Yeast
1 tsp
White Wine Vinegar
or White Vinegar or Apple Cider Vinegar
1/2 tsp
to taste
Sliced Scallions
for garnish

Garlic Croutons

2 slices
Sourdough Bread
cut into 1-inch cubes
(optional)
2 Tbsp
(optional)
2 cloves
Garlic , finely chopped
(optional)
1/2 tsp
(optional)
1/4 tsp
Dried Thyme
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
398
FAT
16.4 g
PROTEIN
13.7 g
CARBS
49.9 g

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 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 (2 cups) , Oat Milk (1 cup) , 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 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 7
Serve soup hot, topped with croutons and Scallions (to taste) .

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Nutrition Per Serving
Calories
398
% Daily Value*
Fat
16.4 g
21%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.9 g
18%
Fiber
10.8 g
39%
Sugars
4.8 g
--
Protein
13.7 g
27%
Sodium
1287.7 mg
56%
Vitamin D
--
--
Calcium
90.5 mg
7%
Iron
4.1 mg
23%
Potassium
325.9 mg
7%
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