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.
Total Time
20min
4.0
1 Rating
Author: Lauren Holdcroft at SideChef
Servings:
4
Ingredients
Broccoli Soup
•
1
head
Broccoli
•
1
Yellow Onion
, diced
•
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
•
2
Tbsp
Olive Oil
•
1
tsp
White Wine Vinegar
or White Vinegar or Apple Cider Vinegar
•
as needed
Salt
•
as needed
Ground Black Pepper
•
to taste
Sliced
Scallions
Garlic Croutons
•
2
slices
Sourdough Bread
(optional)
•
2
Tbsp
Olive Oil
(optional)
•
2
cloves
Garlic
, finely chopped
(optional)
•
as needed
Salt
(optional)
•
as needed
Dried Thyme
(optional)
Cooking Instructions
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.
2.
Add the Broccoli (1 head) and season with Salt (as needed) and Ground Black Pepper (as needed). Cook for 8-10 minutes, or until the broccoli is crisp and tender.
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.
4.
Bring mixture to a boil, then simmer for 5 more minutes. Stir in the White Wine Vinegar (1 tsp) and remove from heat.
5.
To make the garlic croutons, heat a skillet over medium heat. Add the Olive Oil (2 Tbsp), Garlic (2 cloves), and Dried Thyme (as needed), and sauté for 30 seconds or until the oil is hot.
6.
Add the Sourdough Bread (2 slices) and fry until crispy. Season with Salt (as needed).
7.
Serve soup hot, topped with croutons and Scallions (to taste).
Nutrition Per Serving
CALORIES
398
FAT
16.4 g
PROTEIN
13.7 g
CARBS
49.9 g
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