Tuesday, November 6, 2012

Creamy Broccoli Soup

Soup season continues here in the Pacific Northwest. Even though Sunday's temperature was warm enough to break records it is chilly enough out there for soup.

Last night I made one of my favorite soup recipes:  Broccoli Soup.  I found this recipe several years ago on allrecipes.com and have converted it to vegan.  I've also changed it up a bit as I am not a fan of pureed soups.  I like my soup to resemble the food it is made from.



1 Onion, chopped
1 Cup Celery, chopped
3 Cups warm Water
3 tsp 'No Chicken' Bouillon
8 Cups Broccoli Florets
3 Tbsp Vegan Margarine
1/4 C Flour (I used whole wheat)
2 Cups Unsweetened Soy Milk, warmed
** ground black pepper and shredded vegan cheddar to taste


1.  In large soup pot combine the warm water and No Chicken Bouillon; stir until dissolved.  On medium-high heat bring mixture to boil.  As it is heating add the celery, onion and broccoli florets.  There will not be enough water to cover the broccoli.  The broccoli will steam and cook down.

(Broccoli steaming as water/bouillon boils)

2.  Cook approximately 10-15 minutes until the veggies are tender.  Mash into smaller pieces using a potato masher until broccoli is desired size.

(Veggies cooked and mashed)
3.  When the broccoli gets to the al dente stage melt vegan margarine in a small saucepan over medium heat.  Whisk in flour until smooth.  Whisk in warmed soy milk until all combined.  Stir until thick and bubbly.

(Melted margarine and flour combined)

(Soy milk added and cooked until thickened)

4.  Add flour mixture to broccoli mixture and stir to combine.  

(Milk mixture combined with broccoli mixture)

Sprinkle with black pepper. At this stage you can remove it from the heat and add 1 cup of vegan cheddar cheese such as Daiya - stir until melted.  I prefer to just sprinkle some on top in each bowl.

(Yummy goodness)
This batch makes 4-6 large bowls of soup.  For the ingredients I've used, the entire batch totals 1010 calories (without Daiya).  Divided into 4-6 servings that is a fairly low calorie and filling dinner or lunch. The leftovers are great heated in the microwave as well.  If you are not worried about carbs a crusty dinner roll or baguette would be good for dipping.

I haven't tried this with other vegetables such as cauliflower or even mushrooms, but I think it would work for other creamy soups too.

- Au Revoir

" I live on good soup, not on fine words."  Moliere


  1. Evil woman - making things look so good in the middle of the week! That looks awesome Brandy!!! The next couple of weeks for cooking is out, but it is on my list :o)

    1. We had it for lunch yesterday too. It made 4 really big bowls total.

      I cook everyday of the week. Do you only cook one day a week? And if so don't you get tired of leftovers?