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Cream of Broccoli Soup

This is an excellent cream-based (and vegan) soup.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
118 0mg 0.1g 18g
Recipe Footprint (for Recipe's Default # of Servings)
1.9 Water saved (gallons) [animal consumption only]
4.6 Manure (pounds) not deposited into the environment
5.3 Grains / feed (pounds) not consumed by animals
11.3 Methane (gallons) not created by animals
138.7 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Course Soups
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
  • 1 lb broccoli (quartered)
  • 1 C yellow onions (quartered)
  • 1 garlic clove
  • 2 C vegetable broth
  • 1/4 C flour (unbleached all purpose)
  • 2 1/2 C soy milk
  • 1 Tbsp soy sauce
  • 1 tsp basil (dried)
  • 1/2 tsp black pepper
Course Soups
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
  • 1 lb broccoli (quartered)
  • 1 C yellow onions (quartered)
  • 1 garlic clove
  • 2 C vegetable broth
  • 1/4 C flour (unbleached all purpose)
  • 2 1/2 C soy milk
  • 1 Tbsp soy sauce
  • 1 tsp basil (dried)
  • 1/2 tsp black pepper
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
118 0mg 0.1g 18g
Recipe Footprint (for Recipe's Default # of Servings)
1.9 Water saved (gallons) [animal consumption only]
4.6 Manure (pounds) not deposited into the environment
5.3 Grains / feed (pounds) not consumed by animals
11.3 Methane (gallons) not created by animals
138.7 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Cut the broccoli into segments; reserve one-third (about 1 cup for 6 servings) of the broccoli (florets).
    Cut the broccoli into segments; reserve one-third (about 1 cup for 6 servings) of the broccoli (florets).
  2. In a large pot, bring the first four ingredients to a boil. Reduce the heat to medium and cook for approximately 15 minutes or until the vegetables are tender.
    In a large pot, bring the first four ingredients to a boil. Reduce the heat to medium and cook for approximately 15 minutes or until the vegetables are tender.
  3. Puree the broth mixture with the flour in a blender (in batches, if necessary).
    Puree the broth mixture with the flour in a blender (in batches, if necessary).
  4. Return the puree to the large pot; add the remaining ingredients and broccoli florets. Cook over medium heat until the soup thickens and is heated through (but not brought to a full boil).
    Return the puree to the large pot; add the remaining ingredients and broccoli florets. Cook over medium heat until the soup thickens and is heated through (but not brought to a full boil).
Recipe Notes

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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