This Creamy Broccoli Soup has been a favorite in our house for years! I now use frozen veggies to make it even easier to make.
You would never know that the base of this creamy vegan soup is made from blended cauliflower! I remember a couple years ago when Jack was going through a picky stage, he refused to eat any of the veggies and stated “I’m only eating the broth!”. Little did he know that the broth was full of veggies!
Creamy Broccoli Soup
This Creamy Broccoli Soup has been a favorite in our house for years! It's the perfect nourishing soup on a cold day.
Servings: 4
Ingredients
- 1 onion, diced
- 1 tsp minced garlic
- 1 tbs olive oil
- 12 oz bag frozen cauliflower, steamed
- 1 can coconut milk
- 16 oz silken tofu optional, but adds protein and you cannot taste it
- 16 oz bag frozen broccoli, thawed and chopped (5.5 cups)
- 3 chopped carrots (1.5 cups)
- 1.5 cups vegetable broth
- 1 tsp sea salt
- 1 tsp paprika
- 1/4 tsp pepper
- 1/4 cup nutritional yeast
Instructions
- In a large pot, sauté the onion and garlic in the olive oil.
- Once the onion is transparent, add the cauliflower, coconut milk, and silken tofu. Use an immersion blender (or regular blender) to blend everything together.
- Add the broccoli, carrots, vegetable broth, sea salt, paprika, and pepper. Bring the pot to a boil and then let it simmer for 20 minutes, or until the veggies soften.
- Stir in the nutritional yeast and enjoy!
