Vegan Cream of Broccoli Soup [Recipe]

I travel to the Sacramento area for work. As a plus, I get to visit my parents and Melissa. On one trip, my mother served a wonderful, green soup. I had to ask for the recipe.

Vegetable ingredients

  • 2 stalks broccoli (approximately 4 1/2 cups)
  • 1/2 medium onion
  • 1 stalk of celery
  • 1 cup of water

Vegetable directions

Cut the vegetables into chunks. You’re going to blend this up later, so don’t worry about cutting the veggies pretty. You’re cutting them so they’ll cook more evenly and faster.

Put all of the vegetable ingredients in a covered kettle and cook. Don’t overcook the vegetables. If you do, your soup might turn gray like it sat on a cafeteria hot plate for hours and will taste icky1.

Sauce ingredients

  • 1 cup water
  • 1/2 cup slivered almonds or raw washed cashews
  • 1 tablespoon chicken seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried dill
  • 1/8 teaspoon marjoram

Sauce directions

Blend all the sauce ingredients in a blender until they are smooth and creamy.

Add cooked vegetables to the blender and blend smooth. Be careful when blending hot ingredients, especially hot liquids2.

Return the mixture to a kettle and reheat. Add 1/2 to 1 cup of water as needed.

Variations

We made it without salt and didn’t miss it. Others in my family seem to think it’s great with grated cheddar cheese or cottage cheese. So much for keeping it vegan…

Photo credit: “Broccolli doesn’t grow on trees, you know” by Darwin Bell on Flickr, used under a Creative Commons license.

1Okay, maybe not icky, but it could look like it should. I cooked a double recipe for 20 minutes or so and it was great.
2As I explained in the vegan tomato basil bisque recipe, the expanding hot air wants to blow the top off your blender, mess up your kitchen, and burn you. Don’t let it.

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Brent Logan

Engineer. Lawyer. WordPress geek. Bicycle commuter. Longboarder. Blood donor. Snapshooter extraordinaire. More about Brent Logan.

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