With the addition of a food processor, this recipe is incredibly easy. It is a work in progress, but it’s definitely good enough to add to the ol’ recipe box (especially the next day!). This dish is rich, hearty and will keep you full long into the night without any of the fat found in a traditional broccoli soup recipe. It’s also very vegan-pantry friendly, so you might even have all the ingredients on hand!
Vegan Broccoli Soup:
- Food processor, large soup pot with lid, silicone spatula, knife, cutting board, whisk, stove top
- 1 block silken tofu
- 1/2 cup nutritional yeast
- 4 cloves garlic, roughly chopped
- 1 yellow onion, diced
- 1 head of broccoli, cut into large pieces (including stems)
- 4 cups vegetable stock, divided
- 7-10 large leaves basil, sliced thin
- 1 bay leaf
- Kosher salt and ground black pepper
- Pinch of red pepper flakes (optional)
- 2 tsp lemon juice
- In the food processor, blend the tofu, nutritional yeast, and a splash of veggie stock until smooth. Season with a generous couple pinches of salt and pepper. Set aside.
- Heat a small drizzle of evoo over medium heat in the bottom of the soup pot. Saute the diced onion until softened, about 2-3 mins. Add the garlic and saute another minute. Pour in the tofu/yeast mixture and 3 cups of the vegetable stock. Whisk until well combined and let simmer while you prep the broccoli.
- Add the broccoli and 1/2 cup of veggie stock to the blender and pulse until the broccoli is as fine or as chunky as you like. You’ll probably have to work in 2-3 batches depending on the size of your broccoli head.
- Add the broccoli bits to the pot with the lemon juice, bay leaf, basil, red pepper flakes, and as much thyme as your heart desires. Season with salt and pepper to taste.
- Reduce the heat to medium low, cover and let simmer 30-45 mins to give the flavors a chance to mingle. Remove the bay leaf, and serve piping hot.