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Home » Reviews » Vegan Cream of Broccoli Soup

November 20, 2014

Vegan Cream of Broccoli Soup

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Vegan Cream of Broccoli Soup

Whether you are vegan, veg-curious or just trying to eat a healthier diet, Nava Atlas‘ newest title, Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes, is a great resource. Packed with more than 150 recipes, Plant Power not only shows you how to make great plant-based dishes with an array of vegetables, legumes and fruit, but also how to shop and stock your pantry and refrigerator, as well as plan meals throughout the week.I first tried Nava’s cream of broccoli soup, which is made by blending white beans with broccoli, peas and dill, and balanced out perfectly with a touch of lemon juice. This vibrantly green soup is easy to make in less than 30 minutes and leftovers heat up nicely the next day. See the recipe below to make Nava’s soup for yourself and, if you are hungry for more, the kind folks over at HarperOne are offering a free copy of Nava’s book through this post.

Plant Power, by Nava Atlas

The winner of this giveaway is Johanna, congrats!

For a chance to win a copy of this gorgeous hardcover cookbook with tons of interior photography shot by Hannah Kaminsky, just leave a comment below that includes your favorite go-to plant-based dish. I’ll randomly draw a winner on November 25. Please leave your email or some way to contact you in your comment in case you are drawn as the winner. Shipping is limited to US and Canada only. Good luck!

Vegan Cream of Broccoli Soup
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Vegan Cream of Broccoli Soup

Table of Contents

  • Vegan Cream of Broccoli Soup
    • Description
    • Ingredients
    • Instructions

Vegan Cream of Broccoli Soup


  • Author: nava atlas
  • Yield: 6 servings
Print Recipe
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Description

Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission.

A longtime favorite in our family of broccoli enthusiasts, this soup gets a thick, creamy base from pureed white beans or tofu. The addition of green peas at the end of cooking time brightens the color and heightens the flavor of the soup. This is great served with many kinds of wraps or sandwiches, or with a colorful main dish salad such as Taco Salad.


Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil or 3 tablespoons vegetable broth or water
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced (optional)
  • 32-ounce carton low-sodium vegetable broth or 4 cups water mixed with 2 to 3 teaspoons salt-free all-purpose seasoning blend (such as Frontier or Mrs. Dash)
  • 5 to 6 cups coarsely chopped broccoli florets and peeled stems
  • 2 cups frozen green peas, thawed
  • One 15– to 16-ounce can great northern beans or cannellini, drained and rinsed, or one 12.3-ounce package firm silken tofu
  • 1 cup unsweetened rice milk or other unsweetened nondairy milk, plus more as needed

To finish the soup

  • 2 cups finely chopped broccoli florets
  • 1/2 cup chopped fresh dill or parsley, or a combination, plus more for garnish
  • Juice of 1/2 lemon, or 2 tablespoons bottled lemon juice, or to taste
  • Salt and freshly ground pepper to taste

Instructions

  1. Heat the oil, broth, or water in a soup pot and add the onion. Sauté over medium heat until translucent, then add the garlic if desired. Continue to sauté until the onion is golden.
  2. Add the broth and broccoli. Bring to a simmer, then cover and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes. Add the beans or tofu and half the green peas. Continue to cook just until everything is nicely heated through.
  3. The easiest way to puree this soup is to simply insert an immersion blender into the pot and puree until it’s as smooth as you’d like it to be. You can also leave it a bit chunky. If you don’t have an immersion blender, transfer the mixture to a regular blender and puree (don’t overprocess!), then transfer back to the soup pot. Add enough nondairy milk to give the soup a medium-thick consistency.
  4. To finish the soup, add the remaining green peas, the finely chopped broccoli florets, the chopped herbs, and the lemon juice. Stir together, then season with salt and pepper. Cook over very low heat for 5 minutes longer, or until the finely chopped broccoli florets are tender-crisp, then serve.

Did You Make This Recipe?

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Vegan Cream of Broccoli Soup

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Filed Under: Book and Product Reviews, Reviews

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Reader Interactions

Comments

  1. Hardy Party says

    November 20, 2014 at 3:32 pm

    I would love this book, it looks beautiful. sondi.hardy@gmail.com

    Reply
  2. Shannon says

    November 20, 2014 at 3:33 pm

    Such a beautiful broccoli soup have I never seen! Sounds delicious – would love to win a copy of the book. My go-to plant-based meals are polenta with tomato sauce, or a quick lentil soup!

    Reply
  3. Natalie Cartledge says

    November 20, 2014 at 3:36 pm

    I can be reached via Twitter at @ 1SexyVeganDiva..

    Reply
  4. Ben says

    November 20, 2014 at 3:37 pm

    My favorite go-to plant-based meal is a simple stir fry with whatever veggies are seasonal or on-hand

    Reply
  5. Michelle says

    November 20, 2014 at 4:02 pm

    i would love to win a copy of this beautiful book! my fave plant based meal is homemade Dahl over quinoa! gooberific@yahoo.com

    Reply
  6. Frances says

    November 20, 2014 at 4:14 pm

    Veggie lo mein or "fried" rice depending on if I have leftover pasta or rice on hand crpntrs@hotmail.com

    Reply
  7. Sophia says

    November 20, 2014 at 4:55 pm

    My favorite go-to dishes are the types that use up all the bits of leftover product in my fridge, like stir-fried veggies with a simple peanut sauce over noodles, or tomato-y quinoa with veggies and olives.
    nophie_w-v@hotmail.com

    Reply
  8. zazazu says

    November 20, 2014 at 5:26 pm

    I really love any sort of endive boat. Probably my fave. Or, at least, A fave. 🙂

    msred5 at gmail dot com

    Reply
  9. sweetorangestudio says

    November 20, 2014 at 7:45 pm

    Beautiful photography and equally excellent dishes too! I'd love to win this book.

    One of my favorites is miso-fermented "fish sticks" with oven roasted potatoes, tartar sauce and coleslaw.

    Reply
  10. Michelle says

    November 20, 2014 at 9:20 pm

    My favorite go-to? Kale saute with either beans, veg meat alternative, grains, or potatoes! Yum! Mj1584@yahoo.com!

    Reply
  11. thespunkyveggie says

    November 20, 2014 at 6:46 pm

    For winter:
    Quick and dirty Cauliflower Mac Sauce (adapted from Fat Free Vegan) served over Spaghetti Squash.
    Or maybe it's Eggplant Misir Wot. Don't make me choose!

    Reply
  12. Diana @ VeggieNextDoor says

    November 21, 2014 at 12:08 am

    Lentil Loaf 🙂

    Reply
  13. amyangel says

    November 21, 2014 at 2:58 am

    Veggie chili over rice!

    Reply
  14. kzcakes says

    November 21, 2014 at 3:28 am

    My go-to favorite is roasted cauliflower with breaded tofu and pesto sauce. Such a combination of comfort foods!

    Reply
  15. Barbara Clark says

    November 21, 2014 at 4:08 am

    Veg mac and cheese, yum. The book looks awesome.

    Reply
  16. Patti O'Brien says

    November 21, 2014 at 11:46 am

    Lentil Walnut loaf or veggie bolognese with ground seitan! I would LOVE to win this cookbook, it looks wonderful!

    Reply
  17. paula roth says

    November 21, 2014 at 1:42 pm

    so hard to pick one, probably spabettie lasagna!

    Reply
  18. paula r says

    November 21, 2014 at 1:44 pm

    so hard to pick one ( comment about didn't have my name.. ) spabettie lasagna

    Reply
  19. Stephanie Jordan says

    November 21, 2014 at 2:21 pm

    My favorite soup is kabocha squash and spinach soup.
    drj98@me.com

    Reply
  20. Diana says

    November 21, 2014 at 2:29 pm

    This soup looks so delicious! My favorite easy dish is garbanzo flour rosemary farinata…I can eat it plain, or make "pizza" with it or have it for breakfast. Yum!!
    Would love to get more ideas from this cookbook. Thanks for the giveaway

    Reply
  21. Ms O'Kane says

    November 21, 2014 at 3:37 pm

    My favourite go-to plants-based meal is a bowl – some roasted vegetables, some steamed greens, a bit of grain, maybe some marinated and baked tofu and a delicious sauce.

    Reply
  22. poorNana says

    November 21, 2014 at 4:20 pm

    Making this soup soon! My favorite vegan meal is curried quinoa, chickpeas, and almonds topped with celery and mango chutney.

    Reply
  23. shira says

    November 21, 2014 at 4:27 pm

    My fave go-to is brown rice with a green veggie, srirarcha, tamari and nooch!

    Reply
  24. stopanimalabuse says

    November 21, 2014 at 4:54 pm

    My favorite plant-based quick dish is tomato soup.

    Reply
  25. sara says

    November 21, 2014 at 5:22 pm

    That broccoli soup looks wonderful. We have several go-to dishes, the easiest being pasta with marinara and whatever else we feel like stirring in, kalamata olives, fresh basil, faux parmesan, you name it.

    Reply
  26. Anonymous says

    November 21, 2014 at 5:39 pm

    My favorite Go-To Plant Based dish is a grain or shell pasta with cashew cheese and roasted vegetables – usually broccoli, brussel sprouts, peppers, onions, garlic, seasoned with thyme and sage. Thanks for the great recipe! amelia6097@hotmail.com

    Reply
  27. Sandy Smith says

    November 21, 2014 at 6:04 pm

    Our very fav is White bean, Kale & Sausage Soup/Stew I found many years ago in Cooking Light magazine. The recipe was not vegan (nor was I at the time), but all I had to do was substitute awesome Field Roast Sausage. Everyone, including all meat-eating friends that have had it, LOVE it!

    Reply
  28. Michelle says

    November 21, 2014 at 6:06 pm

    Definitely a refried bean and Spanish rice burrito in a whole wheat tortilla. I could probably eat one every day! michellecrisp25@yahoo.com

    Reply
  29. thevioletfern.com says

    November 21, 2014 at 2:19 pm

    My favorite go to is a quick spicy peanut kale with soba noodles or the crock of beans we make every week – so many possibilities. I just love Vegan cooking! I will try this recipe for sure.

    Reply
  30. Kimberly Angel says

    November 21, 2014 at 8:49 pm

    My favorite recipe right now is a vegan shepherd's pie. Even my meat eater hubby likes it! Would love to win that cookbook! 🙂 gunnie4659@yahoo.com

    Reply
  31. Magic and Mayhem says

    November 22, 2014 at 12:02 am

    Any kind of soup or stir fry. The recipe is different every time, just depending on what's in the garden or the fridge. 🙂

    Reply
  32. Magic and Mayhem says

    November 22, 2014 at 12:17 am

    This recipe looks so beautiful but I have a question about the milk. The recipe calls for "rice milk or other non-dairy milk," but I've worked with rice milk enough to know that there's no way it would look like this photo if you used rice milk, as rice milk is so watery. The only "milk" I know of that would give that creamy looking, pure white, thick look when drizzled over the soup is coconut milk or maybe a processed creamer or some sort. Can you tell me what you used for the non-dairy milk? Thanks!

    Reply
    • erinwyso says

      November 22, 2014 at 5:12 am

      I blended it with a little extra vegan sour cream I had to provide the contrast.

      Reply
  33. farmersmarketvegan says

    November 22, 2014 at 3:27 am

    Roasted veggies. Gotta love 'em. ali.seiter@gmail.com.

    Reply
  34. Johanna says

    November 22, 2014 at 10:21 am

    Hmmm, tough question, but I would have to say that fried tempeh with veggies might be my go-to plant-based meal.

    johanna@woodbury.org

    Reply
  35. Michelle Blanken says

    November 22, 2014 at 5:31 pm

    My go-toe are zucchini noodles with pesto or cashew cheeze sauce in the summer and in the winter, baked sweet potato wedges with cinnamon and paprika and sometimes with guacamole or other chunky sauce for dipping. Simple and delicious!

    blankenmi@gmail.com

    Reply
  36. Purnima Barve says

    November 23, 2014 at 12:56 am

    My go-to plant based food is vegetable stew made with cauliflower, tomatoes, green peas, and potatoes, cooked with onions, ginger, garlic, and cilantro. I eat the stew with rice.

    Reply
  37. Andy says

    November 23, 2014 at 2:56 pm

    In college, my go-to was a stir-fry. It was just so easy, I didn't have to think about it, and it was cheap (above all else!). Nowadays I'd say my "go-to" is soup as a general category because I make a huge batch on Sunday, portion it out into Mason jars, and it's lunch for the week. It probably doesn't count as a "go-to," though, since I make a point to try a new soup each week.

    (andy.luttrell5@gmail.com)

    Reply
  38. Jennifer says

    November 23, 2014 at 3:10 pm

    I think if I am in a jam I always make stir fry dishes with black bean paste. It makes a salty and complex flavor, and it is a great way to use up whichever veggies are in season.

    Reply
  39. Ashley says

    November 23, 2014 at 8:25 pm

    My go-to is a stir-fry, because it is quick and easy! Thanks so much for the chance to win. AMMauceri@gmail.com

    Reply
  40. vegan4lyfe2012 says

    November 24, 2014 at 6:06 am

    My favorite go-to meal is stir fry. I make a delicious sauce and sometimes I don't even bother serving it over rice. The veggies and sauce are wonderful 🙂 I'd love to win Nava's book! Vegan4lyfe@comcast.net.

    Reply
  41. Lynn says

    November 24, 2014 at 5:20 pm

    My favorite plant-based dish is pumpkin and bean chili – love it!

    Reply
  42. thevioletfern.com says

    November 25, 2014 at 11:35 pm

    My husband and I made this soup and we cannot rave about it enough! So delicious and even more so the next day! Had to thank you. I am so happy to have discovered your blog early in my Veganism. Everything I have made of yours is also truly delicious. And I have a nice collection of Vegan cookbooks thanks to you. Thank you, thankful, and Happy Thanksgiving to you and yours.

    Reply
    • erinwyso says

      November 26, 2014 at 6:11 am

      So happy you liked! Nava's recipe is great. Thanks for your kind words about the blog and am thrilled that it's been useful to you! I hope you have a great Thanksgiving as well!

      Reply

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