Vegan Cream of Broccoli Soup

Updated at: Wed, 20 Mar 2024 04:20:17 GMT

Step 1

I use an Instant Pot for this recipe. First the sauté setting and then the soup setting which is approximately 45 minutes. I like using an Instant Pot as the vegetable juices are saved and combined with the broth in the same pot. If you’re using a stock pot on the stove, it is still a one pot recipe, but it may take more time and I recommend a low heat. Either method, you will blend the contents of the pot to your desired consistency. I sometimes hold back 1 pound of broccoli to add at the end, and allow it to cook with the existing heat of the soup (since I’m using frozen organic broccoli, this works for me). I like to have some broccoli chunks for texture.

Step 2

Place oil in pan and sauté chopped onion, carrot and celery until onion is translucent, then add chopped garlic and fresh parsley. Stir to combine and add paper and paprika. Next add 3 to 4 pounds of frozen broccoli (3 pounds if you’re saving one pound to add after cooked and puréed). Final step add 2 quarts of vegetable broth.

Step 3

If using an instant pot, cover and change from sauté setting to soup setting. Close the pot. Soup will cook for about 45 minutes-once completed release the steam and open. Purée the soup to desired consistency and if you held back 1 pound of broccoli add it now. I allow the soup to rest for about 30 minutes. If you’ve used a stock pot, you’ll follow the same directions as above. After sautéd, bring soup to a boil and then reduce heat to a low simmer and cover. You will need to add about 15 minutes to the total time, otherwise follow the instructions above. Serve and enjoy! This recipe makes approximately 24 1 cup servings (enough for an army of Vegans). You can store in your refrigerator for 5 days, or freeze and reheat as you wish.

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