Broccoli Spring Soup

I rarely use a recipe to make homemade soup, but this broccoli spring soup is an exception. Occasionally, I’ll write down the soup recipe as I go, so I can share it later. This soup was definitely worth writing down. It is so simple and tastes so delicious that I’ll want to make it again many times. I think you will, too!

When making this soup, I prefer to steam the broccoli slightly before adding it, so the broccoli will stay slightly firmer after it’s added to the soup, with less simmering required. If it is boiled or simmered for an hour, the broccoli will be quite a bit mushier.

Once the vegetables have softened in the soup, I like to use a potato masher to mash half of the vegetables slightly. This saves putting them into a blender, but makes the soup creamier than a purely broth-based soup. You could still put half the soup into your blender, blend it, then pour it back into the soup, if you desired a truly creamy soup. Or you can leave all of the soup unmashed and just eat it as is!

I like to eat this soup with homemade croutons and a side serving of cooked potatoes and carrots. We have also poured this soup over other cooked vegetables in our bowls. You can use any leftover veggies from the fridge and add them to this soup (or pour the soup over them). The soup can be as hearty or light as you would like!

You might also enjoy this Slow Cooker Vegan French Onion Soup or this veggie-filled Irish Farmhouse Soup.

Print Recipe

Broccoli Spring Soup

A light and tasty spring or summer soup. Easy to throw together in a soup pot and have ready in no time for lunch or dinner.

Course

Soup

Cuisine

American

Keyword

almond milk, broccoli, celery, dried thyme, garlic, oat milk, onion, onions, plant based milk, vegan butter, vegan milk, vegetable broth, vegetable stock, yellow onion

Servings

Ingredients

• 6 cups vegetable broth or stock
• 1 bunch broccoli cut into florets, about 3 cups
• 1/4 large yellow onion chopped, about 1/2 cup
• 1 teaspoon garlic minced, 2 to 3 cloves
• 1/2 teaspoon celery seed
• 1 teaspoon dried thyme
• 1 pinch each salt and pepper
• 1/2 cup plant-based milk I use oat milk; almond milk will work, too
• 2 teaspoons vegan butter I use Earth Balance Original

Course Soup Cuisine American Keyword almond milk, broccoli, celery, dried thyme, garlic, oat milk, onion, onions, plant based milk, vegan butter, vegan milk, vegetable broth, vegetable stock, yellow onion Servings Ingredients 6 cups vegetable broth or stock 1 bunch broccoli cut into florets, about 3 cups 1/4 large yellow onion chopped, about 1/2 cup 1 teaspoon garlic minced, 2 to 3 cloves 1/2 teaspoon celery seed 1 teaspoon dried thyme 1 pinch each salt and pepper 1/2 cup plant-based milk I use oat milk; almond milk will work, too 2 teaspoons vegan butter I use Earth Balance Original

Instructions

1. Steam the broccoli to al dente, or just until it is about halfway softened.
2. Add the vegetable broth to a soup pot or dutch oven. Also add the steamed broccoli, chopped onion, garlic, celery seed, dried thyme, and salt and pepper to the pot. (At this point, you might reserve a few of the steamed broccoli florets to use as a topping for the finished soup.)
3. Stir to combine all ingredients and bring to a boil. Cover the soup and reduce the heat to a low setting so that the soup simmers. Continue simmering for 30 minutes or until the onions are translucent. Turn off the heat under the soup.
4. Using a potato masher, on one half of the pan only, slightly mash about 1/2 of the broccoli and onions. Stir the pot contents to recombine the mashed vegetables with the unmashed vegetables in the soup.

   
5. Stir in the oat or almond milk (or your favorite plant based milk). At this point you might want to turn on the burner, on low, to slightly reheat the soup.
6. Add the vegan butter, stirring to melt.
7. Remove the soup from the hot burner and let cool for about 5 minutes.
8. Add salt and pepper to taste. This soup can be topped with croutons or additional steamed broccoli florets for serving.