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Simply the Best Cream of Broccoli Soup, Vegetarian, Vegan and Gluten Free
Author: Gay Van Beek ~ Canterbury Cottage Designs
  • 1 medium onion diced
  • 3 cloves garlic minced (or you can use 1/4 tsp. garlic powder, which is what I did)
  • 1 tsp sea salt optional
  • 1 tsp black pepper
  • `1 tsp Dijon mustard all we had in the fridge was "beer mustard" and it worked great!
  • 2 1/2 cups unsweetened Almond Milk my favorite is Wegmans Original but any will do - Do NOT use Vanilla flavored!
  • 2 1/2 cups Vegetable Broth my favorite is Zoup. Wegmans has it for $4.99 a jar; World Market $4.19 would love to hear where you find yours!
  • 5-6 cups frozen Broccoli florets steamed til tender (in microwave)
  • 1 1/4 cup Nutritional Yeast
  • 1 Tsp. fresh lemon juice
  • Lemon Zest for garnishing optional
  1. In a large pot, cook the onions and about 1/4 cup of the veggie broth over medium heat until translucent, about 6 minutes.
  2. Add the garlic, optional salt and pepper and dijon mustard and cook for a few more minutes.
  3. Add the milk, veggie broth and steamed broccoli. Bring to a simmer, reduce heat to low, cover and cook for about 20 minutes. Check periodically, you don't want it to boil - just simmer. The broccoli is already tender so the additional cooking time is just to heighten the depth of flavor.
  4. Turn off the heat and add nutritional yeast and lemon juice.
  5. Remove half the soup and puree in a blender, or use an immersion blender.
  6. Add the blended soup back to the remaining original soup and simmer, covered until ready to serve.
  7. Serve with a Sourdough baguette and keep that soup ladle handy, you'll be serving up seconds to everyone