Vegan Cream of Broccoli Soup (grain-free + paleo)

Vegan Cream of Broccoli Soup (Grain-free + Paleo)

The thing that drives Kevin absolutely, crazy insane?

When I create a really, really, really good recipe for the blog… and then never make it again.

It’s not that I don’t want to make it again, I do. But I create upwards of 15 recipes a week. Going back to old favorites just… doesn’t happen.

Onward and upward I say!

Kevin couldn’t disagree more. If it were up to him, we’d eat the same three things – my Vegan Cream of Mushroom Soup the Rum Balls from my Christmas Dessert Cookbook (coming November 5!) and these Homemade 3-Ingredient Turtles, day in and day out for the rest of eternity.

Vegan Cream of Broccoli Soup (Grain-free + Paleo)

So, while going back in time and making huge batches of Vegan Cream of Mushroom Soup just wasn’t in the cards this weekend, making a *new* Vegan Cream of Broccoli Soup was totally, totally doable.

Gotta keep it fresh and exciting for y’all ;)

And like, seriously, this is good soup.

Add it to a casserole, eat it on it’s own…

Use it just as you would “regular” cream of broccoli soup.

Vegan Cream of Broccoli Soup (Grain-free + Paleo)

5.0 from 16 reviews
Vegan Cream of Broccoli Soup (Grain-free & Paleo)
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Vegan cream of broccoli soup made with a secret ingredient. Thickened without flours or starches. Paleo, gluten-free, grain-free, dairy-free... and AWESOME!
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 yellow onion, sliced
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 4 cups (700 grams) cauliflower florets - 1 medium head of cauliflower
  • 3 cups unsweetened almond milk
  • 3 cups broccoli florets, finely chopped
  • 1 tablespoon onion powder
Instructions
  1. Add oil, onion, salt and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
  2. Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.
  3. Add in half of the broccoli.
  4. Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot.
  5. Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened.
  6. Serve immediately.
Notes
Onion Powder - it's so, so absolutely necessary that you add in the onion powder to this recipe! It definitely, definitely makes it. Do it. Do it!

View nutrition information (once on page, scroll down)

Vegan Cream of Broccoli Soup (Grain-free + Paleo)

Add oil, onion, salt and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.

Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft.

Add in half of the broccoli.

Vegan Cream of Broccoli Soup (Grain-free + Paleo)

Pour mixture into the jug of your high-powered blender or food processor. Puree until smooth. Return to pot.

Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened.

Serve immediately.

Vegan Cream of Broccoli Soup (Grain-free + Paleo)

PS: you can’t taste the cauliflower ;)

What drives your loved ones insane? What compromises have you reached in the past so that you’re both happy?

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Comments | Leave Your Comment

    • Daily? Wow… Eddie and Kevin should be friends. Kevin could eat soup everyday for the rest of his life. Even in the Summer!

  1. Haha yes, I very rarely make recipes repeatedly, except for testing! There just aren’t enough meals in the day or time to make everything I want to…
    Lovely warming veggie-packed soup, just how I like it. I also have onion powder but practically never use it!

    • Bah, I know, right?! I just wish Kevin (my finance) would understand?! I never, ever use onion powder either… except for in cream soups like this. It makes the flavors really come alive. It’s pretty impressive!

  2. I LOVE cream of broccoli (and cream of cauliflower) soups! This recipe sounds delicious but I am wondering if I could substitute rice milk for almond milk due to my nut allergy. Do you think the soup flavor would be similar (and good)?

    • Hi Rita – I think rice milk would be the best alternative. Enjoy!

  3. Yeay time for soup…and what lovely soup you’ve come up with I can not wait to try it.

  4. This look great and I cannot wait to try it! I’m just a little surprised it’s called cream of broccoli and not cream of cauliflower…After all, there is more cauliflower! So the cauliflower doesn’t overpower the broccoli? Not that really matters…I love both!

    Thanks for ANOTHER great (cause I know it will be) recipe!

    Have a lovely Sunday!

    • Hey Sophie! It’s SO strange… you can’t taste the cauliflower at all. I’ve tricked so many of our friends into thinking that my Cream of Mushroom soup is the real deal. No one can ever taste the cauliflower and this broccoli version is no exception.

    • I’m so happy to see you here :) Let me know how you like it when you give it a whirl!

  5. Wow!!! This is the first of your recipes I’ve made as I happened to have all the ingredients on hand. This soup is AMAZING!!!! So delicious and so healthy! My 6 year old daughter and my husband loved it!!!! I will definitely be making more of your recipes in the near future!

    • Hey Kim! I’m so happy that the 3 of you enjoyed it! Woohoo!

  6. Yummy! I’m wondering the same thing as Rita – ever thought about substituting for the almond milk? I have a nut allergy, too. I’m toying with the idea of coconut milk, but it might be too strong a flavour.

    • Hi Lisa! I would use something like rice milk over coconut milk. I think you’re right, coconut may be a bit too strong!

      • I made mine tonight (from scratch- before I actually found your recipe) and I used unsweetened coconut milk. It adds no coconut flavor and it turned out wonderful! I decided to see if anyone else had tried something similar and came across your recipe! The only difference is that I also used some sautéed asparagus stumps (the hard part you usually cut off and throw away) and it added an awesome depth of flavor! They softened right up in the soup after sautéing.

  7. Enjoyed this recipe for dinner! It was soooooo good and simple to prepare! Thank you :)

  8. This recipe came at such a perfect time – I had an overflow of broccoli and cauliflower from the farm in my fridge! I made it tonight, and I just ate 2 huge bowls! Bringing the rest to my hubby who’s finishing up his thesis. So good, thank you :) I subbed light coconut milk (from a can), leek for onion, and garlic powder for onion powder (due to a sensitivity to onion) and it was amazing.

  9. I don’t know if I can make this soup without a garlic clove or two…..did you try to add garlic and it didn’t come out right?

  10. Made this for dinner with regular milk, as I only had vanilla flavored almond milk.
    It was delicious! Thank you.

  11. Ohhh this sounds great!! Instead of almond milk, could you sub with just water or vegetable broth? I know it won’t be as creamy, but just seeing what you think. Thanks!

    • Hi Christine – I tried making this soup with broth and it didn’t taste good at all… well, it tasted good, but not like cream of broccoli soup (at all!) so I didn’t try with water. I hope that helps :)

  12. This soup was amazeballs: the texture was dreamy and creamy, and the flavours were overall very balanced. It was nice and thick, but not so thick that you have to cut into it with a knife. I found it pretty bland, though, so when I reheated it on the stove today, I added garlic powder and chipotle powder. Curry powder would also be pretty nice… I might add that tomorrow.

    My husband even loved this soup, and he HATES broccoli (which makes me sad all over). This will be in a pretty regular rotation ’round these parts. Thank you for sharing! <3

    • Hey Erin! I’m happy that you liked it. Sad that you thought it was bland. Did you use the onion powder? That was the real kicker for us!

  13. This looks really delish! Cream of Broccoli out of the can was my go to “homey” meal as a kid. LOVED it. Now that I’m eating a diet consistent of whole foods and nonGMO, I will definitely try this. If I want it a little thinner, would you suggest adding a bit more milk and a touch more of the spices? That’s what I’d think, but I’m not a natural in the kitchen.

    • Hey Heather – you got it, a bit more milk to make it thinner. Or less cauliflower. Enjoy! I hope you love it :D

  14. Hi I want to make this for a friend, but he can’t have cauliflower what can I use instead?? Or will just broccoli work??

  15. I too have a nut allergy… and I only have soymilk on hand. Would this be good in this recipe?

    • I just made this soup with soy milk and it was really good! I also added some veggie broth and reduced the milk by a bit but the consistency was nice and creamy in the end.

  16. This recipe is amazing! My entire family loved it. I didn’t tell them it was healthier and low cal until they began to rave about it.

    How many days does this keep fresh in the refrigerator?

    • Hey Eileen! I’m so happy to hear that :) It should keep for 2-3 days

  17. This looks delicious…. kind of contemplating making it but roasting the cauliflower first before adding it to the soup. In that case– how long do you recommend roasting and then how long in the soup pot?

  18. Fantastic!!! I only made a couple additions….added some curry,garlic powder,fresh garlic. Thank you so much. Been searching for candida friendly soups:)great pick!

    • We’re creating one for the new website, set to launch later this month!

  19. This soup is amazing! I’m on a really restricted diet and this made me feel so happy and normal :)

  20. Hey Leanne, do you think unsweetened coconut milk would be good in this instead of the almond milk? my girlfriend can’t eat nuts :/

  21. Thank you again! Food I can eat, not only eat but also enjoy. Caring is sharing; you care about nourishing food so you share with us. We, in turn, can share with our friends and family; those we care about most. Love this wholesome food circle that you created!

  22. Thank you for the great recipe! I just made it with rice milk instead of almond (because the almond milk I have is vanilla) and it turned out great. I’ll bet it’s even better with the almond milk – which I’m going to try next. Oh, and my husband, notorious for not liking the vegetables so much – loves it. Thanks again!

  23. No words could describe how delicious this is! I found the recipe this afternoon and as soon as I got home I hit the kitchen excited to make it. I wasn’t disappointed. It is so good and I recommend it to everyone! I’m a bad cook, but this makes me look like a top chef. I can’t wait until my boyfriend tries this!

  24. Loving your recipes and I am excited to try them out.
    My youngest daughter is highly allergic to cashews and almonds (not so much other nuts).
    What would you recommend I use instead of almond milk?

    Thanks!!!!!!

  25. This (and the cream of mushroom soup) is so delicious & easy to make. Love being able to make creamy soups without having to take a Lactaid pill. Thanks for the recipe! Can’t wait to try out more.

  26. I love soup, I could definitely eat it every.single.day. Summers included ;-)

    This looks fabulous and I just happen to have a head of cauliflower and a head of broccoli in my fridge right now. Coincidence? I think not!

  27. Just made this. It definitely needed double the onion powder and at least triple the salt. Then it was extremely delicious! Thanks so much for sharing this recipe. It’s a keeper!

  28. This was good for vegan, however I had to spice it up as it was too bland.

  29. How do you think this soup would fair if made and then frozen? I do a ton of food prep for a lady and this sounds delicious and he has a ton of broccoli and cauliflower that needs to be used..

    • I freeze it ALL the time and it does really well. Do it up, Amanda!

  30. Great! Great! Great! Fantastic! I’ve used this twice and it’s perfect! Even with unsweetened coconut milk! Perfect balance of ingredients and consistency!! Can’t rave enough!

  31. Been looking, this is the recipe I will use. Why does all the broccoli come due in the garden at the same time? Oh well. Thank you so much for the recipe.

  32. This sounds really good…will definitely try it & happy to see it’s soy-free as well.
    But, can it really be called nut-free since it uses almond milk?

  33. If you blend the broccoli and cauliflower with the almond milk before cooking and then wait 20 minutes the cruciferous veggies will retain their potent cancer fighting properties much better. Same actually goes for the onions but not browning them will alter the flavor. Just let them rest a few minutes after chopping before adding to heat.

  34. Just made this recipe and tasted it and it was very bland. This could, however, be due to the fact that I left my cauliflower simmering while I hung out the washing and came back to it having overflowed. Readded some almond milk to thin it down at the end.

    Anyway, after I tasted it I added 2 organic stock cubes and more pepper and it is now tasting much more delicious! I think some flavour may have been lost in the overflow.

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