Dairy-Free Broccoli Soup (Vegan)

5 from 3 votes

Dairy-Free Broccoli Soup (Vegan)

It’s The Perfect Soup For Rainy Days! This Satisfying Creamy Soup Is Filling, Delicious With A Vegetable Broth, Oat Milk And White Beans Base. You'd Never Guess That This Creamy Vegan Broccoli Soup Is Totally Dairy- Free!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 192kcal

Author: Nija Clark

Equipment

Blender/Food Processor
Dutch Oven/Large Pot

Ingredients

8 cups Broccoli ~ 2 medium heads of broccoli
3 cups Vegetable Broth
2 cups Oat Milk
1 Medium onion - diced
½ cup White Beans - white beans like: Navy, Northern and Cannellini beans help with the creaminess of the soup as well as give a protein boost.
5 tablespoons Vegan butter reserve three 3 tablespoons for roux
3 tablespoons Flour
1 tablespoon Celery flakes
1 teaspoon Salt
½ teaspoon Garlic Powder
Ground Black Pepper and Salt - to taste

Instructions

Chop and rinse broccoli.
Melt 2 tablespoons of vegan butter in dutch oven/pot.
Sauté diced onion, salt, garlic powder and celery flakes about 4 minutes.
Add broccoli and broth. Cover and cook the mixture until tender about 15 minutes.
Let the cooked broccoli mixture cool for a few minutes and then pour mixture and ½ cup of drained and rinsed canned white beans into a blender/food processor and blend into a puree (about 4 to 5 minutes).
Add puréed broccoli mixture back into pot and place on low heat.
In a small saucepan over medium heat melt 3 tablespoons vegan butter. Stir in flour and add oat milk (stir until thick).
Once roux is thickened pour into large pot with puréed broccoli and stir to mix. Taste test for seasoning and adjust with more salt and pepper as needed.
Serve with a drizzle of olive oil. Garnish with shredded cheddar cheese and diced red peppers for added texture if desired.

Nutrition