It’s Friday and that means I’m back with another food post for you all. Tis’ the season for hearty warm meals! Soup is one of those meals that’s extremely comforting when you’re feeling down and out with a cold, or you just want to warm up from a freezing day spent outside. This Vegan creamy broccoli soup is delicious and very easy to make. Potatoes are what gives this soup a velvety creamy texture. Adding garlic and my favorite chipotle chili pepper makes this soup that much better.
Creamy soups have always been a favorite of mine, but I definitely don’t like the unhealthy side of it. They’re loaded with cream, fat, and calories that I must simply live without. Don’t get me started on canned soup either… This recipe is diet friendly and vegan. I know vegan recipes can sometimes be a little intimidating at first! I promise you there aren’t any random ingredients that you’ve never heard of before. Just plain ol’ vegetables, seasonings, and broth are all the ingredients you need.
My mother-in-law bought me an immersion blender, which makes my soup-making life a lot better. Thank you so much!!! If you don’t have one or a food processor, you can purée it in your blender. Although it takes a little longer to do, the trick is you have to do it in batches, and protect your hand with a towel on top of the blender because the steam can force the lid off.
I cooked this soup in my slow cooker, but you can make this in a large pot on the stove top. The recipe stays the same, cooks in about 30 minutes, then all you have to do is purée it to your desired consistency. Garnish it with a little basil or parsley and it’s ready to eat. Now if you aren’t vegan, go ahead and add some grated parmesan on top. I can tell you that I most definitely did! You can also freeze any leftovers. I sure have a ton when I make this recipe. Just let it completely cool before storing it in the freezer.
Slow Cooker Vegan Creamy Broccoli Soup
Slow Cooker Vegan Creamy Broccoli Soup
- Prep Time: 10
- Cook Time: 360
- Total Time: 370
Ingredients
- 2 tbsp salt
- 2 tbsp pepper
- 1 tbsp chipotle chili pepper
- 2 tbsp crushed garlic
- 1 yellow onion
- 4 carrots
- 2 cups chopped potatoes
- 1 whole broccoli
- 900 ml vegetable broth, no salt added prefered
Instructions
- Turn slow cooker on low. Chop onion, potatoes, carrots, and broccoli (stem included) and place in slow cooker.
- Stir in the remaining ingredients and let simmer for 6-8 hours on low. You can also cook on high for 3-4 hours instead.
- Once cooked, puree with immersion blender, food processor or blender until desired consistency.
- Garnish with fresh herbs or for non-vegans add freshly grated parmesan.
- Serve immediately.
Notes
- Add seasonings according to taste.
- If you want it a little creamier, add a splash of almond or cashew milk.
- This soup is freezer-friendly. Let soup completely cool, then pour into tupperware and freeze.
- This recipe is vegan.
- Vegetarian when adding cheese for garnish.
Nutrition
- Serving Size: 8
Are you more of a creamy or brothy soup kind of person? Let me know if you try out this recipe, I would love to hear some feedback. Enjoy your weekend!
-Kristeena
