First off, THANK YOU, THANK YOU for all of your wonderful comments on our announcement from earlier in the week. We are over-the-moon excited (and, um, a little nervous) about this new chapter in our lives.

It’s also nice that I can finally admit that food, for the first quarter of the year, was not my friend. I couldn’t stomach most of my favorite foods (pasta, I’m looking sadly at you) and craved the oddest, more comforting combinations. Bagels with butter for breakfast, following by cheddar cheese and pickle sandwiches for lunch. Ugh. Vegetables were out, carbs and anything spicy were in.

This may be the earliest signs of mom-guilt: the desire to nourish my babe with nutrient-dense foods, only to be completely turned off by 99% of them. Before we got pregnant, I had visions of being super-organic mommy. Downing green juices, superfood smoothies and salads on the regular– all in the name of getting all the essentials in.

Ha. Ha. Ha. Ha. Well, that certainly wasn’t the case. BL made his classic green smoothie almost every morning and I had to be in the other room while he drank it. The smell alone, of spinach and almond milk, was enough to make my stomach turn. (Hence my need to create this green beverage, sans spinach and milk)

Sorry kid, I hope you like bread as much as your momma.

The one way I could enjoy vegetables?! Pureed into soup. Like an infant, which my be the perfect metaphor for my current dietary preferences. Masked into the creamiest soup that MUST be accompanied by crusty bread. That, I could tolerate.

This cream-of-broccoli soup is so crazy easy and delicious to boot. I suppose you could throw in some shredded cheddar cheese at the end to create a cheesy broccoli soup, but I kept things cheese-free. At least for this meal. Try as I might to limit my dairy intake, this babe is a cheese fiend.

Lastly, while you could use any non-dairy milk for this, I love soy milk here best. It’s creamy, neutral in flavor, without any hint of sweetness. Hope you like this soup as much as we (baby & me, of course) do!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Vegan Cream of Broccoli Soup

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings 1x
• Category: soup, lunch, dinner, main

Description

Cream of Broccoli Soup! This vegan broccoli soup tastes so much better than any canned variety! Delicious! 

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• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings 1x
• Category: soup, lunch, dinner, main

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings 1x
• Category: soup, lunch, dinner, main

Scale 1x2x3x

Ingredients

• 5 tablespoons butter, dairy-free for vegan version, divided 
• 1/2 large white onion, chopped 
• 1 stalk celery, chopped 
• 8 cups chopped broccoli, florets and stems
• 3 cups vegetable broth 
• 1/8 teaspoon nutmeg
• 3 tablespoons all-purpose flour
• 2 cups unsweetened soy milk 

Instructions

1. Place 2 tablespoons butter in a large saucepan over medium heat. Add the onion and celery then saute until tender, about 5 minutes. 
2. Add in the broccoli and vegetable broth, then simmer until broccoli is tender, about 20 minutes. 
3. Add the broccoli mixture to a blender, in batches if needed, and pulse a few times to blend together. Be careful not to puree it completely, I think this tastes best with texture and just pulse it a few times to come together. Alternatively, you can use an immersion blender.
4. Wipe out the pot (or use a different pot if using an immersion blender/blending in batches) and melt the remaining 3 tablespoons of butter in the pan. Add the flour and stir until lightly browned and fragrant. Slowly stir in the milk, whisking over medium heat until thickened. Season with nutmeg and a pinch of salt and generous serving of freshly ground pepper. 
5. Add the broccoli mixture to the thickened milk mixture and reduce heat to medium-low. Cook, stirring often, for 10 minutes to come together. Season to taste, as needed, and serve. 

Notes

This soup can easily be made into broccoli cheddar! When making the thickened milk mixture, add in shredded cheddar cheese (I love Daiya cheese for vegan version). 

did you make this?

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