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Here’s a delicious recipe for vegan and paleo cream of broccoli soup that is super easy to make. It’s a healthy and delicious meal!
This quick, blended creamy dairy-free broccoli soup recipe is super easy to make, especially if you roast the veggies ahead of time.
The trick to make this soup super creamy without any dairy is to use a high-speed blender. I use and recommend the Blendtec brand (affiliate link included). You won’t believe how the ingredients transform into a light and fluffy texture in less than 30 seconds.
The ingredients for this vegan broccoli soup are probably ones you have in your kitchen or are easy to find:
- broccoli florets
- onion
- avocado
- S&P
- garlic
- lemon juice
- broth
Here’s the printable recipe for this vegan and paleo Cream of Broccoli Soup:
Vegan & Paleo Cream of Broccoli Soup
Prep Time: 15 minutes- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 2 1x
- Category: Soup
- Method: High-Speed Blender
- Cuisine: vegan, healthy, dairy-free, paleo
Prep Time:
Yield:
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Pin RecipeDescription
Here’s a delicious recipe for vegan cream of broccoli soup that is super easy to make. It’s a healthy and delicious meal!
Ingredients
- 4 cups broccoli florets
- 1 onion, peeled and roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 medium avocado, peeled
- 1 clove fresh garlic
- 2 tablespoons freshly squeezed lemon juice
- 3 cups low-sodium vegetable broth*
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the broccoli and onion in a medium mixing bowl and pour in the olive oil, salt, and pepper. Toss to coat.
- Pour the broccoli and onion onto the baking sheet and roast for 30 minutes.
- Remove the baking sheet from the oven and carefully transfer the roasted broccoli and onion to a high-speed blender.
- Add the avocado, garlic, freshly squeezed lemon juice, and broth.
- Process on high for 5 minutes until the soup is steaming.
- Serve hot. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.
Notes
*paleo friends can use chicken broth to increase the protein content of this recipe.
This recipe makes enough for two big servings or four small ones. I can say that I really love this soup, and I’m not even that big of a broccoli fan. I’ve been making this recipe almost every week lately as part of my weekly meal prep (see more meal prep ideas here).
The color is pretty too and pretty food always taste more delicious, right?!
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Christine Hazard says
I made this today for lunch (had all the ingredients). I was surprised by the combination! It was delicious. I don’t, however, have a Blendec so I used my emulsifier instead. It wasn’t as smooth as yours. Actually chunky but I like it that way. Thank you for the recipe.
Carrie Forrest, MBA/MPH says
Oh my gosh, Christine, that makes me so happy that you made this and liked it! I don’t get feedback often on my recipes so you just made my day. Thank YOU! 🙂
Julia says
This looks delicious and I may even sneak this past my pick eater three year old so that she won’t realize there are veggies in it. 🙂 I also may add in some radicchio for the superfood health benefits and because I think it would taste great. Thank you for sharing!
Carrie Forrest, MBA/MPH says
Oh my goodness, what a lucky girl you have to be fed super foods at such a young age (despite her aversion). I hope she likes the soup, will you let me know how it goes over, Julia? 🙂
kimmythevegan says
I haven’t used fresh turmeric yet! I should make this soup and give it a try =)
Mabel says
Looks delicious!
Thanks for sharing this recipe!
★★★★★
Carrie Forrest, MPH in Nutrition says
I’ve been making this once a week for my meal prep. My husband loves it!!!
★★★★★
Deborah Listman Ward says
looks delicious!!!
Jeanine says
Seems to have a lot of sodium. Can you recommend a substitute?
Carrie Forrest, MPH in Nutrition says
You can use low-sodium or sodium-free broth and that should help.