Creamy Broccoli Soup
For a girl who hates tahini, I sure do use it a lot in my recipes (like in this Creamy Chickpea Soup, this 5-Minute Vegan Cheese Sauce, this Creamy Cannellini Spinach Pasta, this Sesame Stir-Fry, this Creamy Cashew Chive Dip, and this Oil-Free Hummus). It’s interesting how an ingredient can totally change in taste when you combine it with other ingredients.
Rich and Creamy – but Not Fattening
This delicious broccoli soup is rich and creamy – without a drop of cream. A fascinating combination of potatoes, chick peas, milk, seasonings, and tahini give it luscious creaminess without the fatteningness.
Good and Good for You
Not only does this soup taste delicious, but it is also very nutritious. With every serving you get a good dose of vitamin K (helps keep your brain healthy), folate (lowers risk of depression), and fiber (great for weight loss).
A Crowd Pleaser
This Creamy Broccoli Soup is both vegan and gluten-free, so it’s great for those with specific dietary needs and/or preferences. But I’ve served it to “mixed company” and everyone (even the die-hard meat-eaters) loved it!
It makes a great lunch or delicious weeknight dinner with salad and loaf of crusty whole-grain bread.
Enjoy!
Creamy Broccoli Soup
Ingredients
- 2 medium onions, diced
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 2 small to medium potatoes, peeled and diced
- 2 1/4 cups water - or vegetable broth, divided
- 2 – 3 cups non-dairy milk - (plain, unsweetened)
- 1/2 small carrot
- 1/4 cup cooked chickpeas (garbanzo beans) - Use remaining chickpeas to make this delicious sandwich
- 7 teaspoons granulated onion - (2 tablespoons + 1 teaspoon)
- 2 tablespoons roasted tahini
- 1 1/2 teaspoons salt - The amount of salt needed depends on how much salt is in your broth, chickpeas, and milk. You may need to season to taste when soup is done.
- 4 cups chopped broccoli florets and tender stems
Instructions
- In a large soup pot, sauté diced in oil over medium heat until onions are translucent and beginning to turn slightly golden – about 10 minutes.
- Add garlic and sauté for 1 additional minute.
- Add potatoes and 1 1/4 cup broth to pan, cover, and turn heat to high.
- Reduce heat and cook until potatoes are tender – about 7 to 8 minutes.
- Meanwhile, place milk, carrot, chickpeas, granulated onion, tahini, and salt in blender jar. (A high-powered blender works best for this recipe; other blenders may not get the mixture smooth enough.)
- When potatoes are tender, transfer ingredients in pan to blender jar. It’s okay if a few of the vegetables get left in the pan.
- Pour remaining broth into pan and begin heating over high heat.
- Add broccoli, cover, and bring to boil. Reduce heat and simmer until broccoli is tender – about 4 to 5 minutes.
- Meanwhile, blend mixture in blender until smooth and creamy.
- When broccoli is tender, add blender mixture. Stir. Heat until hot. Serve hot.
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That looks awesome! Can’t wait to try it!!
Great photo also!!
This soup was excellent. My husband and I ate the whole batch for lunch on a snowy day. The only thing I did differently was I added some cauliflower that needed to be used to the potato and onion mix. Oh and I didn’t use oil to sauce the onions just stock. This is a new favorite. It is the first recipe I have tried from this site and I can’t wait to try others.
Thank you
Can you explain granulated onion please. Are these tiny dry onion pieces? Thank you. Looks yummy.
just “powedered” or dried ground onion.
Excellent flavor. I added more broccoli and grated the other half of the carrot into it as well. So delicious. Thank for such a great recipe.
I love the idea of the extra vegetables! Thank you for your comment ☺️ So happy you liked it!