one green planet
one green planet

This soup is a lovely green bowl of wholesomeness. A simple mix of onion, garlic, veggie broth, broccoli, and a touch of extra virgin olive oil combine to make a creamy, dreamy soup in about 30 minutes. Make this soup when you need some major nourishment.

5-Ingredient Roasted Broccoli Soup [Vegan]

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Serves

5 1/2 cups

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 large broccoli crowns, stems removed
  • 1 heaping cup onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • Freshly cracked sea salt and pepper
  • Vegan sour cream, for garnish (optional)
  • Minced chives, for garnish (optional)

Preparation

  1. Preheat oven to 425°F. Chop broccoli into evenly sized florets. Toss with 1 tablespoon olive oil and season generously with freshly cracked sea salt and black pepper. Lay out on a cookie sheet lined with parchment paper. Roast for 15-20 minutes, until florets are just beginning to brown.
  2. Heat remaining tablespoon of olive oil in a pot or large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the broccoli, salt, and pepper, and vegetable broth. Bring to a simmer and cook until the broccoli is very soft, about 10 minutes.
  3. Working in batches, transfer soup to a blender and purée until smooth. Return purée to pan and season with salt and pepper to taste.
  4. Serve hot, garnished with sour cream and chives.

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About The Author

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Kristie Williams-Yowell

See My Recipes

Classic comforts featuring seasonal produce.

I’m Kristie, a born and bred California girl with a pretty healthy love of food and formerly schizophrenic diet. After finally educating myself about what it meant to eat animals, I decided that focusing on a plant based diet was better for both my physical and mental well-being. Throughout my ever evolving dietary adventures, my love for cooking and experimenting in the kitchen has remained constant. I hope you’ll be inspired to join me on my blog The Mostly Vegan

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