The Best Vegan Broccoli Pesto Soup
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Indulge in this dreamy Vegan Broccoli Pesto Soup. It’s creamy, herb-infused, and packed full of green goodness for a comforting bowl that feels both luxe and wholesome.
Enjoy a bowl of healthy goodness by making the best vegan broccoli pesto soup. This plant-based soup is bursting with vibrant flavors and full of simple and nutritious ingredients. It’s a beautiful example of how easy and healthy vegan cooking can be.
This easy-to-make soup recipe, with the aromatic flavor of pesto and the comforting buttery flavor of broccoli, is ideal for casual get-togethers with friends or cozy weekday dinners.
What you’ll love about this recipe:
- It’s budget-friendly and made with simple and affordable ingredients.
- Packed with healthy vitamins, minerals, and fiber from broccoli and other wholesome ingredients.
- It’s quick and easy.
- Perfect for busy weeknights or last-minute meals.
- Family-friendly and kid-approved. Serve with crunch croutons.
- Beautiful vibrant color and taste to serve for guests or dinner parties.
- Great for Meal Prep.
Frequently Asked Questions:
Can I use frozen broccoli for this recipe?
Yes, you can substitute fresh broccoli with frozen broccoli if needed. Just be sure to thaw it before adding it to the soup.
How long does this soup keep in the refrigerator?
This soup can be stored in an airtight container in the refrigerator for up to 4-5 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free. However, be sure to check the ingredients in your pesto sauce if buying store bought to ensure it is gluten-free.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and reheat it when ready to serve. Just be sure to adjust the seasoning if needed before serving.
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto can be used if you’re short on time. However, homemade pesto will provide the freshest flavor.
Can I omit the nuts from the pesto for allergies?
Yes, if you have nut allergies or prefer to omit them, you can replace the nuts from the pesto recipe with sunflower seeds, or pumpkin seeds without compromising the flavor too much.
How can I adjust the consistency of the soup?
If you prefer a thicker soup, you can reduce the amount of vegetable broth used. Conversely, if you like a thinner consistency, you can add more broth or water to reach your desired thickness.
Can I add protein to this soup?
Absolutely! You can add protein sources like cooked beans, tofu, or vegan sausage slices to make the soup more filling and satisfying.
What can I serve with this soup for a complete meal?
This soup pairs well with crusty bread, a side salad, or a simple grain like quinoa or rice for a wholesome and satisfying meal.
More Tasty Vegan Soups:
- Golden Mushroom Soup
- Lentil Cabbage Roll Soup
- Potato Leek Soup
- Butternut Squash Soup
- Parmesan Cabbage Rice Soup
- Roasted Tomato Soup
- Cream of Celery Soup
- Broccoli Cheese Soup
- Cream of Corn Soup
Vegan Broccoli Pesto Soup
Ingredients
- 1 large head of broccoli, chopped
- 1 celery stalk, chopped
- 1 potato, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup plant based milk (almond or soy milk)
- 2 tablespoons olive oil
- pinch of cayenne (optional)
- salt and pepper to taste
For the pesto:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
- Add the broccoli florets, potato and minced garlic, to the pot, and sauté for another 2-3 minutes.
- Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 – 20 minutes, or until both the potato and broccoli is tender.
- While the soup is simmering, prepare the pesto. In a food processor or blender, combine the basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until smooth.
- Once the soup is ready, remove it from the heat and add in plant based milk. Allow it to cool slightly. Then, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches until smooth.
- Stir in about half of the pesto into the soup, reserving the rest for serving.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, and drizzle each serving with a spoonful of the remaining pesto.
