If you are looking for a quick and easy way to enjoy broccoli, try this creamy broccoli soup with pesto. It’s made with simple ingredients and ready in less than 35 minutes. You can make it gluten-free and vegan-friendly too. Watch the video below to see how it’s done.
Broccoli is a nutritious vegetable that is rich in vitamin C, fiber, antioxidants and minerals. It also has a mild and pleasant flavor that goes well with many dishes. In this soup, we use the whole broccoli, including the stems, to create a smooth and creamy texture without adding any potatoes or flour.
To make this soup, you will need:
- broccoli – chop the stems thinly and break the florets into small pieces
- olive oil (or butter or ghee) – for sautéing the onion and garlic
- onion – white or yellow, diced
- garlic cloves – peeled and minced
- veggie broth or chicken stock – for simmering the broccoli
- almond milk (or oat milk, cashew milk, whole milk or half and half) – for blending the soup
- fresh basil – for adding freshness and flavor
- salt & pepper – to taste
- pinch of cayenne – for a hint of spice
- yogurt or sour cream – or vegan yogurt or vegan sour cream, or a splash of heavy cream, for adding richness and tanginess
- pesto – store-bought or homemade, for swirling on top of the soup
- optional garnish – parmesan crisps, sourdough croutons, crusty bread or purple basil leaves
How to make creamy broccoli soup with pesto
Follow these simple steps to make this delicious soup:
- In a large pot or dutch oven over medium-high heat, heat some olive oil and sauté the onion and garlic until soft and golden, about 10 minutes.
- Add the chopped broccoli stems and broth and bring to a boil. Reduce the heat and simmer, covered, until the stems are tender, about 3 to 4 minutes.
- Add the broccoli florets on top of the liquid and simmer, covered, until they are bright green and fork-tender, about 5 minutes.
- Transfer two cups of the cooked broccoli and two cups of the broth to a blender. Add the almond milk and fresh basil. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
- Return the blended soup to the pot and whisk in the yogurt or sour cream. Season with salt, pepper and cayenne to your liking. Gently reheat if needed.
- Serve the soup in bowls with a dollop of pesto on top. Garnish with parmesan crisps, croutons, bread or purple basil if desired.
Enjoy this creamy broccoli soup with pesto as a light lunch or dinner, or as a starter for a more elaborate meal. It’s comforting, satisfying and full of flavor.
