Vegan Creamy Broccoli Soup -

The addition of silken tofu adds such a nice velvety texture to this non-dairy soup.

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  20min


  • 1 tsp. Vegetable Oil
  • 1 Head of Broccoli, cut into large chunks
  • 1 Onion, Sliced
  • 2 Cloves Garlic, peeled and chopped
  • 3 Cups Vegetable Stock or Water
  • ¼ Tsp. Nutmeg
  • 1/2 tsp. each salt and Pepper or to taste
  • 100 Grams Silken Tofu


  1. In a medium sized pot, heat the vegetable oil over medium heat. Add in the onions and broccoli and sauté for 5 minutes stirring occasionally.
  2. Add the garlic and vegetable stock. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes until the broccoli is very soft. Add nutmeg and salt and pepper.
  3. Add the silken tofu into the pot.
  4. Using an immersion blender, blend the soup until it is all smooth. If it is too thick add a bit of stock (if you do not have an immersion blender you can also process this soup in a blender or food processor).


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