Cream of Broccolini Soup (Vegan)

Perfect as a spring or fall comfort food, this vegan cream of broccolini soup is filled with both savory and bright flavors. Easy to make and starring the sustainable broccolini, this is a soup you're sure to love.

vegan • dairy free

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Jump to:

• ❤️ what you'll love about this broccolini soup
• 🥦 difference between broccoli and broccolini
• 🥣 ingredients
• 🔪 equipment
• 👩🏽‍🍳 step-by-step instructions
• Recipe
• 🧊 storage
• 💡 pro tip
• ✅ acceptable substitutions and variations
• 🥰 tips for the best cream of broccolini soup
• ♻️ sustainability profile
• ❓frequently asked questions
• 🥦 more veggie-forward recipes
• the latest...

Embrace a bowl of soup that's both bright and flavorful, all while creating that comfortable, cozy feeling. Plus, when topped with delicious and crispy broccolini "croutons," a hint of olive oil and sprinkled with some red pepper flakes, this soup really becomes next level.

We break a few rules in this recipe, but everything comes together for a really beautiful end result. Let's get to cooking!

❤️ what you'll love about this broccolini soup

Triple the creaminess. The soup has three different sources of creaminess:

• The roux is a thickening agent that lays the foundation for a thicker texture
• A cup of cauliflower florets adds a luxurious creaminess and is commonly used in vegan soups to add a more velvety mouthfeel
• Finally, we rely on cashew "cream" to infuse the broccolini soup with both richness and creaminess - and all you need for this are raw cashews and water

Bright flavors. Creamy soups tend to evoke strong fall vibes, but this is a wonderful recipe any time of year because the fresh vegetables really give it a bright flavor without sacrificing coziness. The creamy texture is great, but the flavor is what keeps you coming back for scoop after scoop.

Broccolini is a sustainable crop. And, not only is broccolini a sustainable crop to help extend the growing season for broccoli lovers, but it's also very nutritious. A great source of Vitamins A and D, calcium, magnesium, fiber, and even protein. In fact, one cup of broccolini has the same amount of protein as a cup of white rice (with fewer calories). Nutrition details from WebMD's Health Benefits of Broccolini.

🥦 difference between broccoli and broccolini

So what exactly distinguishes broccolini from its broccoli counterpart? As you can see in the above image, broccolini is smaller compared to the stalkier broccoli. There are some additional distinct differences, outlined below.

Broccolini is a vegetable hybrid of broccoli and gai lan (a common Asian vegetable) that was first produced in the 1990s. Its characteristics are similar to, but different than traditional broccoli, including:

• A sweeter, more mild flavor
• Tender, smaller stems, and smaller florets (which can decrease prep work in the kitchen)
• Is a little more resistant to heat and enjoys an extended growing season in the U.S., which can help farmers
• Provides close to four times the amount of Vitamin A compared to broccoli and has more phosphorus, manganese, and calcium

Broccoli has a more earthy, bitter taste; though, still delicious. Additionally,

• Thick stalks that are best prepared by peeling the outer layer
• Larger, more dense broccoli "heads" per plant
• Takes slightly longer than broccolini to mature in preparation for harvest
• Has double the Vitamin C compared to broccolini and slightly higher amounts of folate, potassium, and iron

Sources:

• Which is healthier: broccoli or broccolini (tenderstem) by Healthy Food
• Broccolini vs broccoli: what's the difference by Food Network

Bottom line? Both are nutritious and packed with flavor! We just love the mild flavor and sustainability benefits from broccolini in this recipe.

🥣 ingredients

Broccolini. Remove the leaves (save them for a smoothie, salad, or compost) and chop the broccolini into coarse, but even pieces.

Vegetable broth. I prefer to use a low sodium broth so you can add salt to taste (gives you more control), but either option works here.

Raw cashews. These will add creaminess to the soup.

Cauliflower. Cauliflower adds an additional creaminess when blended with the other ingredients.

Yellow onion. The hearty flavor of a yellow onion balances the other soup flavors well.

Carrot. Adds an earthy sweetness to the dish.

Celery. Celery is such an underrated ingredient. In soup, it adds another depth of flavor (let's call it an umami flavor) that pairs well with the rest of the ingredients and balances out the dish.

Vegan butter. Of course, butter will add depth of flavor, but the primary use is to create a vegan roux that adds heartiness and texture to the soup.

All-purpose flour. When added to the vegan butter, the flour creates the roux at the beginning of the recipe. You do have the option to use gluten free, if you would like.

Garlic. What kind of savory dish would this be without garlic? Some fresh garlic adds flavor depth and complexity, becoming a little more nutty and sweet when it cooks with the onion.

Fresh lemon juice. Bright flavors pair with green vegetables, and this broccolini soup is no exception. Added at the end of blending, the lemon juice adds a hint of freshness.

Kosher salt. Salt adds depth of flavor. Salt to taste and consider other sources of sodium in the dish; in particular, vegetable broth or stock. If you use a low sodium broth, you may need more salt versus a regular vegetable stock.

Freshly-ground black pepper. This is an optional ingredient, but offers a little spiciness to the soup.

Dijon mustard. Similar to the black pepper, a hint of Dijon mustard infuses the soup with a bright and spicy flavor. This is optional and feel free to adjust the volume to suit your taste.

Olive oil. A little olive oil goes a long way and is used to both coat the broccolini floret "croutons" for air frying and drizzling over the top of the soup when serving.

Red pepper flakes. These are used as a garnish when serving, and is optional.

🔪 equipment

Dutch oven or large pot. I use a 5 qt Dutch oven to cook the ingredients, but a large pot will work as well.

Blender. This recipe was developed using a traditional blender, but you can use an immersion blender. I like blending the cashews to create the cashew "cream" and then topping with the other cooked ingredients to blend into the soup.

Large spoon. A spoon or spatula will allow you to saute the vegetables and scrape down the sides of the blender, if needed.

Measuring cups and spoons. You will need a variety of sizes to measure both wet and "dry" ingredients.

Medium bowl (soaking cashews). A small to medium sized bowl is helpful for soaking the cashews, as you will add enough water to fully submerge them.

Air fryer (optional). If you'd like to make the broccolini croutons, an air fryer is a great way to give them some crisp.

👩🏽‍🍳 step-by-step instructions

Soak cashews. In a small bowl, add cashews and pour warm water over the cashews until they are covered. Allow to soak while you cook the remaining ingredients, or at least 15 minutes.

Melt your vegan butter. When you add to medium heat, your vegan butter should melt within a few minutes.

Create the thick "roux." This roux will look thicker than your traditional version, but trust the process. Slowly add the flour to your melted butter, stirring to help incorporate. The goal is to combine so there are no flour pockets remaining. The roux will be very thick, but malleable.

Saute aromatics. Cook the onion until translucent, stirring frequently enough to prevent the garlic from browning. You are welcome to add the carrots and celery here - like a traditional mirepoix - but I like adding them with the rest of the vegetables. The roux will continue breaking down.

Add vegetable broth and bring to a simmer. Next, add the vegetable broth and stir. The liquid will become cloudy as the roux incorporates and thickens the mixture. Bring to a simmer before moving to the next step.

Stir in your remaining vegetables. This includes your broccolini, cauliflower, carrots, and celery. Allow them time to cook through, stirring occasionally to prevent sticking to the bottom of the pot. Vegetables should become tender in about 15 minutes. I continue cooking on medium heat, but medium-low will work as well.

Blend cashews. Drain your cashews before adding to the blender jar. Add water before covering lid and blending until you achieve a smooth, creamy consistency. I'm using a Vitamix (affiliate link), so it takes about 30 seconds on high speed to create the cashew "cream." Depending on your brand, you may need to blend longer.

Add the contents of the pot or Dutch oven to the blender. Keep the cashew cream in the bottom and just add the contents to the blender jar. Top with a pinch of freshly-ground black pepper and blend until smooth. Here are a few tips:

• Pay attention to your fill line so as not to overflow.
• Attach your blender lid, but remove the center cap and place a towel over the top. This allows steam to escape without causing a mess in your kitchen.
• If using an immersion blender, note that you will need to add the cashew cream to your Dutch oven as opposed to the reverse.

Add lemon juice and Dijon mustard. Blend again until smooth. Taste the soup and make any seasoning adjustments (more salt, mustard, etc.), if desired.

Toss your reserved broccolini florets with olive oil, salt, and pepper in small bowl. The florets should be lightly coated with the seasonings.

Air fry for 3-4 minutes at 375 degrees Fahrenheit. Stay close to the air fryer and remove when the edges brown. The broccolini stalk will look a little charred, but should still have some green color.

Serve your soup and add toppings. I like adding the broccolini croutons then drizzling with a little extra olive oil and sprinkle with roasted red pepper flakes. This is an optional step.

Recipe

🧊 storage

If refrigerating, store for up to 5 days in an airtight container.

If freezing, store for up to 3 months in a freezer-safe container.

💡 pro tip

When blending in a traditional-style blender (jar versus an immersion blender), allow the steam to escape the vessel by placing a towel or paper towel over the top vent, after you've removed the vent lid. The blender lid should stay on, but the removable piece can be placed aside and prevent steam from building pressure in the jar.

✅ acceptable substitutions and variations

Broccoli in place of broccolini. These are traditionally fine as a 1:1 swap in most recipes, and you shouldn't experience issues using broccoli here. Pay attention to the texture and add a few minutes of cooking time in the broth if you feel the pieces of broccoli are still too raw. The final flavor may be slightly less sweet than when using broccolini.

Gluten free all purpose flour in place of all-purpose flour. I have not tested with a gluten-free flour, but using a gluten-free flour for roux is absolutely possible. You do have to note the type of flour you're using. One popular alternative for a gluten-free roux is cornstarch. Test with your favorite gluten-free flour, but be aware that different varieties may create a unique flavor and texture.

Omit red pepper flakes. These just add a pop of color and a hint of spice, but is completely optional.

Adjust aromatics to your liking. Once you've blended the ingredients, taste to see if you'd like more salt, lemon juice, Dijon mustard, or freshly ground black pepper.

🥰 tips for the best cream of broccolini soup

Be sure to soak the cashews before blending. Soaking helps the blender achieve a more creamy consistency.

A little olive oil goes a long way with the broccolini croutons. You can always add more oil, but it's harder to take it away.

Cut the vegetables into relatively even pieces before cooking. This will allow them to cook as evenly as possible.

♻️ sustainability profile

Broccolini is gaining popularity as a broccoli relative that:

• Can withstand higher temperatures before "bolting" or flowering, which usually signals the end of a plant's growing cycle.
• Grows multiple shoots per plant, so farmers can harvest more throughout the growing season.
• Boasts an extended growing season compared to traditional broccoli.

Above facts are sourced from the Illinois Extension Office.

With this recipe in particular, the broccolini stalks play just an important role as the florets. Only the leaves are removed, which can be added to a salad, smoothie, sauteed, or composted to prevent creating waste.

Of course, this recipe can be even more sustainable if you source organic produce.

❓frequently asked questions

Can I make soup with broccolini?

Absolutely! Broccolini has a mild flavor and tender texture that offers a nice depth to many soups, sautes, and side dishes. It pairs well with other ingredients, adding a bright, earthy, and slightly-sweet flavor profile to the recipe.

How do you cut broccolini for soup?

After you wash and remove the broccolini leaves, slice the stalks into relatively even pieces, usually 1 - 1 ½ inches in length. This will help the broccolini cook more evenly and keep the pieces bite-sized if the soup isn't blended. If you are blending the soup, the uniform length still helps the broccolini cook evenly and blend well.

The florets can be roughly cut into slightly smaller pieces (both vertically and horizontally) to create bite-sized pieces.

Do I need to peel broccolini?

While broccolini stems are firm, they are not thick enough to require peeling. Typically, removing the leaves (and repurposing) is the only step required before cooking or chopping into smaller pieces. If needed, the stems can be sliced lengthwise to create a thinner finished product.

🥦 more veggie-forward recipes

Who doesn't love colorful, easy and vegetable-forward dishes like this cream of broccolini soup? Here are some more of our favorite veggie recipes:

• Red Lentil Pasta Salad
• Buffalo Cauliflower Bites
• Air Fryer Potatoes and Carrots
• Air Fryer Frozen Asparagus

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