Creamy Broccoli Soup
Ingredients
- 2 pounds broccoli
- 1/4 cup extra-virgin olive oil
plus more for drizzling
- 1 large onion
coarsely chopped
- 1 medium carrot
coarsely chopped
- 1 medium tomato
coarsely chopped
- 1 small sweet potato
coarsely chopped, preferably white-fleshed
- Kosher salt and black pepper
- 1 teaspoon garlic powder
- 1 quart unsweetened coconut water
plus more if desired
- 1 container silken tofu
drained, 16-ounce
- Ricotta
for serving, optional
- Finely chopped parsley
for serving, optional
Directions
- 1
Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
- 2
Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
- 3
Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
- 4
Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
- 5
Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
- 6
Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
- 7
Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.
Creamy Broccoli Soup
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About this Recipe
Craving a truly satisfying, creamy broccoli soup that's packed with savory flavor but surprisingly light? This recipe delivers a rich, comforting experience without a single drop of traditional cream, perfect for any healthy meal plan.
The magic happens through ingenious plant-based ingredients. Unsweetened coconut water forms a deeply flavorful base, providing a bone broth-like richness inspired by classic Asian soups. Then, silken tofu blends in to create an incredibly smooth, velvety texture that’s utterly luxurious and entirely dairy-free.
You'll be delighted by this verdant, vegetable-powered soup. Each spoonful offers an umami-loaded taste, a testament to the blend of seared onion, carrot, tomato, and sweet potato braised in coconut water. The soup's naturally creamy consistency is both comforting and surprisingly light, making it a perfect meal or starter. For an extra layer of indulgence, an optional dollop of cool, sweet ricotta provides a lovely flavor and temperature contrast. Even without the ricotta, it remains wonderfully rich and satisfying.
- For an added touch of freshness and color, sprinkle with finely chopped parsley before serving.
- If you're keeping this dish vegan, simply omit the optional ricotta. The soup will still boast plenty of creamy richness from the silken tofu and coconut water.
- Feel free to adjust the amount of coconut water to reach your desired consistency.
This delightful green elixir makes a fantastic light lunch or a sophisticated starter for dinner. Serve it warm, perhaps alongside a crusty piece of bread, and don't forget that optional cool ricotta for a truly elevated experience.