• Prep-time: / Ready In:
  • Makes 9 cups

Broccoli’s fresh, earthy notes are especially tasty in rich, creamy dishes like this comforting vegan soup with a blended broccoli, potato, and white bean base plus tender broccoli florets for a chowder effect. Crisp, flavorful croutons are the perfect topper. If you don’t have an immersion blender, blend the soup in batches in a regular blender until smooth.

Creamy Broccoli Chowder Soup shown on dark table with a bowl of toasted croutons on the side

Ingredients

  • 1 tablespoon tahini
  • 4 cloves garlic, minced
  • 2 slices whole wheat bread
  • 1 onion, chopped (1 cup)
  • ½ cup chopped celery
  • 4 cups unsweetened, unflavored plant-based milk, plus more for drizzling
  • 4 cups chopped fresh broccoli
  • 3 cups coarsely chopped peeled potatoes
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
  • ½ teaspoon dried dill weed, crushed
  • ¼ teaspoon smoked paprika
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Make Garlic Croutons: Preheat oven to 375°F. In a medium bowl combine 1 Tbsp. tahini and 1 clove of the minced garlic. Cut bread into ½-inch cubes. Add to tahini mixture; toss to coat. Place on a baking sheet. Bake 6 to 8 minutes or until crisp and lightly browned. Cool on a wire rack.
  2. In a large pot cook onion, celery, and the remaining garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add milk, 2 cups of the broccoli, the potatoes, beans, dill, and paprika. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are very tender.
  3. Using an immersion blender, puree the soup until it is mostly smooth. Add remaining broccoli and cook 4 to 5 minutes or until broccoli is tender. Season with salt and pepper. Drizzle each serving with additional milk, if desired, and top with Garlic Croutons.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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