Step-by-Step Recipe Creamy Soy-Free Broccoli Soup

1. Step-by-Step Recipe: Creamy Soy-Free Broccoli Soup Few things are as comforting as a warm bowl of broccoli soup. Its velvety texture, vibrant green color, and nourishing ingredients make it a favorite during cool weather or any time you’re craving something wholesome. While many recipes use soy milk or tofu to achieve creaminess, this version is 100% soy-free—making it ideal for those with allergies, sensitivities, or dietary restrictions. Best of all, you won’t miss the soy one bit. This soup is still creamy, flavorful, and deeply satisfying. Let’s walk through the process step-by-step so you can create your own perfect pot of soy- free broccoli soup at home. Step 1: Gather Your Ingredients Before you begin cooking, it helps to gather and prep everything. This recipe is simple, but using fresh, quality ingredients will enhance the flavor and texture. Ingredients: 1 tablespoon olive oil (or avocado oil) 1 medium yellow onion, chopped 2 cloves garlic, minced 1 medium Yukon Gold potato, peeled and diced 1 large carrot, chopped

2. 4 cups broccoli florets (fresh or frozen; about 1 large head) 3½ cups vegetable broth (ensure it’s soy-free) 1 cup full-fat coconut milk (for richness; use oat milk for nut-free, milder flavor) ½ teaspoon dried thyme Salt and black pepper, to taste 1 tablespoon lemon juice (optional, for brightness) Fresh parsley, sunflower seeds, or nutritional yeast for garnish (optional) Step 2: Sauté the Aromatics In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 4 to 5 minutes until it's soft and translucent. Stir occasionally so it doesn’t brown too much. Next, add the minced garlic and cook for another 30 to 60 seconds. Garlic cooks quickly and becomes fragrant fast—just be careful not to burn it. Pro Tip: Sautéing the aromatics first helps build a flavorful base for the soup. Onion and garlic are essential for depth. Step 3: Add the Vegetables Now it’s time to build the body of the soup. Add the diced potato, chopped carrot, and broccoli florets to the pot. Stir everything together so the vegetables are coated in the aromatics and oil. If you’re using fresh broccoli, include some of the peeled stalks too—they’re full of flavor and nutrients. Cut them into smaller pieces so they cook evenly. Sprinkle in the dried thyme and stir again. Step 4: Pour in the Broth and Simmer Pour in 3½ cups of vegetable broth, enough to just cover the vegetables. Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 15 to 20 minutes. The key here is to cook until the vegetables—especially the potatoes and carrots— are fork-tender. The broccoli should be soft but not overcooked to the point of losing its bright green color. Pro Tip: If you’re using frozen broccoli, add it after 5–7 minutes so it doesn’t overcook. Overcooked broccoli can turn dull and sulfurous in flavor.

3. Step 5: Blend Until Smooth Once the vegetables are soft and cooked through, it’s time to blend. Turn o? the heat and allow the soup to cool slightly for safety. Use an immersion blender to purée the soup directly in the pot. Blend until smooth and creamy, or leave a few chunks if you prefer a bit of texture. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. Fill the blender no more than halfway each time to prevent hot splashes. Return the blended soup to the pot. Step 6: Add Coconut Milk or Cream Alternative Once the soup is blended to your liking, stir in 1 cup of full-fat coconut milk. This gives the soup its rich, creamy texture. If you’re not a fan of coconut flavor or have a coconut allergy, oat milk is a great alternative. It’s creamy, neutral-tasting, and still soy-free. Warm the soup gently over low heat for 5–7 minutes to incorporate the milk. Do not let it boil at this stage, as coconut milk can sometimes separate when overheated. Taste the soup and add salt and pepper to your preference. If you want a bit of brightness or acidity to balance the richness, stir in a tablespoon of lemon juice just before serving. Step 7: Serve and Garnish Ladle the soup into bowls and garnish as desired. A sprinkle of chopped fresh parsley adds color and freshness. Toasted sunflower seeds provide crunch and contrast. For a cheesy, umami-rich boost, try a sprinkle of nutritional yeast, which is completely soy- and dairy-free. Serve with a slice of crusty bread, a side salad, or a grilled veggie sandwich for a complete meal. Step 8: Store Leftovers Properly One of the best things about this soup is how well it keeps. Refrigerator: Store in an airtight container for up to 4–5 days. Reheat on the stove over low heat or in the microwave, stirring occasionally. Freezer: Let the soup cool completely, then transfer to freezer-safe containers. It freezes well for up to 2 months. Thaw overnight in the fridge before reheating. If the soup thickens during storage, just stir in a splash of broth or plant-based milk to loosen it. Customization Ideas

4. This recipe is a great base for personalizing. Try these additions: Extra Protein: Add cooked white beans or green peas during the last 5 minutes of simmering. Spices: Add a pinch of nutmeg for warmth or cayenne for heat. More Greens: Stir in baby spinach or kale at the end for added nutrients. Cream-Free Option: Omit plant milk entirely and blend extra potato for thickness. Final Thoughts This creamy, soy-free broccoli soup proves that simple ingredients can produce big flavor and comfort. Whether you’re avoiding soy for dietary reasons or just want a clean, nourishing meal, this recipe delivers. It’s creamy without cream, flavorful without dairy free potato soup or soy, and flexible enough to fit many diets, including vegan, gluten-free, and nut-free. Serve it for lunch, enjoy it as a starter at dinner, or make a double batch and freeze the rest. No matter how you enjoy it, this soup is sure to warm you up and keep you coming back for more.