Healthy broccoli soup packed with veggies, a dash of wine and cream and tonnes of flavour! So simple but rich and satisfying this velvety vegan soup is made in just one pan in around 30 minutes! Serve with toasted vegan cheese sandwiches for comfort food heaven!

I actually developed this broccoli soup recipe allll the way back in November but didn’t get to squeeze it in amongst all the Christmas goodies.  Since then I’ve made it pretty much every week.  Why?

It’s SO easy

So tasty

Toasted cheese sandwiches + broccoli soup = match made in heaven

And it’s the perfect healthy, comforting something you need after a tooth extraction.

Can I just say now, for the record, OUCH!  From the searing pain in my tooth right up to Christmas Eve – when the antibiotics finally kicked in.  To the juggling of medication and dosages so that I could get the blimming thing taken out.  Thankfully it’s a few days gone now and healing nicely.  Fortunately the frosty weather we’ve been having has involved all things warming and comforting.  I’m still trying to eat better than I did for most of last year and healthy broccoli soup is just the ticket.

Soup is practically mandatory in winter and while nothing is as easy as opening a can there’s nothing as satisfying as making your own.  And this creamy broccoli soup honestly couldn’t be easier.

Everything is cooked in one saucepan till it’s blended to thick, creamy, velvety perfection.  It’s also packed with veggies – onions, carrots, garlic, celery and of course broccoli.  There’s a dash of white wine and vegan cream and tonnes of flavour from all those veggies plus some miso paste, vegetable stock, herbs and nutritional yeast.

The toasted cheese sandwiches are entirely optional but SO recommended.  Yeah they’re a little less healthy but with so much goodness packed into the soup, a melty, stringy, toasted cheese sandwich is just as good for the soul.  Because sometimes the best food for you is the stuff that actually tastes really really good.

You can of course just use a simple loaf and this Yeastless No-Knead bread is almost as perfect an accompaniment as the cheesy sarnies.  It’s made in literally 5 minutes and cooks in 30 so you can have fresh bread AND homemade soup in around 45 minutes!  Honestly, we’ve waited longer for take out food!

The soup freezes really well so if you’ve got a big enough pan (or even a couple of pans) double up the quantity for a quick, any night of the week meal.

How to make this simple healthy, hearty soup:

I’ve always wanted to bring you recipes that you really want to make.  Some involve some time and a bit of effort.  But are SO worth it.  Pumpkin Spice Pull Apart Bread I’m looking at you here.

Other recipes are practical, for every day life and don’t require a tonne of equipment and ingredients.  This soup is definitely one of those.

Melt the butter and oil in a large saucepan.  The addition of butter is just for flavour.  Use just oil if you’d prefer.  You also want a saucepan that has a lid.  This just keeps the heat in and helps cook the broccoli till it’s nice and tender.

Saute the onion, celery, garlic and carrots until just starting to caramelise.  All caramelising does is impart flavour – giving real richness and depth.

Add the broccoli and flour.  Stir to coat the veggies in the flour.  Flour is used here as a thickener, giving the finished soup that really velvety texture.

Stir in the vegetable stock and wine.  Then add the miso paste, herbs and nutritional yeast and stir.

Put a lid on.  And bubble for 20-25 minutes, stirring from time to time, until the broccoli is soft.

Add the cream and blend.  This can be done with an immersion blender or in a blender jug.  Season to taste.  I use Alpro or Oatly vegan cream – both are fantastic!

You can either serve immediately if it’s still warm enough or put back in your saucepan to heat through.  This broccoli soup can also be left to cool completely and then chilled or frozen for super quick and healthy meals another day!

How to make Vegan Toasted Cheese Sandwiches:

Grate cheese.  I use a combination of vegan cheddar and mozzarella.

For 1 sandwich each butter 4 slices of bread.  You can use margarine or softened vegan butter.

Put 2 of the slices buttered side down in a large frying pan.  Then top each of the slices of bread with a good sprinkle of both cheeses.

Place the other buttered slice on top, buttered side up!  I find it easier to do all this in the frying pan before turning the heat on – less chance of singed arm hairs that way!

Turn on the heat and cook for around 5 minutes.  You want a nice golden colour on the underside of the bread.

Carefully flip each sandwich over.  A fish slice is a really good tool for this as it has a wide flat surface on which to hold the bread as you flip it!  Cook for another 5 or so minutes.

Lift out and cut in half and serve immediately with your hot soup!  Honestly this flavour combo is just heaven.  One just completely compliments the other.  Hot, hearty soup and hot stringy, melty cheese sandwiches.  Pretty good deal for a bit of chopping and grating if you ask me.

Looking for more hearty, comforting soups?  These are our tried and thoroughly tested (and enjoyed!) favourites …

Roasted Garlic and Tomato Soup

Minestrone Soup

Cream of Mushroom Soup

Hearty Vegetable Soup

Straight up THE very best Tomato Soup

Don’t forget a hunk of Herbed Beer Bread, dark, flavourful Rye Bread or even Gluten Free Bread to go with any of these!

I’d love to hear from you if you make this Creamy Broccoli Soup … or even the toasted cheese sandwiches! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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