Creamy Broccoli Soup – Cōpare

Creamy Broccoli Soup

Creamy Broccoli Soup


  • 2 Medium Onions Chopped
  • 5 Stalks Celery Chopped
  • 2 Medium Carrots Chopped
  • 5 Cloves Garlic Minced
  • 2 Heads of Broccoli –  Florets removed and Stalks Chopped
  • 2 Tbsp Olive Oil
  • 2  Quarts Low Sodium Vegetable Broth (Pacific brand or Better Than Bouillon)
  • 2 16 oz packages Silken Tofu
  • 1/4 Cup Nutritional Yeast
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tsp Dried Thyme
  • Salt and Pepper to taste
  • Cayenne Pepper to taste

Serves 8


  • In a large stock pot over medium high heat, sauté onion, celery, carrot and broccoli stalks until onions are translucent
  • Add Garlic, Thyme, Black Pepper and Cayenne and sauté until fragrant
  • Add Vegetable Broth and Apple Cider Vinegar and bring to a boil
  • Reduce heat to medium low.
  • Simmer for about an hour, all veggies should be quite soft.
  • Using an immersion blender, puree until smooth. If using a blender or food processor, let cool before blending.
  • Add the Tofu and Nutritional yeast and continue to puree with the immersion blender.
  • Bring soup back to a low simmer. Add broccoli florets and simmer until al dente.
  • Taste for seasoning and adjust as necessary. Enjoy!

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