(Note: this post was originally published on April 21, 2019. It has since been updated with a few tweaks.)
If you have spring on the mind but the weather is still chilly, then this vibrant broccoli lemon soup is for you. It's bursting with spring-appropriate freshness thanks to tart lemon and a beautiful swirl of bright green pesto, yet it's still comforting and warming. It's the perfect meal for those March or April days when we're all ready for spring to come but the weather isn't cooperating.
This vegan broccoli soup is easy to make too. Although the veggies take a little bit of time to roast, it's mostly hands-off. That means you can pull together a big batch effortlessly, making this a very weeknight-friendly soup. It's great for meal prep too; I like to make a big batch on a chilly March weekend so that we can have leftovers the next few evenings.
Ready to dive in? This broccoli lemon soup is not the heavy, cheesy, dairy-filled broccoli soup you're used to; you're going to love this fresh update.
Although broccoli is widely seen as a very nutritious ingredient, most broccoli soup recipes are decidedly unhealthy. They tend to involve large amounts of butter, cream, and/or cheese, making classic broccoli soup recipes very heavy, high in fat, and not friendly for plant-based eaters. If you don't believe me, take a look at the ingredients and nutrition facts for the iconic Panera Bread broccoli soup.
This broccoli soup without cream is different though. Instead of dairy, this version gets its creaminess from roasted and pureed cauliflower. It's a much lighter version of the classic in which veggies are the star of the show. The addition of lemon (both the zest and the juice) makes this soup feel fresh and vibrant.
This broccoli lemon soup is easy to make and has just a few steps. First, you'll roast broccoli, cauliflower, and onion at high heat to bring out all their flavors, adding lemon zest at the very end of the roasting time. You'll then puree the roasted veggies with broth, simmer the soup for a few minutes on the stove, and stir in lemon juice right before serving.
There are lots of ways you can change up this vegan broccoli soup to make it work for you. If you want an extra creamy soup, use full-fat coconut milk in place of some or all of the broth. You can also puree a can of white beans (drained and rinsed) into the soup for a creamier texture and great plant-based protein.
I like to serve this soup with a big swirl of pesto and pine nuts on top; they really add to the spring feel. You can garnish individual portions however you like though. Other tasty options include pistachios, homemade croutons, crispy chickpeas, and/or a sprinkle of your favorite cheese.
This broccoli soup without cream works well as a make-ahead dish, so it's a great option for healthy meal prep. To prepare it in advance, make the whole recipe except for adding the lemon juice. Store the soup in a sealed container in the refrigerator, then reheat either all of it or just a single portion. Stir in the lemon juice and add any garnishes right before serving for the freshest flavor. It also freezes well, as long as it's in a sealed container.
Here's what you'll need for this healthy broccoli soup without cream, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Doesn't this broccoli lemon soup seem like the perfect meal for a chilly early-spring day? I love that it's light and fresh, while still being comforting and warming. It's exactly the kind of dinner I crave when the March sunshine isn't as warm as it looks.
Because this soup is easy and versatile, it's one that can fit seamlessly into your dinner rotation. You can make it in advance (a meal prep win!) and even freeze portions for later. You can top it however you like. You can keep it on the lighter side, or make it feel extra cozy by using coconut milk and some heartier toppings. Regardless of how you choose to enjoy this soup, I'm confident it's one you'll want to keep coming back to again and again.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Spring Asparagus Salad with Raw and Grilled Greens
This cozy-yet-fresh vegan broccoli soup unites comforting roasted veggies with bright, vibrant lemon. It's the perfect meal for a chilly day in early spring.
For the Soup
For Garnishing
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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