Name: Creamy Lemon Broccoli Soup (Vegan, Paleo)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 bowls
Ingredients: 1 T . coconut oil; 1/2 c . yellow onion (, chopped); 3/4 c . celery (, chopped); 2 carrots (, chopped); 2 cloves garlic (, minced); 1 t . sea salt (, plus more to taste); 1/2 t . black pepper; 4 1/2 c . water or vegetable broth; 16 oz . broccoli florets ((defrosted if using frozen, which I do)); lemon juice (, to taste (I usually add a whole juicy lemon to the pot))

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Creamy Lemon Broccoli Soup – Made WITHOUT cream or oodles of fat, this soup is a great healthy option that suits many diet types.

I have great memories of eating soup as a kid. My dad used to make a huge pot of homemade soup along with submarine sandwiches on fresh-baked bread every Saturday, and it was a meal I looked forward to each week.

Now that I’m an adult, I have a perpetual affinity for the liquid dish, especially now that I’m caring for a family. It’s easy to assemble, wonderfully healthy, and very filling.

Creamy broccoli soups have always been a favorite of mine, but most recipes call for dairy or obscene amounts of butter and flour, so I’ve always shied away from them.

During my first couple of trials with this soup, I was using rice flour as a thickener, which I found a bit ‘off’ in taste, but once I started leaving it out and just pureeing the soup as is, I felt it was much more complete. Don’t skip the fresh lemon…it sets it off perfectly.

Print Recipe

4 from 2 votes

Creamy Lemon Broccoli Soup (Vegan, Paleo)

This creamy and delicious soup is made without any dairy!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Soup

Cuisine: Broccoli

Servings: bowls

Calories: 62kcal

Author: Lauren Goslin

Ingredients

1 T . coconut oil
1/2 c . yellow onion , chopped
3/4 c . celery , chopped
2 carrots , chopped
2 cloves garlic , minced
1 t . sea salt , plus more to taste
1/2 t . black pepper
4 1/2 c . water or vegetable broth
16 oz . broccoli florets (defrosted if using frozen, which I do)
lemon juice , to taste (I usually add a whole juicy lemon to the pot)

Instructions

Heat the oil in a large pot.
Add in the onion and saute for about five minutes.
Add in the celery and carrot and cook for 2-3 minutes.
Add in the garlic and saute for 30-60 seconds.
Add in the water, broccoli, salt, and pepper, and bring it to a low boil.
Cover the pot and simmer the mix for 15 minutes until the broccoli is fork tender.
Using an immersion or high-speed blender, puree the mix until smooth.
Re-taste, and add more salt and pepper to your liking.
Ladle into bowls with a lemon wedge on the side (about one teaspoon per bowl is good).

Notes

Nutrition facts are based on using one teaspoon of salt. Lemon juice is not included, as it is subjective. Weight Watchers points (new system): 2

Nutrition

Notes:

While my daughters also love soup, they don’t like huge bites of vegetables, so by blending everything together, this becomes much more kid-friendly!

However, if you like bites of vegetables, feel free to blend it less or reserve some of the vegetables, adding them back after blending.

I meant to post this recipe back in January for ‘Detox-mas’, but ended up holding it back because I wanted to re-test it. I’m so glad I did because the changes I made really amped up the flavor and overall appeal, making me want to make it again and again (a true sign of a great recipe).

What is your favorite soup?

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Comments

michelle says
March 17, 2018 at 6:32 pm
really enjoyed this soup and it’s very quick to put together. thank you 🙂

- Lauren says
  March 18, 2018 at 9:43 am
  That’s great, thanks for the comment Michelle!
Kurt says
June 22, 2017 at 9:50 am
This looks sooo good!

Amelia says
February 9, 2015 at 2:23 pm
Love reading your blog Lauren 🙂 I made this today and it is so tasty! As is your oven baked eggplant (which I may have eaten all in one go…) thank you so much for great recipes!
- Lauren says
  February 10, 2015 at 12:24 pm
  Thanks so much Amelia, and I’m so happy you’re enjoying the recipes! 🙂
Deb says
December 18, 2014 at 8:11 am
Love all of your recipes!! But what happened to your Cheesy Broccoli Soup recipe? The link now brings me here. It was one my very picky son’s favorite and one of a very few things he will eat without a fight. Thank you!!
- Lauren says
  December 18, 2014 at 8:27 am
  Hi Deb,
  I updated the recipe to reflect our preferences, but the cheesy variation notes are right below the recipe box. I’m so happy your son enjoys it! 🙂
Andrea Wyckoff says
December 7, 2014 at 5:42 pm
This is beautiful! I will have to whip up a bowl this week!!
Thanks for sharing this recipe!
xx
Andrea
Heather @Gluten-Free Cat says
February 9, 2014 at 7:06 pm
Oooh, I used to love cheesy broccoli soup but haven’t made it since going vegan. Great vegan sub ideas! I look forward to trying this!
Kim Silverman says
February 9, 2014 at 11:45 am
I’ve just started low carb diet and am also looking for some soup recipes for the cold winter. This recipe is just perfect for me, thanks for sharing 😀
Gabby @ the veggie nook says
February 9, 2014 at 5:45 am
This looks amazing! I love how light it is but looks so creamy and delicious!
Janet says
February 7, 2014 at 9:43 am
Hi Lauren,
This looks delicious. Thanks for the recipe. I do not know if this is my favorite but it is easy to make-a chicken and veggie soup in veggie broth. Makes for a delicious dinner and leftovers are great for lunch. Have a good weekend!
- Lauren says
  February 7, 2014 at 12:55 pm
  Thank you Janet! My daughters both love chicken soup as well. 🙂
Mike @TheIronYou says
February 7, 2014 at 5:17 am
Soup + sub is one great combo. Your dad knew how to spoils his girls didn’t he?
With this delectable broccoli soup I’m thinking a grilled cheese would work perfectly or maybe a turkey and Swiss wrap? So many options…

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