Vegan Cream of Broccoli Soup - This American Bite

Dairy Free Cream of Broccoli Soup

Published On 27 May, 2013 | Kosher

The I learn about health and nutrition, primarily through my wife and her passion for this topic, the more foods that I used to consider healthier choices get pushed into the do-not-eat column.  Since my first blog post we have cut our meat intake, remain dairy-free and have committed to cage-free eggs (hopefully that will make that lady from my pickled eggs post happy!)

Tofu straddles an interesting line as soy is not the healthy alternative it was once thought to be.  We prefer to avoid GMOs in our food and soy, a primary ingredient in tofu is often genetically modified.   Our milk is no longer soy milk, it’s almond or coconut, and our meat replacement is no longer tofu.

In this recipe, tofu is not a meat replacement, it’s a wonderful dairy replacement for a dairy-free cream of broccoli soup.  This is one of those soups that you can serve to almost anyone at your table.  Carnivores will find delight in the beefy flavor from vegetable stock and marmite.  Check the box for vegans, vegetarians and lactose intolerant friends are not left out either.

Broccoli and tofu.  Who would have thought?

Broccoli and tofu - This American Bite

Vegan Cream of Broccoli Soup - This American Bite

I actually got the idea for this recipe from a friend who made an amazing peanut butter mousse that was dairy free.  I assumed she used cashews for the creamy texture, but it was tofu.  That’s a recipe I really need to get from her!  She also made a white chocolate mousse using a similar method.

Vegan Cream of Broccoli Soup - This American Bite

Blending tofu doesn’t just give the soup a creamy texture, but it thickens it in a way that soy or almond milk would not.  I would not recommend using coconut cream for a broccoli soup either, the flavor combination just isn’t sitting well with me.  I like the way this soup comes out and it reheats without curdling which is a bonus for those of you who like to have leftovers for another day!


Dairy Free Cream of Broccoli Soup
Recipe Type: Soup
Cuisine: Vegan
Author: Yosef Silver
  • 6 cups vegetable stock
  • 1 1/2 cups fresh broccoli florets
  • 18oz soft organic tofu
  • 4 cloves garlic
  • Juice of one lemon
  • Salt and pepper
  • 2 sprigs of thyme
  • 1 tsp nutmeg
  • 1 tsp turmeric
  1. Place stock in a pot over a medium heat.
  2. Add broccoli.
  3. Dice tofu and add to the pot.
  4. Season with salt, pepper and lemon juice.
  5. Bring to the boil. Add the thyme, nutmeg and turmeric.
  6. Liquidize with an immersion blender.


Vegan Cream of Broccoli Soup - This American Bite

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