Broccoli Tomato Soup
This vegan broccoli tomato soup is an excellent option if you are looking for a low-calorie diet recipe.
Servings: 4
Calories: 165kcal
Equipment
Ingredients
- 1½ pound broccoli florets
- 2 tbsp tomato paste
- 1 onion chopped
- 2 garlic cloves chopped
- ½ tablespoon nutritional yeast
- ¼ cup cashew nuts
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 clove spice
- ½ teaspoon dried rosemary leaf whole
- ¼ teaspoon cinnamon powder optional
- 32 oz vegetable broth
- 3 teaspoon olive oil
- salt to taste
Instructions
Instant Pot Method
- Press the sauté button on the instant pot. Once it’s hot, add oil, and sauté chopped garlic and onions.1 onion, 3 teaspoon olive oil, 2 garlic cloves
- Add the tomato paste, salt, and 4 tablespoon of water and cook for 30 seconds.2 tablespoon tomato paste
- Add all the spices, herbs, cashew nuts, and nutritional yeast. Mix well.½ tablespoon nutritional yeast, ¼ cup cashew nuts, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, 2 clove spice, ½ teaspoon dried rosemary leaf whole, ¼ teaspoon cinnamon powder, salt to taste
- Add broccoli florets and vegetable broth and stir everything together.1½ pound broccoli florets, 32 oz vegetable broth
- Close the lid, press the manual/pressure cook button and cook on high pressure for 3 minutes.
- After the timer expires, wait for the natural pressure release.
- Open the lid and puree the soup with an immersion blender or regular blender.
- Garnish with freshly chopped basil, and enjoy!
Stove top method
- Heat 3 teaspoon of extra virgin olive oil in a large pot or large saucepan.
- Add the onion, garlic, and sauté gently over medium-high heat for 3 minutes.
- Add the tomato paste, salt, and water and cook for another 1 minute on medium heat.
- Stir in all the spices, herbs, cashew nuts, nutritional yeast, and broccoli florets.
- Pour in the vegetable broth and bring it to a boil.
- Simmer on low heat and cover with a lid.
- Cook until broccoli is tender, about 10 minutes.
- Puree the soup with an immersion or regular blender.
- Garnish with freshly chopped basil and red pepper flakes and enjoy!
Notes
- Use fresh broccoli whenever possible. Frozen broccoli can be used, but it might not have the same flavor as fresh ones.
- You can prepare this recipe on the stovetop if you don't have an instant pot. Follow the instructions for the stovetop method given above.
- Add other vegetables, such as carrots, cauliflower, or potatoes, to this soup.
- Yellow onions work better than red onions because they do not dominate the taste as much as red onions.
- If you want a creamier soup, add some coconut cream while pureeing the soup.
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1029mg | Potassium: 743mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1719IU | Vitamin C: 156mg | Calcium: 97mg | Iron: 2mg