Creamy Broccoli Soup with “Cheesy” Carrot Cream and Homemade Rye Croutons (Vegan)

Posted on Nov 20, 2017

Creamy Broccoli Soup with “Cheesy” Carrot Cream and Homemade Rye Croutons (Vegan)

Creamy Broccoli Soup with “Cheesy” Carrot Cream and Homemade Rye Croutons


This one is for all the soup lovers out there.  While I must admit it is a lot of work, it was the best soup I ever had. It was just delicious, super filling, crunchy, heartwarming and oh so creamy.

Can I also turn you into a soup lover with this yummy recipe too? Like said it was a lot of work but it is worth it. Trust the soup nerd, which I definitely am 😉

Empty plates and my table guests asking for seconds is always a good sign!


Ingredients (serves 4) 


For the “cheesy” carrot cream

  • 1 potato, peeled and chopped
  • 1 carrot, chopped
  • 1 clove of garlic
  • 2-3 tbsp nutritional yeast to add the cheesy flavor
  • 1 tbsp lime (or lemon) juice
  • 2 tbsp water
  • 1 tbsp extra virgin coconut oil
  • Sea salt and black pepper to taste

ALSO READ: Refined Coconut Oil vs Virgin Coconut Oil


For the soup

  • 5 cups broccoli florets and stems
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cloves of garlic, minced
  • 1 to 1.5-liter veggie stock or enough to cover the veggies
  • Sea salt and black pepper to taste
  • Finely chopped spring onions or chives (garnish)


For the garlic croutons

  • Thick slices of rye bread (or any other bread of your liking)
  • Olive oil
  • Garlic powder




For the “cheesy” carrot cream

  1. Cook potatoes and carrots in lightly salted water until tender.
  2. When ready, drain and add to a blender with all other carrot cream ingredients until smooth cream-like texture. Set aside.



For the soup

  1. Heat cooking oil over medium heat. Sauté onion for 2 to 3 minutes, stirring regularly. Then add garlic and cook 1 to 2 minutes more.
  2. Stir in celery and broccoli and cook for another 2-3 minutes before adding the stock. Season with sea salt and black pepper to taste. Cook for 20 minutes or until broccoli is soft.
  3. Add to a blender (or use an immersion blender) to blend the soup.




For the croutons

  1. Brush bread slices on both sides with olive oil and garlic powder.
  2. Cut into small cubes.
  3. Fry in coconut oil until browned and crisp.




Assemble the soup

  1. Ladle soup into serving bowls.
  2. Swirl as much carrot cream through the soup as you like.
  3. Top with croutons and spring onions or chives.





Bon Appétit!


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