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Home » Blog Posts » Easy Plant Based Recipes » Soups/Stews/Chilis » Smoky Vegan Broccoli Soup w/ Crispy Tempeh Croutons

Smoky Vegan Broccoli Soup w/ Crispy Tempeh Croutons

By: Jenn Sebestyen / Published: 04/02/2018 / Last Updated: 08/29/2018

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Smoky Vegan Broccoli Soup – Not your average broccoli soup! This quick and easy soup is healthy, smoky and comes with addictive tempeh “croutons.”

Two bowls of vegan broccoli soup with metal spoons in them on a wooden board.

I made this vegan broccoli soup on a whim a few weeks ago when I was playing around some infused avocado oils I received. It turned out so yummy, I knew I had to make it again so I could write down the recipe for you guys.

And don’t worry if you don’t have infused oils because I have options for regular olive oil/avocado oil and even oil-free too (the soup – not the croutons).

Overhead view of a bowl of vegan broccoli soup topped with three tempeh "croutons." More croutons and a fresh broccoli floret lie nearby.

Love That Smoky Flavor

I LOVE smoky flavors. Especially in red wine, but that’s another post. I have a total of 7 recipes on the blog already that start with the word Smoky (snacks, burgers, dips, pasta, etc.) and countless others that contain the smoky flavors, just not in the title.

My favorite spice to make things smoky is smoked paprika. I love liquid smoke too. For this broccoli soup recipe, I use smoked paprika, chili powder and just enough ground chipotle peppers to give it a kick without being spicy.

Smoky Vegan Broccoli Soup in a white bowl

Weeknight Winner

This soup comes together easily with not too many ingredients. If you time it just right ~ and I give you instructions below to do just that ~ you can have the soup and the tempeh croutons ready in 30-35 minutes, making this vegan broccoli soup a delicious, nutritious lunch or weeknight dinner.

Overhead view of two bowls of vegan broccoli soup. Small bowl of crispy tempeh croutons in the middle.

Tempeh

Tempeh is a pressed rectangular cake or patty made of fermented soybeans. It has a nutty, chewy texture and works wonderfully as a stand-in for meat. Some people find it tastes bitter, but steaming it first usually mellows out that bitter flavor. It can then be baked, fried, roasted, or even just crumbled and used as is.

Gluten Free Tempeh

Tempeh can definitely be made gluten free, but it’s often combined with grains like wheat or barley. If you’re following a gluten free diet, be sure to read the labels to choose an appropriate brand.

Tofu vs. Tempeh

Both tofu and tempeh are made from soybeans and both are delicious if prepared well. Tempeh is less processed than tofu and is slightly higher in calories, but it also contains more protein (almost double!) and more fiber.

Tempeh, like tofu, is high in calcium, but tempeh boasts probiotics, due to the fermentation process, that tofu doesn’t have. In general, tempeh is touted as the healthier choice between the two. Either way, make sure you choose organic as most soy nowadays is genetically modified.

Tempeh “Croutons”

These tempeh croutons are crispy on the outside, dense and chewy on the inside. Tofu could be used in place of the tempeh for these “croutons” if you prefer. No need to steam the tofu, just press, cut into cubes and pan fry according to directions below.

Spoonful of vegan broccoli soup being lifted out of a bowl.

Smoky Vegan Broccoli Soup

I hope you love this Smoky Vegan Broccoli Soup as much as we do. If you try it, please come back and leave me a comment with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

5 from 1 vote
Overhead view of a bowl of vegan broccoli soup topped with three tempeh "croutons." More croutons and a fresh broccoli floret lie nearby.
Print
Smoky Vegan Broccoli Soup
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
 

Smoky Vegan Broccoli Soup - Not your average broccoli soup! This quick and easy soup is healthy, smoky and comes with addictive tempeh "croutons."

Course: Entree, Soup
Cuisine: dairy free, gluten free, nut free, vegan
Keyword: easy broccoli soup, vegetarian broccoli soup recipe
Servings: 4
Calories: 227 kcal
Author: Jenn Sebestyen
Ingredients
Broccoli Soup
  • 3 1/4 cup vegetable broth (divided) (or 1 tbsp oil*)
  • 1 yellow onion (diced)
  • 3 celery stalks (diced)
  • 3 garlic cloves (minced)
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt (or to taste)
  • pinch ground black pepper (or to taste)
  • 4-5 cups broccoli florets (about 1 average stalk)
  • 1 cup non-dairy milk (lite coconut milk, almond, or cashew all work well)
Crispy Tempeh "Croutons"
  • 1-2 tbsp oil*
  • 1/2 tsp smoked paprika
  • pinch chipotle powder
  • 1 package organic tempeh (chopped into bite size pieces) (gluten free if desired - make sure to read label)
Instructions
  1. If you are making the tempeh "croutons" - start steaming them before starting on the soup. Then in the last few minutes the soup is simmering, start pan frying the tempeh. See below for instructions.

Broccoli Soup
  1. In a soup pot over medium-high heat, sauté the onion and celery in 1/4 cup vegetable broth (or 1 tbsp oil) for 5 minutes until starting to soften. 

  2. Add the minced garlic, smoked paprika, chili powder, salt and pepper and sauté 1-2 minutes.

  3. Add the chopped broccoli and remaining 3 cups vegetable broth. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes until broccoli is tender. 

  4. Add the non-dairy milk and using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender to purée. (You'll likely get a smoother texture with a blender, but I prefer an immersion blender for ease and clean up.)

Tempeh "Croutons"
  1. Add the tempeh to a steamer basket and steam for 15-20 minutes. (This step is optional, but will help to mellow out the bitterness that tempeh can have.)

  2. In a large skillet over medium-high heat, add 1 tbsp oil, smoked paprika, and chipotle powder. Stir to combine.

  3. Add the cubed/steamed tempeh and pan fry for 3-4 minutes until golden brown. Flip the pieces over and fry another 3-4 minutes. Add another tbsp of oil when you flip them if the pan is dry.

To Serve
  1. Ladle the soup into individual bowls and top with several tempeh "croutons." (The tempeh croutons will start losing their crunch once they hit the hot soup, so add them just before serving**).

Recipe Notes

*I originally made this recipe using chipotle infused avocado oil which adds yet another level of smoky flavor. Ahuacatlan makes a great one! If you don't have that, regular avocado oil, coconut oil or olive oil will work.

**The smaller the you cut the tempeh, the crispier it will get when pan fried.

 

 

Nutrition Facts
Smoky Vegan Broccoli Soup
Amount Per Serving
Calories 227 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 16mg1%
Potassium 12mg0%
Carbohydrates 18g6%
Fiber 9g38%
Sugar 3g3%
Protein 19g38%
Vitamin A 650IU13%
Vitamin C 44.6mg54%
Calcium 110mg11%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.


More Delicious Broccoli Recipes to Love:

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup

Easy Green Bean Broccoli Stirfry

Close up overhead view of green bean broccoli stir fry in a skillet with a wooden handled serving spoon.

Broccoli & Shredded Brussels Sprouts Salad

Shredded Brussel Sprout Salad

« Miso Parsley Oil Free Hummus from Jazzy Vegetarian
Creamy Lemon Ziti with Roasted Asparagus »

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Book cover of The Meatless Monday Family Cookbook

Comments

  1. Anjali says

    April 09, 2018 at 7:56 pm

    You had me at crispy tempeh!! Adding in the soup and I’m craving this right now!!!

    Reply
    • Jenn S. says

      April 09, 2018 at 9:46 pm

      I’ve been so into tempeh lately! And I love the texture of it in this silky soup. Thanks, Anjali!

      Reply
  2. Slaven Beram says

    April 09, 2018 at 2:18 pm

    I’m always on the lookout for amazing soups 🙂 Thanks

    Reply
    • Jenn S. says

      April 09, 2018 at 9:44 pm

      Enjoy, Slaven!

      Reply
  3. Cassidy says

    April 08, 2018 at 2:38 pm

    I loveeeee broccoli, this sounds delish!

    Reply
    • Jenn S. says

      April 09, 2018 at 10:09 am

      Thank you, Cassidy! Enjoy!

      Reply
  4. Jen says

    April 06, 2018 at 8:15 pm

    This is amazing Jenn! I love anything and everything with smoked paprika, so I’m sure this would be a winner in my book. Can’t wait to try it.

    Reply
    • Jenn S. says

      April 07, 2018 at 12:32 pm

      It’s my favorite spice! Thanks, Jen!

      Reply
  5. Linda from Veganosity says

    April 06, 2018 at 4:20 pm

    You know I like smoky flavors, and this is making my mouth water! I love everything about this recipe, Jenn. Pinning for later!

    Reply
    • Jenn S. says

      April 07, 2018 at 12:32 pm

      Thanks, Linda! Smoky flavor lovers unite!

      Reply
  6. Jasmin // VeeatCookBake says

    April 05, 2018 at 4:33 pm

    Wow amazing recipe.I love broccoli and smoky flavor. Can’t wait for the broccoli season here. 🙂

    Reply
    • Jenn S. says

      April 05, 2018 at 8:24 pm

      Thanks, Jasmin!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.
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