Smoky Vegan Broccoli Soup - Not your average broccoli soup! This quick and easy soup is healthy, smoky and comes with addictive tempeh "croutons."
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.
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.
Add the minced garlic, smoked paprika, chili powder, salt and pepper and sauté 1-2 minutes.
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.
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.)
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.)
In a large skillet over medium-high heat, add 1 tbsp oil, smoked paprika, and chipotle powder. Stir to combine.
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.
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**).
*I originally made this recipe using chipotle infused avocado oil which adds yet another level of smoky flavor.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.