Broccoli Velvet Soup

Preparation info

  • Makes about

    7½ cups

    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This “creamy” and rich soup is luscious yet really low in fat. And it’s incredibly healthful, with the potential for cancer prevention from the broccoli, the cruciferous vegetable sweetheart of the plant kingdom.


  • 2 tablespoons organic dairy-free buttery spread
  • 1 tablespoon extra-virgin olive oil
  • 1 large organic red or yellow onion, coarsely chopped
  • 1 large bunch broccoli, tough bottom stems trimmed and discarded, coarsely chopped
  • Sea salt and pepper
  • 6 cups water
  • ½ teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 cup oyster crackers or Garlic Croutons (optional)


    1. Melt the spread and the olive oil in a heavy 8-quart pot over medium-high heat. Add the onion, broccoli, and a little sea salt and pepper. Stir to coat the vegetables with the oil. Cover and cook for about 10-12 minutes, stirring occasionally until the broccoli and onions have softened. Add the 6 cups of water, the curry powder, and the turmeric. Stir to combine. Cover and raise the heat to high. Bring to a boil. This should take about 12 minutes.
    2. When the soup reaches a boil, reduce the heat to medium and cook at a medium boil for about 15 minutes, stirring occasionally until the broccoli is soft. Taste for seasonings. Transfer about a cup of the soup to a blender. Put the cover on the blender cup, then cover the top with a kitchen towel. While wearing oven mitts to protect your hands, pulse several times until blended smooth. Pour this into a clean pot and repeat to blend the remaining soup. Taste for seasonings.
    3. Serve topped with oyster crackers or Garlic Croutons, if desired.