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Creamy Miso Broccoli Soup

4

Special Diet

Dairy-Free, Gluten-Free, Vegetarian, Vegan

Course

Soup

Main Ingredient

Vegetables

Occasion

Ingredients

  • 1 Tbsp grapeseed oil
  • ½ yellow onion chopped
  • 1 clove garlic minced
  • 1 Tbsp fresh grated ginger
  • 1 lb or 2 cups chopped broccoli including trimmed stalks; reserve leaves for garnish if available
  • ¼ t red pepper flakes plus more for serving
  • 3 cups vegetable stock or water
  • 1 ½ cup frozen peas
  • 1 cup white beans
  • 1 Tbsp San-J Tamari Soy Sauce
  • 1 ½ Tbsp miso paste
  • fresh ground black pepper to taste

Directions

  • Heat oil in a large pan over medium heat and saute onion until soft. Add garlic, ginger, broccoli, and red pepper flakes. Sauté for 1 minute.
  • Add vegetable stock or water, peas, white beans and bring to a boil. Reduce to a simmer and cook covered until broccoli is tender, about 5 minutes.
  • Remove from heat and allow to cool slightly. Transfer to a blender, along with San-J Tamari Soy Sauce and miso paste. Blend on high until smooth. If you prefer a thinner soup, slowly add hot water until desired consistency is reached.
  • Pour blended soup back into pot to heat until hot. Or if it is already the temperature you like, pour directly into bowls to serve.
  • Garnish as desired. Try red pepper flakes, fresh cracked black pepper, and broccoli leaves.
  • Read our blog article The Creamiest, Most Umami-est Broccoli Soup to learn more!

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