Broccoli Peanut Soup
This broccoli peanut soup is pure cozy-in-a-bowl energy. It’s rich, nutty, and a little sweet thanks to the addition of apple, which balances out the earthiness of the peanut butter. This recipe comes from Nava Atlas’s collection of vegan soups and has become a fall staple in many kitchens for good reason.
The texture is hearty but not too thick, with just enough chunky goodness to keep things interesting. It’s the kind of soup that feels nourishing and comforting all at once—perfect for chilly evenings or when you want something a little different.
Why You’ll Love Broccoli Peanut Soup
This isn’t your average veggie soup. The creamy peanut butter adds a unique twist and a velvety texture that’s both unexpected and delicious. The curry spice brings warmth without overwhelming, and the apples give a subtle sweetness that plays perfectly with the savory notes.
It’s also a fun one to serve with toppings—chopped peanuts add a great crunch if you’re feeling fancy. Best of all, it’s filling without being heavy, and it stores well for leftovers the next day.
What You Need To Make Broccoli Peanut Soup
You’ll start with olive oil, onions, garlic, and carrots. Add in broth (or water and bouillon), apples, and curry powder for depth and natural sweetness. Peanut butter gives this soup its signature richness, while broccoli adds color, texture, and a big dose of nutrients.
A splash of lemon juice brightens everything up at the end. Red pepper flakes bring optional heat, and chopped peanuts make a great garnish. All ingredient amounts and instructions are in the recipe card below.
How To Make Broccoli Peanut Soup
Start by heating olive oil in a large soup pot. Sauté chopped onions until translucent, then add garlic and carrots. Keep cooking until the onions take on a bit of golden color.
Pour in the broth, diced apples, and curry powder. Bring to a low boil, then reduce to a gentle simmer. Let it cook for 10 to 15 minutes, or until the carrots and apples are soft.
Remove from the heat and either transfer the solid ingredients to a food processor to coarsely purée, or use an immersion blender directly in the pot. Keep it a bit chunky. Texture is key here.
Whisk in the peanut butter gradually so it blends smoothly into the broth. Meanwhile, steam the broccoli until just tender and bright green, then stir it into the soup. Add lemon juice, salt, pepper, and red pepper flakes to taste.
If the soup is too thick, thin it out with a little extra broth or water. Serve hot, with chopped peanuts on top if you like a little crunch.
Commonly Asked Questions
Can I use crunchy peanut butter instead of creamy?
Sure. It’ll add extra texture, though the soup may not be quite as smooth. If that sounds good to you, go for it.
What kind of apples work best?
Mildly sweet varieties like Gala, Fuji, or Golden Delicious work great. You want something that won’t overpower the other flavors.
Is this soup spicy?
Only slightly. The red pepper flakes add just a hint of heat, and you can skip them if you prefer it mild.
Can I freeze this soup?
Yes. Let it cool completely before transferring to airtight containers. It should keep well in the freezer for up to 3 months.
What’s a good side dish to serve with this?
A slice of crusty bread or a simple salad pairs perfectly. Something light to contrast with the richness of the soup.
Recipe is from Vegan Soups and Stews for All Seasons (5th edition) by Nava Atlas, photo by Hannah Kaminsky © 2024 Amberwood Press, reprinted by permission. Find Nava on the web at TheVeganAtlas.com.
Broccoli Peanut Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 2 large onions chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 32- ounce carton vegetable broth or 4 cups water with 2 vegetable bouillon cubes
- 2 medium apples peeled, cored, and diced
- 1 teaspoon good-quality curry powder
- 2/3 cup creamy peanut butter
- 6 heaping cups finely chopped broccoli florets and peeled stem
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
- Pinch of dried hot red pepper flakes plus more to pass around
- Chopped roasted peanuts for garnish optional
Instructions
- Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add the garlic and carrots and continue to sauté until the onions are golden.
- Add the broth along with the apples and curry powder. Bring to a slow boil, then lower the heat. Simmer gently with the cover ajar for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.
- Transfer the solid ingredients from the soup to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir back into the soup pot. Or, insert an immersion blender into the pot and process until coarsely pureed.
- Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat.
- Steam the broccoli in a saucepan with about 1/4 cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
- If the soup is too thick, add enough additional stock or water to achieve a medium-thick consistency. Stir in the lemon juice, then season with salt, pepper, and red pepper flakes.
- Serve at once, passing around chopped peanuts for topping, if desired.