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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4-6
Author Notes
This luscious soup fills your bowl with a vibrant green blend of broccoli, peas, and fresh basil. It’s a light, bright meal perfect for any time of year. (You can use either frozen or fresh peas when they are in season.) The green vegetables pack in nutrients and Planet Oat Extra Creamy Oatmilk swoops in to give it a dose of creamy richness.
Feel free to use this recipe as a boilerplate for other green vegetables. However, this lineup works remarkably well: The peas don’t overpower, as peas tend to do, and the basil enhances the flavor and color without dominating the taste.
Top with salty, crunchy sourdough croutons—a cinch to make and a great use of stale bread. (Save extra for salad days.) The soup will stay good for five days in the refrigerator, but we recommend not sharing it with friends and family. This is a lunch you will want to keep on repeat.
—Food52
Test Kitchen Notes
Planet Oat compensated Food52 for providing content contained in this article. —The Editors
Ingredients
- For the croutons:
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4 ounces
sourdough bread, cut into ¾-inch cubes
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1 tablespoon
olive oil
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1/2 teaspoon
salt
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1/4 teaspoon
garlic powder
- For the soup:
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3 tablespoons
olive oil
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1
medium onion, thinly sliced
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3 teaspoons
salt, divided
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3
garlic cloves, minced
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8 ounces
(3-4 cups) broccoli florets, cut into 1-inch pieces (reserve the stalks for another use)
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3 cups
vegetable broth
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4 ounces
(about 1 cup) fresh or frozen peas
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1
nutritional yeast
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1 ounce
(about 1 cup) basil leaves, torn
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1
Planet Oat Extra Creamy Oatmilk
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1
sherry vinegar
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1 tablespoon
lemon juice
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freshly ground black pepper to taste
Directions
- For the croutons:
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Preheat oven to 400F.
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In a large bowl, combine bread cubes, oil, salt, and garlic powder. Toss to coat.
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Spread the coated cubes on a parchment-lined sheet pan.
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Bake for 10-12 minutes, flipping halfway through, until crispy.
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Remove from the oven and set aside to cool. (These will last for 1 week in an airtight container.)
- For the soup:
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In a Dutch oven or a large pot, heat the olive oil over medium-high heat.
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Add the onions and ¼ teaspoon salt; saute until wilted, about 5 minutes.
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Add the garlic and cook for 1 minute, stirring constantly.
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Add the broccoli, ¼ teaspoon salt, the broth, and fresh peas if using. Turn heat to high and cook, stirring occasionally, until it boils.
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Turn heat to low and add frozen peas if using. Simmer for 3-5 minutes.
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Transfer the soup mixture to a blender. Add nutritional yeast and basil. Blend for 1-2 minutes until smooth.
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Return the blended soup to the pot and stir in oat milk, vinegar, lemon juice, 2 teaspoons salt, and a few grinds of black pepper.
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Cook over medium heat, stirring occasionally, for 10 minutes until the flavors meld and the soup slightly thickens. Season to taste with salt and pepper.
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Serve soup in bowls topped with croutons.
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