3.34 from 3 votes
Cream of Broccoli and Pistachio Soup
Cream of Broccoli and Pistachio Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Cream of Broccoli and Pistachio Soup is a delicious dairy free alternative to a classic soup which takes only 20 minutes from start to finish. A great vegan or vegetarian weeknight meal the whole family can enjoy.

Course: Soup
Cuisine: Anytime
Servings: 6 serves
Calories: 176 kcal
Author: Whole Food Bellies
  • 2 tbsp butter or vegan alternative
  • 1 onion chopped
  • 1 stalk celery chopped
  • 3 cups good quality vegetable broth
  • 8 cups broccoli florets
  • 1/2 cup pistachio nutmeats (shelled pistachios)
  • 2 cups water
  • 3 tbsp butter or vegan alternative
  • 3 tbsp whole wheat flour
  • ground black pepper to taste
  1. Melt 2 tablespoons butter (or vegan alternative) in medium sized pot. Sauté the onion and celery until tender. Add the broccoli and broth, cover and simmer for 10 minutes
  2. Make the pistachio milk. Pop the pistachio nutmeats and the water into a blender and blend on high until smooth and creamy. Pour into a large jug and set aside
  3. Pour the soup into the blender, filling the pitcher no more than halfway full. Purée in batches until smooth and then pour into a clean pot. If you have a stick blender then you can just puree the soup right in the cooking pot
  4. In a small saucepan, over medium-heat melt 3 tbsp butter, stir in the flour and add the pistachio milk. Stir until thick and bubbly, and then pour into the soup mixture
  5. Season with pepper and serve warm
Recipe Notes

Freezes well. Just pop 1 or 2 cup servings into glass jars or ziplock bags and pop into the freezer.

Nutrition Facts
Cream of Broccoli and Pistachio Soup
Amount Per Serving
Calories 176 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 7.4g46%
Cholesterol 31mg10%
Sodium 130mg6%
Carbohydrates 12.3g4%
Fiber 4g17%
Sugar 3.6g4%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.