This vegan broccoli soup is easy to make and incredibly delicious. It’s creamy without any cream, thanks to blended vegetables and optional plant-based milk. The recipe is both comforting and light, perfect as a starter or a full meal with a side of crusty bread. Plus, it’s packed with fiber, vitamins, and antioxidants from the broccoli and other fresh ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh broccoli florets
Yellow onion
Garlic cloves
Carrot
Celery stalks
Vegetable broth
Olive oil or vegan butter
Unsweetened plant-based milk (such as almond, soy, or oat milk)
Nutritional yeast (optional, for cheesy flavor)
Salt and pepper
Lemon juice
Fresh thyme or dried herbs (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook for 5–7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the broccoli florets and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the broccoli is tender.
Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
Stir in plant-based milk and nutritional yeast (if using). Adjust the consistency with more broth or milk as desired.
Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
Reheat gently if needed and serve hot, optionally garnished with fresh thyme or a sprinkle of nutritional yeast.
Servings and timing
This recipe serves 4. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Spicy version: Add a pinch of red pepper flakes or cayenne for a little heat.
Cheesy style: Increase nutritional yeast or stir in vegan shredded cheese for a richer flavor.
Potato-thickened: Add diced potato with the broccoli for an even creamier texture.
Coconut twist: Use full-fat coconut milk instead of other plant-based milk for a tropical richness.
Raw cashew base: Blend soaked cashews into the soup for added creaminess and protein.
Storage/Reheating
Let the soup cool before storing. Keep in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat, stirring occasionally until heated through. For the microwave, reheat in 30–60 second intervals, stirring in between. This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works just as well. You may need to adjust the cooking time slightly.
How do I make the soup thicker?
For a thicker soup, reduce the broth slightly or add cooked potato or cauliflower before blending.
What’s a good substitute for nutritional yeast?
You can omit it or use a bit of miso paste for umami flavor, though it won’t provide the same cheesy taste.
Can I leave it chunky instead of blending?
Absolutely. Just cook the vegetables until tender and skip the blending step for a rustic texture.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free if your broth and plant milk are certified gluten-free.
Can I add other vegetables?
Definitely. Zucchini, cauliflower, spinach, or peas can all be great additions.
What kind of plant milk works best?
Unsweetened almond, soy, or oat milk are ideal. Avoid sweetened or flavored versions.
Can I make this in advance?
Yes, it’s great for meal prep and tastes even better the next day as the flavors develop.
How do I freeze vegan broccoli soup?
Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw and reheat on the stove.
Why did my soup separate?
Overheating or using a high water-content plant milk can sometimes cause separation. Stirring while reheating usually fixes this.
Conclusion
Vegan broccoli soup is a nourishing, flavorful, and comforting dish that’s perfect for any time of year. It’s easy to make, budget-friendly, and customizable to suit your taste preferences. Whether you’re vegan or just looking to eat more plant-based meals, this creamy soup is a must-try that will leave you feeling warm and satisfied.
Vegan broccoli soup is a creamy, nourishing, and dairy-free soup made from wholesome plant-based ingredients like broccoli, carrots, onion, and plant-based milk. It’s flavorful, satisfying, and perfect for a cozy meal.
Ingredients
4 cups fresh broccoli florets
1 yellow onion, chopped
3 garlic cloves, minced
1 carrot, chopped
2 celery stalks, chopped
4 cups vegetable broth
2 tbsp olive oil or vegan butter
1 cup unsweetened plant-based milk (almond, soy, or oat milk)
2 tbsp nutritional yeast (optional)
Salt and pepper, to taste
1 tbsp lemon juice
1 tsp fresh thyme or 1/2 tsp dried herbs (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrot. Cook for 5–7 minutes until softened.
Add minced garlic and cook for another minute until fragrant.
Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until broccoli is tender.
Remove from heat and blend soup using an immersion blender or in batches in a countertop blender until smooth.
Stir in plant-based milk and nutritional yeast (if using). Adjust the consistency with additional broth or milk if desired.
Season with salt, pepper, and lemon juice. Stir well to combine.
Reheat gently if needed and serve hot. Garnish with fresh thyme or a sprinkle of nutritional yeast, if desired.
Notes
Use frozen broccoli if fresh is unavailable; adjust cooking time slightly.Add red pepper flakes or cayenne for a spicy twist.For extra creaminess, blend in cooked potato or soaked cashews.Use full-fat coconut milk for a rich, tropical variation.This soup freezes well for up to 3 months—perfect for meal prep.
