Vegan Cream of Broccoli Soup
This vegan cream of broccoli soup is easy to make in 30 minutes with just a handful of healthy ingredients. Enjoy this simple dairy-free twist on classic cream of broccoli for a quick, nourishing plant-based meal.
I used to love a can of Campbell’s Cream of Broccoli and Cheddar Soup when I was a kid. That and a grilled cheese sandwich was my favourite. Now, I’d rather skip those for something a little healthier with ingredients I feel good about.
This vegan cream of broccoli soup is creamy and flavourful and I love that I can enjoy a satisfying serving without it being too heavy. You’ll love this quick and easy recipe. It takes just minutes to prep for a healthy meal that’s full of flavour and nutrition.
Features
- Dietary Features: Vegan, gluten-free, oil-free.
- Nutrition Features: Low-fat, low-carb, low-calorie.
- Quick and Easy: Ready in 30 minutes with just a few basic ingredients.
- Stores well in the fridge or freezer so can be made in advance and works well for meal prep.
Ingredient Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Onion and Garlic: Use these for the aromatic base. White or yellow onion works here.
- Carrot and Celery: Help add additional flavour. Mix and match the amounts if you don’t have quite enough. Youj’ll need about 2 cups total. Zucchini works well here too.
- Broccoli: Fresh or frozen works!
- Milk: Any plant-based milk works but I’d recommend something with a neutral flavour like unsweetened almond or cashew milk. For a creamier consistency, you can make a cashew cream by blending 1/2 cup soaked cashews with 3/4 cup water.
Step-by-Step Instructions
Step 1. Add the onion, garlic, carrot and celery to a pot with a couple of tablespoons of the vegetable broth. Cook them for 6-7 minutes until they’re soft and fragrant.
Step 2. Add the rest of the ingredients and simmer lightly until all the veggies are tender, about 10-15 minutes.
Step 3. Carefully transfer the soup to a blender and process until smooth and creamy. Alternatively, use an immersion blender in the pot until you reach your desired consistency.
Quick Tip: Prefer a chunky soup? Scoop out half of the soup to blend then pour it back into the pot with the unblended portion and stir to combine.
Season the soup with salt and pepper and enjoy right away with any toppings you enjoy!
FAQs
Yes. To freeze it, let it cool then store in one large freezer-safe container or individual portions. When you’re ready to eat it, pull it from the freezer the night before and let it thaw in the fridge. Reheat as needed on the stovetop or in the microwave.
To make this a “cheesy” soup, blend in 1/2 cup nutritional yeast when you blend the soup. You could also try this broccoli potato soup.
Storing Instructions
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Store in a sealed container or individual containers for up to 2 months.
- Reheating: Reheat leftovers on the stovetop or in the microwave until heated through.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
Print
Vegan Cream of Broccoli Soup
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 5 1x
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegan
Description
This healthy, vegan cream of broccoli soup is the perfect answer to cold fall days. All the flavour and nutrition with none of the fat and calories. It’s delicious, nourishing and comfort food all the way.
Ingredients
- 2 small or 1 large white onion, diced (300 g, approx. 2 cups)
- 4 cloves garlic, minced (20 g)
- 2 carrots, peeled and chopped (175 g, approx. 1 cup)
- 2 ribs celery, chopped (75 g, approx. 1 cup)
- 6 cups chopped broccoli (450 g)
- 3 cups vegetable stock (750 mL)
- 1 cup dairy-free milk (250 mL)
- salt and pepper, to taste
Instructions
- Saute the veggies. Add the onion, garlic, carrots and celery to a pot with a few tablespoons of the vegetable stock and cook until they start to soften and become fragrant, about 6-7 minutes.
- Add ingredients and simmer. Add the broccoli, stock and non-dairy milk and simmer over medium heat until all the veggies are soft and tender, about 15-20 minutes.
- Blend soup. Carefully pour the soup into a blender and process until smooth, or use an immersion blender in the pot. If you prefer a chunky soup, leave a few scoops of veggies behind in the pot then pour the blended soup back in to the pot and mix together.
- Season with salt and pepper, if needed. Serve right away.
Notes
Soup can be stored in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed on the stovetop or in the microwave.
For a creamier soup, add 1/2 cup raw cashews when you add the broccoli. Just make sure you have a good blender that can get it nice and smooth. If not, you can soak the cashews overnight then blend with 3/4 cup water to create a cashew cream, then use that instead of the dairy-free milk.
Nutrition
- Serving Size: 1
- Calories: 56
- Sugar: 5.6 g
- Fat: 0.6 g
- Carbohydrates: 13.5 g
- Fiber: 4.4 g
- Protein: 3.4 g
Keywords: easy broccoli soup, healthy broccoli soup, quick broccoli soup
Originally Posted: November 12, 2016
This soup is amazing. I made it with chicken broth and a variety of different milks. It is easy and so surprisingly tasty. I have so much broccolli from my garden I needed alternate ways to make it. THis is a great low calorie lunch. My meat eating brother loved it and ate most of a batch. So good!!
★★★★★
That’s awesome, Cheri! So glad you liked it. Thanks for letting me know!
I just made the vegan cream of broccoli soup. Well 2 of us finished the whole pot and it was amazing . I did add coconut milk and I also added about 1/2 cup of soaked cashews. I also only used stems because I made a broccoli salad with the florets. I also left it a little more chunky and accidentally added too much pepper which happens to be a great accident . The heat of pepper was amazing ! I added about 1 tablespoons of active yeast . But this will be a weekly soup in my house !!! Thanks deryn !!
This was divine and so simple to make! I added a 1/4 cup of nutritional yeast when I transferred the soup to the blender. Will definitely be making again! Thank you!
★★★★★
Great! So glad it was enjoyed.
Absolutely delicious!! I brought over a bowl of this to my elderly mother and she said it was the best soup she’s ever had. Bonus: it was so easy to make and super healthy. I doubled the batch and blended with maybe half a cup of cashews and left some of the chunks of veggies. Fabulous!! Will be making it again tomorrow. This time I may add a can of chickpeas for extra protein.
★★★★★
I doubled the ingredients and added blended cashews and it was still easy to make – and delicious! I steamed a few small florets separately and added it to the pot of already blended soup at the end.
★★★★★
Simple. Flavorful. Satisfying. Fast.
After reviewing half dozen other recipes, I chose this one for its simplicity and limited ingredients list. Half way through it, I wondered if it would be bland given the lack of spices. I was PLEASANTLY surprised by how fantastic this taste without the need for any additional spices. The vegetables, onion, garlic, salt and pepper made a great blend. I was super happy that it does not require nuts to be creamy. So good.
We will definitely make this again.
In the bowl, I added a dollop of MELT, plant-based butter and a teaspoon of Turmeric. The next time I’ll add the nutritional yeast as suggested to give it a cheesy look and flavor. Very well done. Thank you.
★★★★★
This was great and so easy! I added a little bit of lemon pepper when serving which added a nice brightness. Thanks!
★★★★★
thank you for this recipe! I will make this again, i’m sure of it!
I used frozen brocoli, and because my blender can’t have hot food, I let it cool in the sink next to cold water.
★★★★★
So so good!
★★★★★
I’m so, so happy to hear that! Thanks for letting me know!
Loved this soup. I sautéed the onion and garlic (along with a minced serrano chili) grapeseed oil. In the soup I used almond milk and replaced broth with water. Added about 1/4 cup of almond butter to the blender. Drizzle of EVOO when serving. So good!!
★★★★★
So glad to hear that, Denise! Great idea to add some almond butter for creaminess! Thanks so much for the review.
This was so tasty and easy. I used flaxseed milk, added the cashews as suggested and salt and pepper to taste. It turned out perfect and will be on repeat in my meal prep schedule since it’s a great recipe to help with eating more veggies.
★★★★★
That’s great to hear, Jen! So glad you enjoyed it.
This soup is the bomb! It is so delicious. Ive already made it twice this week! Love all your recipes!
Delicious and quick soup! My family really enjoyed it , even my picky 10 year old. I added one sweet potato for extra sweetness, but kept everything else as recipe calls.
★★★★★
This was so easy to make and so delicious! I didn’t have celery so I went without. I did add some nutritional yeast which made it perfect.
★★★★★
I’m not the biggest fan of broccoli soup, if I’m totally honest. But this recipe is really nice, easy and uses up the cupboard.
I used stalk and all!
★★★★★
I made this recipe but wanted one serving so I didn’t measure anything just kind of eye-balled it. Did not have celery. Used all the other ingredients. Had it with a vegan burger on whole wheat with lettuce, tomato and cartelized onions. The soup made a nice way to get my veggies in a different way. It is definitely comfort food. Really enjoyed and hope to make the entire recipe soon. Will freeze for later.
This soup is delicious and so simple to make! Loving it!
Glad you’re enjoying it!
This was perfect. The simple ingredients list is so appealing. It tastes perfect and we all know how wonderful and important broccoli is to our bodies.
Thank you ma’am!
★★★★★
The soup was amazing. I put in a little less veggie broth to make it thicker. I liked the tip to save some of the broccoli to add to the soup after blending. I will be making this again.
Awesome. So happy you enjoyed it!
Sooooo good & yum!