Vegan Cream of Broccoli Soup
on Apr 23, 2021, Updated Aug 26, 2024
This post may contain affiliate links.
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 plant-based meal.

About the Recipe
This soup is creamy, flavourful and I love that I can enjoy a satisfying serving without it being too heavy with ingredients like cheese and heavy cream.
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. The recipe is:
- Vegan, gluten-free, oil-free.
- 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.
For more easy vegan vegan soups, this Vegan Tomato Soup, Vegan Vegetable Barley Soup and Vegan Broccoli Cauliflower Soup are all really yummy too!
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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. You’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 u0022cheesyu0022 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.
Pin this now to find it later
Pin ItVegan Cream of Broccoli Soup
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
- 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 the broccoli, stock and non-dairy milk and simmer over medium heat until all the veggies are soft and tender, about 15-20 minutes.
- 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
Nutrition
Originally Posted: November 12, 2016
I made a few amendments…
I halved the standard recipe as I only wanted a couple of portions (still used an entire head of broccoli and the stalk). I didn’t have any celery so used a courgette instead. I threw in two sliced spring onions to the veg mix to use them up. I use this wonderful mushroom stock for all my soups now (added 600ml) and I opted for cashew milk (1 cup). I also added two tablespoons (naughty!) of nutrition yeast to add a cheesy flavour and its super tasty. Like a cheese and broccoli soup. Yum!
I wasnโt convinced this would be as good as it turned out to be. Used up some leftover peas, broccoli and sweetcorn that were all languishing in the fridge. Very very good. Thank you again.ย
So quick. Didnt use milk and still so good!