Why You’ll Love This Recipe

100% plant-based: Completely dairy-free and vegan-friendly.
Creamy without cream: Blended veggies create a luscious texture.
Nutritious and satisfying: Packed with fiber, vitamins, and minerals.
Simple ingredients: Made with pantry staples and fresh produce.
Quick and easy: Comes together in about 30 minutes.
Freezer-friendly: Great for meal prep and batch cooking.
Customizable: Add toppings or mix-ins to make it your own.
Low-calorie option: A light, wholesome soup that doesn’t skimp on flavor.
Kid-friendly: Mild, creamy, and perfect for picky eaters.
Gluten-free: Naturally free of gluten when made with GF ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Broccoli florets (fresh or frozen)
Onion, chopped
Garlic cloves, minced
Carrots, peeled and diced
Celery, chopped
Potato, peeled and cubed
Olive oil or vegan butter
Vegetable broth
Nutritional yeast (for cheesy flavor)
Plant-based milk (unsweetened almond, soy, or oat)
Salt and black pepper
Optional: lemon juice, red pepper flakes, fresh herbs for garnish

Directions

Heat olive oil or vegan butter in a large pot over medium heat.
Add chopped onion, carrots, celery, and garlic. Sauté for 5–7 minutes, until softened.
Add the cubed potatoes and broccoli florets. Stir well.
Pour in the vegetable broth and bring to a boil.
Reduce heat, cover, and simmer for about 15–20 minutes, until vegetables are tender.
Remove from heat. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender in batches.
Stir in plant-based milk and nutritional yeast. Adjust seasoning with salt, pepper, and lemon juice if using.
Warm the soup gently over low heat, if needed.
Serve hot, garnished with fresh herbs or a sprinkle of red pepper flakes.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add protein: Stir in cooked lentils, chickpeas, or white beans.
Cheesy flavor: Add extra nutritional yeast or vegan cheese shreds.
Spicy kick: Use cayenne pepper or hot sauce to add heat.
Nut-based creaminess: Blend in soaked cashews for a richer texture.
Green boost: Toss in spinach or kale before blending.
Roasted broccoli: Roast some broccoli separately for garnish and deeper flavor.
Herb infusion: Add thyme, basil, or rosemary for more complexity.
Chunky texture: Blend only half the soup for a mix of textures.
Zesty twist: Finish with a splash of lemon juice or apple cider vinegar.
Coconut variation: Use coconut milk for a tropical, creamy base.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 4–5 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warm, stirring occasionally.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works perfectly and makes prep even faster.

What can I use instead of nutritional yeast?

You can omit it or use a bit of vegan cheese for a similar cheesy flavor.

Can I make this soup in advance?

Absolutely. It stores and reheats well, making it great for meal prep.

What’s the best plant milk to use?

Unsweetened almond, soy, or oat milk work well. Avoid flavored or sweetened varieties.

Can I leave the soup chunky?

Yes, just blend half of it or mash some of the vegetables with a spoon for texture.

Is this soup gluten-free?

Yes, just make sure your vegetable broth and plant milk are certified gluten-free.

Can I add other vegetables?

Definitely. Cauliflower, zucchini, or spinach are great additions.

How can I make it richer?

Add soaked cashews or a spoonful of tahini before blending for extra creaminess.

Does it freeze well?

Yes, it freezes beautifully. Let it cool before freezing and reheat gently.

Can I serve this to kids?

Yes, it’s mild, creamy, and full of familiar flavors kids often enjoy.

Conclusion

Vegan Broccoli Soup is a wholesome, comforting dish that’s both simple and satisfying. With a velvety texture and nourishing ingredients, it’s the perfect choice for a healthy lunch or cozy dinner. Whether you’re vegan or just looking for a lighter alternative to traditional creamy soups, this recipe delivers every time.

Vegan Broccoli Soup

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This Vegan Broccoli Soup is a creamy, dairy-free comfort food made with blended vegetables and plant-based ingredients. It’s quick to prepare, naturally gluten-free, and perfect for a healthy lunch or cozy dinner.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Instructions

Heat olive oil or vegan butter in a large pot over medium heat.

Add onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
Add cubed potato and broccoli florets, stirring to combine.
Pour in vegetable broth and bring to a boil.
Reduce heat, cover, and simmer for 15–20 minutes, until vegetables are tender.
Remove from heat and blend the soup with an immersion blender or in batches until smooth and creamy.
Stir in plant-based milk and nutritional yeast. Season with salt, pepper, and lemon juice if using.
Warm gently over low heat if needed.
Serve hot, garnished with herbs or red pepper flakes.

Notes

Use frozen broccoli to save prep time.
For a richer soup, blend in soaked cashews or tahini.
For a chunky texture, blend only half the soup.
Stores well in the fridge for 4–5 days or freezer for 2 months.

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 5g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg