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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.

Ingredients

  1. 4 cups broccoli florets (fresh or frozen)
  2. 1 medium onion, chopped
  3. 3 garlic cloves, minced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, chopped
  6. 1 medium potato, peeled and cubed
  7. 2 tbsp olive oil or vegan butter
  8. 4 cups vegetable broth
  9. 1/4 cup nutritional yeast
  10. 1 cup unsweetened plant-based milk (almond, soy, or oat)
  11. Salt and black pepper, to taste
  12. Optional: 1 tbsp lemon juice, red pepper flakes, fresh herbs for garnish

Instructions

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

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

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/vegan-broccoli-soup/