Vegan Broccoli Soup
Vegan broccoli soup is one of those simple yet deeply satisfying dishes that everyone needs in their kitchen rotation. It’s creamy, comforting, and packed with nutrients—all without a drop of dairy. Perfect for weeknight dinners, cozy lunches, or when you’re craving something warm and wholesome, this plant-based broccoli soup delivers big flavor with minimal effort.
Why You’ll Love This Vegan Broccoli Soup
What makes this soup special is its rich, velvety texture without relying on heavy cream or cheese. Instead, it gets its smooth consistency from blending tender broccoli with potatoes and plant-based milk. It’s light enough to enjoy year-round but comforting enough for chilly days. Plus, it’s budget-friendly, made mostly from pantry staples and fresh produce.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups fresh or frozen broccoli florets
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat, almond, or soy)
- 2 tablespoons nutritional yeast (optional)
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or Italian herbs (optional)
- Lemon juice, for finishing (optional)
Optional Toppings
- Croutons
- Vegan cheese shreds
- Toasted seeds or nuts
- A swirl of coconut cream or cashew cream
How to Make Vegan Broccoli Soup
1. Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Potatoes and Broccoli
Add the diced potatoes and broccoli florets to the pot. Stir well to coat them in the aromatics. Pour in the vegetable broth and bring everything to a boil.
3. Simmer Until Tender
Reduce the heat to a simmer, cover the pot, and let the vegetables cook for 15–20 minutes, or until the potatoes and broccoli are very tender.
4. Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the mixture to a blender in batches and puree until creamy. Return the soup to the pot if needed.
5. Stir in Plant Milk and Seasoning
Add the plant-based milk and nutritional yeast if using. Stir well and reheat over low heat. Season with salt, pepper, and herbs to taste. For added brightness, stir in a splash of lemon juice.
Serving Suggestions
This soup is delicious on its own, but even better with a side of crusty bread or a vegan grilled cheese sandwich. You can also top it with roasted chickpeas, hemp seeds, or fresh herbs for extra texture and nutrition. It’s perfect for lunch, a light dinner, or as a starter before a bigger meal.
Make It Your Own
- Add more greens like spinach or kale for an extra nutrient boost.
- Swap the potato with cauliflower for an even lighter version.
- Spice it up with a pinch of cayenne pepper or smoked paprika.
- Use cashews blended with water instead of plant milk for a richer, creamier result.
Storage and Meal Prep
Vegan broccoli soup stores beautifully. Let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days or can be frozen for up to 2 months. To reheat, simply warm on the stovetop or microwave and stir occasionally until heated through.
Why This Recipe Works
The blend of broccoli and potato creates a naturally creamy texture without needing dairy. Nutritional yeast adds a subtle cheesiness, while garlic and onion lay down a flavorful base. It’s nourishing, low in calories, and totally comforting—everything you want from a classic soup.
Final Thoughts
If you’re looking for a cozy, plant-powered dish that’s easy to make and hard to resist, this vegan broccoli soup is the answer. It’s fast, flexible, and perfect for batch cooking. Whether you’re feeding your family or stocking your freezer, this simple recipe will quickly become a favorite in your vegan kitchen.
Vegan Broccoli Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 3–4 minutes until softened.
- Add garlic and cook another minute until fragrant.
- Stir in diced potatoes and broccoli. Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes until vegetables are very tender.
- Blend the soup using an immersion blender or standard blender until smooth.
- Stir in plant milk and nutritional yeast. Heat through and season with salt, pepper, and herbs.
- Finish with lemon juice for brightness. Serve hot with your favorite toppings.
