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Vegan Broccoli Soup

A creamy, dairy-free broccoli soup made with wholesome ingredients like potatoes and plant-based milk. Perfect for chilly evenings or quick, comforting meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 4 cups broccoli florets fresh or frozen
  • 3 cups vegetable broth
  • 1 cup unsweetened plant-based milk oat, almond, or soy
  • 2 tbsp nutritional yeast optional
  • Salt and black pepper to taste
  • 1/2 tsp dried thyme or Italian herbs optional
  • 1 tbsp lemon juice optional
  • Optional Toppings:
  • Croutons
  • Vegan cheese shreds
  • Coconut cream or cashew cream
  • Toasted seeds or nuts

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion for 3–4 minutes until softened.
  2. Add garlic and cook another minute until fragrant.
  3. Stir in diced potatoes and broccoli. Pour in vegetable broth and bring to a boil.
  4. Reduce heat, cover, and simmer for 15–20 minutes until vegetables are very tender.
  5. Blend the soup using an immersion blender or standard blender until smooth.
  6. Stir in plant milk and nutritional yeast. Heat through and season with salt, pepper, and herbs.
  7. Finish with lemon juice for brightness. Serve hot with your favorite toppings.

Notes

Add spinach, kale, or other greens for extra nutrients.
Use cashew cream for a richer texture.
Store in the fridge for up to 4 days or freeze for up to 2 months.