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Deliciously creamy and nourishing Vegan Broccoli Soup is just what you need for a quick, cozy dinner at home. This homemade broccoli soup recipe is so easy to make and it’s packed with plenty of vegetables, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!
On a chilly, gloomy day, there is nothing that can warm me up like a piping hot bowl of soup. I’ve been obsessed with this taco soup for years and last year, I couldn’t seem to get enough of this vegan split pea soup. This year, though, it’s all about broccoli soup! When you have the rich creaminess mixed with plenty of veggie goodness, all cooked into a comforting bowl of soup… it’s simply irresistible.
I’ve been working on perfecting this recipe for a few weeks now, and I know you’ll agree, I have it juuuuust right. It is better than any broccoli soup you can buy at the store or order at a restaurant. Believe me, homemade is the way to go.
This flavorful broccoli soup is the perfect meal for those chilly days coming our way! It’s thick, creamy and so satisfying. Let’s get to all of the details!
What’s in Vegan Broccoli Soup?
This deliciously creamy broccoli soup is made with wholesome ingredients and packs plenty of fiber and nutrients. To make this soup recipe you’ll need:
- Olive oil helps the vegetables brown without burning. Feel free to use your favorite cooking oil or non-dairy butter.
- Onion, carrot and celery are classic additions to broccoli soup! Feel free to use as much or as little as you like. You can also add other vegetables such as leeks, shallots or bell peppers.
- Garlic adds great flavor to the soup! Feel free to substitute 1 teaspoon of garlic powder if you don’t have fresh garlic on hand.
- All-purpose flour helps thicken the soup. For a gluten free option, substitute the flour for 2 teaspoons of cornstarch.
- Vegetable broth adds great flavor to the soup! I opt for a low sodium broth, but feel free to use whatever you have available.
- Broccoli is the star of the soup! Make sure to use fresh broccoli in this recipe – it really makes a difference!
- Nutritional yeast adds a bit of nutty cheesiness to the soup, which enhances that classic “broccoli cheddar” flavor. Feel free to leave it out, if you don’t have any on hand.
- Coconut cream adds richness and creaminess to the soup. Make sure to use unsweetened cream!
How to Make Vegan Broccoli Soup:
Making this cozy soup is super easy! I love that everything is cooked in one pot and other than a little veggie chopping and some blending, it takes very little effort to throw together. Here’s a quick rundown of the instructions:
- Sauté veggies. Heat a large heavy-bottomed pot or dutch oven over medium heat. Add the olive oil, onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are soft.
- Add garlic and flour. Stir garlic and flour in with the vegetables and cook for an additional minute.
- Add broth and broccoli. Pour in the vegetable broth and scrape any browned bits off the bottom of the pan. Add the broccoli and stir to combine. Cook, stirring occasionally, for 10 minutes or until the broccoli is soft.
- Blend soup. Remove the soup from the heat and add the coconut cream and nutritional yeast to the pan. Use an immersion (or high speed) blender to puree the soup until it is smooth. Cook on low heat for another 5 minutes. Season with salt and pepper to taste.
- Serve. Garnish with fresh parsley, if you’d like and enjoy with a crusty hunk of bread!
Pro tip: If you like to have chunks of broccoli in your soup, remove 1 cup of soup from the pot and set it aside, before blending the soup. Once the soup is smooth, you can add the reserved vegetables back to the pot.
Vegan Broccoli Soup Serving suggestions:
This soup would be absolutely delicious paired with any of the following:
- Simple green salad
- Crackers or croutons
- Rolls or crusty bread
- Cornbread
- Grilled cheese
Make Ahead + Storage Recommendations
- Make ahead. You can save time by chopping the veggies up to 1 day in advance. Store them in an airtight container or sealed baggie, in the refrigerator.
- Leftovers. Store leftover vegan broccoli soup in an airtight storage container in the refrigerator for up to 2 days.
- Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
More Soup Recipes to Try:
- Loaded Vegan Chili
- Crockpot Taco Chickpea Soup
- Roasted Acorn Squash Soup
- Creamy Lentil Soup
- Moroccan Chickpea Soup
As usual, PLEASE let me know if you make this vegan broccoli soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
Vegan Broccoli Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 2 heads broccoli, chopped into florets (about 4 cups)
- 1 tablespoon nutritional yeast
- ¾ cup coconut cream, well stirred
- Salt and pepper, to taste
Instructions
- Heat a large heavy bottomed pot or dutch oven over medium heat. Add the olive oil, onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are soft.
- Add the garlic and flour and stir to combine. Cook for an additional minute.
- Next, add the vegetable broth and scrape any browned bits off the bottom of the pan.
- Add the broccoli and stir to combine. Cook, stirring occasionally, for 10 minutes or until the broccoli is soft.
- (Optional) If you like to have chunks of broccoli in your soup, remove 1 cup of soup from the pot and set it aside.
- Remove the soup from the heat and add the coconut cream and nutritional yeast to the pan.
- Use an immersion (or high speed) blender to puree the soup until it is smooth. Once the soup is smooth, add the reserved vegetables back to the pot.
- Return the soup to low heat and cook for another 5 minutes, or just until the cream and nutritional yeast have been incorporated. Season with salt and pepper to taste.
- Enjoy warm and store any leftover soup in an airtight container in the fridge for up to two days.
