This creamy vegan broccoli soup is a hearty, comforting dish that’s as nutritious as it is delicious.
Packed with fiber-rich vegetables, plant-based protein from nutritional yeast, and healthy fats from coconut milk, it’s low in saturated fat and perfect for everyday meals.
Quick to make and versatile, it’s ideal for meal prep, weeknight dinners, or cozy lunches.
Creamy Vegan Broccoli Soup
Equipment
- 1 Medium saucepan
- 1 Skillet or separate saucepan (for broccoli croutons)
- 1 blender (or immersion blender)
- 1 knife and chopping board
- Measuring cups and spoons
Ingredients
For the Soup:
- ¼ cup 60 ml vegan butter or olive oil
- 5 cups 360 g broccoli, chopped (about 2 heads)
- ⅔ cup 100 g carrots, chopped (about 2 medium carrots)
- ⅔ cup 100 g celery, chopped (about 2 ribs)
- ⅔ cup 100 g onion, chopped (about 1 medium onion)
- 2 cloves garlic minced
- 6 tbsp 65 g all-purpose flour
- 4 cups 1000 ml vegetable broth
- 2 cups 500 ml unsweetened or original non-dairy milk (cashew recommended)
- ¾ cup 185 ml full-fat canned coconut milk
- ¼ cup 20 g nutritional yeast (or vegan cheese shreds)
- 1 tsp 5 ml white wine vinegar or lemon juice
- ½ tsp 2.5 ml salt, to taste
- Black pepper to taste
For Browned Broccoli “Croutons”:
- 1 cup 70 g broccoli florets
- 1 tbsp 15 ml olive oil
- Salt to taste
Instructions
- Prepare the Vegetables: Begin by washing all your vegetables thoroughly under cold running water.Chop the broccoli into medium-sized florets, dice the carrots into small pieces, slice the celery thinly, and roughly chop the onion. Mince the garlic finely so it can infuse maximum flavor. Having all ingredients prepped in advance ensures a smooth cooking process. Set aside each vegetable in separate bowls for easy access.
- Sauté the Aromatics: Place a medium saucepan over medium heat and add ¼ cup of vegan butter or olive oil. Once the oil is shimmering or the butter has melted, add the chopped onion, carrots, and celery first. Sauté these vegetables for 3-4 minutes until the onions become translucent and fragrant. Then, stir in the minced garlic and broccoli florets, cooking for another 2-3 minutes. This step develops the base flavor and softens the vegetables slightly without overcooking them.
- Add the Flour for Creaminess: Sprinkle 6 tablespoons of flour evenly over the sautéed vegetables. Stir constantly for 1-2 minutes, allowing the flour to cook slightly and remove any raw taste. The flour acts as a thickening agent, giving the soup its creamy texture without needing dairy. Make sure all vegetables are coated and the mixture forms a slightly pasty consistency before adding the liquids.
- Incorporate the Liquids: Gradually pour in 4 cups of vegetable broth while stirring constantly to prevent lumps. Follow by adding 2 cups of non-dairy milk and ¾ cup of full-fat coconut milk. Continue stirring until the mixture is smooth and well combined. Bring the soup to a gentle simmer over medium-low heat, allowing the flavors to meld.Simmer for 10-15 minutes or until the vegetables are tender when pierced with a fork.
- Add Flavor Enhancers: Once the vegetables are tender, stir in ¼ cup of nutritional yeast (or vegan cheese shreds) and 1 teaspoon of white wine vinegar or lemon juice. Season with ½ teaspoon salt and freshly ground black pepper, adjusting to taste. Taste the soup and add a small pinch of sugar if you’re using unsweetened non-dairy milk to balance the flavors. This step ensures a rich, slightly tangy, and well-rounded soup base.
- Blend the Soup: Using an immersion blender or a countertop blender, purée about half to two-thirds of the soup until smooth, leaving some vegetable pieces for texture. If using a countertop blender, blend in batches to avoid spilling and return to the saucepan afterward. Blending partially keeps the soup creamy while retaining a satisfying, chunky texture.
- Adjust the Consistency: Check the consistency of the soup. If it’s too thick, add a splash of vegetable broth or non-dairy milk until it reaches your preferred texture. Reheat gently over low heat if needed, stirring occasionally. Taste once more and adjust the seasoning with additional salt, pepper, or a squeeze of vinegar to brighten the flavor.
- Prepare the Browned Broccoli: In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of broccoli florets and a pinch of salt. Sauté until the broccoli is almost tender, then increase the heat to high and continue cooking for 2-3 minutes. Stir occasionally, allowing the broccoli edges to brown and crisp slightly. These florets will add texture, a toasty flavor, and visual appeal when served on top of the soup.
- Serve the Soup: Ladle the creamy broccoli soup into individual bowls. Drizzle with a small amount of olive oil for added richness. Top with the browned broccoli florets and optional vegan cheese shreds. Finish with a sprinkle of freshly cracked black pepper. This presentation enhances both flavor and texture, making each bowl visually appealing and satisfying to eat.
- Storage and Meal Prep Tips: Allow any leftover soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For long-term storage, this soup can be frozen for 2-3 months. When reheating from frozen, thaw overnight in the refrigerator for best results.
Notes
- Use fresh, firm broccoli for the best flavor and texture; frozen broccoli can be substituted but may result in a slightly softer soup.
- Nutritional yeast adds a subtle cheesy flavor and plant-based protein, but vegan cheese shreds can be used as an alternative.
- Coconut milk provides richness without dairy; light coconut milk can be used, but full-fat gives a creamier consistency.
- For a thinner soup, add extra vegetable broth or non-dairy milk until desired consistency is reached.
- Adjust seasoning gradually, especially salt, as vegetable broth can vary in sodium content.
- This soup is perfect for meal prep and reheats well without losing flavor or texture.
- Optional sugar (1-2 teaspoons) helps balance unsweetened non-dairy milk if the soup tastes slightly bitter.
Chef’s Secrets For Maximum Flavor
To make this soup truly exceptional, focus on building layers of flavor from the start.
Sautéing the vegetables over medium heat until the onions are translucent and aromatic ensures a naturally sweet and rich base.
Toasting the flour for a minute or two before adding the liquid enhances the creamy texture without leaving a raw taste.
Using a combination of non-dairy milk and coconut milk delivers richness while keeping the soup plant-based.
Finally, partially blending the soup preserves a pleasing texture, giving a mix of creamy and tender vegetable bites that make every spoonful satisfying.
Serving Suggestions And Pairing Ideas
This creamy broccoli soup pairs beautifully with fresh, crusty bread or whole-grain crackers for a comforting meal.
For added protein and texture, top with roasted chickpeas or toasted nuts.
You can also serve it alongside a simple salad, such as arugula with lemon vinaigrette or a quinoa salad with cherry tomatoes.
Drizzle a little olive oil or sprinkle fresh herbs like parsley or chives for an extra touch of flavor and visual appeal.
It’s perfect for lunch, dinner, or even as a starter at a family gathering.
Storage Tips And Meal Prep Advice
Let the soup cool completely before storing it in an airtight container.
In the refrigerator, it will stay fresh for 3-4 days and can be gently reheated on the stovetop or in the microwave.
For long-term storage, this soup freezes well for 2-3 months.
Divide it into individual portions for quick meal prep or freezer-friendly servings.
When reheating from frozen, thaw overnight in the refrigerator and stir occasionally while warming to maintain its creamy consistency.
Avoid boiling after freezing, as it can slightly change the texture.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe, but the soup may have a slightly softer texture. Thaw and drain excess water before cooking to avoid thinning the soup.
2. How can I make this soup creamier without coconut milk?
You can substitute the coconut milk with additional unsweetened non-dairy milk or cashew cream for a rich, creamy texture while keeping it vegan and dairy-free.
3. Is this soup high in protein?
While the vegetables provide fiber and micronutrients, adding nutritional yeast boosts plant-based protein. For more protein, consider topping with roasted chickpeas, tofu cubes, or hemp seeds.
4. Can I prepare this soup ahead of time?
Absolutely! The soup can be made a day in advance and stored in the refrigerator. Reheat gently before serving. It also freezes well for up to 2-3 months.
5. How do I prevent the broccoli croutons from burning?
Cook the broccoli over medium heat initially to soften, then increase to high heat briefly for browning. Stir occasionally and watch closely to achieve a golden edge without burning.
