23 Delicious Dairy Free Broccoli Soup Recipes You’ll Love

Broccoli soup is a classic comfort food, but traditional recipes often rely on cream or cheese, making them unsuitable for those avoiding dairy.

Fortunately, you don’t have to miss out on the creamy, comforting flavors. These 23 dairy free broccoli soup recipes show that you can enjoy velvety, flavorful soups without milk, cream, or butter.

From rich coconut-based blends to protein-packed versions with beans or lentils, these soups are nutritious, delicious, and suitable for anyone following a dairy-free lifestyle.

Whether you want a light lunch, a hearty dinner, or a warming meal on a chilly day, this collection has something for every taste.

23 Delicious Dairy Free Broccoli Soup Recipes You’ll Love

Dairy-free broccoli soup doesn’t have to be boring or bland.

With these 23 recipes, you can enjoy everything from creamy coconut soups to smoky chipotle or protein-packed lentil variations.

They’re perfect for a cozy meal, a healthful lunch, or a nutrient-rich dinner option.

By using plant-based ingredients creatively, you can savor rich flavors, smooth textures, and endless variety—without ever touching dairy.

Creamy Coconut Broccoli Soup

This dairy-free broccoli soup is luxuriously creamy thanks to coconut milk, yet light enough for a comforting lunch or dinner.

Infused with garlic, onion, and a hint of nutmeg, it delivers a velvety texture without any dairy products.

Perfect for chilly days or when you want a nourishing, plant-based option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• Lemon juice, for finishing (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add broccoli and potatoes, stirring to coat them in the oil. Cook for 2–3 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until the broccoli and potatoes are tender.
5. Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a blender.
6. Stir in coconut milk and nutmeg. Heat gently without boiling. Season with salt, pepper, and a squeeze of lemon juice if desired.

This creamy coconut broccoli soup is rich, satisfying, and naturally dairy-free.

Its subtle sweetness from coconut milk balances the earthiness of broccoli perfectly, making it a wholesome, cozy meal.

Roasted Broccoli and Cauliflower Soup

Roasting the broccoli and cauliflower first gives this soup a deep, caramelized flavor that elevates a classic vegetable soup.

With vegetable broth, herbs, and a touch of olive oil, this dairy-free version is hearty, healthy, and full of taste.

Ingredients:

• 3 cups broccoli florets
• 2 cups cauliflower florets
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat oven to 400°F (200°C). Toss broccoli and cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté onion until soft, 5 minutes. Add garlic and cook for 1 minute.
3. Add roasted vegetables to the pot. Pour in vegetable broth and sprinkle in thyme. Simmer for 10 minutes.
4. Blend soup using an immersion blender or in batches in a regular blender until smooth.
5. Stir in nutritional yeast if using, and adjust seasoning to taste.

This roasted broccoli and cauliflower soup is a rich, flavorful, and dairy-free comfort meal.

Roasting adds depth that makes every spoonful incredibly satisfying.

Spicy Ginger Broccoli Soup

Bright, zesty, and slightly spicy, this dairy-free broccoli soup features fresh ginger and a touch of chili for a warming, invigorating flavor.

It’s perfect for when you want a detoxifying yet comforting meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red chili flakes (optional, adjust to taste)
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion for 5 minutes until soft.
2. Add garlic, ginger, and red chili flakes. Cook for 1–2 minutes until fragrant.
3. Stir in broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes until broccoli is tender.
4. Blend the soup until smooth using an immersion blender or in batches in a blender.
5. Stir in almond milk and season with salt and pepper. Heat gently, then garnish with fresh cilantro or parsley before serving.

Cheesy Vegan Broccoli Soup

This spicy ginger broccoli soup is bright, warming, and packed with nutrients.

The ginger and chili give it an uplifting kick, making it a perfect dairy-free option for a revitalizing meal.

This dairy-free broccoli soup mimics the creamy, cheesy goodness of traditional broccoli cheddar soup without any dairy.

Nutritional yeast and cashews create a rich, velvety texture and a savory “cheesy” flavor that even non-vegans will love.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked in hot water for 20 minutes
• 1/4 cup nutritional yeast
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
4. Drain cashews and add them to the soup. Use an immersion blender to purée until smooth.
5. Stir in nutritional yeast, Dijon mustard, salt, and pepper. Heat gently until warm, adjusting seasoning as needed.

This cheesy vegan broccoli soup is rich, indulgent, and completely dairy-free.

The cashews and nutritional yeast create a creamy, savory flavor that satisfies any craving for comfort food.

Curried Broccoli Soup

This exotic, warming soup combines broccoli with fragrant curry spices.

Coconut milk adds creaminess, while turmeric, cumin, and coriander give it a golden hue and aromatic flavor. Perfect as a hearty lunch or dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 4 cups broccoli florets
• 2 medium carrots, peeled and sliced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, and turmeric. Cook 1–2 minutes until fragrant.
3. Add broccoli, carrots, and vegetable broth. Bring to a boil, then simmer for 15 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches in a blender.
5. Stir in coconut milk and season with salt and pepper. Garnish with fresh cilantro before serving.

Curried broccoli soup is vibrant, flavorful, and comforting.

The warming spices paired with creamy coconut milk make it a deliciously exotic dairy-free meal.

Broccoli and White Bean Soup

This protein-packed, dairy-free broccoli soup is thickened naturally with white beans for a hearty, nutritious meal.

It’s creamy, filling, and full of flavor without any cream or cheese.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Lemon zest and juice, for finishing

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add broccoli, white beans, vegetable broth, and thyme. Bring to a boil, then simmer for 15 minutes until broccoli is tender.
4. Blend the soup until smooth using an immersion blender or in batches.
5. Season with salt, pepper, and a touch of lemon zest and juice for brightness.

This broccoli and white bean soup is hearty, creamy, and protein-rich without any dairy.

The beans add a natural thickness and subtle flavor, making it a perfect nourishing meal.

Thai-Inspired Coconut Broccoli Soup

This dairy-free broccoli soup is infused with the vibrant flavors of Thailand.

Coconut milk, lemongrass, lime, and a hint of chili create a bright, aromatic soup that’s both comforting and exotic.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped
• 4 cups broccoli florets
• 1 medium carrot, sliced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon soy sauce or tamari
• Juice of 1 lime
• 1/4 teaspoon red chili flakes (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic, ginger, and lemongrass. Cook for 2 minutes until fragrant.
3. Add broccoli, carrot, and vegetable broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes until vegetables are tender.
4. Remove lemongrass, then blend the soup until smooth using an immersion blender or in batches.
5. Stir in coconut milk, soy sauce, lime juice, and chili flakes. Heat gently, then garnish with fresh cilantro.

This Thai-inspired coconut broccoli soup is bright, tangy, and creamy without dairy.

The lemongrass and lime give it a fresh, aromatic twist that’s perfect for a light but flavorful meal.

Smoky Chipotle Broccoli Soup

This dairy-free broccoli soup has a bold, smoky flavor thanks to chipotle peppers in adobo sauce.

It’s creamy, slightly spicy, and comforting—a perfect twist on a classic soup.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 1–2 chipotle peppers in adobo sauce (adjust to taste)
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add broccoli, potatoes, vegetable broth, chipotle peppers, and smoked paprika. Bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches.
5. Season with salt and pepper, and garnish with fresh parsley before serving.

This smoky chipotle broccoli soup is bold, creamy, and satisfying without any dairy.

The chipotle adds warmth and depth, making it a perfect soup for chilly evenings.

Broccoli, Spinach, and Avocado Soup

This green powerhouse soup combines broccoli, spinach, and avocado for an ultra-creamy, nutrient-packed, dairy-free meal.

It’s vibrant, smooth, and perfect for a healthy lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups fresh spinach
• 3 cups vegetable broth
• 1 ripe avocado
• Salt and pepper, to taste
• Lemon juice, for finishing

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add broccoli, spinach, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until broccoli is tender.
4. Blend the soup until smooth using an immersion blender or in batches.
5. Stir in avocado and blend again until creamy. Season with salt, pepper, and a squeeze of lemon juice.

This broccoli, spinach, and avocado soup is creamy, vibrant, and packed with nutrients.

The avocado adds a luscious texture while keeping it completely dairy-free and satisfying.

Roasted Red Pepper and Broccoli Soup

This dairy-free broccoli soup features the smoky sweetness of roasted red peppers combined with tender broccoli.

Blended to a silky texture, it’s vibrant in color and flavor, perfect for a hearty lunch or dinner.

Ingredients:

• 2 red bell peppers, roasted, peeled, and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast the red bell peppers for 20–25 minutes until skins are charred. Peel, deseed, and chop them.
2. In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes.
3. Add garlic and cook 1 minute until fragrant.
4. Add broccoli, roasted red peppers, vegetable broth, and smoked paprika. Bring to a boil, then simmer for 12–15 minutes until broccoli is tender.
5. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper, and garnish with fresh basil.

The combination of roasted red peppers and broccoli gives this soup a smoky, sweet, and satisfying flavor.

Completely dairy-free, it’s a colorful and cozy meal.

Miso-Infused Broccoli Soup

This dairy-free soup brings an umami boost from miso paste, paired with tender broccoli and aromatic vegetables.

It’s nourishing, savory, and perfect for a warming meal any time of year.

Ingredients:

• 1 tablespoon sesame oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups broccoli florets
• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 1 teaspoon soy sauce or tamari
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Add broccoli and vegetable broth. Bring to a boil, then simmer 12–15 minutes until broccoli is tender.
4. Remove from heat and stir in miso paste until fully incorporated. Blend the soup until smooth.
5. Adjust seasoning with soy sauce, salt, and pepper. Garnish with sliced green onions.

Miso-infused broccoli soup is rich in umami and completely dairy-free.

The miso adds depth and warmth, making it a perfect nourishing bowl for any day.

Mediterranean Broccoli Soup

This dairy-free soup features Mediterranean flavors like roasted garlic, sun-dried tomatoes, and fresh herbs.

It’s hearty, aromatic, and bursting with flavor while remaining light and creamy.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, roasted or minced
• 4 cups broccoli florets
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1–2 minutes until fragrant.
3. Add broccoli, sun-dried tomatoes, vegetable broth, oregano, and thyme. Bring to a boil, then simmer for 12–15 minutes until broccoli is tender.
4. Blend the soup until smooth using an immersion blender or in batches. Adjust seasoning with salt and pepper.
5. Garnish with fresh parsley before serving.

Mediterranean broccoli soup is fragrant, flavorful, and completely dairy-free.

The sun-dried tomatoes and herbs add a savory depth that makes this soup perfect for a light yet satisfying meal.

Lemon-Garlic Broccoli Soup

This dairy-free broccoli soup is bright and refreshing, with a zesty lemon flavor that balances the natural earthiness of broccoli.

Garlic adds warmth and depth, making it both comforting and invigorating.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches.
5. Stir in lemon juice and zest, then season with salt and pepper. Garnish with fresh parsley.

This lemon-garlic broccoli soup is light, creamy, and full of freshness.

The citrusy notes make it a perfect dairy-free soup for a revitalizing meal.

Broccoli and Sweet Potato Soup

This dairy-free soup combines broccoli and sweet potatoes for a naturally creamy, subtly sweet flavor.

Hearty and nutritious, it’s perfect for a wholesome lunch or dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add broccoli, sweet potatoes, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper.
5. Garnish with fresh cilantro before serving.

Broccoli and sweet potato soup is creamy, comforting, and dairy-free.

The natural sweetness of the potatoes balances the broccoli, making it a wholesome and satisfying meal.

Broccoli and Carrot Ginger Soup

This dairy-free soup pairs broccoli with carrots and fresh ginger for a sweet and slightly spicy flavor.

It’s smooth, vibrant, and nourishing—perfect for boosting immunity and warming up on a chilly day.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups broccoli florets
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and ginger, cooking 1–2 minutes until fragrant.
3. Add broccoli, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer 12–15 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper.
5. Garnish with fresh chives before serving.

Broccoli and carrot ginger soup is sweet, slightly spicy, and completely dairy-free.

The ginger adds a warming kick, making this soup both delicious and nutritious.

Broccoli and Cauliflower Cashew Soup

This dairy-free soup combines broccoli and cauliflower for a creamy, nutty flavor.

Cashews provide natural creaminess without any dairy, making it smooth, rich, and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup raw cashews, soaked in hot water for 20 minutes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, cauliflower, and vegetable broth. Bring to a boil, then simmer 15 minutes until vegetables are tender.
4. Drain cashews and add them to the soup. Blend the soup until smooth using an immersion blender or in batches.
5. Season with salt, pepper, and thyme. Garnish with fresh parsley before serving.

Broccoli and cauliflower cashew soup is creamy, nutty, and entirely dairy-free.

The cashews create a luscious texture that makes this soup feel indulgent while remaining healthy.

Broccoli and Mushroom Soup

Earthy mushrooms combined with tender broccoli create a savory, dairy-free soup with depth and flavor.

This hearty soup is perfect for a cozy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups mushrooms, sliced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook 1 minute.
3. Add mushrooms and cook for 5 minutes until softened.
4. Add broccoli, vegetable broth, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 12–15 minutes until broccoli is tender.
5. Blend the soup until smooth using an immersion blender or in batches. Adjust seasoning with salt and pepper. Garnish with fresh herbs.

Broccoli and mushroom soup is earthy, creamy, and flavorful without any dairy.

The mushrooms add depth and umami, making it a satisfying and wholesome soup.

Broccoli, Leek, and Potato Soup

This classic combination of broccoli, leeks, and potatoes is transformed into a creamy, dairy-free soup that’s both comforting and full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 2 medium leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté leeks until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, potatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper.
5. Garnish with chopped chives before serving.

Broccoli, leek, and potato soup is velvety, comforting, and completely dairy-free.

The leeks add a delicate sweetness, making this soup both hearty and flavorful.

Broccoli and Zucchini Soup

This dairy-free soup is light, fresh, and naturally creamy thanks to zucchini and broccoli.

It’s perfect for a healthy lunch or a light dinner, packed with nutrients and flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, zucchini, vegetable broth, and dried basil. Bring to a boil, then reduce heat and simmer 12–15 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper.
5. Garnish with fresh basil before serving.

Broccoli and zucchini soup is light, creamy, and completely dairy-free.

The zucchini adds natural creaminess and a fresh, subtle flavor.

Broccoli, Red Lentil, and Carrot Soup

This hearty, dairy-free soup combines broccoli with red lentils and carrots for a protein-packed, filling meal. It’s smooth, nutritious, and full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup red lentils, rinsed
• 2 medium carrots, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, carrots, red lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables and lentils are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper.
5. Garnish with fresh parsley before serving.

Broccoli, red lentil, and carrot soup is creamy, hearty, and dairy-free.

The lentils provide protein and thickness, making this a nutritious, satisfying meal.

Broccoli and Sweet Corn Soup

This vibrant dairy-free soup pairs broccoli with sweet corn for a naturally sweet and creamy flavor.

It’s colorful, comforting, and perfect for a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, corn, vegetable broth, and smoked paprika. Bring to a boil, then reduce heat and simmer 12–15 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with salt and pepper.
5. Garnish with fresh chives before serving.

Broccoli and sweet corn soup is naturally sweet, creamy, and dairy-free.

The corn adds a bright flavor and smooth texture, making this soup both comforting and nutritious.

Broccoli and Pumpkin Soup

This dairy-free soup combines broccoli and pumpkin for a naturally creamy, slightly sweet, and comforting flavor.

It’s perfect for fall or anytime you want a cozy, nutrient-packed meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups pumpkin, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley or pumpkin seeds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, pumpkin, and vegetable broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches. Season with nutmeg, salt, and pepper.
5. Garnish with fresh parsley or pumpkin seeds before serving.

Broccoli and pumpkin soup is creamy, slightly sweet, and completely dairy-free.

The pumpkin adds natural richness, making this soup a cozy and satisfying meal.

Broccoli, Pea, and Mint Soup

This refreshing dairy-free soup combines broccoli with green peas and fresh mint for a bright, flavorful, and nutritious meal.

Perfect for spring or summer lunches.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt and pepper, to taste
• Lemon juice, for finishing

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Add broccoli, peas, and vegetable broth. Bring to a boil, then reduce heat and simmer 10–12 minutes until vegetables are tender.
4. Add fresh mint and blend the soup until smooth using an immersion blender or in batches.
5. Season with salt, pepper, and a squeeze of lemon juice before serving.

Broccoli, pea, and mint soup is light, vibrant, and completely dairy-free.

The mint and lemon brighten the flavors, making it a refreshing and nourishing choice.