Creamy Vegan Broccoli Soup

Ruth M. Moran

A creamy, plant-based broccoli soup that’s quick to prepare, full of fiber and healthy fats, and perfect for weeknight dinners or meal prep.

Topped with golden-browned broccoli florets, it’s both comforting and satisfying while staying low in saturated fat.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Lunch, Soup

Cuisine Plant-Based, Vegan

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.