Vegan Broccoli Soup Recipe for a Creamy, Healthy Meal

There’s nothing quite like a bowl of creamy, comforting soup to warm you from the inside out on a chilly day. If you’re looking for something nourishing, wholesome, and entirely plant-based, this vegan broccoli soup recipe is bound to become your new favorite.

With its velvety texture, vibrant color, and subtle depth of flavor, this soup transforms the humble broccoli into a truly satisfying meal. Whether you’re a seasoned vegan, dipping your toes into plant-based eating, or simply searching for a delicious way to eat more veggies, this recipe ticks all the boxes.

One of the best things about this soup is how easy it is to prepare. With just a handful of simple ingredients, you can whip up a batch in under an hour.

It’s also highly customizable: add your own spices, swap out ingredients, and make it uniquely yours. Keep reading to learn why you’ll love this recipe, how to make it, and some of my favorite tips for perfecting vegan broccoli soup every time!

Why You’ll Love This Recipe

• Super Creamy Without Dairy: Thanks to the use of potatoes and blended cashews, this soup achieves a luscious, creamy texture without any cream or butter.
• Nutrient-Packed: Broccoli is loaded with vitamins (like C and K), fiber, and antioxidants, making this a meal you can feel good about.
• Quick & Easy: Even on your busiest weeknights, you can get this soup on the table in about 35 minutes.
• Budget-Friendly: All the ingredients are affordable and easy to find at any grocery store.
• Family-Friendly: Its mild, savory flavor is loved by adults and kids alike—plus, it’s a great way to sneak extra veggies into your family’s diet!
• Perfect for Meal Prep: Make a double batch and enjoy leftovers throughout the week or freeze for future meals.

Ingredients

Equipment

• Large Soup Pot or Dutch oven
• Blender (high-speed preferred, or immersion blender)
• Chef’s Knife and cutting board
• Ladle
• Measuring cups and spoons
• Small bowl (for soaking cashews)

Instructions

1. Soak the Cashews:
   
   Place 1/3 cup raw cashews in a small bowl. Cover with hot water and let soak for at least 10 minutes while you prep your other ingredients. This will help them blend smoothly into the soup.
2. Sauté the Aromatics:
   
   Heat 1 tablespoon olive oil in your soup pot over medium heat. Add 1 chopped onion, 2 chopped celery stalks, and 1 chopped carrot (if using). Cook for 4-5 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
3. Add Garlic & Potato:
   
   Stir in 3 minced garlic cloves and 1 large peeled, diced potato. Cook for another 1-2 minutes until fragrant.
4. Add Broccoli & Broth:
   
   Add the chopped broccoli to the pot and pour in 4 cups vegetable broth. Increase the heat and bring the mixture to a gentle boil.
5. Simmer:
   
   Reduce the heat to a simmer, cover the pot, and cook for 15-18 minutes, or until the broccoli and potatoes are very tender.
6. Blend Until Creamy:
   
   Turn off the heat. Carefully transfer the soup to a blender (in batches if needed), or use an immersion blender directly in the pot. Drain the soaked cashews and add them to the blender with the cooked soup. Blend until completely smooth and creamy.
   

   Tip: For a chunkier texture, blend only half of the soup and mix it back into the pot.

7. Season and Finish:
   
   Return the blended soup to the pot if needed. Stir in 3 tablespoons nutritional yeast and 2 teaspoons fresh lemon juice. Taste and season with salt, pepper, and a pinch of red pepper flakes if desired. Warm gently over low heat if needed, but don’t let it boil.
8. Serve:
   
   Ladle the hot soup into bowls. Garnish with a swirl of olive oil, extra cracked black pepper, or a sprinkle of nutritional yeast if you like. Serve with crusty bread, crackers, or a fresh salad.

Tips & Variations

• Skip the Cashews: If you have a nut allergy or prefer not to use cashews, substitute with 1/2 cup canned coconut milk or an extra potato for creaminess.
• Add More Greens: Throw in a handful of spinach or kale during the last 2 minutes of simmering for extra nutrition and color.
• Spice It Up: For a bolder flavor, add 1/2 teaspoon smoked paprika or a dash of cayenne pepper with the aromatics.
• Cheesy Upgrade: Stir in more nutritional yeast, or serve with a dollop of vegan béchamel sauce on top for a decadent finish.
• Chunky or Smooth: Adjust how much you blend the soup to control the texture—fully pureed for silky smooth, or leave some broccoli florets whole for a rustic feel.

• Meal Prep Tip: This soup keeps well in the fridge for up to 4 days, and freezes beautifully for up to 2 months. Just reheat gently before serving!

• Try With Other Vegetables: Swap half the broccoli for cauliflower, peas, or even zucchini for a new flavor twist.

Nutrition Facts

Note: Nutrition values are estimates and will vary based on exact ingredients and serving sizes.

Serving Suggestions

• With Bread: Serve this soup with a slice of fresh vegan bread or toast for the ultimate cozy meal.
• Soup and Salad: Pair with a crisp green salad for a light but satisfying lunch.
• Crackers or Dippers: Try homemade vegetable crackers for crunch and extra veggie goodness.
• Top It Off: Garnish with chopped chives, fresh parsley, a sprinkle of smoked paprika, or roasted chickpeas for added texture.
• Make It a Meal: Round out your dinner with a protein-rich side like baked tofu or a chickpea salad.
• Warm Up Lunch Boxes: This soup is perfect for a thermos lunch at work or school—just reheat and pack!

Conclusion

Whether you’re a lifelong vegan or simply looking for a comforting, plant-based meal, this vegan broccoli soup is a recipe you’ll find yourself returning to again and again. Its creamy, dreamy texture and nourishing ingredients make it a standout in any home cook’s repertoire.

Not only is it easy to make, but it’s also perfect for meal prepping, freezing, and adapting to suit your unique tastes.

Don’t forget that this recipe is just the beginning! Try pairing it with a vegetarian date cake for dessert, or explore other veggie-forward dishes like our Peruvian vegetable recipes for more inspiration.

However you enjoy it, this vegan broccoli soup is sure to become a staple in your kitchen. Happy cooking—and be sure to leave a comment with your favorite twists on this classic!

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