brocolli soup recipe vegan Broccoli Soup Recipe Vegan: Easy, Healthy, and Delicious

When the chill of fall or winter sets in, nothing comforts quite like a warm, creamy bowl of soup. This vegan broccoli soup recipe is a perfect example of wholesome comfort food that’s both nourishing and delicious.

Made with fresh broccoli, plant-based milk, and simple seasonings, it’s a fantastic way to sneak in your greens while enjoying a velvety texture that feels indulgent but is entirely plant-based.

Whether you’re a seasoned vegan or just looking to incorporate more plant-forward meals into your diet, this soup delivers on flavor without any dairy or cream. Plus, it’s incredibly easy to make, customizable, and freezes beautifully for busy weeknights.

Let’s dive in and make a hearty, healthy broccoli soup that will quickly become a family favorite!

Why You’ll Love This Recipe

This vegan broccoli soup is a true crowd-pleaser for many reasons. First, it’s super easy to prepare using ingredients you likely have on hand.

The creamy texture comes from blending the soup with plant-based milk and potatoes, avoiding any heavy cream. It’s nutrient-dense, packed with fiber, vitamins, and antioxidants from the broccoli and herbs.

Additionally, this recipe is versatile and customizable. You can adjust the seasoning, add in other vegetables, or even spice it up with a hint of chili flakes.

It also suits many dietary needs—gluten-free, soy-free (depending on your milk choice), and low-fat. Whether served as a light lunch or a starter for a dinner party, it’s sure to impress!

Ingredients

• 1 large head of broccoli, chopped into florets (about 4 cups)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced (for creaminess)
• 4 cups vegetable broth (low sodium preferred)
• 1 cup unsweetened plant-based milk (such as almond, oat, or soy)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Optional toppings: toasted pumpkin seeds, nutritional yeast, fresh parsley

Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Blender or immersion blender
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle for serving

Instructions

1. Prep your vegetables: Wash and chop the broccoli into bite-sized florets. Dice the onion and peel and cube the potatoes.
2. Sauté aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add potatoes and broth: Add the diced potatoes to the pot, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
4. Add broccoli and season: Stir in the broccoli florets and dried thyme. Simmer for another 8-10 minutes until the broccoli and potatoes are tender.
5. Blend the soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.
6. Add plant-based milk: Pour in the plant milk and stir well. Return to low heat and warm through, but do not boil.
7. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with optional toppings like toasted pumpkin seeds or fresh parsley.

Tips & Variations

Tip: For a richer flavor, roast the broccoli florets in the oven with a drizzle of olive oil and a pinch of salt before adding them to the soup. This adds a lovely depth and slight smokiness.

Variation: Add a handful of fresh spinach or kale toward the end of cooking for extra greens and nutrients. You can also swap out potatoes for cauliflower to reduce carbs.

Make it spicy: Stir in a pinch of red pepper flakes or a dash of smoked paprika for a warming kick.

Nutrition Facts

Serving Suggestions

This vegan broccoli soup pairs wonderfully with warm, crusty bread or a light green salad for a balanced meal. Consider serving it alongside your favorite vegan grilled sandwich or a simple quinoa salad.

For a fun twist, try topping the soup with crunchy roasted chickpeas or a swirl of vegan pesto. It also makes a great starter for a dinner party, especially when paired with other plant-based dishes like Lemon Ricotta Pasta With Arugula or a refreshing Lion’s Mane Mushroom Crumble.

Conclusion

This vegan broccoli soup recipe is an easy, delicious way to enjoy a hearty bowl of greens any time of year. Its creamy texture and simple ingredients make it an ideal comfort food that doesn’t compromise on nutrition or flavor.

Whether you’re cooking for vegans or simply want to add more plant-based meals to your repertoire, this soup is a reliable go-to.

With the flexibility to customize seasonings and toppings, you can make it your own every time you prepare it. Don’t forget to check out other wholesome recipes like the Lectin Free Soup Recipes for more healthy soup ideas or the Instant Pot Rabbit Recipe if you’re looking for protein-packed options.

Enjoy your cozy bowl of vegan broccoli soup and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Broccoli Soup Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and comforting vegan broccoli soup made with fresh ingredients and blended to perfection. Perfect for a healthy lunch or dinner.”, “prepTime”: “PT10M”, “cookTime”: “PT25M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “4 cups broccoli florets”, “3 medium potatoes, peeled and diced”, “4 cups vegetable broth”, “1 cup unsweetened almond milk”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1/4 teaspoon nutmeg”, “2 tablespoons nutritional yeast”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add chopped onion and garlic, saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Add broccoli florets and diced potatoes, cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 20 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Use an immersion blender to puree the soup until smooth.”}, {“@type”: “HowToStep”, “text”: “Stir in almond milk, salt, pepper, nutmeg, and nutritional yeast.”}, {“@type”: “HowToStep”, “text”: “Heat gently for 2-3 minutes, then serve warm.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “5 g”, “fatContent”: “5 g”, “carbohydrateContent”: “20 g”}}