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    Home » Recipes » Soups & Stews

    Vegan Cream of Broccoli Soup

    Published: Sep 23, 2022 by Cassidy Reeser · This post may contain affiliate links.

    16 shares
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    This cream of broccoli soup is dairy-free, thick, flavorful, and easy to make. All you need is frozen broccoli and a few simple ingredients to make this comforting vegan soup.

    White bowl with cream of broccoli soup topped with crushed crackers.

    One of the only soups that can rival the comfort of a bowl of vegan potato soup is this cream of broccoli soup. It's simple, so comforting, and nourishing.

    The best part is that it uses simple, inexpensive ingredients and comes together in just over 30 minutes.

    This recipe is adapted from my Instant Pot cream of broccoli soup because I know that not everyone has an Instant Pot. The recipe is pretty much exactly the same, with a few adjustments to make vegan broccoli soup work on the stove.

    Recipe features

    • Flavor: This is a very simple soup, with broccoli as the backbone of the flavor. It has a touch of cheesiness from nutritional yeast and classic savory flavor from onions, celery, and carrot cooked in vegan butter.
    • Quick & easy: This recipe requires just about 15 minutes of active time. The rest of the time is spent waiting for the potatoes and broccoli to cook, so all-in-all this is a pretty low-effort soup recipe.
    • Made for toppings: This is the kind of soup that's even better with toppings. Add a touch of vegan sour cream and cheddar shreds, tempeh bacon, and crackers for the ultimate bowl of comfort.
    • Creamy: It's actually really easy to make dairy-free soups creamy. For this broccoli soup, we use potatoes and soy milk for that classic creamy texture. But don't worry, any variety of non-dairy milk works!

    Ingredients

    • Frozen broccoli: This recipe uses frozen broccoli for convenience and to shorten the cook time. Fresh broccoli can be used, but will need to cook a little longer than frozen because frozen is already par-cooked.
    • Potato: Choose russet or anything labeled as a baking potato. Yukon gold also works. This adds extra depth and creaminess to the soup.
    • Mirepoix: This is sweet yellow onion, celery, and carrot. It's a classic soup base that creates the base flavor of broccoli soup. White onion or regular yellow onion also work.
    • Nutritional yeast: This adds a touch of cheesiness and savory flavor. Don't skip this, nutritional yeast is a versatile ingredient that I use in a lot of recipes.
    • Non-dairy milk: I always have unsweetened, unflavored soy milk on hand but any type of non-dairy milk works here. Just make sure that it is not flavored or sweetened.
    • Vegetable bouillon: I use this because it's less expensive and so much more flavorful than most boxed vegetable broth. It comes in a jar and is available next to broth in the soup aisle.

    Step by step instructions

    Equipment: This recipe makes a lot of soup, so use a Dutch oven or 6-quart stock pot to make broccoli soup.

    Sauteed onions, carrots, and celery in a white pot.

    Heat a Dutch oven over medium-heat. Add vegan butter. Once melted, add the diced onion, celery, and carrots. Cook until golden, about 6-8 minutes.

    Sauteed onions, carrots, garlic, and celery in a white pot.

    Once golden, add in the minced garlic and salt. Continue cooking until the garlic is golden and aromatic, then stir in the vegetable bouillon. If the onions are sticking to the pot, add a splash of water and stir to deglaze the pot.

    Broccoli, potatoes, and broth in a Dutch oven.

    Add the remaining ingredients: water, frozen broccoli, diced potato, nutritional yeast and pepper. Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over medium-low.

    Potatoes and broccoli in a green pot after being cooked.

    Cover and cook for 10 minutes, then check potatoes for doneness. Continue cooking until potatoes are easily pierced with a fork, then pour in the non-dairy milk.

    Black ladle in a large pot of pureed broccoli soup.

    The easiest way to blend broccoli soup is with an immersion blender. This purees the soup but also makes it a little more rustic by leaving some chunks of broccoli and potato.

    You can puree the soup in a blender, but be careful to avoid overfilling the blender as steam can build up and cause it to explode.

    Variations and topping ideas

    • Cashew cream: For an extra creamy and rich soup, try adding ½ cup of cashew cream in place of soy milk. You won't regret it!
    • Servings: This recipe makes a lot of soup. You can cut the recipe in half for a smaller batch of soup.
    • Cheese and crackers: I always add Ritz-style crackers to soup or serve with some kind of biscuit. Dairy-free cheddar shreds, like the kind SoDelicious or Miyoko's make, are great here. I also like the Chao classic shreds.
    • "Bacon": Any kind of vegan bacon is great on top of broccoli soup. I personally love dicing up tempeh bacon, but coconut bacon bits are another good option.

    Storage

    • Leftovers: Best within 3-4 days. Let cool to room temp before refrigerating in a closed container.
    • Reheating: Reheat individual servings in the microwave in just about 2 minutes. Reheat larger batches on the stove over medium heat, stirring until heated through.
    • Freezing: This soup freezes well. Either freeze individual servings in small containers or mason jars, or freeze a large batch. Let the soup cool to room temp before freezing. Leave at least an inch of space at the top of the jar/container. For best results, let thaw overnight in the fridge before reheating.
    Overhead view of cream of broccoli soup with crushed crackers in a white bowl.

    Looking for more vegan soup recipes?

    • Red Lentil Stew
    • Vegan Chipotle Corn Chowder (Stovetop or Instant Pot)
    • Vegetarian Lemon Rice Soup
    • Creamy Vegan White Bean Soup (Instant Pot Recipe)

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Overhead view of cream of broccoli soup with crushed crackers in a white bowl.
    Print Recipe
    5 from 1 vote

    Vegan Cream of Broccoli Soup

    Simple, cozy, and made with classic cream of broccoli ingredients, just without the dairy!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Servings: 6 servings (about 1.5 cups each)
    Author: Cassidy Reeser, MS, RD
    • 1 Dutch Oven or large stock pot

    Ingredients

    • 2 tablespoons vegan butter
    • 1 large yellow onion medium diced
    • 3 stalks celery medium diced
    • 2 large carrots medium diced
    • 3-5 cloves garlic minced; adjust to taste
    • ½ teaspoon salt adjust to taste
    • 1 tablespoon vegetable bouillon
    • 5 and ½ cups water
    • 32 ounces frozen broccoli
    • 1 pound russet potatoes peeled and diced into 1 inch pieces
    • ¼ cup nutritional yeast
    • ½ teaspoon black pepper adjust to taste
    • 1 cup unsweetened, unflavored non-dairy milk I use soy milk

    Instructions

    • Heat a Dutch oven or 6-quart stock pot over medium-heat. Add vegan butter. Once melted, add the diced onion, celery, and carrots. Cook until golden, about 6-8 minutes.
    • Once golden, add in the minced garlic and salt. Continue cooking until the garlic is golden and aromatic.
    • Stir in the vegetable bouillon. Add the remaining ingredients (except for milk): water, frozen broccoli, diced potato, nutritional yeast, and pepper. The potatoes and broccoli may not be entirely covered by liquid, that's okay.
    • Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over medium-low.
    • Cover and cook for 10 minutes, then check potatoes for doneness. Continue cooking until potatoes are easily pierced with a fork. Add in the non-dairy milk.
    • Blend the soup with an immersion blender until mostly smooth. For a smoother result, carefully transfer the soup to a blender in batches, being careful not to overfill the blender. Blend until smooth.
    • Taste for salt, pepper, and nutritional yeast. Enjoy!

    Video

    Notes

    1. Fresh broccoli can be used instead of frozen but will take longer to cook.
    2. Topping ideas: Vegan sour cream or cashew cream, vegan cheddar shreds, Ritz-style crackers, vegan bacon.
    3. Leftovers: Best within 3-4 days. Let cool to room temp before refrigerating in a closed container. 
    4. Freezing: Either freeze individual servings in small containers or mason jars, or freeze a large batch. Let the soup cool to room temp before freezing. Leave at least an inch of space at the top of the jar/container. For best results, let thaw overnight in the fridge before reheating.

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    Serving: 1.5cupCalories: 163kcalCarbohydrates: 32gProtein: 9gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 324mgPotassium: 1059mgFiber: 7gSugar: 7gVitamin A: 5216IUVitamin C: 146mgCalcium: 168mgIron: 2mg

    More Vegetarian Soups and Stews

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    • Roasted Tomato and Red Pepper Soup
    • Vegetarian Three Bean Chili
    • Hearty Vegan Lentil and Quinoa Soup
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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