Creamy Vegan Broccoli Soup: Your Go-To Healthy & Dairy-Free Recipe
Prepare to fall in love with this Creamy Vegan Broccoli Soup, a truly heartwarming dish that feels like a comforting hug in a bowl. As a devoted fan of pureed vegetable soups, I can confidently say this recipe hits all the right notes: it’s incredibly nutritious, wonderfully satisfying, thick, and lusciously creamy. The best part? It tastes exactly like classic cream of broccoli soup, yet it’s entirely dairy-free and absolutely delicious! Perfect for any time of year, this wholesome soup is an excellent way to enjoy the goodness of fresh broccoli in a velvety smooth texture.
Why You’ll Adore This Creamy Vegan Broccoli Soup
There’s nothing quite like a well-blended vegetable soup, and this Vegan Broccoli Soup Recipe truly masters the art of creamy texture using surprisingly simple, whole-food ingredients. Beyond its comforting taste, there are so many reasons to make this a staple in your kitchen. It’s wonderfully hearty and incredibly satisfying, making it a complete meal on its own. Furthermore, this soup freezes beautifully, making it an ideal candidate for efficient meal prep, saving you time and effort on busy weeknights. It’s also incredibly economical, transforming humble broccoli into a gourmet experience with just a few minutes of active prep time. Want to elevate it even further? A generous sprinkle of nutritional yeast can turn this into a delightful Vegan Broccoli Cheese Soup, offering that familiar cheesy flavor without any dairy – a culinary twist that is absolutely welcome!
If you’re a fellow pureed veggie soup enthusiast, you’ll be thrilled to discover other dairy-free delights from my collection. Don’t miss out on my Creamy Asparagus Soup, a truly beautiful and equally dairy-free option. For those craving vibrant flavors, my Vegan Carrot Ginger Soup offers a zesty kick, and the smooth Dairy-Free Zucchini Soup is another light yet satisfying choice.
Looking for more Healthy Passover Recipes? Explore new and exciting ways to enjoy Kosher for Passover dishes while maintaining a balanced diet with our diverse selection of Vegetarian and Vegan Recipes for Passover. Find inspiration for your holiday table!
Essential Ingredients & Smart Substitutions for Your Vegan Broccoli Soup
Crafting this rich and creamy vegan broccoli soup relies on a blend of fresh, wholesome ingredients, many of which are likely already in your pantry. Here’s a closer look at what you’ll need and how you can easily adapt the recipe to your preferences or what you have on hand.
- Fresh Broccoli: The star of our show! Don’t let any part go to waste; both the florets and the broccoli stalks are perfect for this soup. When shopping, look for tightly packed crowns, firm stems, and no yellow or brown spots to ensure maximum freshness. For convenience, frozen broccoli florets work equally well. If you’re looking for a slight variation or want to use what’s available, cauliflower makes an excellent substitute, yielding a similarly satisfying and nutritious soup.
- Vegetable Broth: This forms the flavorful base of our soup. To save money and ensure you control all the ingredients, consider using my easy recipe for homemade veggie broth. If you opt for store-bought broth, always take a moment to read the ingredient label to avoid unwanted additives or excessive sodium.
- Carrots, Parsnips, Celery: Often referred to as “mirepoix” (with onion), these foundational vegetables are essential flavor builders. They also significantly contribute to the soup’s body and thickness, adding natural sweetness and depth without needing heavy cream. Their gentle sweetness balances the broccoli’s slight bitterness.
- Onion: A fundamental flavor builder in almost any savory dish. Please don’t skip this! Onions create a robust aromatic base for the soup. If you don’t have a yellow onion, leeks, spring onions, or green onions can be used as substitutes, though they will offer a slightly different, milder flavor profile. Onion powder is a last resort in a pinch but won’t provide the same depth of flavor as fresh onion.
- Garlic: Adds a pungent, aromatic kick that complements the other vegetables beautifully. Freshly grated garlic is always best for maximum flavor.
- Spices: A simple blend of salt, pepper, and dried thyme enhances the natural flavors of the vegetables. A touch of turmeric not only provides a beautiful golden-yellow color but also contributes potent antioxidants, especially when paired with black pepper for better absorption.
- Cashews: This is our secret ingredient for achieving that incredibly thick, creamy, and dairy-free texture. Raw cashews, when soaked and blended, create a rich cashew cream that mimics heavy cream perfectly, but with only one natural ingredient. While you could use almond milk, oat milk, soy milk, or other non-dairy milks available in grocery stores, I highly recommend the cashew cream for its unparalleled richness and creamy consistency in this dairy-free broccoli soup. It’s truly worth the extra step to achieve that luxurious mouthfeel. As always, if buying plant-based milk, check the full ingredient list for additives.
The Incredible Health Benefits of Broccoli: A Nutrient Powerhouse
Broccoli is truly one of the most nutritious vegetables you can incorporate into your diet, often hailed as a superfood. Just one cup of this cruciferous powerhouse provides more than your daily recommended dietary allowance (RDA) of Vitamin C, a vital antioxidant for immune health. Beyond Vitamin C, broccoli is an excellent source of essential minerals like potassium, which supports heart health, and B vitamins, crucial for energy metabolism. It even contains a decent amount of calcium for bone health and iron for healthy blood. What’s more, broccoli is loaded with powerful anti-inflammatory compounds and antioxidants that protect your cells from damage.
Regular consumption of cruciferous vegetables, such as broccoli, has been linked to a myriad of health benefits. These include improved detoxification processes in the body, a reduced risk of certain cancers, robust support for healthy digestion due to its high fiber content, and significant cardiovascular support. By enjoying this delicious vegan broccoli soup, you’re not just savoring a tasty meal, you’re actively nourishing your body with one of nature’s finest ingredients.
Making this creamy vegan broccoli soup is a straightforward process, broken down into simple steps to ensure a perfect result every time. Let’s get cooking!
How to Make the Best Creamy Vegan Broccoli Soup
Begin your soup-making journey by pouring boiling water over your raw cashews. This simple step allows them to soften, making them incredibly easy to blend into a luscious cashew cream while the rest of your soup is cooking. This truly is the best way to achieve a rich, creamy texture in vegan soups without relying on any processed ingredients. Refer to the complete recipe card below for exact measurements and detailed directions.
Next, it’s time for some organized vegetable preparation. Carefully peel and dice your onion, carrots, parsnips, and celery into uniform pieces. This ensures even cooking and a consistent texture in your finished soup. Use a microplane or a fine grater to grate the garlic, releasing its full aromatic potential.
Carefully trim the fresh broccoli. Cut the thicker broccoli stems into thin, manageable pieces, as they take a bit longer to soften than the florets. Then, roughly chop the florets into pieces of similar size. Remember, most of this will be pureed, so precision isn’t paramount, but similar sizing helps with even cooking.
With your ingredients prepped, it’s time to build the flavor base of your creamy vegan broccoli soup!
In a large pot or Dutch oven, heat a couple of tablespoons of vegetable broth or a drizzle of olive oil over medium heat. Sauté the diced onion until it begins to soften and become translucent. Stir in your chosen spices – salt, pepper, thyme, and turmeric – and continue to cook for about 3 minutes, allowing the flavors to bloom and the spices to coat the onions evenly.
Next, add the rest of your diced root vegetables – carrots, parsnips, and celery – along with the grated garlic to the pot. Stir everything together thoroughly, ensuring the garlic becomes fragrant and the vegetables are well coated with the aromatic spices. This step builds layers of flavor that will define your finished soup.
Continue cooking until the vegetables begin to soften, then introduce the main ingredients for simmering.
Keep a close eye on the pot, and use additional vegetable broth as needed, adding a tablespoon at a time, to prevent the pan from becoming too dry and to ensure the vegetables cook evenly without sticking or burning. This broth-sautéing method adds flavor without extra oil.
Now, carefully add the trimmed broccoli pieces to the pot. Give everything a good stir to combine. Pour in the vegetable broth, ensuring all the vegetables are mostly submerged. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a low simmer.
Cover the pot and allow the soup to simmer for approximately 15 minutes. This simmering period is crucial for tenderizing the broccoli and other vegetables, making them soft enough to be pureed into a smooth, creamy consistency. Check for tenderness with a fork.
Once the vegetables are perfectly tender, remove the pot from the heat. Use an immersion blender directly in the pot to puree the soup until it reaches a smooth and uniform consistency. Then, carefully add the prepared cashew cream and continue blending until everything is thoroughly combined and luxuriously creamy.
The final steps involve achieving the perfect texture and seasoning your creamy vegan broccoli soup to your liking.
Continue blending until your soup is thick, velvety smooth, and completely creamy. For an even silkier texture, especially if your immersion blender isn’t super powerful, you can carefully transfer the soup in batches to a high-speed blender or food processor. Blend until you achieve your desired level of creaminess, ensuring no lumps remain.
Now comes the most important part: taste and adjust the seasoning! Add another pinch of salt if needed, or a dash of cayenne pepper or crushed red pepper flakes for a subtle hint of warmth and spice, depending on your preference. For an extra touch, sprinkle with fresh herbs like parsley or dill, and a generous amount of nutritional yeast for a cheesy depth of flavor. Serve your homemade creamy vegan broccoli soup warm and enjoy!
Serve this wholesome and delicious soup warm. For those who love a cheesy flavor, you can easily transform this into a more robustly cheesy soup with the addition of some nutritional yeast. I personally like to pass it around separately at the table, allowing everyone to add their desired amount and customize their bowl to perfection.
Debra’s Pro Tips for the Best Creamy Vegan Broccoli Soup
Elevate your creamy vegan broccoli soup with these expert tips and serving suggestions:
- Crunchy Toppings are Key: For an incredible textural contrast and added nutrition, sauté some thinly sliced mushrooms (shiitake or portobello work wonderfully) and extra broccoli florets in a little olive oil. Season them simply with a sprinkle of salt, pepper, and garlic powder. These crispy, al dente veggies make an amazing topping for your creamy soup – far better and healthier than traditional croutons, I promise! The slight bitterness of the roasted broccoli complements the creamy soup beautifully.
- A Versatile Trick: This “crispy topping” trick isn’t just for this recipe! I often use it in other pureed soups, like my Leek Soup without Potatoes recipe. It’s a brilliant and simple way to boost nutrition, add fantastic flavor, and introduce a satisfying texture without resorting to processed foods. Experiment with different vegetables for varied results!
- Batch Cooking & Freezing: This recipe yields a generous batch of soup, which is fantastic for meal planning! If you don’t need a large potful all at once, feel free to halve the recipe. Alternatively, make the full batch and freeze portions for later. This creamy vegan broccoli soup is one of my personal favorites, and I always appreciate having a ready-to-reheat serving in the freezer for a quick, healthy, and delicious lunch or dinner.
With these tips, your creamy vegan broccoli soup will be an absolute showstopper!
How to Serve, Store, Freeze, and Reheat Your Creamy Vegan Broccoli Soup
This versatile creamy vegan broccoli soup is not only delicious but also incredibly convenient to manage. Here’s everything you need to know about serving it, and how to properly store, freeze, and reheat leftovers to enjoy later.
- Serve: This hearty and nourishing soup stands wonderfully on its own as a main dish. For a complete and balanced meal, pair it with some crusty whole-grain bread to soak up every last drop, and a simple side salad for freshness and added nutrients. It also makes a fantastic starter course for a larger meal.
- Store: Once the soup has finished cooking, allow it to cool completely to room temperature. Transfer the cooled soup to an airtight container. Stored properly in the refrigerator, your creamy vegan broccoli soup will remain fresh and delicious for up to one week, making it perfect for healthy lunches throughout the week.
- Freeze: For longer storage, this soup is an excellent candidate for freezing. Transfer the cooled soup into freezer-safe containers or heavy-duty zip-top bags. If using bags, lay them flat on a baking sheet until frozen solid for efficient, space-saving storage. The soup will maintain its quality in the freezer for up to three months. Alternatively, consider using Souper Cubes for perfectly portioned blocks of soup that can then be easily transferred to freezer bags once frozen solid.
- Reheat: To enjoy your chilled or frozen soup, reheat it gently on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent sticking, until the soup is piping hot throughout. If reheating from frozen, you may need to add a splash of vegetable broth or water to achieve your desired consistency. Avoid boiling rapidly to maintain its creamy texture.
More Healthy Broccoli Recipes to Explore
If you love the taste and nutritional benefits of broccoli, you’re in for a treat! Broccoli is incredibly versatile and can be transformed into a variety of delicious and healthy dishes. Here are a few more of my favorite broccoli-centric recipes that you might enjoy:
- Oven Roasted Crispy Broccoli
- Raw Broccoli Salad with Miso Dressing
- Riced Broccoli and Quinoa Salad
- Sauteed Broccolini and Garlic
From crispy roasted florets to fresh and vibrant salads, these recipes showcase the incredible versatility of broccoli. Each one offers a unique way to enjoy this nutritious vegetable, ensuring that healthy eating is always exciting and flavorful.
Did you know that commenting on and rating recipes is one of the best ways to support your favorite food bloggers? If you made this delightful creamy vegan broccoli soup, please consider leaving a five-star rating below and sharing your thoughts in a comment. Also, I’d absolutely love to see your culinary creations! Please share your photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein. Your feedback and shares truly help my recipes reach more people!
📖 Recipe
Creamy Vegan Broccoli Soup
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Equipment
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Dutch oven
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Immersion blender
Ingredients
- ¾ cup raw cashews soaked in hot water
- 2 onions diced
- 3 stalks celery diced
- 3 carrots peeled and diced
- 2 parsnips peeled and diced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- 6 cloves garlic pressed
- 6 cups broccoli florets approximately 2 lbs.
- 8 cups vegetable broth
Instructions
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Pour boiling water over the cashews and let them soak while you prep the soup. This softens them significantly for a smoother cashew cream.
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Prep Veggies: Peel and dice onions, celery, carrots and parsnips into roughly similar-sized pieces for even cooking. Trim broccoli. The stalks can be diced and added to the soup base. Trim crowns into florets, setting aside about 1 cup to use as a crispy topping if desired. The remaining broccoli will be pureed after cooking, so a rough chop is perfectly fine.
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Use a large soup pot or Dutch oven and heat over medium heat. Add 2 tablespoons of vegetable broth (or olive oil if preferred) and sauté the diced onions until they begin to soften and become translucent, about 3-5 minutes. Sprinkle on the salt, pepper, thyme, and turmeric, stirring well to combine. Then add in the diced celery, carrots, parsnips, and pressed garlic. Continue to cook over medium-low heat, stirring occasionally for about 5 minutes, allowing the flavors to meld and vegetables to slightly soften. Add more veggie broth 1 tablespoon at a time, as needed, to prevent the pan from becoming too dry.
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Add the main portion of broccoli (excluding the reserved topping florets) and mix well with the other vegetables and spices. Pour in the vegetable stock and bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover the pot, and cook for about 15 minutes, or until all the broccoli and other vegetables are tender enough to be easily pureed.
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While the soup cooks, drain and rinse the soaked cashews thoroughly. Transfer them to a high-speed blender or food processor along with 1 cup of fresh water. Blend until the mixture is completely smooth and creamy, without any grainy texture. This is your luscious cashew cream. Set it aside.
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When the vegetables in the soup pot are tender, turn off the heat. Use an immersion blender directly in the pot to puree the soup to a smooth and creamy consistency. Alternatively, carefully transfer the hot soup in batches to a regular blender (be cautious with hot liquids and blend with the lid slightly ajar or vent open, covered with a towel) to achieve the same result. Once pureed, stir in the prepared cashew cream, blending again briefly to incorporate it fully. Taste the soup and adjust for seasoning as needed, adding more salt, pepper, or other desired spices.
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Serve your creamy vegan broccoli soup warm. Garnish with the reserved crispy broccoli florets (and any other sautéed veggie toppings) and sprinkle generously with some nutritional yeast for a cheesy flavor, and a pinch of crushed red pepper for a little heat, if desired. Enjoy!
Notes
OPTIONAL Crispy Toppings: I absolutely adore topping this soup with crisp, al dente veggies for added texture and a burst of fresh flavor. My personal favorites are thinly sliced mushrooms (either shiitake or portobello) and additional broccoli florets, but you can truly do this with almost any firm vegetable. While your soup is simmering, thinly slice your chosen veggies. Heat a cast iron skillet over medium-high heat with a little olive oil or vegetable broth and sauté the sliced vegetables for about 3 minutes, or until they become nicely crispy and slightly browned. I like to season these toppings with a little salt, pepper, and garlic powder. For a hint of warmth, a pinch of cayenne pepper would also be lovely! This simple addition elevates the soup from delicious to extraordinary.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.