Best Vegan Creamy Broccoli Soup

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Best Vegan Creamy Broccoli Soup 🥦 You'll feel so good indulging in this healthy delicious & nutritious whole-food plant-based creamy soup. The addition of potato and fresh carrots make this thick & delish vegan cream of broccoli soup so satisfying! Gluten-free and oil-free.

An enameled cast iron pot filled with the best vegan creamy broccoli soup, including carrots, potatoes and celery.

I've always loved veggie soups, particularly cream soups. When my kids were young, I would frequently make a big pot of cream of broccoli or potato soup, sometimes adding homemade croutons and grated cheese. My recipe included a fair amount of butter, flour and milk. When my daughter Madison decided to become vegan, she started making her own plant-based version, combining both broccoli and potatoes, as well as carrots. It was so delicious!

A checkered bowl filled with the vegan creamy broccoli soup with veggies.

Not long ago, I was browsing through a Forks Over Knives magazine and ran across a recipe for a cream of broccoli soup that caught my attention. What intrigued me was the recipe required no added fat, oil or flour. I showed it to Madison and she decided to give it a try.

A bowl filled with vegan cream of broccoli soup topped with fresh herbs.

It was remarkably thick, rich and creamy. We loved the texture but felt the flavor could be bumped up quite a bit and it needed the oomph of a splash of color. By adding just the right herbs and seasonings, plus the vibrant goodness and sweet flavor of carrots 🥕 Madi's updated version of this creamy broccoli soup recipe instantly became our new favorite!

Why this recipe works

Requires only a few basic ingredients
Whole food, plant-based, 100% vegan
Gluten-free, no-oil or refined carbohydrates
Simple to make
Easy to adjust the variety of veggies to your liking
So filling and satisfying
It's absolutely delicious!

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🥦 Ingredients
🥦 Instructions
🥦 Equipment
🥕Top Tips
FAQ's
🥕Serving suggestion
Recipe
Food Safety
Comments

How to make the best vegan creamy broccoli soup

You're going to love how quick and easy it is to prepare this yummy vegan cream of broccoli soup. With a few basic ingredients, in about an hour you'll have soup!

🥦 Ingredients

Onion - yellow
Celery
Garlic - fresh (preferred) or dried minced
Potatoes - russet
Broccoli - fresh or frozen
Carrots - fresh or frozen
Vegan milk - almond milk or a vegan milk of your choice
Cannellini beans - or any white beans (canned)
Vegetable broth
Basil - dried (we like to use sweet basil)
Italian seasoning - dried
Dill weed - dried
Paprika
Sea salt
Black pepper

A few basic ingredients are all you need!

Variations

The beauty of this recipe is you can prepare it fully loaded like we do, or make a basic cream of potato or cream of broccoli soup simply by omitting the additional chopped veggies. You can also add or swap out veggies you prefer, such as:

Cauliflower
Green Beans
Peas
Asparagus
Mushrooms
Shallots

🥕See the printable recipe card below for complete details

🥦 Instructions

Celery, onions and garlic sautéing in a pot with water.

Potatoes, celery, white beans added to ingredients in pot for making the best vegan creamy broccoli soup

Sauté onions, garlic and celery in a small amount of water. Add seasonings, uncooked potatoes, broccoli & cannellini beans.

A soup pot with cooked ingredients for vegan creamy broccoli soup.

An immersion blender inside a soup pot with cooked ingredients for vegan creamy broccoli soup.

Add non-dairy milk and broth. Bring to a boil then simmer until tender. Thoroughly puree with an immersion blender.

Chopped carrots and celery in a skillet.

A stainless stove top steamer with fresh broccoli and a skillet with chopped carrots and celery.

Sauté carrots & celery in a small amount of water. Steam broccoli florets until just tender.

Peeled and diced potatoes in a pot with water.

A soup pot filled with vegan creamy broccoli soup.

Boil additional potatoes until tender. Stir in the additional cooked veggies and that's it . . . you're done!

Vegan creamy broccoli soup with veggies served in cast iron pots.

Hey everybody, soup's on!

🥦 Equipment

Large stove top pot (6 qt or more)
Medium stove top pot with lid (5 qt or more)
Skillet - medium size
Steamer basket
Immersion blender or high speed blender
Measuring cup
Measuring spoons
Veggie peeler
Kitchen knife
Large strainer or colander
Cutting board
Long handled spoon (for stirring)

🥕Top Tips

Keep it easy on yourself by prepping all your veggies at the same time. Since you will need to reserve about half of the broccoli, celery and potatoes, simply cut everything and set aside the extra veggies (including carrot).

It's ok to use frozen broccoli florets and carrots that have been thawed in the fridge. I do suggest sticking with fresh produce for the other veggie ingredients in the soup.

If you don't have an immersion blender, you can pour the soup into a high speed blender. Please be very careful when handling the hot soup while blending.

As always, be sure to read through the recipe completely before starting.

FAQ's

Is cream of broccoli soup vegan?

Not always. In fact, most traditional cream soups, including cream of broccoli, contain dairy products like milk and butter. This recipe is 100% vegan.

Can I use almond milk instead of dairy milk in this soup?

Yes, absolutely! You can use most nut milks or plant-based milks. I suggest using almond, oat, cashew, soy or rice milk. Avoid sweetened, coconut or any flavored milk that might overpower the taste of this soup.

How do you thicken cream of broccoli soup?

Some recipes use equal parts butter and flour to create a paste known as a 'roux', which thickens the soup as it is heated and stirred. In this recipe, we use potatoes and broccoli that are puréed with an immersion blender, creating a thick creamy consistency.

How should I store vegan cream of broccoli soup?

Leftover soup should be stored refrigerated in an air tight container up to three days or frozen in freezer-proof containers up to 3 months. Thaw in a refrigerator before re-heating. Soup can be microwaved in a microwave-safe container or re-heated in a saucepan on a stovetop over low heat. Stir occasionally while re-heating.

🥕Serving suggestion

This soup is so hearty and satisfying, it can be a meal in itself. Garnish with fresh basil and a pinch of paprika or nutmeg. Sometimes I like to add a sprinkle of vegan parmesan on top. You can also serve it with croutons or crackers (gluten-free if preferred).

A soup pot and black and a checkered bowl filled with vegan creamy broccoli soup with veggies.

Want more delish vegan soup recipes?🥕Here you go!

very vegan 🌱 very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.

Thanks a bunch!🥕

Recipe

Best Vegan Creamy Broccoli Soup

by Connie🥕

Best Vegan Creamy Broccoli Soup 🌱 You'll feel so good indulging in this healthy delicious & nutritious whole-food plant-based creamy soup. The addition of potato and fresh carrots make this thick & delish vegan cream of broccoli soup so satisfying! Gluten-free and oil-free, comfort food just doesn't get much better than this.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Course Main Course, Side Dish, Soup

Cuisine Plant Based, Vegan

Servings

Calories 82 kcal

Equipment

Large stove top pot (6 qt or more)
Medium stove top pot with lid (5 qt or more)
Skillet - medium size
Steamer basket
Immersion blender or standard blender
Measuring cup
Measuring spoons
veggie peeler
kitchen knife
large strainer or colander
Cutting board
Long handled spoon (for stirring)

Ingredients

1 C yellow onion diced
1 C celery diced (reserve half)
3 cloves garlic minced
¼ C water
5 C potato russet - peeled and cubed (reserve 2 cups)
4 C broccoli small florets - reserve half
1 carrot peeled & cut into rounds
2 C almond milk or a vegan milk of your choice
1 15 oz can cannellini beans drained & rinsed
2 C vegetable broth
2 teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon dried dill
¼ teaspoon paprika
1 teaspoon sea salt add more to taste if desired
¼ teaspoon black pepper freshly ground

Instructions

Place onion, ½ C celery, and 3 cloves garlic into 5 qt. or larger pot.
Place over medium heat.
Add water, one tablespoon at a time to keep veggies from sticking.
Continue cooking for about 5 minutes.
Add seasonings, 3 C potatoes, ½ C broccoli, beans, rice milk, and broth.
Cover pot. Raise heat to high. Bring to boil. Reduce heat to low and simmer until potatoes are tender.
Once potatoes are tender, use immersion blender to thoroughly puree soup.
In a separate pot, steam remaining broccoli, celery and carrots until just tender, or sauté in a skillet with a small amount of water. Add additional water as needed, Don't let the veggies burn.
Place remaining 2 C potatoes in a stove top pot. Cover with water (about 2 inches above potatoes) and place over high heat. Place lid on pot. Bring to a boil, reduce heat to med-high and simmer for 7 - 10 minutes until they can be easily pierced with the end of a knife. Remove from heat and drain.
Add remaining broccoli, celery, carrots and potatoes to soup. Continue heating on low for an additional 5-10 minutes.
Remove from heat and serve.

Notes

🥕As always, be sure to read through the recipe completely before starting.

🥕Keep it easy on yourself by prepping all your veggies at the same time. Since you will need to reserve about half of the broccoli, celery and potatoes, simply cut everything and set aside the extra veggies (including carrot).

🥕It's ok to use frozen broccoli florets and carrots that have been thawed in the fridge before adding. I do suggest sticking with fresh produce for the other veggie ingredients in the soup.

🥕If you don't have an immersion blender, you can pour the soup into a high speed blender. Please be very careful when handling the hot soup while blending.

🥕You can replace the almond milk with another plant-based milk of your choice. The nutritional values may change depending on which you use.

🥕We have adjusted the original recipe by reducing the amount of salt by half. You can add more to taste, if needed.

🥕This soup is so hearty and satisfying. Garnish with fresh basil and a pinch of paprika for color. Sometimes I'll add a sprinkle of nutmeg or vegan parmesan on top. You can also serve with croutons or crackers (gluten-free if preferred).

🥕Storage

Nutrition

Calories: 82kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 426mgPotassium: 239mgFiber: 5gSugar: 3gVitamin A: 1775IUVitamin C: 43mgCalcium: 150mgIron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.