• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Carrot Underground

  • Home
  • Vegan Recipes
  • Vegan Living
  • About
  • Shop
  • Subscribe

Best Vegan Creamy Broccoli Soup

October 3, 2020 by Connie Edwards McGaughy 7 Comments

Jump to Recipe

Best Vegan Creamy Broccoli Soup 🌱 You’ll feel so good indulging in this healthy delicious & nutritious whole-food plant-based creamy soup. Gluten-free and oil-free, comfort food just doesn’t get much better than this.

The addition of potato and fresh carrots make this thick & delish vegan cream of broccoli soup so satisfying!

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

I’ve always loved 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!

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.

Vegan Cream of Potato Broccoli Soup

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 whole-food plant-based creamy broccoli soup recipe instantly became our new favorite!

The beauty of this recipe is you can prepare it fully loaded like we do, or you can make a basic cream of potato or cream of broccoli soup simply by omitting the additional chopped veggies.

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! Serve it in small bowls with two or three toasty croutons (gluten-free if needed) as a perfect starter or dish up a big bowl and make a meal of it! I love to add a pinch of paprika or nutmeg & a sprinkle of fresh basil on top.

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

Absolutely! In fact you can use most nut milks or plant-based milks in this recipe. I suggest using almond, oat, cashew, soy or rice milk. Avoid sweetened, coconut or any flavored milk that might overpower the savory taste of this soup.

🥕See the full recipe below

  • A few basic ingredients are all you need!
  • Sauté onions, garlic and celery in a small amount of water
  • Add uncooked potatoes, cannelini beans .
  • Add non-dairy milk and broth
  • Bring to a boil until tender
  • Thoroughly puree with an immersion blender
  • Sauté carrots & celery in a small amount of water
  • Steam broccoli florets until just tender
  • Boil additional potatoes until tender
  • Stir in the cooked extra veggies.
  • It’s soup!
creamy vegan broccoli soup in pots
I love cast iron cookware, particularly these beautiful & affordable pots by Artisanal Kitchen Supply. How cute is that mini Dutch oven?

We make this soup so often I can’t even begin to guess how many times we’ve had it in the last few months alone – it’s that good. I do hope you’ll give it try! Be sure to let me know what you think!

vegan cream of broccoli soup

🥕See more easy & delicious vegan soup recipes

  • Best Vegan Tom Yum Soup
  • Vegan Rustic Vegetable Soup
  • Tuscan Bean Soup
  • Easy Garden Fresh Gazpacho
  • Vegan Avocado Cucumber Soup – Chilled
Yum

very vegan 🌱 very good

best vegan creamy broccoli soup

Best Vegan Creamy Broccoli Soup

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 82kcal
Author: Connie🥕
Best Vegan Creamy Broccoli Soup 🌱 You'll feel so good indulging in this healthy delicious & nutritious creamy soup. Gluten and oil-free, comfort food just doesn't get much better than this.
Print Recipe

Equipment

  • Large stove top pot (5 qt or more)
  • Immersion Blender or Blender
  • Measuring cup
  • Measuring spoons
  • veggie peeler
  • kitchen knife
  • large strainer or colander

Ingredients

  • 1 C yellow onion diced
  • 1 C celery diced (reserve half)
  • 3 cloves garlic minced
  • 1/4 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 tsp dried basil
  • 1 tsp Italian seasoning
  • 1/2 tsp dried dill
  • 1/4 tsp paprika
  • 1 tsp sea salt add more to taste if desired
  • 1/4 tsp black pepper freshly ground

Instructions

  • Place onion, 1/2 C celery, and 3 cloves garlic into 5 qt. or larger pot.
  • Place over medium heat.
  • Add water, one tbsp at a time to keep veggies from sticking.
  • Continue cooking for about 5 minutes.
  • Add seasonings, 3 C potatoes, 1/2 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

🥕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). 

Nutrition

Calories: 82kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 426mg | Potassium: 239mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1775IU | Vitamin C: 43mg | Calcium: 150mg | Iron: 2mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Brunch, Dinner, Entree, Fall, gluten-free, Lunch, Main Dish, Plant Based, Side Dish, Soup, Soups and Stews, Vegan Appetizers and Starters, Vegan Dinner Recipes, Vegan Entrees, Vegan Lunch Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, WFPB, WFPB oil-free, Whole Food Plant Based Tagged With: best vegan cream of broccoli soup, best vegan creamy broccoli soup, cream of broccoli soup with almond milk, creamy vegan broccoli soup, dairy-free broccoli soup, easy healthy vegan cream of broccoli soup, forks over knives, forks over knives cream of broccoli soup, forks over knives oil free soup, gluten-free, gluten-free cream of broccoli soup, gluten-free vegan broccoli soup, healthy creamy vegan broccoli soup, oil-free, plant based, plant based soup, plant-based cream of broccoli soup, the carrot underground, vegan, vegan broccoli soup, vegan connie, vegan cream of broccoli potato carrot soup, vegan cream of broccoli soup, vegan cream of broccoli soup recipe, vegan cream of potato soup, vegan cream soup, vegan creamy broccoli soup, vegan gluten-free cream of broccoli soup, vegan potato broccoli soup, vegan soup, very vegan very good, wfpb wfpbno

Previous Post: « Best Vegan Homemade Soft Pretzels
Next Post: Vegan Rustic Vegetable Soup »

Reader Interactions

Comments

  1. Alison

    October 5, 2020 at 4:33 am

    Yum! Connie, this looks soooo delicious and your photos are beautiful!! I love broccoli soup and.its SO great to find one that has no “cheese”! I mean dont, get me wrong I love a good vegan ” “cheese” but where theres broccoli theres always “cheese”!! So its refreshing to find one that is creamy, chunky and cheezeless! And not to mention low cal!!
    its a win win recipe! I can’t wait to try it. I do have a question though. Could I do this in the slowcooker? or pressure cooker? Thanks so much!!

    Reply
    • Connie Edwards McGaughy

      October 5, 2020 at 5:14 am

      Hi Alison! Oh I’m so glad you find this recipe to be appealing! One of the things I love so much about it is the ingredients don’t compete with each other in flavor. All of the veggies & herbs shine through quite harmoniously. I know what you mean about broccoli & cheese. I’ll admit, I do enjoy a nice rich cheddary cheese sauce with broccoli, but not in this soup. It’s perfectly wonderful just as it is. I have not attempted to make it in either a slow cooker or pressure cooker, but I can imagine it would be doable. I cook the veggies in four separate batches, since I like to add diced celery, carrots, broccoli & diced potato to the creamed soup. It adds great texture, color and flavor from the individual veggies. You might need to prepare those separately from the slow-cooked or pressure-cooked ingredients, or perhaps, if you want an entirely creamed soup, you could cook and puree everything together. Love to hear if you give it a go. Thanks a bunch & happy cooking!🥕

      Reply
  2. Kathleen todd

    October 22, 2020 at 12:34 am

    Why is the sodium so high

    Reply
    • Connie Edwards McGaughy

      October 22, 2020 at 1:06 am

      Kathleen – holy moly I’m so glad you caught that! I’ve no idea why the software calculated it so high. I fact checked the sodium in one tsp of salt, which is 2,325 mg. The recipe specified 2 tsp, so with 8 servings, the total sodium from salt should have 581.25 mg per serving.This gave me an opportunity to rethink the quantity of salt in the recipe, which I decided to cut in half. As my mother always said, you can add more if needed, but you can’t take it out once it’s in the soup. Thank you so much for calling it to my attention! 💚🥕

      Reply
  3. Kathryn

    November 12, 2020 at 4:35 am

    5 stars
    I made this soup today.. I’m so proud of myself because it came out delicious!!!
    Thank you so much for this delicious soup recipe!
    I will definitely be making it again!!!!

    Reply
    • Connie Edwards McGaughy

      November 12, 2020 at 5:37 am

      Yay Kathryn! I’m proud of you too and so happy you love the soup! It’s been my favorite dish during the pandemic. Honestly, I could have it every week. Thanks for sharing!💚🥕

      Reply
  4. Connie Edwards McGaughy

    December 28, 2020 at 7:05 am

    5 stars
    My favorite soup of the year. This thick & creamy soup is chock full of fresh veggies & fabulous flavor.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow Us

Visit us on FacebookVisit us on PinterestVisit us on YoutubeVisit us on LinkedInCheck our RSS Feed

Hi, I'm Connie,

I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. Learn more about my story here.

Never Miss a Recipe! 🥕 Subscribe & receive our vegan grocery shopping list as a thank you!

Never Miss a Recipe 🥕 Subscribe & receive my vegan shopping list as a thank you!

Affiliate Disclosure

Some links are part of affiliate advertising programs. Should you make a purchase through those links, I may receive a small commission, at absolutely no additional cost to you. Your purchases make it possible for me to provide you with inspiring new recipes, content, and videos on vegan living.  Thank you!  See full affiliate disclosure here.

We’re Featured On

Purple Carrot - $30 Off! Use code: carrot30

Purple Carrot

Try Purple Carrot's 4-Serving Meal Plan Today!

Vegan Living

The Year of The Vegan

According to Forbes Magazine, 2019 will be the “Year of the Vegan". Oh my God. 42 years ago, ...

Read More

Vegan Stories

Vegan Stories 🌱Sharing the earth and our stories. If you're like me, chances are, you probably ...

Read More

Thankful for being vegan

Being an Effective Vegan

Being an effective vegan is about helping animals, the planet and people. As vegans, we are ...

Read More

COPYRIGHT NOTICE

All content copyright ©️ The Carrot Underground/Connie Edwards McGaughy

Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, provided clear credit is given to Connie Edwards McGaughy and The Carrot Underground, as well as a link back to the original recipe or post at thecarrotunderground.com. Please do not repost recipes in full without my express permission.

 

Affiliate Discosure | Privacy Policy
Copyright © 2021 · The Carrot Underground