Imagine a bowl of pure comfort, a warm embrace on a chilly day. This incredibly rich and creamy Vegan Broccoli Soup delivers exactly that, transforming humble vegetables into a luxurious, satisfying meal. It’s a nutritious, dairy-free delight that tastes remarkably like classic cream of broccoli soup, yet it’s entirely plant-based and bursting with wholesome goodness. Perfect for a cozy dinner or a fulfilling lunch, this recipe proves that healthy eating can be utterly delicious and deeply comforting.
Why You’ll Adore This Creamy Vegan Broccoli Soup
There’s something truly special about a well-blended vegetable soup, and this Vegan Broccoli Soup recipe takes it to another level with its unbelievably creamy texture and straightforward, wholesome ingredients. It’s more than just a soup; it’s a hearty, satisfying meal that truly hits the spot. Beyond its delicious taste, it’s incredibly practical: it freezes beautifully, making it an ideal candidate for meal prep, and it’s remarkably economical. Who knew healthy broccoli could transform into such a complete and comforting dish with minimal effort? Just a few minutes of prep time, and you’re well on your way to a culinary delight.
For an added layer of flavor that mimics cheese, a sprinkle of nutritional yeast elevates this to a delightful Vegan Broccoli “Cheese” Soup experience, without any dairy. It’s a flavor hack that will leave you completely satisfied!
If you’re a devoted fan of pureed vegetable soups, you’ll undoubtedly appreciate other dairy-free gems like my Creamy Asparagus Soup. And don’t stop there – explore the vibrant flavors of Vegan Carrot Ginger Soup and the delicate simplicity of Dairy-Free Zucchini Soup for more plant-based culinary adventures.
Exploring healthy culinary paths? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced, plant-based diet. Dive into a collection of delicious Vegetarian and Vegan Recipes for Passover.
Key Ingredients and Smart Substitutions for Your Soup
Crafting this flavorful vegan broccoli soup relies on a selection of fresh, simple ingredients, many of which are kitchen staples. Here’s a closer look at what you’ll need and how you can adapt the recipe to suit your preferences or what you have on hand:
- Fresh Broccoli: The star of our soup! Feel free to use both the vibrant florets and the nutrient-rich stalks. When selecting broccoli, look for tightly packed crowns, firm stems, and an absence of any yellow or brown spots. If fresh isn’t an option, frozen broccoli florets work perfectly and offer equal nutritional value. For a delightful variation, consider substituting with cauliflower for a similar creamy and satisfying result.
- Vegetable Broth: This forms the flavorful base of your soup. I highly recommend using my easy recipe for homemade veggie broth to both save money and ensure you control every ingredient. If you opt for store-bought broth, always check the ingredient label to avoid unwanted additives or excessive sodium.
- Carrots, Parsnips, and Celery: This classic trio of aromatic vegetables, often called mirepoix when including onion, provides a foundational depth of flavor and naturally thickens the soup. They contribute essential sweetness and earthiness that rounds out the broccoli’s profile.
- Onion: A fundamental flavor builder for almost any savory dish. Don’t skip it! Onions caramelize beautifully, adding a layer of sweet, savory complexity. If you don’t have a yellow onion, you can easily substitute with leeks, spring onions, or green onions for a slightly different but equally delicious aromatic base. While onion powder can be used in a pinch, fresh onion offers a far superior depth of flavor.
- Garlic: Pungent and aromatic, garlic is crucial for enhancing the overall savory profile of the soup. Freshly grated or minced garlic will provide the best flavor.
- Spices: A simple yet powerful blend of sea salt, black pepper, and dried thyme forms the core seasoning. For an added boost of color and antioxidants, incorporate turmeric powder. Turmeric also brings a subtle earthy warmth, which complements the other flavors beautifully. Remember, you can always adjust salt and pepper to your taste preferences at the end.
- Raw Cashews: These are the secret to achieving that incredible dairy-free creaminess. Soaked and blended cashews create a rich, smooth cashew cream that perfectly emulates heavy cream without any dairy. While you could use other non-dairy milks like almond, oat, or soy milk, the cashew cream truly makes this dairy-free broccoli soup exceptionally velvety and worthwhile. Always check the ingredient list of any plant-based milk to ensure it aligns with your dietary needs, as some can contain added sugars or thickeners.
The Powerhouse Benefits of Broccoli: More Than Just a Green Veggie
Broccoli is widely celebrated as one of the most nutritious vegetables available, and for good reason. Just one cup provides more than the daily recommended dietary allowance of Vitamin C, a vital nutrient for immune function and skin health. But its benefits extend far beyond that.
This cruciferous powerhouse is also an excellent source of potassium, which supports healthy blood pressure, as well as various B vitamins essential for energy metabolism. It even contains respectable amounts of calcium for bone health and iron for oxygen transport. What truly sets broccoli apart is its abundance of anti-inflammatory and antioxidant compounds. These powerful phytonutrients help combat oxidative stress and reduce inflammation throughout the body, playing a crucial role in overall wellness.
Regular consumption of cruciferous vegetables like broccoli has been linked to numerous health advantages. It can significantly improve the body’s natural detoxification processes, aid in reducing the risk of certain cancers, support a healthy digestive system, and provide vital cardiovascular support. So, every spoonful of this delicious vegan broccoli soup is not just comforting but also a powerful step towards a healthier you.
How to Make This Velvety Vegan Broccoli Soup
Creating this creamy vegan broccoli soup is a straightforward process that yields incredibly satisfying results. Follow these simple steps to bring this comforting dish to life:
Start your soup-making journey by preparing the cashew cream. Pour boiling water over some raw cashews and let them soak. This simple step ensures they soften beautifully, allowing you to blend them into a silky-smooth cream while your soup cooks. This method is truly the best way to achieve a rich, creamy texture in vegan soups without relying on any processed ingredients. You’ll find the complete recipe with exact measurements and detailed directions in the recipe card below.
Next, meticulously prep all your vegetables. Peel and finely dice the onion, carrots, parsnips, and celery. For the garlic, use a microplane to grate it finely, which helps release its full flavor into the soup.
Carefully trim the fresh broccoli. Begin by cutting the broccoli stems into thin, uniform pieces. Then, roughly chop the crowns into florets of similar size. If you plan to use some crispy florets as a garnish, set aside about one cup of the most attractive pieces.
In a large soup pot or Dutch oven, heat a couple of tablespoons of vegetable broth or a drizzle of olive oil over medium heat. Add the diced onion and sauté until it begins to soften and become translucent, which usually takes about 5-7 minutes. Stir in your chosen spices – salt, pepper, thyme, and turmeric – and continue to cook for approximately 3 minutes, allowing the spices to become fragrant.
Next, add the other diced vegetables – carrots, parsnips, and celery – along with the grated garlic. Stir well, ensuring that the garlic becomes fragrant and all the vegetables are thoroughly coated with the delicious spices. Continue to cook over medium-low heat, stirring occasionally to prevent sticking.
Continue sautéing the vegetables until they start to soften, ensuring they don’t brown too much. Use additional splashes of vegetable broth as needed, adding a tablespoon at a time, to prevent the bottom of the pan from becoming dry and to deglaze any flavorful bits that might stick.
Now, add all the chopped broccoli to the pot and mix it thoroughly with the sautéed vegetables. Pour in the vegetable broth, ensuring all the vegetables are submerged. Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let the soup cook for approximately 15 minutes, or until the broccoli and other vegetables are tender enough to be easily pureed. During this time, the flavors will meld beautifully.
After the vegetables are tender, remove the pot from the heat. Use an immersion blender directly in the pot to puree the soup until it reaches your desired smooth consistency. Once mostly smooth, add the prepared cashew cream and continue blending until thoroughly combined and the soup is wonderfully creamy.
Continue to blend the soup until it achieves a thick, velvety consistency. For an even silkier texture, you can carefully transfer the soup in batches to a high-speed blender or food processor after pureeing with an immersion blender. Always be cautious when blending hot liquids.
Finally, taste the soup and adjust the seasonings as needed. You might want to add an extra pinch of salt, a dash of cayenne pepper, or some crushed red pepper flakes for a bit of warmth and spice. For an extra flourish and a cheesy flavor, sprinkle with fresh herbs like parsley or chives, and a generous amount of nutritional yeast, if desired.
Serve this delightful vegan broccoli soup warm, garnished with any reserved crispy broccoli florets or fresh herbs. This delicious soup can be elevated into a more “cheesy” experience with the addition of nutritional yeast. I often prefer to pass it around separately so everyone can add their desired amount for that extra umami kick.
Chef’s Pro Tips for the Best Vegan Broccoli Soup
Elevate your vegan broccoli soup experience with these expert tips and serving suggestions:
- Crunchy Topping Innovation: For an amazing textural contrast and an extra nutrient boost, try sautéing some thinly sliced mushrooms (shiitake or cremini work wonderfully) and a handful of small broccoli florets in a hot cast iron skillet with a drizzle of olive oil, a sprinkle of salt, pepper, and garlic powder until they’re golden and slightly crispy. These make a fantastic topping, offering a delightful bite that’s far superior to traditional croutons – I guarantee it!
- Embrace Textured Veggies: This technique of adding al dente, flavorful veggie toppings is something I also love for my Cauliflower Leek Soup without Potatoes recipe. It’s a brilliant way to introduce more nutrition, varied tastes, and satisfying textures to your pureed soups without relying on processed ingredients. Experiment with other quick-sautéed vegetables like bell peppers or zucchini for different flavor profiles.
- Batch Cooking & Freezing: This recipe yields a generous batch of soup, which is fantastic for meal planning! If you’re cooking for a smaller household, feel free to halve the recipe. Otherwise, embrace the freezer! This creamy broccoli soup freezes exceptionally well. Having portions ready in the freezer makes for a quick, healthy, and incredibly delicious lunch or dinner on busy days.
How to Serve, Store, Freeze, and Reheat This Soup
Enjoying your homemade vegan broccoli soup is easy, and preparing it for future meals is even simpler:
- Serve: This hearty and comforting soup stands alone beautifully as a main dish. Pair it with some crusty whole-grain bread for dipping and a crisp, simple side salad for a complete and incredibly satisfying meal. It’s also a fantastic starter course.
- Store: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Stored properly in the refrigerator, the soup will remain fresh and delicious for up to one week.
- Freeze: This soup is an excellent candidate for freezing, making it perfect for meal prep. Transfer cooled soup to freezer-safe containers, leaving a little headspace for expansion. It will maintain its quality in the freezer for up to three months. For individual servings, use zip-top freezer bags laid flat, or utilize Souper Cubes for perfect pre-portioned blocks that can then be transferred to freezer bags.
- Reheat: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it is piping hot throughout. If it’s too thick after reheating, you can thin it with a splash of vegetable broth or water.
More Healthy Broccoli Recipes to Explore
If you’ve fallen in love with broccoli through this creamy soup, there’s a whole world of healthy and delicious broccoli recipes waiting for you. This versatile green vegetable shines in many forms. Discover more ways to incorporate this superfood into your diet:
- Oven Roasted Crispy Broccoli
- Raw Broccoli Salad with Miso Dressing
- Riced Broccoli and Quinoa Salad
- Sauteed Broccolini and Garlic
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Creamy Vegan Broccoli Soup Recipe
About This Recipe
Author: Debra Klein
This Dairy-Free Broccoli Soup Recipe is super creamy, easy to make, and loaded with nutrition and great taste. It’s perfect for a comforting meal any time of year.
Average Rating: 5 stars from 1 vote
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Prep & Cook Times
- Prep Time:
- 10 mins
- Cook Time:
- 20 mins
- Total Time:
- 30 mins
Recipe Details
- Course:
- Soup
- Cuisine:
- American
- Servings:
- 6
- Calories:
- 213 kcal
Equipment
- Dutch oven
- Immersion blender (or high-speed blender/food processor)
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 tsp sea salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1 tsp turmeric powder
- 6 cloves garlic, pressed or grated
- 6 cups broccoli florets (approximately 2 lbs.)
- 8 cups vegetable broth
Instructions
- Pour boiling water over the cashews and let them soak while you prep the soup ingredients.
- Prep Veggies: Peel and dice onions, celery, carrots, and parsnips. Trim the broccoli: stalks can be diced, and crowns chopped into florets. Set aside about 1 cup of smaller florets to use as a crispy topping if desired. The rest will be pureed after cooking.
- Use a large soup pot or Dutch oven and heat over medium heat. Sauté onions until they begin to soften (about 5-7 minutes). Sprinkle in the salt, pepper, thyme, and turmeric. Depending on your dietary preferences, you can use a couple of tablespoons of vegetable broth or a drizzle of olive oil for sautéing. Then add the diced celery, carrots, parsnips, and pressed garlic. Cook over medium-low heat, stirring occasionally, for about 5 minutes, ensuring the garlic is fragrant and vegetables are coated in spices. Add more veggie broth (1 tablespoon at a time) as needed to prevent the pan from becoming too dry.
- Add the remaining broccoli to the pot and mix well. Pour in the vegetable stock and bring the mixture to a boil over medium-high heat.
- Reduce the heat to a low simmer, cover the pot, and cook for 15 minutes, or until the broccoli and other vegetables are tender enough to be easily pureed.
- While the soup cooks, drain and rinse the soaked cashews. Place them in a blender or food processor with 1 cup of fresh water. Blend until completely smooth and creamy. Set the cashew cream aside.
- 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 soup in batches to a regular blender to achieve this. Once blended, stir in the prepared cashew cream. Taste for seasoning and adjust if necessary.
- Serve warm, garnished with the reserved crispy broccoli florets and a sprinkle of nutritional yeast and crushed red pepper flakes, if desired.
Notes
- Optional Cheesy Flavor: For a delicious cheesy flavor without dairy, add a generous sprinkle of nutritional yeast onto the top of the soup just before serving.
- Crispy Veggie Topping: I highly recommend topping this soup with crisp, al dente vegetables for added texture and nutrition. Thinly slice your favorite veggies (shiitake or portobello mushrooms and extra broccoli florets are my top picks). While the soup is simmering, sauté them in a hot cast iron skillet for 3-5 minutes until they are slightly crispy. Season with salt, pepper, and garlic powder. A pinch of cayenne pepper also adds a lovely warmth.
Nutrition Information (per serving)
Calculations are approximate and based on online tools.
- Calories: 213 kcal
- Carbohydrates: 30g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Sodium: 265mg
- Potassium: 746mg
- Fiber: 8g
- Sugar: 9g
- Vitamin A: 5662 IU
- Vitamin C: 82mg
- Calcium: 89mg
- Iron: 2mg
The nutrition calculations provided 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.
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