This silky vegan broccoli soup is vibrant and ready in 30 minutes. Fresh broccoli blended with a hint of nutmeg and thyme-perfect as a light main or an elegant starter.
If you're expecting broccoli cheddar soup, this one goes in a different direction-and that's the whole point.
This vegan broccoli soup is light, silky, and pourable, with a clean broccoli flavor and just enough creaminess to feel cozy. Think smooth and elegant, not thick or heavy, especially good with something crunchy on top.
And it works whether you're serving it as a light dinner or as a starter for something fancier, like on Mother's Day, Valentine's Day, or the holidays.
But if you're craving that classic broccoli-cheddar vibe, I've got you covered with my Vegan Broccoli Cheese Soup. And for more cozy bowls to get you through the season, check out my earthy Mushroom Barley Soup and savory Vegan Lasagna Soup.
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Why This Soup Is On Repeat
- Ready in about 30 minutes with minimal hands-on time
- Nourishing and light
- Works as a light main with crusty bread or an elegant starter for dinner parties
- Silky and rich, and no dairy needed
- Tastes great the next day and reheats beautifully
Shopping List
Vegan half-and-half makes the soup smoother and creamy. Cashew cream, unsweetened barista-style oat milk, or any thick plant milk works too. I find the brand pictured above at Whole Foods.
I prefer using fresh broccoli for this recipe. When you weigh broccoli at the store, aim for about 1½ to 1¾ pounds. After peeling the stems and chopping, you'll end up with somewhere between 1¼ and 1½ pounds. No need to be super precise-a little more or less works just fine.
NOTE: Don't toss those broccoli stems. They're packed with flavor and add great texture to the soup. Start by trimming off the tough, dry end (about half an inch). The outer layer of the stem can be fibrous and tough, so use a paring knife to peel away the thick outer skin until you reach the tender, paler green interior. Once peeled, slice the stems into thin coins or small chunks.
See the printable recipe card for quantities and a full ingredient list.
Variations
- Make it spicy - Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Swap the herbs - Use basil instead of thyme and nutmeg for a different flavor profile.
How To Make Vegan Broccoli Soup
See the complete printable recipe card below for the details.
Step 1: Prep the broccoli
Chop the broccoli into florets and peel and dice the stems into bite-sized pieces.
Step 2: Sauté the onions
In a large pot over medium heat, sauté the diced onions in butter until softened and fragrant, about 5 minutes.
Step 3: Add broccoli, broth, and seasonings
Add the broccoli florets and stems to the pot along with vegetable broth, salt, pepper, nutmeg, and thyme. Bring to a boil, then cook for about 15 minutes.
Step 4: Transfer to the blender
Carefully transfer the cooked broccoli and broth to a high-speed blender. You can also use an immersion blender, but I recommend the blender for the smoothest soup possible.
Step 5: Blend until smooth
Blend on high until the soup is completely smooth (it will be thin).
Step 6: Add cream
Pour the blended soup back into the pot over low heat, then add the vegan half-and-half or cashew cream. The texture is smooth and pourable, perfect for a starter.
Step 7: Adjust consistency
Stir and taste and adjust seasoning.
Step 8: Serve and garnish
Ladle into bowls and top with lemon zest, croutons, or your favorite toppings. See serving suggestions below for more garnish ideas.
Top Tips
- Fresh broccoli is the star of this dish, with the best flavor and texture for this soup.
- If using a countertop blender, remove the center cap from the lid and cover loosely with a towel to let steam escape.
- If you like it thicker, use less broth.
- Always taste before serving and adjust salt since different veggie broths have different salt levels.
- Add more or less vegan cream to make it as rich as you want. Start with 1 cup and add more to taste.
- Optional - pull out a few of the smaller broccoli pieces for garnish before blending.
Serving Suggestions
- Top with lemon zest to brighten the soup - it makes a huge difference.
- Top with store-bought or homemade croutons or toasted breadcrumbs.
- Serve with a thick slice of sourdough, baguette, garlic bread or even these Rosemary Polenta Wedges.
- A swirl of good olive oil on top adds richness and makes it look fancy if serving to guests as a starter soup.
- Crispy roasted chickpeas make a delicious topping, especially when combined with croutons. Alternatively, use the Trader Joe's Greek Chickpeas that come marinated - they are delicious as a garnish.
- Top with toasted pumpkin seeds, sunflower seeds, Crispy Shallots, or Crispy Fried Sage Leaves to add texture.
- Serve small portions in cups or bowls before a fancier dinner.
- Top with microgreens or parsley for a pretty and tasty garnish.
Broccoli Soup FAQS
Technically, yes, but fresh broccoli works best for flavor and texture. If using frozen, you may need to reduce the broth slightly since frozen broccoli releases more water.
Absolutely! This soup stores well in the fridge for up to 5 days. The flavors actually improve as they sit. Reheat gently on the stovetop or microwave.
Yes, it freezes well for up to 3 months. Let it cool completely, then store in freezer-safe containers. Thaw overnight in the fridge and reheat on the stove or microwave, stirring occasionally.
Not necessarily. An immersion blender works well and is easier for cleanup, but a blender does the best job of getting it silky smooth fast.
Don't leave me hanging - drop a comment and tell me how this Vegan Broccoli Soup turned out! Was it love at first bite? Surprisingly edible? Or a full-on "yuck?" And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Recipe Card
Vegan Broccoli Soup
Equipment
Ingredients
- 1 tablespoon vegan butter
- 1 medium onion chopped
- 2 bunches broccoli about 1¼ pounds, chopped with stems peeled and chopped*
- 6 cups vegetable broth or 2 tablespoons of vegetable-base paste and 6 cups of water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ⅛ of nutmeg
- 1 cup vegan half-and-half sub with cashew cream or non-sweetened vegan barista milk or any thick plant-milk
Garnishes
- lemon zest
- croutons
- toasted breadcrumbs see note
- roasted chickpeas croutons optional; or sub with a can of the Trader Joe's Greek Chickpeas with Cumin and Parsley
Instructions
- Prep the broccoli: Wash and dry the broccoli. Trim off the florets and cut them into similar sizes. Cut the tough end of the stem, then peel the remaining stem with a pairing knife to remove the fibrous outer layer. Slice the stems into small chunks. Use both stems and florets for the best flavor and texture.
- Sauté the onion: In a medium soup pot, melt the vegan butter over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
- Add more soup ingredients: Add the chopped broccoli, vegetable broth, thyme, nutmeg, salt, and black pepper to the pot. Bring to a boil and cook for 12-15 minutes, until the broccoli is very tender.
- Blend: Remove the pot from the heat and blend the soup. Carefully transfer to a high-speed blender in batches, if needed. When blending hot liquid, be sure to remove the center cap from the lid-this allows steam to escape and prevents an accidental soup explosion (ask me how I know). Cover the opening loosely with a kitchen towel to avoid splatters, then blend until smooth.
- Add cream: Once the soup is fully blended and smooth, return it to the pot over low heat. Stir in the vegan half-and-half or plant milk until fully incorporated. Heat gently for 2 minutes, just until warmed through. Do not boil.
- Adjust and finish: Taste and adjust seasoning as needed. After serving, top with lemon zest, croutons, and/or toasted breadcrumbs. (See post for more serving ideas)
Regi Pearce says
Just a heads-up: this is a light, silky broccoli soup. It's not cheesy or heavy. Perfect with something crunchy on top! Let me know how you serve it.