vegan broccoli soup


Vegan Broccoli Soup

extra-virgin olive oil,

yellow onion, diced

celery

carrots

lb. broccoli, stems diced, florets chopped

garlic cloves,

vegetable broth

bread,

cashews

apple cider vinegar

Dijon mustard

dill

lemon juice

sea salt

black pepper

Vegan Broccoli "Cheddar" Soup with Jalapeño - a fast and easy weeknight recipe that is healthy, vegan and keto!

Vegan Broccoli "Cheddar"Jalapeño Soup

olive oil

garlic cloves, rough chopped

poblano peppers, diced (I like 2)

jalapeno, diced fine (use 1/2

broccoli,

water

bay leaf (optional, remove before blending)

salt

coriander

oregano

pepper

—-

raw cashews (soaked or simmered, see notes) or hemp hearts

nutritional yeast (see notes)

baby spinach (for vibrant color)

jalapeno sliced

cumin seeds

chili flakes (optional)

corn kernals, frozen is ok (optional)

pumpkin seeds (optional)

cilantro lime

Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno,  stirring occasionally, letting the onions get golden, about 5 minutes.

Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.

BLEND

Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.

Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.

one more cup broccoli and one more cup broth. Blend again until silky smooth.

To the blender, add

1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and blend until fully incorporated and smooth.

Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.

Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper.  For extra &#8220;cheesy&#8221; flavor add another tablespoon of nutritional yeast.

Make the finishing oil

 Heat 2-3 tablespoons olive oil in a small skillet over medium heat. Add sliced  jalapeno, 1 teaspoon cumin seeds, chili flakes, and optional corn kernals or pumkin seeds. Heat until cumin is fragrant, about 1 minute. Serve the soup in bowls and spoon a little finishing oil over the soup (when serving) in a crescent shape.

Garnish

with fresh cilantro or scallions or a wedge of lime.

The soup is outstanding! My picky 7 year old loves the emerald green color and smooth texture.  I love the fresh, healthy and accessible ingredients. Thanks Sylvia!

https://content.jwplatform.com/videos/UqddqUz5.mp4

Jalapeño Broccoli “Cheddar” Soup (vegan) – a fast and easy weeknight meal that is loaded up with lots of healthy broccoli! This delicious soup is vegan, keto and gluten-free- and can be made in 30 minutes! 

Vegan Jalapeno Broccoli Cheddar Soup Video 

This broccoli potato soup is intensely creamy and 100% plant based! It's an easy healthy soup that everyone loves (plus it's vegan and gluten free).

Creamy Broccoli Potato Soup

onion

garlic

Yukon gold potatoes (about 6 medium)

unsalted cashews

kosher salt, divided

broccoli broccoli

carrot

thyme

white wine vinegar

Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.

Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder).

When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)

Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

Hearty, herby, and delicious! I paired it with french bread. I made a couple of modifications due to limitations in my pantry: red potatoes instead of gold; red wine vinegar instead of white. It was still awesome. I added some vegan parm shreds at the end for extra cheesiness, but it was not necessary.

This did not work at all for us.   Texture was gelatinous and there was little flavor (despite my heavy hand with the thyme and dill).   Don't know if fresh broccoli would have improved the flavor but we could not get past the texture.

Delicious!! I really enjoyed making this and eating it too. I didn’t make any changes.

This Creamy Vegan Broccoli soup is easy, hearty and healthy. Top this delicious soup with browned broccoli "croutons" and a sprinkle of vegan cheese shreds.

Creamy Vegan Broccoli Soup

(60 ml) vegan butter or olive oil

(360 grams) broccoli, chopped (approx. 2 heads)

(100 grams) chopped carrots (approx. 2 carrots)

(100 grams) chopped celery (approx. 2 ribs)

(100 grams) chopped onion, (approx. 1 onion)

garlic,

tbsp (65 grams) flour

(500 ml) original

cup (185 ml) full-fat canned coconut milk (or sub with more non-dairy milk)

(20 grams) nutritional yeast flakes (or sub with vegan cheese shreds)

tsp (5 ml) white wine vinegar

tsp (2.5 ml) salt, to taste

Black pepper,

(70 grams) broccoli florets

Salt,

In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.

Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.

Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.

Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.

If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).

In a separate saucepan or skillet, heat olive oil over medium heat.

Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.

Browned Broccoli Croutons

Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with crackers, bread, sandwich or salad. Enjoy!

Serving

good base recipe but it’s under seasoned and the coconut milk was too sweet. I used fake chicken base, liquid smoke, miso, and like 3x as much garlic to season and would use some kind of soy cream instead of coconut next time. I had to add blended potatoes to make it thicker as well.

Wow, I cannot believe this soup.  I water sauteed the veggies so no oil, used Better Than Bouillon veggie vegan paste o make the stock, and used Westsoy soy milk (no coconut milk used)....I thought.... how is this going to taste....it has NO spices, just salt, a little garlic and nooch....WOW, amazing...I am SO glad I doubled the recipe because I ate at least 3 cups once it was done!!  I am glad I read that it freezes well because I'm going to make a huge pot of this and freeze portions for my lunch, dinner, snack, shoot maybe even breakfast!!!  Thank you for this wonderful, healthy recipe!

Lazybones here so I just threw everything into the Vitamix and hit go. Delish! I skipped the oil and coconut milk, and subbed almond milk for macadamia...and worked out great.

Thankfully, I had all the soup ingredients at home to make this meal quickly. Started the soup before I realized it wasn't totally a blender soup. All of it is going into the blender, instead of floating the broccoli on top. I'm in the cooling stage before blending, and getting mighty impatient. I wondered about the no spices too, but when I tasted it, now I get it! So far, so yummy!

I just made this and omg it’s so good. I skipped the croutons and used flax milk. I’m really full after eating two bowls for dinner, and I’m really glad I doubled the recipe because I want to eat this soup forever. Yummm!

What a fantastic recipe. I  unsweetened Armond milk so added in chopped and presteamed  sweet potato

I've made this recipe a half dozen times and its brilliant. I pretty much follow the recipe exactly with the addition of a can of corn and about 2 tsp. of garlic salt at the end. I use my own homemade veggie broth and if I run out of cashew milk ( which I have a few times) I just add soy milk and voila! Excellent recipe. Thanks.

Perfect soup for this chilly season!  I altered it slightly - omitting the flour and adding a can of blended navy beans, doubling the yeast, and using the entire can of coconut milk.  It was exactly what I needed, and I thank you for inspiring me tonight!

This soup is amazing and so simple to make! Thank you!

This was absolutely delicious! Simple, quick, easy to put together. No fuss ingredients. Definitely will be making again. Thank you for this recipe!

I recently became lactose intolerant and cream of broccoli was one of my favorites! That being said, I was super psyched to make this, unfortunately it had a weird aftertaste of coconut. I followed the instructions and I used a can of coconut that said “premium coconut” milk on it. But, it was one of the cheaper brands. I’m not sure if it’s tied I’m so used to cream broccoli soup that anything else tastes strange, or that I should have used a more expensive can of coconut. I also did not use any black pepper as I am allergic to capsaicin. Any advice would be very much appreciated. Thank you for posting it :)

I didn't have canned coconut milk but still decided to make this soup. It turned out amazing, it was quick to make and the directions were easy to follow. Looking forward to trying more of your recipes :) Thank you!

This isTHE best brocolli soup I’ve ever had! So, very flavorful!!
This recipe has earned anolace in my “faves” roster. Thx for sharing!

Made this today, omitting coconut milk but added my Cashew Cream sauce instead! (½ c raw cashews + 3 Tbl hot water, blended in Ninja), this was creamy, less fat, and added protein. Used original Almond Milk.  

Will make this again, with MORE broccoli, and blend only 1-2 cups, as we like more chew!

I made this last night. I was surprised that I had every ingredient in the house.   I used almond milk for my non-dairy milk.   It was absolutely delicious.     My 22 year old son loved it too.     So happy I found your website and I am now following you on Instagram.   Thank you!

I love broccoli soup and this is the best vegan recipe I have tried. Thank you for a tasty, wonderful vegan option!! Loved it!

Delicious!
Added diced peppers too and a little less coconut milk and yeast.
Thank you for sharing.

I'm the only vegan in my house, but I made this recipe for my family and they LOVED it! The only adjustment I would make would be to lessen the amount of coconut milk. Other than that, a wonderful recipe I will be making again! :)

I just made this but skipped the coconut milk, as like a previous commenter I did not want to open a can. I also used almond milk because that is what I had. It turned out very tasteful after blending more than half of it. Will definitely do it again! Thanks from a fairly new vegan, but I feel so much better.

This soup was absolutely amazing!  My 2.5 year old devoured it.  He was literally drinking it from his bowl.  I made it exactly per the recipe but did use lemon juice instead of vinegar.  I added a touch more lemon juice.  My husband loves it too.  I pureed most of it with only a few pieces of carrot and broccoli in tact.  Want to share it with everyone!  Thank you for creating it!!!

Omg...delicious...even without Nutritional yeast. As im allergic.
Made my own cashew milk, no celery and subbed tapioca starch for flour... was delicious. 
Im sure with yeast...amazing.

Great work! Thank you for sharing this recipe. I didn't have nutritional yeast, so I used a butt-ton of salt and pepper instead. Delicious!

Yummy! I’m eating this now - even though it’s a very hot day.  I made a few small changes-used the full can of coconut milk because I didn’t want to waste it and used less oat milk (what I have on hand). Rather than using veggie broth, I just added more carrots and celery with water. I added more salt and both vinegar and lemon and I kicked up the spice level with a healthy douse of Siracha. I love leaving it part chunky- great idea! Very good soup!

Just made this soup for the first time and it was a big hit!!  The texture was great and it tasted delicious.  Satisfied my craving for something creamy sans dairy.  Will definitely be making it again - thanks for the recipe :)

really disappointed in this recipe. I made it and it tastes and smells awful I honestly spit it back in the bowl. Really disappointing.

Delicious! Whenever I'm looking for a new recipe online I always know I'll love what I find on your site. This soup was no exception. Perfect as the temperatures drop and we continue to spend a lot of time indoors.

The soup came out incredible~ very kid friendly! I love that it is an easy freezer friendly meal, and that it is a creative way to make use of winter vegetables! Yum, yum, yum!

Made this tonight in no time flat. It was incredible! Absolutely loved the flavor and it was super easy to make. Will be making this again and again! DELICIOUS!

Really love this recipe! Made it exactly as listed this time with the browned bits of broccoli. Wow! Flavorful!  I will be making this again and again!

Ah-ma-zing!  This soup hit the spot for my whole family.  I'm extra appreciative as lacotose intolerance prevents me from enjoying dairy but my family loves creamy, cheesy goodness.  This recipe delivered!  I added a few extra garlic cloves and topped everyone else's bowls with a sprinkle of cheese. We will eat this again and again.  THANK YOU for a tasty meal!

I tried today, it is delicious. I added some coriander too.

Made with a few tweaks and I'll tweak some more the next time.

I started the onions and celery, then added ~2 c. of mushrooms to; those need a while longer so I cooked that for around 5 minutes before adding the carrots and broccoli. I shredded broccoli stalks from a couple of heads I used for another recipe and used those along with another head.

I have to avoid flour for a family member's sake so instead I used around 1/2 c. of cashew cream I had in the freezer as the thickener at that step. It doesn't thicken in the same way a roux does but it does add some thickness to the base. I used almond milk and my homemade veggie broth I make from scraps and peels that I brown in the oven and then cook in water with a bit of Bragg's amino acids--not as flavorful as commercial veggie broths but I want to be able to control saltiness.

While it was cooking I read the comments and decided to throw in ~1 T. miso and I'm glad I did. I used white wine balsamic vinegar because that's what I had on hand.

As I was eating and enjoying it I realized that it doesn't call for any herbs; all the flavor oomph has to come from the onions, garlic, and vegetables, and salt/pepper. I'm going to throw some dill into what's left of this batch. It's comforting and satisfying as-is but if you're looking for it to pack more of a punch you might do something like this.

Hi Brittany... I have just started on the vegan journey. Of course there is a lot of information and recipes out here on the Internet but I love your website and have already made some of your recipes so far - the broccoli soup today and the "egg salad" last week - both of which I absolutely loved!!! It has been an adventure browsing around the vegan products in the grocery stores. I am so surprised at how similar they are in taste to what I have always been used to - like the butter!!! I am having fun with this - thank you for having such a great place to get ideas and try new things.

This soup was DELICIOUS and I will definitely make it again. I added red chili pepper flakes and skipped the nutritional yeast. I used an air fryer for the broccoli croutons and then added a squeeze of fresh Meyer lemon just before serving.

Thank you so much for sharing this recipe! I will to share it with others.

This creamy vegan broccoli soup is intensely creamy and 100% plant based! It's an easy healthy soup that everyone loves (like broccoli cheese, but better).

25 Vegan Soup Recipes: Broccoli Soup &amp; More!

quart vegetable broth

broccoli florets (or 4 cups small steamed broccoli florets*)

Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.

Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it  with 1/4 teaspoon kosher salt in a bowl and black pepper. Peel and grate the carrot into long strips (we used a handheld julienne shredder).

When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)

This rich and creamy Vegan Broccoli Soup will feed your soul. It’s an easy comfort food made with simple ingredients but delivers big-time on flavor. Served with crunchy nutty crumbles on top, it’ll leave you wanting more!

extra virgin olive oil

yellow onion, (chopped)

garlic cloves, (minced)

red pepper flakes

(15-ounce 425 grams) can of cannellini beans, (drained

(140 grams) raw cashews ((see Note 2))

kosher salt

cracked pepper

(20 grams) fresh basil leaves

soy sauce ((or tamari for GF))

Dijon mustard ((see Note 4))

(20 grams) nutritional yeast

drizzle of good-quality extra virgin olive oil

(60 grams) panko brea crumbs ((see Note 6))

(70 grams) pine nuts ((or raw cashews, finely chopped; see Note 7))

red pepper flakes ((for a kick; omit

flaky sea salt

Crusty bread to serve 4

Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.

Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.

Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.

Meanwhile, measure out the Finishing Ingredients and prepare the Crispy Nutty Crumbles.

For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the panko and pine nuts (or chopped cashews) and stir occasionally for 4 to 6 minutes, until nuts and panko are starting to turn golden brown. Add red pepper flakes and salt for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.a. Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.

Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt.a. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.

Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread.

Creamy, healthy, cheese and broccoli soup--with no milk or cheese! Chickpea flour creates the creamy base in this high protein (12.7 g per serving) vegan soup.

Vegan Broccoli Cheese Soup {grain-free, high-protein}

broccoli

(1.65 L) water, divided

(160 g) chickpea flour (sifted if lumpy)

(30 g) nutritional yeast

tomato paste

(12 mL) onion powder

(5 mL) garlic power

fine sea salt and ground black pepper

Cut off the broccoli florets; reserve the stems...

Cut off the broccoli florets; reserve the stems for another use. Finely chop the florets and set aside.

In a medium bowl, whisk together the chickpea...

In a medium bowl, whisk together the chickpea flour and 1 and 1/2 cups (350 mL) water until blended. Add the nutritional yeast, tomato paste, onion powder, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended.

Add the chickpea mixture and the remaining water...

Add the chickpea mixture and the remaining water to a large saucepan, whisking until smooth. Bring to a low boil over high heat, whisking along the way.

Reduce the medium-low and cook, whisking occasionally, for...

Reduce the medium-low and cook, whisking occasionally, for 4 to 6 minutes longer until thickened. Whisk in the mustard.

Add the broccoli to the soup, cover, and...

Add the broccoli to the soup, cover, and reduce heat to low. Cook for 6 to 7 minutes longer until the broccoli is tender. Add the lemon juice, as well as more salt and pepper, to taste.

Ladle into bowls and serve!

This Dairy-free Broccoli Soup Recipe is super creamy, easy to make and loaded with nutrition and great taste.

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