Vegan Broccoli Soup Recipe – Elavegan

This vegan broccoli soup is creamy, comforting, and veggie-rich for a surprisingly healthy, hearty soup—made in just 35 minutes with simple, inexpensive ingredients! This low-calorie soup recipe is gluten-free, dairy-free, soy-free, and optionally oil-free!

Creamy, comforting vegan broccoli potato soup

As we (slowly) creep into spring, for many winter weather is perfect for a steady chill, cozy classics. Stewheartwarming the pasta, casserolesAnd plenty soup. with Cabbage soupMy current obsession is this low calorie vegetarian broccoli soup!

I have already shared one Vegan Broccoli Cheese Soup Recipe, so I wanted to try something lighter while still being creamy and satisfying. This dairy-free broccoli soup recipe not only hits the spot, it’s a quick and fuss-free recipe made with inexpensive ingredients, flavorful, and packed with nutrients and fiber for a comforting meal with veggies (like celery and potatoes) and vegan cream.

It’s still creamy and indulgent enough that even the veggie-weary will enjoy it (and never guess it’s vegetarian). Also, you can modify it with additional ingredients and choose between leaving it crunchy or blending it until smooth. Plus, it’s both meal-prep and freezer-friendly, so feel free to double the batch!

Looking for more ways to enjoy broccoli? You may enjoy Chickpea Broccoli Nuggets, Broccoli Risottoor Broccoli Quinoa Casserole.

material

• Broccoli: Use fresh or frozen (thawed) broccoli for this broccoli chowder. I like fresh.
• Potatoes: I prefer russet potatoes or Yukon Golds, although the latter hold their shape better.
• Fragrance: The combination of celery, onion, and garlic helps add a ton of depth and flavor to this potato broccoli soup.
• Broth: Use regular or low-sodium vegetable broth (in liquid or powdered form, stock pot, or bouillon with water).
• Dairy Free Cream: Use any neutral vegan cream, such as oat cream, cashew cream, or canned coconut milk (which gives a mild coconut flavor).
• Spices: You will need nutmeg, salt and pepper (to taste), dried thyme and bay leaves.
• Mustard: A small amount of Dijon mustard adds depth to the vegetarian broccoli soup.
• Oil: Use any neutral cooking oil. Use a splash of water/broth for an oil-free version.
• Parsley: To garnish (optional). Alternatively, use scallions, dill or chives.

What else can I add?

• Nutrition Facts: For a slightly nutty, umami, cheesy flavor, add flavor.
• Spices: To add some heat to broccoli potato soup, add red pepper flakes, sriracha, or cayenne/chili powder to taste.
• Vegan butter: For extra silkiness, stir lightly before serving.
• Lemon juice: A small amount added before serving adds a bright, vibrant depth. White wine vinegar or apple cider vinegar also works.
• Carrots: For added nutrition, color and subtle sweetness. Just remember it will affect the color.
• Zucchini: To add additional nutrients.
• White Beans/Chickpeas: Use them instead of or alongside potatoes for a dairy-free broccoli soup with a thick, creamy texture, added plant-based protein.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to Make Vegan Broccoli Soup

• First, separate the broccoli into small florets and cut the stalks into 1/2-3/4 inch pieces. Also, mince the garlic, mince the onion and cut the celery and potatoes into the same size as the broccoli stems.

Optionally, reserve a few florets to make a crunchy soup topper. To do this, steam them until soft, then fry them in oil until light brown. Season with salt and pepper.

• Heat oil in a heavy-bottomed large pot/Dutch oven over medium heat. Then add onion, celery and broccoli stalks and fry for 4-5 minutes. Stir in the garlic, potatoes and spices and fry for another minute.
• Add the broth and bay leaves and bring the soup to a boil over high heat.
• Immediately reduce heat to medium-low for 10-12 minutes. Add the broccoli florets and simmer for 7-8 minutes or until the vegetables are tender.

• Remove the bay leaves and 2-3 cups of the vegetables, then blend the remaining soup with an immersion blender (bowl) or a regular blender to your desired consistency.

When using a blender, leave the lid open to allow steam to escape or open the lid occasionally.

• Return the vegetables to the vegan broccoli soup and stir in the dairy-free cream and mustard. Finally, taste it and adjust any seasonings.
• Serve in bowls, garnished with fresh parsley and pan-fried broccoli florets (if using). Enjoy!

How to serve?

Enjoy a big bowl of this creamy potato broccoli soup on its own (I like to eat it as a simple midweek meal) or with other meals (on holidays, like Thanksgiving). Enjoy it with:

Storage instructions

shop: Allow broccoli potato soup to cool, then store in an airtight container in the refrigerator for 3-4 days. It tastes even better on the second day.

freeze: Place leftovers in a freezer-safe Ziploc bag (spread flat, remove excess air) or in an airtight container (leave headroom for expansion). Thaw in the refrigerator overnight before reheating.

Reheat: Use stovetop or microwave to reheat soup until piping hot. Add additional broth/milk if it is too thick.

FAQs

Can I substitute vegan cream?

You can mix and use soaked cashews Cashew creamAs I did Roasted Cauliflower Soup.

Can I use frozen broccoli for soup?

Make sure it is thawed first and adjust the cooking time accordingly. Taste may vary slightly.

Can I make broccoli soup in a slow cooker?

Start with the sauté step on the stovetop. Then transfer the ingredients to the crockpot and cook on low for 3-4 hours or 6-8 hours, adding the broccoli florets during the last 2 hours (low) or 1 hour (high). Then blend and stir in the dairy-free cream and mustard at the end.

What can I use to garnish the soup?

With classic options like croutons, crispy broccoli, vegan yogurt, cream, or drizzled with olive oil (plain or flavored), you can also enjoy:

• Fried onions or shallots
• Crispy Chickpeas
• Kale chips
• Other crispy/sautéed veggies (asparagus, Brussels sprouts, peas, mushrooms, etc.)
• Vegan Cheddar Cheese
• Lightly toasted nuts or seeds

Is Vegan Broccoli Soup Healthy?

Just one cup of broccoli provides nearly all of the daily recommended amounts of vitamins A, C, and K. Combined with celery, onion, potato, and plant-based cream, this soup is nutrient-dense (rich in vitamins and minerals). fiber, and is much healthier than traditional dairy broccoli soup. Plus, you can even make it oil-free for a low-fat option!

Recipe notes and tips

• For thick/thin soup: Adjust the amount of vegetable stock you add to the vegan cream of broccoli soup.
• Adjust the texture: Blend some or all of the soup to your desired consistency. A blender provides the smoothest results versus an immersion blender, where a food processor comes last.
• Be careful when mixing: Let the soup cool for 10 minutes first and leave it uncovered if there is one. Otherwise, just fill the blender halfway and hold the lid down with a kitchen towel, pausing to lift the lid occasionally. Otherwise, the lid may pop off due to steam pressure building up and sending scalding soup everywhere.
• To save time: Use pre-prepared ingredients, such as pre-chopped onions, potatoes, broccoli, etc.

More vegan soup recipes

If you try this creamy vegan broccoli soup recipe, I would prefer one Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan #Elvegan– I love to see them.

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