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

Loving It Vegan

  • Home
  • About Me
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers

    Vegan Broccoli Soup

    Published: Feb 10, 2021 Updated: Feb 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Broccoli Soup

    This vegan broccoli soup is creamy, hearty, nourishing and ready in 30 minutes! It makes a wonderful appetizer but it’s also filling enough to have as a main course.

    Broccoli soup topped with a swirl of coconut cream in a black bowl.

    This vegan broccoli soup is something that we have been making for YEARS. And I suddenly realized I hadn’t ever put the recipe up on the blog.

    This soup is creamy, rich, hearty, satisfying, basically, everything you want in a soup. And you’ll love it even if you’re not the hugest fan of broccoli, because, it just tastes delicious.

    It’s also so easy to throw together and ready in 30 minutes. Just an all round winner!

    You’ll also love our delicious vegan cauliflower soup and vegan celery soup. And if you love broccoli you’ll love our vegan broccoli pasta, vegan broccoli salad and vegan broccoli cheese soup.

    Ingredients You’ll Need To Make This Soup:

    Photo of ingredients needed to make vegan broccoli soup.

    Ingredient Notes

    • Broccoli florets – the easiest way to make this soup is to buy broccoli florets. But whole heads of broccoli are also perfectly fine to use.
    • Potatoes – this recipe uses white potatoes to create a creamy consistency. You can use any kind of potato, waxy or starchy, whatever you have on hand.
    • Vegetable stock – you can use any vegetable stock or vegetable broth. If you’re using a low sodium variety, you may just need to add in more salt to taste.
    • Coconut cream – should be canned and unsweetened. You can also use full fat, canned and unsweetened coconut milk. If you have a coconut allergy then you can swap this for any creamy non-dairy milk that you like, or you can leave it out. The soup is plenty creamy even before adding the coconut cream.
    Broccoli soup with a swirl of coconut cream in a black bowl.

    How To Make Vegan Broccoli Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil and chopped onion to the pot and sauté on medium to high heat until the onions are softened.
    Collage of two photos showing onions and olive oil in a pot before and after sautéeing.
    • Add crushed garlic, dried thyme, dried rosemary and cayenne pepper and sauté with the onions for a few minutes so that the spices get lightly toasted.
    Two photo collage showing garlic and spices added to onions and then sautéed.
    • Add broccoli and potatoes and toss with the onions and spices until well mixed.
    Collage of two photos showing broccoli and potatoes added to pot and tossed with onions and spices.
    • Add the vegetable stock.
    • Cover the pot and bring to a simmer. Reduce heat and let it simmer until the potatoes and broccoli are soft and cooked.
    Collage of two photos showing vegetable stock added to pot, and the vegetables cooked after simmering.
    • Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug, blend and then return the soup to the pot.
    • Add salt and pepper to taste.
    • Pour in the coconut cream.
    Two photo collage showing blending the soup and then adding coconut cream.
    • Stir the coconut cream into the soup and your soup is ready to serve!
    Two photo collage showing coconut cream mixed in and then a soup ladle lifting soup out of the pot.

    Recipe Tips

    Immersion blend. An immersion blender is the handiest tool in the kitchen when it comes to making soups, as you can just blend them up right in the pot. If you don’t have one though, then let the soup cool for a while before you transfer it to your blender jug, blend it carefully in stages, and then when it’s all blended return it to the pot.

    Salt and pepper to taste. Adding enough salt and pepper is super important to a flavorful soup. Different kinds of vegetable stock or broth contain wildly differing amounts of salt, so it’s important that you add salt to taste and don’t be shy with it. If your soup is bland, it just needs more salt.

    Super close up photo of broccoli soup in a black bowl.

    Recipe FAQ

    What goes well with broccoli soup?

    This broccoli soup is amazing served with some crusty bread on the side for dipping. Some vegan garlic bread would also be absolutely delicious with this.

    How to store leftover broccoli soup?

    Leftover broccoli soup will keep very well in a closed container in the fridge for 3-4 days.

    Can you freeze it?

    It freezes really well for up to 3 months. Allow it to cool completely before freezing.

    Spoonful of broccoli soup.

    More Delicious Vegan Soup Recipes

    1. Vegan Pea Soup
    2. Vegan Zucchini Soup
    3. Vegan Asparagus Soup
    4. Vegan Butternut Squash Soup
    5. Vegan Cabbage Soup
    6. Vegan Spinach Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Broccoli soup topped with a swirl of coconut cream in a black bowl.

    Vegan Broccoli Soup

    This vegan broccoli soup is creamy, hearty, nourishing and ready in 30 minutes! It makes a wonderful appetizer but it’s also filling enough to have as a main course. 
    5 from 7 votes
    Print Pin Rate
    Course: Appetizer, Savory, Soup
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 264kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 3 Cloves Garlic Crushed
    • 1 tsp Dried Thyme
    • ½ tsp Dried Rosemary
    • ¼ tsp Cayenne Pepper
    • 8 cups Broccoli Florets (1.6 pounds / 720g)
    • 3 cups Potatoes (1 pound / 450g) Peeled and Chopped
    • 6 cups Vegetable Stock/Broth (1440ml)
    • ¼ tsp Ground Black Pepper
    • Salt To Taste
    • 1 cup Canned Coconut Cream (240ml) Unsweetened
    Prevent your screen from going dark

    Instructions

    • Add olive oil and chopped onion to the pot and sauté on medium to high heat until the onions are softened. 
    • Add crushed garlic, dried thyme, dried rosemary and cayenne pepper and sauté with the onions for a few minutes so that the spices get lightly toasted. 
    • Add broccoli and potatoes and toss with the onions and spices until well mixed. 
    • Add the vegetable stock. 
    • Cover the pot and bring to a simmer. Reduce heat and let it simmer until the potatoes and broccoli are soft and cooked.
    • Turn off the heat and use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug, blend and then return the soup to the pot. 
    • Add salt and pepper to taste.
    • Pour in the coconut cream.  
    • Stir the coconut cream into the soup and your soup is ready to serve! 
    • Serve topped with a drizzle of coconut cream and a sprinkle of ground black pepper on top, with some crusty bread on the side for dipping. 

    Notes

    1. Potatoes: You can use any kind of potato, waxy or starchy, whatever you have on hand. 
    2. Coconut cream: This should be canned and unsweetened. You can also use full fat, canned and unsweetened coconut milk. If you have a coconut allergy then you can swap this for any creamy non-dairy milk that you like (such as cashew milk or oat milk), or you can leave it out. The soup is plenty creamy even before adding the coconut cream. 
    3. Salt: Adding enough salt and pepper is super important to a flavorful soup. Different kinds of vegetable stock or broth contain wildly differing amounts of salt, so it’s important that you add salt to taste and don’t be shy with it. If your soup is bland, it just needs more salt. 
    4. Make it oil-free: If you want this soup to be oil-free then simply sauté the onions in a little vegetable stock or water instead of olive oil. 
    5. Immersion blend:  An immersion blender is the handiest tool in the kitchen when it comes to making soups, as you can just blend it up right in the pot. If you don’t have an immersion blender then let the soup cool for a while before you transfer it to your blender jug, blend it carefully in stages, and then when it’s all blended return it to the pot. 
    6. Storing and Freezing: Leftover broccoli soup will keep very well in a closed container in the fridge for 3-4 days. It freezes really well for up to 3 months. Allow it to cool completely before freezing. 

    Nutrition

    Serving: 1Serve | Calories: 264kcal | Carbohydrates: 31.6g | Protein: 5.9g | Fat: 13.2g | Saturated Fat: 8.9g | Sodium: 838mg | Fiber: 4.6g | Sugar: 4.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « The Best Vegan Spinach Artichoke Dip
    The Best Vegan Pancakes »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sue Viljoen says

      May 07, 2022 at 7:49 pm

      Delicious! I make it in an Instant Pot so it’s a quick simple meal, that tastes like hours of prep!5 stars

      Reply
      • Alison Andrews says

        May 09, 2022 at 11:51 am

        Awesome! Thanks so much for sharing Sue!

        Reply
    2. Eileen Shu says

      August 30, 2021 at 12:12 am

      Made a batch without the coconut cream and it made for a yummy & satisfying meal with some crusty bread. The recipe was easy to follow too. Thanks for sharing this recipe!5 stars

      Reply
      • Alison Andrews says

        August 30, 2021 at 10:09 am

        Wonderful! Thanks so much for sharing Eileen!

        Reply
    3. Anna says

      February 11, 2021 at 7:25 pm

      Hearty. Nourishing and creamy soup! Just love it!5 stars

      Reply
      • Alison Andrews says

        February 12, 2021 at 10:08 am

        Thanks Anna!

        Reply
    4. ann says

      February 10, 2021 at 4:38 pm

      Hello! Can your broccoli soup recipe be made without potatoes? Can you recommend a substitute? Thank you!

      Reply
      • Alison Andrews says

        February 10, 2021 at 5:39 pm

        You can make it without potatoes, but I would recommend to reduce the stock in that case. You could reduce the stock by 2-3 cups. If the soup is a little thin then you’ll know to reduce it more the next time.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Outdoor & Grill

    • Vegan Broccoli Salad
    • Vegan Chicken Salad
    • Vegan Kebabs
    • Vegan Baked Beans

    See ALL Outdoor and Grill Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!