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.
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 broccoli cheese soup and our vegan cauliflower soup so check those out too.
Ingredients You’ll Need To Make This 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.
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.
- 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!
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.
Recipe FAQ
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.
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.
More Delicious Vegan Soup Recipes
- Vegan Pea Soup
- Vegan Zucchini Soup
- Vegan Asparagus Soup
- Vegan Miso Soup
- Vegan Butternut Squash Soup
- Vegan Cabbage Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Broccoli Soup
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
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
- Potatoes: You can use any kind of potato, waxy or starchy, whatever you have on hand.
- 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.
- 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.
- 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.
- 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.
- 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.
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!
Wonderful! Thanks so much for sharing Eileen!
Hearty. Nourishing and creamy soup! Just love it!
Thanks Anna!
Hello! Can your broccoli soup recipe be made without potatoes? Can you recommend a substitute? Thank you!
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.