About this recipe
This smooth and creamy vegan broccoli soup is the perfect weeknight dinner—easy to make, dairy-free, and ready in just 20 minutes. Made with only six wholesome ingredients, it’s a comforting and healthy soup recipe that’s perfect for lunch or dinner.
There are some flavors I never get tired of, and this easy broccoli soup is one of them. It’s simple, nourishing, and full of that classic flavor we all grew up with—but made 100% plant-based. Even my kids love it, which makes it a go-to in our weekly meal rotation.
Reasons to love this creamy broccoli soup
- Simple, wholesome ingredients. All you need is fresh broccoli, onion, and pantry staples like olive oil, vegetable broth, salt, and pepper. That’s it!
- Quick and easy to make. Chop, sauté, simmer, and blend—this easy vegan soup recipe comes together in just 20 minutes.
- 100% dairy-free and plant-based. This soup is naturally creamy without any cheese, milk, or heavy cream—perfect for anyone looking for a healthy dairy-free soup option.
Ingredient notes
- Olive oil. You can also use avocado oil or vegan butter if you prefer.
- Onion. White or yellow onion, but shallots will add a slightly sweeter flavor if that’s what you have on hand.
- Broccoli. Use a whole head of fresh broccoli, including the stems—they add creaminess and reduce food waste. Since broccoli is the star of this soup, go for the brightest green, freshest bunch you can find.
- Vegetable stock or water.
How to make broccoli soup vegan
- Sauté the onions for 6-8 minutes until they soften.
- Add the broccoli, and cook over medium heat for 15-20 minutes.
- Carefully transfer the broccoli mixture to a high-speed blender such as a Vitamix (affiliate link). Blend until creamy.
Variations
- Add a clove of garlic or a pinch of red pepper flakes when sautéing the onion.
- For extra creaminess, blend in 1/4 cup of unsweetened plant-based milk like almond milk or oat milk.
- Add nutritional yeast or a spoonful of cashew cream for a cheesy flavor.
- Want a protein boost? Stir in some white beans or top with crispy roasted chickpeas.
Homecook to homecook tips
- No immersion blender? A regular blender works fine—just be careful when blending hot liquids.
- Don’t toss the stems! Chop them finely and cook them with the florets for extra fiber and creaminess.
- Make it ahead. This soup tastes even better the next day. Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Serve with: crusty bread, garlic toast, or a drizzle of olive oil and fresh cracked pepper.
Creamy Broccoli Soup
Equipment
- Blender or immersion blender
Ingredients
- 2 tablespoons olive oil or vegetable oil
- ½ white onion roughly chopped
- 1 large head of broccoli
- 4 cups water or vegetable stock
- Salt and pepper to taste
Instructions
- Heat the oil in a soup pot over medium heat. Add the chopped onion and cook for 6–8 minutes, until soft and just starting to brown.
- Trim off the tough ends and cut broccoli into bite-sized florets. Use the stems too—just peel and chop them.
- Add broccoli and water or vegetable stock to the pot. Cover and simmer for 15–20 minutes, or until the broccoli is very tender.
- Carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
- Add salt and pepper to taste. Adjust seasoning as needed and serve warm.
Notes
- Be cautious when blending hot liquids. Let it cool slightly if your blender isn’t heat-safe.
- The fewer the ingredients, the more important their quality—use the freshest broccoli and onion you can find.
- Add-ins: garlic, a handful of spinach, cubed potato, or a splash of plant-based milk for extra creaminess.
- Store leftovers in the fridge for up to 3 days or freeze for a quick meal later.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨