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 broccoli soup that works beautifully as a lunch, a light dinner, or paired with a cozy soup night spread.
Think of it as a cream of broccoli soup without the cream — the broccoli itself creates that silky texture when blended. No dairy, no heavy cream, no cheese. Just pure vegetable goodness. Even my kids love it, which makes it a go-to in our weekly meal rotation.
Why You’ll Love This Broccoli Soup
- Ready in 20 minutes. Chop, sauté, simmer, and blend — that’s it.
- Only 6 ingredients. Simple, wholesome pantry staples you probably already have.
- No cream, no dairy. Naturally vegan and gluten-free — the creaminess comes from the broccoli itself.
- Endlessly customizable. Add garlic, red pepper flakes, nutritional yeast, or swap the liquid.
- Kid-approved and family-friendly. A sneaky way to get more vegetables into everyone’s diet.
- Freezer-friendly. Make a big batch and freeze portions for easy future meals.
Ingredient Notes
- Broccoli: Use a whole head of fresh broccoli, including the stems — they add creaminess and reduce waste. Go for the brightest green bunch you can find.
- Onion: White or yellow. Shallots add a slightly sweeter flavor if that’s what you have.
- Olive oil: You can also use avocado oil or vegan butter.
- Vegetable broth or water: Broth adds more depth. For extra creaminess, replace part of it with unsweetened almond milk or oat milk.
- Salt and pepper: To taste, added at the end.
How to Make Broccoli Soup
- Sauté the onion. Heat olive oil in a medium pot over medium heat. Add the diced onion and cook for 6–8 minutes until soft and translucent.
- Cook the broccoli. Add the broccoli florets (and chopped stems) along with the vegetable broth. Cover and simmer over medium heat for 10–12 minutes until the broccoli is very tender.
- Blend. Carefully transfer everything to a high-speed blender like a Vitamix (affiliate link), or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
- Season and serve. Taste and adjust with salt and pepper. Serve hot with a drizzle of olive oil on top.
Variations
- Garlic broccoli soup: Add a smashed garlic clove or a pinch of red pepper flakes when sautéing the onion.
- Extra creamy: Blend in ¼ cup unsweetened almond milk or oat milk.
- Cheesy flavor: Add nutritional yeast or a spoonful of cashew cream when blending.
- Protein boost: Stir in white beans before blending, or top with crispy roasted chickpeas.
- Broccoli-spinach soup: Add a handful of fresh spinach or kale at the end of simmering for extra greens.
Tips for the Best Broccoli Soup
- Use the stems. Chop them finely and cook with the florets — they add creaminess and fiber.
- Don’t overcook. 10–12 minutes of simmering is enough. Overcooking dulls the color and can make it taste slightly bitter.
- Blend carefully. Hot liquids expand in the blender — fill only halfway, hold the lid with a towel, and start on low speed. Or use an immersion blender right in the pot.
- Use broth, not just water. Vegetable broth adds loads of flavor with zero extra effort.
- Make it ahead. This soup tastes even better the next day as the flavors meld together.
How to Serve
- With crusty bread: A slice of warm sourdough or garlic toast for dipping.
- With croutons: Homemade or store-bought for crunch.
- As a starter: Serve in small cups before the main course.
- Drizzled with olive oil: Plus fresh cracked pepper, a squeeze of lemon, or a sprinkle of pumpkin seeds.
- Alongside a salad: Pairs beautifully with any green salad for a complete light meal.
How to Store
- Refrigerator: Let cool to room temperature. Store in an airtight container for up to 3–4 days.
- Freezer: Freeze individual portions in airtight containers or freezer bags. Keeps for up to 1 month.
- Reheating: Warm in a pot over medium heat, stirring occasionally. If it thickened too much, add a splash of broth or water.
Frequently Asked Questions
You Might Also Like
- Pastina Soup
- Chickpea Noodle Soup (Vegan)
- Crispy Sesame Tofu and Broccoli
- Homemade Almond Milk
- Mexican Vegetable Soup
⭐ Did you make this broccoli soup? I’d love to hear how it turned out — leave a rating and comment below!
Creamy Broccoli Soup
This easy vegan broccoli soup is made with just a few ingredients—onion, broccoli, and broth—yet delivers a warm, comforting bowl every time. No dairy, no fuss, and done in just 30 minutes! It’s the perfect cozy, plant-based recipe for busy weeknights.
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
Serving: 1servingCalories: 131kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 991mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1448IUVitamin C: 137mgCalcium: 75mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.