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About this recipe
This smooth and creamy broccoli soup is vegan-friendly and doesn’t contain any dairy. It’s incredibly simple to make, requiring only six ingredients, and can be ready in just 30 minutes from start to finish!
There are some flavors I will never get tired of, like the simple and classic flavors in this cream of broccoli soup recipe. This soup is easy to prepare, I can have it on the dinner table in twenty minutes or less, and my kids love it!
Reasons to love this creamy vegan broccoli soup
- You need simple ingredients: broccoli, onions, and pantry staples like oil, broth, salt, and pepper.
- Easy to make. You chop your veggies, sauté, simmer, and then blend. So easy!
- Dairy-free and vegan. It’s smooth and creamy without cheese, milk, or heavy cream.
Ingredients
- Olive oil. Just a drizzle to sauté the onions.
- Onion. You can also use yellow onion or shallots.
- Broccoli. This recipe requires a whole head of broccoli, and since broccoli is the star of the soup, make sure you use fresh broccoli.
- Vegetable stock.
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.
Simple vegan broccoli soup
Equipment
- Soup pot
- Blender or immersion blender
Ingredients
- 1/2 white onion roughly chopped
- 2 tablespoons olive oil or vegetable oil
- 1 head of broccoli
- 4 cups water or vegetable stock
- salt and pepper
Instructions
- In a soup pot add the oil and add the onion for about 6-8 minutes until it is very soft and the edges begin to brown.
- To prepare broccoli, start by removing the tough stems by cutting off the florets and discarding the thick stem. Then, cut the florets into smaller, bite-sized pieces. Next, add the broccoli to a pot along with water or vegetable stock. Cover the pot and leave it over medium heat for about 15-20 minutes or until the broccoli becomes very soft.
- When done, add a pinch of salt and pepper and blend until creamy.
- Check for seasoning and adjust if needed.
Notes
- The broccoli and veggie stock mixture will be hot when you transfer it to your blender. Transfer it carefully, and make sure your blender is heat-proof. If it isn’t, just let the broccoli mixture cool before blending.
- This soup only has two main ingredients – onion and broccoli. Make sure they are the freshest possible to ensure you end up with a new and tasty broccoli soup.
- There’s no need to dice the onion into small pieces before sautéing. They end up blended into the soup, so larger chunks are fine.
- When sautéing the onions in olive oil, use low-to-medium heat. You want the onions to be translucent, not browned or burned.
- Add a clove or two of minced garlic and sauté with the onion for added flavor. If you want a heartier soup, add some cubed potatoes there.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
How to serve this creamy broccoli soup
- Enjoy a grilled cheese sandwich on the side, or cut it into small pieces and place it on top of the soup.
- Ladle your soup in a bowl, then top with croutons, nuts, or seeds for added crunch. You could also finish with a drizzle of olive oil.
- Add some cashews or vegan sour cream when blending if you want a creamy texture. Garnish with raw broccoli florets, chopped green onion, or fresh herbs.
- Top it with vegan cheese or a drizzle of coconut milk, and sprinkle with nutritional yeast if you want a cheesy flavor.
- Sprinkle on some crushed red pepper flakes or everything but the bagel seasoning.
Is broccoli soup healthy?
This soup is made healthy using fresh, simple, and wholesome ingredients. It isn’t loaded with heavy creams or cheese. It’s naturally creamy from the blended vegetables. Broccoli also contains vitamins A, K, and C and has plenty of fiber, so you can feel good about serving this soup to your family!
Storage and freezing tips
Storage: Any leftover soup should be placed in an airtight glass container and stored in the refrigerator. It should last 2-3 days. Reheat it in the microwave or stovetop.
Freezing: Place the cooled soup in a freezer-safe container or freezer bag and freeze for up to 3 months. Defrost in the refrigerator before reheating. Adjust seasoning if needed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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