This creamy vegan broccoli soup is perfect for warming you up and satisfying your cravings when the weather turns chilly. Bursting with nutrition from fiber-rich broccoli florets and loaded with protein from the nutritional yeast, this soup will leave you feeling comforted and nourished.
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Soups are the ultimate comfort food! Their warm, soothing liquid is like a hug from the inside on a cold winter's day.
Soups are also an easy way to pack in vegetables, protein and fiber that provide lasting nourishment. Take classic soups like this dairy-free tomato soup or a traditional minestrone soup, both of which are loaded with the rich sweetness and nourishment of tomatoes, and this vegan chicken noodles soup, which layers protein-rich seitan with carb comforting noodles.
Today, I'm sharing a recipe for a creamy, tangy pot of vegan broccoli soup that ticks all the right comfort food boxes. It has a smooth, velvety consistency that is satisfyingly cozy, and it's a cinch to make!
💚Reasons You'll Love This Recipe
💚It's incredibly creamy and rich-tasting, yet dairy-free. The coconut milk and potatoes create a beautifully smooth and lush texture without needing any cream.
💚It's packed with fiber and protein to keep you full and satisfied. The broccoli and nutritional yeast provide an abundance of filling fiber, protein, vitamins and minerals.
💚The flavor is out-of-this-world delicious! The combination of tender broccoli, savory onions and garlic, tangy mustard and apple cider vinegar, and umami-rich nutritional yeast creates an unforgettable flavor
💚Vegan broccoli soup is simple to make. With a short ingredient list of pantry staples and only 1 pot needed, this soup comes together in minutes with very little effort.
💚It's endlessly adaptable and customizable to your tastes. Try blending in additional greens, swapping in different veggies or beans, adding croutons or tofu for extra protein - the possibilities are endless! The simple base means you can tweak it to suit your preferences.
👨🍳How To Make Vegan Broccoli Soup
- Step 1 - Saute the onion and garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
- Step 2 - Add the veggies: Add diced potato, carrots, and broccoli florets to the pot and sauté for another 5 minutes until slightly softened.
- Step 3 - Add flour: Sprinkle flour over the vegetables and stir well to coat evenly.
- Step 4 - Stir in broth: Slowly pour in vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Step 5 - Simmer the soup: Once simmering, reduce heat to low, put the lid on the pot, and let the soup cook for about 15-20 minutes, until potatoes, carrots, and broccoli are tender.
- Step 6 - Blend the soup: Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Step 7 - Add remaining ingredients: Return the soup to the pot if using a regular blender, then stir in the coconut milk, nutritional yeast, Dijon mustard, and apple cider vinegar.
- Step 8 - Season: Season with salt and pepper to taste, and adjust the consistency by adding more broth or almond milk if you'd like to thin it out.
- Step 9 - Reheat: Simmer for an additional 5 minutes to allow the flavors to meld together.
- Step 10 - Serve: Serve hot, optionally garnished with extra nutritional yeast or chopped fresh herbs.
Top Tip
Make sure that you don't overcook the broccoli and carrots during the initial sautéing step. You want them to be slightly softened but still vibrant and colorful to maintain their nutritional value and appealing appearance in your soup.
🍽️Serving Suggestions
- A slice of warm crusty bread like this semolina bread or a serving of garlic bread would be perfect for dipping into this creamy soup.
- A light quinoa salad with colorful veggies like this vegan quinoa salad would be a nice contrast to vegan broccoli cheddar soup.
- A veggie sandwich like this Panera Mediterranean vegetable sandwich would turn this into a full meal.
- Stuffed Portobello mushrooms would be the perfect complement to this soup.
- A simple salad like this kale salad would balance this soup out wonderfully.
❄️Storage Instructions
Refrigerator
Allow the soup to cool completely before storing it. Transfer it to an airtight container and store in the fridge for 3-4 days. When you're ready to reheat it, simply remove the soup from the refrigerator and warm it on the stove-top over medium heat until heated through, stirring occasionally.
Freezer
Allow the soup to cool completely, and transfer it to a freezer-safe container or airtight freezer bag. Store the soup in the freezer for up to 2-3 months. To reheat it, allow it to thaw overnight in the fridge. Reheat on the stove-top over medium heat until heated through, stirring occasionally.
🙋Frequently Asked Questions
Yes! You can absolutely use frozen broccoli and carrots instead of fresh in the recipe. You can either thaw them in the refrigerator overnight or quickly thaw them by running them under cold water in a colander. Since frozen vegetables are already partially cooked during the freezing process, they may require less time to soften in the soup compared to fresh vegetables. Keep an eye on them while simmering to avoid overcooking.
Fats like olive oil or coconut oil lend a luxurious texture and depth of flavor to vegan soups. Also, building a solid foundation is essential for any soup, particularly vegan soups. You can create a base by sauteing onions with garlic. You can also add carrots and celery to create a mirepoix.
This recipe uses 3 tablespoons of flour, so it's not gluten-free, but if you swap the wheat flour for a gluten-free variety, you can easily make it gluten-free.
More Vegan Soups & Stews
Check out my collection of vegan soups and stews
More Vegan Soup Recipes
Easy, Creamy Fava Bean Soup Recipe
Bok Choy Soup With Garlic & Ginger
Creamy Gluten Free And Dairy Free Tomato Soup
Celery Soup - Vegan and Gluten Free
📖 Recipe
Creamy Vegan Broccoli Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 medium potato peeled and diced
- 1 cup carrots diced
- 1 pound broccoli florets
- 3 tablespoons flour all-purpose or gluten-free
- 3½ cups vegetable broth
- 1 14 ounce can coconut milk full fat
- ½ cup nutritional yeast
- 1½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon Salt
- a few grinds fresh black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
- Add diced potato, carrots, and broccoli florets to the pot and sauté for another 5 minutes until slightly softened.
- Sprinkle flour over the vegetables and stir well to coat evenly.
- Slowly pour in vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Once simmering, reduce heat to low, cover the pot with a lid, and let the soup cook for about 15-20 minutes, until potatoes, carrots, and broccoli are tender.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Return the soup to the pot if using a regular blender, then stir in the coconut milk, nutritional yeast, Dijon mustard, and apple cider vinegar.
- Season with salt and pepper to taste, and adjust the consistency by adding more broth or almond milk if you'd like to thin it out.
- Simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve hot, optionally garnished with extra nutritional yeast or chopped fresh herbs.
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