This vegan broccoli soup is super rich and creamy without nuts, potatoes, or dairy. It’s easy to make with a short list of ingredients and is packed full of healthy broccoli!
The best vegan broccoli soup recipe
This simple vegan cream of broccoli soup recipe calls for just 8 ingredients total (including the salt and water).
This soup actually tastes like broccoli because the main ingredients is … broccoli! No potatoes, no carrots, no other filler vegetables.
This recipe is great for people who are gluten free as flour is not used as a thickener, and for people with nut allergies as no cashews are needed for creaminess.
The best part about this recipe is that it puts the broccoli stems to use!
Broccoli stems are edible and can be used in lots of different ways but throwing them into soup is probably the best way to use them!
Creamy vegan soup
So if this recipe doesn’t call for potatoes, cashews, thickeners or soy milk, how do you make it rich and creamy?
Firstly, broccoli itself blends up creamy as long as you don’t add too much liquid to it.
Perhaps you’ve seen this Gordon Ramsay broccoli soup recipe that’s literally just broccoli and water and it comes out super thick?
Personally, I like it a bit more creamy so I add my favourite vegan cream substitute: coconut cream.
Coconut milk and coconut cream are great for adding creaminess to vegan soups and if you don’t add too much, it won’t taste like coconut at all.
Ingredients you’ll need
Broccoli: For six servings of soup I used two medium-large heads of broccoli for a total of 1 kilo (2.2 pounds) of broccoli.
Can I use frozen broccoli?
Yes, you can use frozen broccoli for this recipe but thaw it first to drain off the extra water. It’s also pre-cooked so you won’t need to simmer it very long - just enough to heat it through.
Onion and garlic: For the flavor base.
Vegetable stock: Vegetable stock adds a bit more complexity to the flavor of the soup. However, the vegetable stock can overpower the delicate flavor of the broccoli which I why the recipe calls for half vegetable stock and half water.
Water: To balance out the vegetable stock.
Coconut cream: You can buy cans of pure coconut cream or scoop the cream off the top of a can of coconut milk. If your coconut milk is liquid, put it in the fridge overnight to allow the cream to separate.
Salt: For seasoning.
How to make vegan broccoli soup
The steps to making this vegan cream of broccoli soup are super simple and easy to follow!
First prepare the broccoli by separating the florets from the stems.
Since we’re using the stems, you’ll want to peel off the tough outer layer.
If your broccoli is super fresh, you can peel it right off with your fingers.
If not, you can use a paring knife or a vegetable peeler.
Then chop up both the stems and the florets into smaller pieces.
In a large pot sauté the onion and garlic until soft and fragrant.
Then add in the broccoli stems, vegetable stock and water, cover the pot and bring it to a boil. Reduce the heat and simmer until the broccoli stems are tender.
Add in the broccoli florets and simmer for a few more minutes until they are tender and bright green. Be careful not to over cook so that they don’t loose their lovely colour.
Blend the soup either with an immersion blender or by carefully transferring it to a blender. Be sure to leave the lid slightly ajar to let the steam escape.
Blend in the coconut cream and salt.
If you’re at all worried about it tasting like coconut, start with a little and taste it as you go along. You can add more than the recipe calls for if you think it needs it!
Can this be made in an Instant Pot or slow cooker?
To make vegan broccoli soup in the Instant Pot first use the sauté mode to fry the onion and garlic.
Then add the broccoli stems and florets, stock and water. I recommend chopping the stems very small so that they cook through.
Cook on high pressure for 8 minutes then use quick release.
Blend the soup and blend in the coconut cream and salt.
For a slow cooker, follow the same instructions as for the Instant Pot but cook on high for 4 hours or on low for 6 to 8 hours.
Make ahead and storage tips
This vegan broccoli soup can be made ahead and stored until needed.
Transfer the soup to an airtight container and store it in the fridge for 3 - 4 days.
To freeze, allow the soup to cool completely in the fridge then transfer it to freezer bags or freezer-safe containers and freeze for up to 3 months.
What to serve with it
Vegan cream of broccoli soup goes great with a fresh green salad and crusty bread. You can get fancy with it and serve it in a bread bowl.
Garnish you bowl with fresh chopped parsley, a swirl of coconut cream and/or croutons.
You can’t go wrong with soup and a sandwich. Try a vegan grilled cheese sandwich or a chickpea salad sandwich.
Make this soup a side to your favourite stuffed sweet potato or stuffed squash recipe.
Baked potatoes or sweet potato fries are another easy side.
Vegan Broccoli Soup
- 2 medium-large heads of broccoli about 1 kilo (2.2 pounds of broccoli in total)
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves of garlic minced
- 3 cups (710 ml) vegetable stock
- 3 cups (710 ml) water
- 8 tablespoons coconut cream see note
- 2 teaspoons salt or to taste
- Separate the broccoli florets from the stems. Peel the stems. If they’re fresh, you can peel them by hand. If not, use a paring knife or vegetable peeler to remove the tough outer layer from the stems. Roughly chop the stems and florets.
- Heat the olive oil in a large pot over medium heat. Sauté the onion for a few minutes until soft and transparent then add the garlic and sauté for another minute or two until the garlic is soft.
- Add the broccoli stems, stock and water. Cover the pot and bring to a boil then reduce the heat to a simmer and cook until the stems are tender - 10 to 15 minutes.
- Add the broccoli florets, cover and simmer for a further 5 to 10 minutes until the florets are tender and bright green.
- Remove the pot from the heat and blend the soup either with an immersion blender or by carefully transferring it to a stand blender. Be sure to leave the lid slightly ajar to allow steam to escape.
- Blend in the coconut cream and salt.