When the weather turns chilly I always crave a bowl of something warm and comforting. That’s when my vegan creamy broccoli soup comes to the rescue. It’s silky smooth and packed with flavor yet surprisingly light—perfect for a cozy lunch or dinner.
I love how this soup transforms simple broccoli into something special without any dairy. It’s quick to whip up and makes the kitchen smell amazing. Whether you’re a longtime vegan or just looking to sneak more veggies into your meals this soup is sure to become a favorite.
Why You’ll Love This Vegan Creamy Broccoli Soup
You’ll fall in love with my vegan creamy broccoli soup because it’s a powerhouse of nutrition and flavor. I use only plant-based ingredients that nourish your body and keep you energized all day. The soup is incredibly creamy without any dairy, thanks to blended cashews that mimic traditional creaminess. Each spoonful feels decadent yet stays light on your stomach—perfect for fueling my active lifestyle and yours.
When you make this recipe at home, the fresh broccoli blends beautifully with sweet onions, garlic, and herbs. The soup’s inviting aroma fills the kitchen, making family and friends ask when it’s time to eat. If you’re new to vegan eating, this soup is the perfect place to start. It delivers hearty comfort and warmth while staying entirely vegan and packed with wholesome vegetables.
I designed this recipe so you’ll spend less time cooking and more time enjoying delicious food. It only takes around 30 minutes from start to finish, making it easy for busy weeknights. Plus you need just one pot and a blender—ideal for meal prep or quick lunches as part of a healthy vegan routine.
This soup is also highly customizable. Sometimes I add a squeeze of lemon for brightness or serve with crunchy sunflower seeds for texture. Whether you’re a lifelong vegan or simply adding more veggies to your meals, you’ll find my creamy broccoli soup both tasty and satisfying.
Ingredients for Vegan Creamy Broccoli Soup
These fresh and wholesome ingredients create that creamy texture and rich flavor I love in vegan broccoli soup. Every ingredient is chosen for maximum nutrition and taste. Here is what you will need:
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large head broccoli, stems peeled and chopped, florets separated (about 4 cups total)
- 1 medium Yukon Gold potato, peeled and diced
- 1/2 cup raw cashews, soaked for 15 minutes in hot water then drained
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other plant milk
- 1 teaspoon dried thyme
- 1 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons nutritional yeast
Optional garnishes for serving:
- Thinly sliced green onions
- Drizzle of olive oil
- Toasted sunflower seeds
- Squeeze of fresh lemon juice
Tools and Equipment Needed
I keep my vegan creamy broccoli soup simple by using just a few kitchen tools found in most home kitchens. Here is what you will need to make this healthy and delicious recipe:
- Large soup pot or Dutch oven: For sautéing the aromatics and simmering the soup. A heavy-bottomed pot helps prevent sticking and ensures even cooking.
- High-speed blender or immersion blender: For blending the broccoli soup to a silky smooth consistency. I prefer a high-speed blender for ultimate creaminess but an immersion blender works well for easy cleanup.
- Chef’s knife and cutting board: For chopping onions, garlic, broccoli, and potatoes. A sharp knife makes prep work quicker and safer.
- Measuring cups and spoons: To portion out the soaked cashews, broth, nutritional yeast, herbs, and seasonings.
- Ladle: For transferring hot soup into the blender safely and serving the finished soup.
- Spatula or wooden spoon: For stirring the vegetables and ensuring they cook evenly without sticking to the pot.
- Small bowl: For soaking cashews if you do not have a high-speed blender.
These basics help create a creamy vegan broccoli soup that is both nourishing and satisfying. I rely on this streamlined setup to make weeknight meal prep as fuss-free as possible.
Prep Work
For my vegan creamy broccoli soup, careful prep work sets the stage for a silky smooth and deeply flavorful result. I always start with fresh produce and take time to measure everything for stress-free cooking.
Prepping the Broccoli and Vegetables
I chop the broccoli into small florets and peel and dice the stems for extra nutrition. Next, I peel and dice the yellow onion into medium pieces for even sautéing. I mince the garlic cloves finely to release their wonderful aroma. For my Yukon Gold potato, I peel and dice it into half-inch cubes to help it cook quickly and blend smoothly. I rinse a handful of green onions if I plan to use them as garnish. My cashews soak in hot water for at least 20 minutes—this ensures a velvety texture later in the soup.
Measuring Out Ingredients
For a consistent creamy texture, I measure all my ingredients before I start cooking. I portion out olive oil, vegetable broth, and almond milk into measuring cups. I also measure the dried thyme, sea salt, black pepper, and nutritional yeast into small prep bowls. If I want to finish my vegan broccoli soup with sunflower seeds or a splash of fresh lemon juice, I get those garnishes ready now. This organization makes my cooking process smooth and enjoyable.
Directions
Here is how I make my favorite vegan creamy broccoli soup. Follow my steps for silky texture and deep savory flavor—no dairy needed.
Sauté the Aromatics
I heat 1 tablespoon olive oil in a large soup pot over medium heat. When the oil shimmers, I add 1 diced yellow onion and cook 3 to 4 minutes until softened and just turning translucent. I toss in 3 minced garlic cloves and stir for 1 minute until fragrant. This step lays the flavor foundation for the whole soup.
Add and Simmer the Broccoli
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I add 4 cups chopped broccoli florets and 1 cup diced Yukon Gold potato to the pot. I stir everything together for a minute to coat the vegetables with the aromatic oil. Next, I pour in 4 cups vegetable broth and bring it to a boil. As soon as it boils, I lower the heat and let it simmer uncovered about 12 minutes until the broccoli and potatoes are fork-tender.
Blend Until Creamy
I turn off the heat. With care, I ladle half the soup into my high-speed blender along with ⅓ cup soaked cashews, ½ cup unsweetened almond milk, and 1 teaspoon dried thyme. I blend until ultra-smooth—about 1 to 2 minutes depending on your blender. I repeat with the remaining soup, then return everything to the pot for a creamy, unified texture.
Adjust Seasonings and Serve
I stir in 2 tablespoons nutritional yeast for cheesy depth, then taste and season with ½ teaspoon sea salt and ¼ teaspoon black pepper. I sometimes brighten the flavor with a squeeze of fresh lemon juice. For crunch, I add toasted sunflower seeds and sliced green onions on top. A swirl of extra-virgin olive oil makes a lovely finish. I always serve the soup hot, letting the rich aroma hint at the nourishing goodness in every spoonful.
Make-Ahead and Storage Tips
I love recipes that fit into busy lives, so I make sure this vegan creamy broccoli soup is perfect for prepping ahead. Here are my tried-and-true tips for making your vegan soup last while staying fresh and flavorful.
- Make-Ahead:
I often cook the whole batch a day ahead and let the flavors deepen overnight in the fridge. To prepare in advance, follow the recipe exactly, let the soup cool completely at room temperature for about 30 minutes, then transfer to airtight containers.
- Refrigerator Storage:
Store your cooled soup in the fridge for up to 4 days. I use glass containers to preserve the soup’s fresh taste and vibrant color. Stir well before reheating to blend any separation from the cashew cream.
- Freezing:
This broccoli soup freezes beautifully. Let the soup cool then pour into freezer-safe containers, leaving about 1 inch of space for expansion. Freeze for up to 2 months. I recommend portioning out individual servings for easy lunches.
- Reheating:
To reheat, warm on the stovetop over medium heat, stirring often. If the soup thickens in the fridge or freezer, add a splash of almond milk or vegetable broth until you reach your preferred creamy texture. Avoid boiling so the flavor stays bright.
Storage Times Table
| Storage Method | Duration | Recommendations |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight glass container |
| Freezer | Up to 2 months | Portion before freezing |
A well-stored vegan broccoli soup means you have a nourishing meal ready whenever you want to eat healthy and delicious vegan food with minimal effort.
Serving Suggestions
When I enjoy this vegan creamy broccoli soup, I love to add garnishes that elevate both flavor and presentation. Try a drizzle of extra-virgin olive oil, a sprinkle of freshly sliced green onions, or a scattering of toasted sunflower seeds for crunch. A squeeze of lemon juice right before serving brightens the soup, emphasizing its fresh, vibrant notes.
This soup pairs perfectly with thick, crusty slices of whole-grain or sourdough bread. For added protein, I sometimes serve it alongside a hearty chickpea salad or simple roasted tofu strips. If you want something lighter, a mixed greens salad with a lemon-tahini dressing complements the soup’s richness and brings a nice balance to the meal.
You can make a cozy lunch by pouring the soup into a thermal container for work or a hot thermos for an outdoor picnic. For dinner, I like to serve the soup in wide bowls with a sprinkle of nutritional yeast, a little cracked black pepper, and a few microgreens on top for a restaurant-quality finish.
If you’re entertaining guests, set up a soup bar with a variety of toppings—chopped fresh herbs, roasted pumpkin seeds, coconut cream, or even vegan cheese shreds. Friends and family always enjoy customizing their bowls and discovering new ways to enjoy this healthy vegan favorite.
| Topping | Flavor/Texture Added |
|---|---|
| Olive oil drizzle | Smooth, rich, aromatic |
| Green onions | Fresh, slightly spicy crunch |
| Toasted sunflower seeds | Nutty, crunchy |
| Lemon juice | Bright, tangy |
| Nutritional yeast | Savory, cheesy undertones |
| Microgreens | Earthy, delicate |
| Vegan cheese shreds | Creamy, melty |
| Coconut cream | Silky, subtle sweetness |
Conclusion
Whenever I need a meal that feels both wholesome and indulgent this vegan creamy broccoli soup never disappoints. It’s amazing how a few simple ingredients can come together to create something so comforting and flavorful.
I love how easy it is to tweak the toppings or pairings to match my mood or the season. Whether I’m making a quick solo lunch or serving a crowd this soup always brings warmth and a little extra joy to the table.
