Looking for a cozy, nourishing, and creamy vegan soup? This Creamy Vegan Broccoli Soup is the perfect comforting meal that’s not only delicious but also packed with nutrients! Unlike many broccoli soup recipes that use only the florets, this version makes use of the entire broccoli—stems included—reducing food waste and maximizing flavor. With the richness of soy cream, the brightness of lemon juice, and the perfect balance of garlic, leek, and potatoes, this soup is both satisfying and healthy.
Whether you’re craving something warm for a chilly day or looking for a nutrient-rich vegan soup, this recipe is easy to make and packed with plant-based goodness. Plus, it’s gluten-free, dairy-free, and beginner-friendly! Let’s dive into why you’ll love this creamy broccoli soup and how to make it step by step.
Why You Will Love This Vegan Broccoli Soup Recipe
- Uses the whole broccoli – No waste! The stems add a creamy texture and boost fiber content.
- Silky and rich – Thanks to soy cream, this soup is ultra-creamy without any dairy.
- Simple & quick – Ready in under 30 minutes, making it a perfect weeknight meal.
- Packed with nutrients – Broccoli is rich in vitamins, fiber, and antioxidants.
- Perfectly balanced flavors – The combination of leek, garlic, and lemon juice enhances the natural taste of broccoli.
- Meal prep-friendly – Store leftovers for an easy lunch or dinner later in the week.
- Vegan & gluten-free – A wholesome and allergy-friendly option for everyone!
Ingredient Notes
To make this delicious creamy broccoli soup, you’ll need simple, wholesome ingredients:
- Broccoli (whole head, including stems) – Using both florets and stems creates a thicker texture and minimizes food waste.
- Onion – Adds a rich depth of flavor.
- Garlic – Enhances the savoriness of the soup.
- Leek – Adds a slightly sweet and mild onion-like flavor.
- Potatoes – Makes the soup naturally creamy and hearty.
- Olive oil – For sautéing and enhancing flavor.
- Salt & Black Pepper – Season to taste.
- Vegetable broth or water – Creates the perfect soup base.
- Soy cream – Gives the soup a velvety, dairy-free creaminess.
- Lemon juice – Brightens up the flavors and balances the richness.
- Blanched broccoli florets – For a vibrant garnish.
Creamy Vegan Broccoli Soup Recipe Tips & Tricks
Here are some helpful tips to make the best creamy vegan broccoli soup:
- Chop the broccoli stems small – Since the stems are tougher than florets, cut them into smaller pieces to help them cook evenly.
- Use starchy potatoes – Yukon gold or Russet potatoes work best for a naturally creamy texture.
- Sauté for extra flavor – Lightly cooking the onion, leek, and garlic before adding the broth helps develop a richer taste.
- Blend well for a smooth consistency – Use an immersion blender directly in the pot or transfer the soup in batches to a high-speed blender.
- Adjust thickness – If the soup is too thick, add more vegetable broth to reach your desired consistency.
- Balance the flavors – The lemon juice adds acidity and enhances the taste, so don’t skip it!
- Garnish beautifully – A drizzle of soy cream and a few bright green blanched broccoli florets make the soup extra appealing.
Vegan Pairings & Serving Suggestions
This creamy vegan broccoli soup is delicious on its own, but you can also pair it with:
- Crusty sourdough bread – For a satisfying meal.
- Vegan grilled cheese sandwich – Perfect for dipping!
- Garlic-roasted chickpeas – A crunchy topping that adds protein.
- Vegan croutons – For extra texture.
- Side salad – A light mixed greens salad with lemon dressing complements the richness.
Storing & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheating: Warm the soup on the stovetop over medium heat, adding a splash of water or broth if needed to adjust the consistency.
Frequently Asked Questions about Creamy Vegan Broccoli Soup
1. Why is broccoli soup good for you?
Broccoli is loaded with fiber, vitamins C and K, and antioxidants, which support immunity, digestion, and heart health. Plus, using soy cream instead of dairy keeps this soup cholesterol-free!
2. Can I make this soup nut-free?
Yes! This recipe is already nut-free, as it uses soy cream instead of cashew cream.
3. Can I make this soup oil-free?
Yes! Simply sauté the onions, garlic, and leeks in a splash of vegetable broth instead of olive oil.
4. How can I make the soup even creamier?
For extra creaminess, add an extra potato or blend in some soaked cashews.
5. What can I use instead of soy cream?
You can substitute coconut cream, oat cream, or blended silken tofu for a similar creamy consistency.
6. Is this soup kid-friendly?
Absolutely! The mild flavors make it great for kids. If needed, you can blend the soup extra smooth to remove any texture.
7. Can I make this soup spicy?
Yes! Add a pinch of red pepper flakes or a dash of cayenne pepper for a slight kick.
8. How do I blanch broccoli florets for garnish?
Bring a small pot of water to a boil, add broccoli florets, and cook for 1–2 minutes until bright green. Immediately transfer them to an ice bath to stop cooking.
9. Can I add protein to this soup?
Yes! You can stir in white beans, lentils, or crumbled tofu for extra protein.
10. Can I make this soup ahead of time?
Definitely! This soup reheats beautifully, making it perfect for meal prep.
Equipment Needed
- Large pot
- Immersion blender or high-speed blender
- Sharp knife & cutting board
- Wooden spoon
This Creamy Vegan Broccoli Soup is the ultimate comfort food—wholesome, satisfying, and packed with nutrients. Using the entire broccoli makes it both eco-friendly and fiber-rich, while soy cream and potatoes create a luxuriously smooth texture. Whether you’re meal-prepping for the week or enjoying a cozy bowl on a chilly evening, this easy broccoli soup is a must-try!
If you love this recipe, don’t forget to share it on Pinterest and tag me on Instagram when you try it!
Do you love broccoli soup? Have you tried any unique twists on this classic dish? Drop a comment below and share your favorite variations or ask any questions—I’d love to hear from you! 💚🥦
Creamy Vegan Broccoli Soup
This Creamy Vegan Broccoli Soup is rich, comforting, and packed with nutrients! Made with whole broccoli (including stems), potatoes, soy cream, and a hint of lemon, it’s a deliciously smooth and healthy meal that’s both dairy-free and gluten-free. Perfect for a cozy lunch or dinner!
Ingredients
- 1 large head of broccoli (florets and stems, chopped)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small leek, sliced (white and light green parts)
- 2 medium potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 liter (4 cups) vegetable broth or water
- ½ cup soy cream + more for garnish
- 1 tbsp lemon juice
- Blanched broccoli florets for garnish
Instructions
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek. Sauté for 5 minutes until softened and fragrant.
- Cook the veggies – Add chopped broccoli (including stems) and potatoes. Season with salt and pepper. Stir for a minute, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes and broccoli stems are tender.
- Blend until smooth – Use an immersion blender to puree the soup until creamy. If using a regular blender, blend in batches carefully.
- Finish with soy cream & lemon – Stir in soy cream and lemon juice for a silky texture and brightness. Adjust seasoning if needed.
- Garnish & serve – Serve hot, drizzling extra soy cream on top and adding blanched broccoli florets for a vibrant touch.
Notes
More Delicious Soups to Try:
