Vegan Broccoli Soup

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This vegan broccoli soup makes the perfect dinner. It’s super creamy, comforting, packed with flavor, and so easy to make! 

a white bowl with vegan broccoli soup on a wooden cutting board with fresh parsley on the side

Why This Recipe Works

We’ve been making this vegan broccoli soup for years and it’s always a winner! It’s ready in no time and it’s packed with nutrients. Plus, it’s rich, creamy, and super satisfying. 

You don’t have to be the biggest fan of broccoli to like this soup. It’s just super delicious. Even our toddlers love it! 

The addition of vegan cream cheese makes it super creamy and rich. Freshly chopped parsley gives it a nice taste and also adds a lot of nutrients. I also like to add a splash of fresh lemon juice for the ultimate flavor. 

I usually serve it with homemade croutons on top. This way it’s filling enough to be a main meal. Or you could serve it along with some crispy bread. 

It also makes a great appetizer if you don’t want to serve it as the main course. 

Broccoli is usually in season all year round, so you can make this soup any time of the year. I prefer fresh broccoli, but the recipe also works well with frozen broccoli. 

All in all, you need about 25 minutes from start to finish to make this recipe. So it’s great for busy days! 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop with labels

  • Vegetable Broth – I use organic, vegan vegetable broth without sugar or flavor enhancers. 
  • Bread – for the homemade croutons. You can use any bread you like. I used whole wheat bread. 
  • Broccoli – I used fresh broccoli. However, the recipe also works with frozen broccoli. 
  • Parsley – use freshly chopped parsley for ultimate flavor. 
  • Vegan Cream Cheese – it makes the soup super creamy and rich. 
  • Vegan Butter – my favorite dairy-free butter is Earth Balance. Miyoko’s also works well. 
  • Nutmeg – don’t leave it out for the perfect flavor. 

How To Make This Recipe 

a collage of four photos showing how to make this recipe

1. Step: Heat some oil in a large pot. Sauté the onion and the garlic for about 3 minutes until the onion is translucent.

2. Step: Add the broccoli florets and cook for 5 minutes. Stir frequently. 

3. Step: Add the vegetable broth.

4. Step: Let it simmer for 10 minutes. 

a collage of four photos showing how to make this recipe

5. Step: Cut the bread into cubes.

6. Step: Heat the vegan butter in a pan on the stovetop until it’s melted. Peel a clove of garlic and add it to the melted butter (don’t chop it). Heat it on low heat for about two minutes until the the butter has a nice garlic flavor. Remove the garlic and discard. 

7./8.Step: Add the bread cubes to to the vegan butter and pan-fry until crispy and browned. Set aside. 

cooked broccoli florets in a pot with an immersion blender

9. Step: Add the remaining ingredients and use an immersion blender to blend the soup until smooth. Alternatively, you could also transfer it to a blender or food processor. 

broccoli soup in a pot with an immersion blender

10. Step: Pour the blended soup into bowls and garnish with the homemade croutons and freshly chopped parsley. Enjoy!

Recipe Notes 

  • I used fresh broccoli for this vegan broccoli soup. However, you could also replace it with frozen broccoli. Let it thaw at room temperature before you start with this recipe. 
  • You need vegan cream cheese for this soup. My favorite is Trader Joe’s plain vegan cream cheese. The recipe also works with Tofutti, Miyoko’s, or Kite Hill cream cheese.
  • I like to use whole wheat bread with seeds for my croutons, but the recipe works with any kind of bread. Just pick the one you like best. You could also skip the homemade croutons and serve it with a few slices of crusty bread or homemade focaccia bread.

Frequently Asked Questions

How Long Does The Broccoli Soup Last? 

Stored in an airtight container in the fridge, it will last up to 3 days.

Can I Freeze It?

Yes, it freezes really well. Make sure to let it cool down completely after cooking. Then transfer it into a freezer safe container and freeze it for up to 3 months. 

To thaw, store it in the fridge overnight or a few hours at room temperature. Then heat in a small pot on the stovetop. You might want to add more salt and pepper and maybe a bit of vegan cream cheese for the perfect flavor. 

broccoli soup in a white bowl with croutons and chopped parsley

Related Recipes

  • Instant Pot Cauliflower Soup 
  • Vegan Pumpkin Soup 
  • Vegan Potato Soup 
  • Quinoa Soup with Kale and Potatoes 
  • Vegan Chicken Noodle Soup 

I Love to Hear From You!

I hope you like this vegan broccoli soup as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a bowl of vegan broccoli soup with homemade croutons and chopped parsley on top

Print

Vegan Broccoli Soup

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This vegan broccoli soup makes the perfect dinner. It's super creamy, comforting, packed with flavor, and so easy to make! 
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 236kcal
Author Sina

Ingredients

For the Soup:

  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 7 cups broccoli florets equals 17 oz of broccoli (weight without stalk, just florets)
  • 3 cups vegetable broth
  • 1/2 cup vegan cream cheese
  • 1 teaspoon lemon juice
  • 1 pinch nutmeg
  • salt, to taste
  • black pepper, to taste
  • freshly chopped parsley, to garnish

For the Croutons:

  • 2 slices bread
  • 2 tablespoons vegan butter
  • 1 clove of garlic

Instructions

  • Heat some oil in a large pot. Sauté the onion and the garlic for about 3 minutes until the onion is translucent.
  • Add the broccoli florets and cook for 5 minutes. Stir frequently. 
  • Add the vegetable broth.
  • Let it simmer for 10 minutes. 
  • In the meantime, make the croutons. Cut the bread into cubes.
  • Heat the vegan butter in a pan on the stovetop until it's melted. Peel a clove of garlic and add it to the melted butter (don't chop it). Heat it on low heat for about two minutes until the the butter has a nice garlic flavor. Remove the garlic and discard. 
  • Add the bread cubes to to the vegan butter and pan-fry until crispy and browned. Set aside. 
  • Add the remaining ingredients and use an immersion blender to blend the soup until smooth. Alternatively, you could also transfer it to a blender or food processor. 
  • Pour the blended soup into bowls and garnish with the homemade croutons and freshly chopped parsley. Enjoy!

Notes

  • I used fresh broccoli for this vegan rbi. However, you could also replace it with frozen broccoli. Let it thaw at room temperature before you start with this recipe. 
  • You need vegan cream cheese for this soup. My favorite is Trader Joe’s plain vegan cream cheese. The recipe also works with Tofutti, Miyoko’s, or Kite Hill cream cheese.
  • I like to use whole wheat bread with seeds for my croutons, but the recipe works with any kind of bread. Just pick the one you like best. You could also skip the homemade croutons and serve it with a few slices of crusty bread. 
  • Stored in an airtight container in the fridge, it will last up to 3 days.

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 986mg | Potassium: 574mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1636IU | Vitamin C: 145mg | Calcium: 120mg | Iron: 2mg

The post Vegan Broccoli Soup appeared first on Vegan Heaven.





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