Easy vegan broccoli soup made with just four ingredients and blended to a silky, creamy texture. This simple soup is light, flavorful, warming, and comes together quickly.
I make this easy vegan broccoli soup on repeat when I want something fuss-free yet comforting. I just love how simple it is!
It’s one of those recipes that proves simple is best. Just like my vermicelli vegetable soup and celery carrot onion soup, this one relies on a few fresh ingredients and a good broth for depth of flavor.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
I always use fresh broccoli when I can, including the stalks. Just trim off any tough skin before chopping. Frozen broccoli works too if that’s what you have.
Potatoes help create that creamy texture. I like using waxy or all-rounder varieties and cut them small so they cook faster. It’s a trick I also use in my creamy asparagus soup.
Vegetable broth or stock is essential in this recipe. Because we’re using so few ingredients, the flavor of your broth really matters. I often use vegetable bouillon with water for added richness. Depending on the type of broth or stock used, adjust the salt to taste at the end.
Janelle's Tips
- Let the soup cool for about 5 minutes before blending to avoid steam buildup in the blender.
- Use a traditional blender instead of an immersion blender for the smoothest texture.
- Play around with different garnishes, I sometimes add a few small pieces of cooked broccoli with a good crack of black pepper, or a sprinkle of seeds, the sky is the limit.
Storage
Cool the soup completely before storing. Transfer to an airtight container and refrigerate for up to 5 days. For freezing, portion the soup into containers or bags and freeze for up to 3 months.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Recipe
Easy Vegan Broccoli Soup
Ingredients
- 1⅔ pounds Broccoli chopped into small florets
- 3 medium Potatoes peeled and chopped small
- 1 tablespoon Dairy free butter optional
- 5 Cups Vegetable stock or enough to just cover veggies
- 1 teaspoon Black Pepper freshly cracked
- 1 Salt to taste
Instructions
- In a large pot over high heat, add the vegetable stock, potatoes, and optional vegan butter. Bring to a boil with the lid on and cook for 5 minutes.Add the broccoli florets, reduce heat to medium, and boil for another 5 minutes, or until the vegetables are just tender. Avoid overcooking the broccoli to preserve its bright color.
- Let the soup cool for 5 minutes. Transfer the vegetables and half of the liquid to a blender. Blend until completely smooth, keeping the lid slightly ajar covering with a kitchen cloth to allow steam to escape without any splutter. Add more liquid as needed to reach your preferred consistency. Taste and adjust seasoning with salt if desired. Serve warm.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Wendy
Relative undergoing chemo for head and neck cancer. Made this adding a package of Tofu when blending. Used vegan not chicken broth. Added small amounts of parsley, sage, rosemary, thyme and onion powder. He said he could eat it all day!
Janelle Hama
I hope he gets better.