A deliciously easy vegan broccoli soup that's low fat and silky smooth. Only four ingredients, a quick cook time and loads of flavor to make a warming bowl of goodness.

Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
Fresh broccoli is what I always tend use. Frozen broccoli can also be used. Chop up into pieces, including the broccoli stems (just remove the skin and woody parts prior to chopping)
Potato should be peeled and chopped small to help them cook quicker - I do this when making my creamy asparagus soup too. The ideal potatoes for a creamy soup are either All-rounder, Yukon, waxy or Russett potatoes.
When using vegetable broth or stock, ensure the store-bought variety is free from unwanted ingredients like oil or gluten. Typically, no extra salt is needed.
The vegetable broth or stock is crucial due to the minimal ingredients, providing essential flavor. Alternatively, vegetable bouillon mixed with water can also be quite flavorful, I love to use it when making my vermicelli vegetable soup.
Optional Ingredients, Variations, and Serving Suggestions
This blended vegan creamy broccoli soup is excellent on its own, but you can easily enhance it with additional ingredients:
- Fresh lemon juice to brighten the flavor.
- A tablespoon of dairy-free butter for richness.
- Nutritional yeast or vegan cheese for a cheesy flavor.
- Additional vegetables like chopped carrot, onion, or fresh garlic.
- Herbs and spices such as chili flakes, bay leaves, onion powder or a little Dijon mustard.
- Non-dairy milk like almond milk, coconut milk, or coconut cream for a creamy texture (adjust vegetable stock accordingly).
- Cooked beans like plain white beans in soup are great for extra protein.
For garnish and serving:
- Small steamed broccoli florets for a colorful contrast.
- Fresh herbs and greens such as spring onions, chives, watercress, or garlic shoots.
- Red pepper flakes or brined green peppercorns.
- Toasted sesame seeds, pepitas, sunflower seeds, or nigella seeds.
- Croutons for crunch.
- Fried shallots and a drizzle of olive oil for a silky finish.
- Crusty bread, vegan dinner rolls, or garlic bread.
Janelle's Tips
Do not blend boiling soup in a blender, this can cause a build-up of pressure inside the jug. Hence, why the soup pot should stand for 5 minutes before pouring the contents into a blender.
Storage
Allow the blended soup to cool down to room temperature, then transfer to an airtight container and keep in the fridge for up to five days.
FAQ
Using an immersion blender resulted in a grainy texture due to the broccoli florets' small buds that didn't blend well, which wasn't the smooth result I desired. However, using a traditional blender yielded a perfectly smooth and silky finish, making the soup easy to enjoy.
Yes! After allowing the soup to cool completely, store it in an airtight freezer bag in the freezer for up to three months. It's best to portion it into serving sizes to avoid thawing more than you need at once.
More Vegan Soups and Recipes
Next time try my celery carrot onion soup it's light and tasty. Gorgeous vegetable borscht is cheery and warming, and my tomato fennel soup is bright too.
You might be interested in learning how to blanch broccoli, steam broccoli in an instant pot or air fry frozen broccoli.
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 teaspoon Black Pepper freshly cracked
- 5 Cups Vegetable stock or enough to just cover veggies
Instructions
Soften the Potatoes and Broccoli
- In a large pot over high heat, bring the veggie broth, potatoes, and optional 1 tablespoon of vegan butter to a boil. Cook for about five minutes, covering the potatoes and broccoli with just enough water. The vegetables shouldn't be fully submerged. Keep the lid on the pot to ensure a rapid boil.Now, reduce the heat to medium, add the broccoli florets, and boil for another five minutes until both potatoes and broccoli are cooked. Don't over-boil the broccoli to avoid a dull green color. Turn off the heat. If adding lemon juice, do so now.1⅔ pounds Broccoli, 3 medium Potatoes, 5 Cups Vegetable stock, 1 teaspoon Black Pepper
Blend the Soup
- Let the pot stand for five minutes. Transfer the cooked broccoli, potatoes, and half of the liquid to a blender. Place the lid on top, leaving the spout open or the lid slightly ajar (cover with a kitchen cloth) and blend until completely smooth. If the soup is too thick, add more liquid until the desired consistency is achieved. Do a taste test and adjust with a pinch of salt if required. 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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Sherry
Unexpectedly good & easy! (I can't stop eating it!) Will make it again many times over.
Janelle Hama
And that's why I love this soup recipe! So simple, yet so good! Thanks for making it Sherry.
Mia
SOOOOO good and can't believe there are only 4 ingredients! I made mine with Japanese sweet potato so it added some sweetness to the soup and was super yummy. Thanks for this amazing creation. My family flipped for it.
Meg
This soup is so tasty! I love to double batch and freeze part of it for easy weeknight meals. Thanks again Janelle.
Nancy
Perfectly creamy broccoli soup. I love that you added potatoes to thicken it up
Natalie
Cream soups are the only way to sneak some veggies to my kids, lol. They loved your broccoli soup, thanks!
Kym
This vegan broccoli soup was so delicious! It is hot here but I still had to try it and I am so glad that I did!
Reema
this broccoli soup is delicious! will definitely be whipping this up again!
Jacqui
Delicious and nutritious! We had a similar soup served on our wedding day and I was looking forever for a recipe that tastes just as good as the one on our big day did. This one hits the spot!!!
Tatiana
Love broccoli soups especially in the summertime