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Home » Vegan Soups

Easy Vegan Broccoli Soup

Published: May 19, 2025 by Janelle Hama *This post may contain affiliate links. Disclosure

253 shares
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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.

a white bowl of green broccoli soup topped with broccoli pieces and pepper
Silky smooth easy vegan broccoli soup

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.

a broccoli, potato and a cup of vegetable stock on a white bench
+ black pepper

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.

Vegan broccoli soup in a white bowl held by two hands
I like playing around with my garnishes, here I've used olive oil and fried shallots

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.

Vegan broccoli soup garnished with fried shallot and a drizzling of olive oil. Bread and spoon in the background

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk  on social media.

Recipe

a white bowl of green broccoli soup topped with broccoli pieces and pepper

Easy Vegan Broccoli Soup

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.
Print Pin Rate Save Recipe Saved Recipe
Course: Soup
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Author: Janelle Hama

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
Metric - US Customary
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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.
    cooked broccoli florets and potato pieces in veggies stock in a soup pot
  • 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.
    blended green broccoli soup in a blender

Video


Notes

You might also be interested in;
  • Spicy cauliflower soup
  • Easy butternut squash soup with coconut milk

Nutrition

Calories: 203kcal | Carbohydrates: 44g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1247mg | Potassium: 1272mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1800IU | Vitamin C: 199mg | Calcium: 110mg | Iron: 3mg

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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If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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    4.95 from 119 votes (96 ratings without comment)

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    Recipe Rating




  1. Wendy

    May 08, 2025 at 5:36 pm

    5 stars
    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!

    Reply
    • Janelle Hama

      May 11, 2025 at 11:43 pm

      I hope he gets better.

      Reply
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A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

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