A deliciously easy vegan broccoli soup that's silky smooth and low fat. Only four ingredients, quick cook time and loads of flavor to make a warming bowl of goodness.
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😋Why You’ll Love This Recipe
- Uses only 4 ingredients that are super easy to work with
- Simple - chop and drop into one pot
- Adaptable - toss in additional vegetables if wanted. Load it with some of your favorite toppings.
- Dietary friendly - vegan (dairy-free) gluten-free, corn-free, soy-free, oil-free - making it low-fat
- Ridiculously quick to make
🥦Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Broccoli can be fresh or frozen. I always use fresh. Chop up into pieces, including the stem (just remove the skin of the stem prior to chopping, as it’s quite woody)
Potato should be peeled and chopped small. Ideal potatoes for a creamier soup are either russet, yukon, or your preferred waxy or all-rounder potato.
Vegetable stock/broth - if you are using store-bought stock, check the ingredients to ensure it doesn’t have any unwanted ingredients (e.g., oil or gluten)
Do not skip the vegetable stock, as there are very minimal ingredients, the stock is a key flavor.
My original recipe did contain one tablespoon of dairy-free butter. I have since omitted this to suit my current diet, feel free to add this if you desire.
🥣How To Make Vegan Broccoli Soup
Step 1 - In a tall pot, over high heat, boil vegetable stock, potato and (optional- vegan butter) for about five minutes.
Step 2 - Add broccoli and boil for another 5 minutes until both potato and broccoli are cooked. Turn off the heat.
Step 3 - Let the pot stand for 10 minutes, then pour contents (broccoli, potato and liquid) into a blender and blend until completely smooth.
If your soup is too thick, ladle little amounts of vegetable stock or water into the blended soup until you achieve the desired consistency. Serve warm.
⭐ Pro Tips
Cover the broccoli and potatoes with just enough water when boiling. The vegetables shouldn't be fully submerged.
Take out about half the content of water before blending, you can always add the water back in if it's too thick
Keep the lid on the pot at all times to ensure a rapid boil
Don't over boil the broccoli (i.e., boil for long), this will result in a dull green colored soup
Do not blend boiling soup in a blender, this can cause a build-up of pressure inside the blender. Hence, why the pot should stand for 10 minutes before pouring the contents into a blender.
As mentioned previously, this soup is fabulous on its own, however, you can easily add other ingredients, here are some suggestions. Note - any additional ingredients will alter the flavor.
For a cheezy flavor, try adding nutritional yeast.
Other vegetables such as chopped carrot and onion would work well.
Herbs and spices such as chili flakes, bay leaves and peppercorns.
Plant milk or coconut creams will also work. You will need to reduce the amount of vegetable stock (liquid) to accommodate.
Beans work well in this soup too, try adding any type of plain white bean. This ingredient will make this soup creamier yet.
When serving, squeeze in some fresh lemon, this will be nice and sour
The following is a list of garnish suggestions;
Steamed broccoli florets - make these small, the contrast of the colors between the broccoli and the soup look fabulous
Greens such as spring onions, chives, watercress, or garlic shoots
Chilli flakes or brined green peppercorns
Seeds such as toasted sesame seeds, pepitas or nigella seeds
Fresh herbs such as parsley, cilantro (coriander) or basil
Roasted chickpeas or croutons
Fried shallots and drizzle with olive oil (the olive oil looks so silky)
Crusty bread - your choice. Try my vegan dinner rolls recipe
Vegan cheese mixed through it
Garlic bread (my family did this and loved it)
Freshly roasted artichoke petals - I dunked these into the soup rather than bread. Try my roasted artichoke recipe
I tried an immersion blender and it resulted in a grainy soup due to the broccoli florets having small buds on the heads which didn't blend well.
It wasn't the result I was after. The blender* however, blended the content so well, that it resulted in a very smooth silky finish. Making it easy to slurp the soup.
Yes! Allow the soup to fully cool down and then store it in airtight bag in the freezer for up to three months.
Portion it into serving sizes, as you don't want to thaw out more than you need.
Try out some of my other highly popular soups such as carrot and celery soup, gorgeous vegetable borscht, easy vegan white bean soup, vegan asparagus soup with potato, my deliciously filling lentil pasta soup or even my tomato fennel soup
Other ways to prepare broccoli include;
Or make sauteed broccoli by From Michigan To The Table.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Vegan Broccoli Soup (Low Fat)
- 750 grams Broccoli chopped small
- 3 medium Potatoes peeled and chopped small
- 1 teaspoon Black Pepper freshly cracked
- 5 Cups Vegetable stock or enough to just cover veggies
- In a tall pot, over hight heat, boil potatoes, vegetable stock for 5 minutes.3 medium Potatoes, 5 Cups Vegetable stock
- Add broccoli and pepper, cook for another 10 minutes. Turn off heat.750 grams Broccoli, 1 teaspoon Black Pepper
- Allow pot to stand for 10 minutes. Then pour contents into a blender and blend until completely smooth. Serve warm.
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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