Vegan Broccoli Soup Recipe

Learn how to make this homemade vegan broccoli soup with just a handful of simple ingredients. This easy baking recipe transforms humble broccoli into a silky, nutritious soup with a creamy texture (without any dairy!). Perfect for chilly days when you need comfort food that's still packed with vegetables.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

4 bowls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g broccoli (about 2 medium heads), cut into florets</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 medium potato (about 200g), peeled and diced</li><li class="ingredients-single-item">1 litre vegetable stock</li><li class="ingredients-single-item">400ml coconut milk</li><li class="ingredients-single-item">1 tablespoon nutritional yeast (optional, for cheesy flavor)</li><li class="ingredients-single-item">1 teaspoon dried thyme</li><li class="ingredients-single-item">½ teaspoon ground nutmeg</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">30g pine nuts or pumpkin seeds, for garnish</li><li class="ingredients-single-item">Fresh herbs like chives or parsley, chopped, for garnish</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 185 calories

🥑 Fat: 9 g

🧈 Saturated Fat: 5 g

🍞 Carbohydrates: 22 g

🍭 Sugar: 5 g

🍗 Protein: 7 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 480 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Immersion blender or standard blender</li><li class="equipment-single-item">Ladle</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden. This slow cooking process helps develop a sweet flavor base for your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant. Be careful not to let it brown as this can create a bitter taste in your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced potato, dried thyme, and a pinch of salt and pepper. Stir everything together and cook for 2-3 minutes. The potato will help create a naturally creamy texture without needing dairy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the broccoli florets to the pot and stir to coat with the flavored oil. Cook for about 3-4 minutes, allowing the broccoli to slightly soften and absorb the aromatics.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until both the broccoli and potato are completely tender when pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the soup is simmering, toast your pine nuts or pumpkin seeds in a dry skillet over medium-low heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Set aside for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once vegetables are tender, remove the pot from heat and let cool slightly (about 5 minutes) before blending. This prevents splattering and helps protect your equipment.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using an immersion blender, purée the soup directly in the pot until completely smooth. If using a standard blender, work in batches, filling the blender only halfway each time and holding the lid down firmly with a kitchen towel (hot liquids expand when blended).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the puréed soup to the pot over low heat and stir in the coconut milk, nutritional yeast (if using), and ground nutmeg. The coconut milk creates a silky texture while maintaining the vibrant green color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Heat gently until warmed through. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a little more vegetable stock until you reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Ladle the hot soup into bowls. Garnish with a swirl of extra coconut milk, the toasted pine nuts or pumpkin seeds, freshly chopped herbs, and a crack of black pepper. Serve immediately with crusty bread on the side.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Broccoli Soup Recipe?

This dairy-free soup requires broccoli, olive oil, onion, garlic, potato, vegetable stock, coconut milk, nutritional yeast (optional), dried thyme, nutmeg, salt, pepper, pine nuts or pumpkin seeds for garnish, and fresh herbs.

How to cook Vegan Broccoli Soup Recipe at home?

Learn how to cook Vegan Broccoli Soup Recipe by sautéing onions and garlic, adding potatoes and broccoli, simmering in vegetable stock until tender, blending until smooth, then stirring in coconut milk and seasonings. The potato creates creaminess without dairy, while toasted nuts add texture when garnished. It takes just 40 minutes from start to finish.

Can I freeze broccoli soup for later use?

Yes, this soup freezes beautifully! Allow it to cool completely, then portion into airtight containers leaving room for expansion. It keeps for up to 3 months. When reheating, thaw overnight in the fridge and gently warm on the hob, adding extra stock if needed to adjust consistency.

What can I use instead of coconut milk for a nut-free creamy soup?

For a nut-free alternative to coconut milk, try oat cream, silken tofu blended with a bit of water, or plain soya milk. You can also rely solely on potatoes for creaminess by adding an extra one to the recipe, which creates a naturally silky texture when blended.

How do you keep the vibrant green colour in broccoli soup?

To maintain that vibrant green colour, don't overcook the broccoli, cool the soup slightly before blending, blend while still warm (not hot), and add the coconut milk after blending. A quick ice bath for the broccoli before adding to the soup can also help lock in that beautiful emerald hue.

Want to try something else in ...