Easy vegan broccoli soup recipe that’s ready in 40 minutes. Made with nutritional yeast and tasty aromatics, no one will believe it’s vegan when they taste it. This super easy recipe is made with simple ingredients that turn out to be the perfect cozy soup for chilly weather!
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Table of Contents
Why You’ll Love This Recipe
- Amazing flavor: This recipe has a creamy, cheesy flavor while being fully vegan.
- Healthy ingredients: Broccoli, potatoes, beans, garlic, onions, and leeks are all packed with vitamins and minerals.
- Super simple: Vegan broccoli cheese soup is one of the easiest soups you can make. It’s ready fast, making it ideal for a light lunch with a hunk of crusty bread or a starter for your meal.
Add this classic soup to your favorite recipe list, along with Iced Strawberry Matcha Latte and Healthy Black Bean Burgers Recipe.
Nutrition For Mental Health
One cup of raw broccoli contains 35 calories, 5.6g of carbohydrates, 2.2g of fiber, 2.3g of protein, and 0.3g of fat. It is rich in antioxidants, vitamins K and C. Broccoli is also a good source of folate.
Just one cup of raw broccoli contains almost 100% of our daily vitamin C needs. A study of the general population found that increased consumption of dietary vitamin C is associated with a lower risk of depressive symptoms.
Ingredients + Notes
- Leek: I love leeks for potato broccoli soup. With the onions, it’s a perfect savory combination.
- Vegetable bouillon: This will be the base of your vegan soup broth. You can use vegetable stock instead if you like.
- Broccoli: Here’s the star of our soup. Even people who aren’t the biggest fan of broccoli (like kids!) love this soup. You can use broccoli florets, and fresh broccoli stems since you’ll be using an immersion blender.
- Nutritional yeast: This ingredient is an absolute must to give your vegan broccoli cheese soup that cheesy taste without any dairy.
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
This recipe is tasty as is. That being said, if you are looking for something a bit different or need a substitution, here are some ideas.
- Plant milk: Do you want to make an extra creamy vegan broccoli soup? Substitute 1 ½ cups of the water called for in this recipe for one can of coconut milk. Alternatively, substitute 2 cups of water for your favorite non-dairy milk. My go-to’s for soups are almond milk or coconut milk. (Don’t worry, it won’t taste like coconut.)
- Plant-based cream: For vegan cream of broccoli soup, you can substitute 1 ½ cups of the water called for in this recipe for one can of coconut cream. Alternatively, you can substitute 2 cups of water from the recipe with two cups of cashew cream. In addition to making this comforting soup creamier, you get a good serving of healthy plant-based fat, which can make you feel satiated longer.
- Nutritional yeast: This recipe uses a smaller amount of nutritional yeast, but if you don’t have it on hand, you can just skip it altogether. On the other hand, if you are looking to make it cheesier, like vegan broccoli cheddar soup, then add 2-4 more tablespoons of nutritional yeast.
- Remove oil: If you aren’t a fan of cooking with oil, simply sauté the first ingredients in ¼ cup water instead of oil.
How To Make Vegan Broccoli Soup
Follow these simple instructions for the best vegan potato and broccoli soup.
- Heat oil, onion, and leek in a large pot and sauté for 4-5 minutes (until onions begin to turn semi-translucent).
- Add garlic, potatoes, broccoli, beans, and sauté for another 1-2 minutes.
- Pour in water, vegetable bouillon, salt, pepper, and nutritional yeast, and bring to a boil.
- Simmer for 15 minutes (until potatoes and broccoli are soft).
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- Blend soup using an immersion blender until creamy and smooth
- Serve with vegan cheddar cheese, chives, and crispy bread.
Serving Suggestions
This blended soup is tasty on its own, but here are my top recommendations for toppings and pairings.
Toppings
- Oil: A drizzle of olive oil or avocado oil on top can make it extra luscious!
- Croutons: Homemade croutons or store-bought vegan croutons can add the perfect crunch!
- Nutritional yeast: Want to enhance the cheesy flavor? Sprinkle on some nutritional yeast flakes or your favorite vegan cheese alternative.
- Green onions: Diced green onions (or chives) on top can add a flavor kick.
Pairings
- Bread: Enjoy this creamy soup with a toasty slice of easy Sandwich Bread or Rosemary Bread.
- Salad: A classic green salad or vegan Caesar salad is a great side.
- Mains: This tasty soup pairs delightfully with Veggie Sloppy Joes.
- Dessert: Try this Simple Apple Pie or Vegan Blueberry Pie.
- Drinks: Lemon water or Ginger Lemonade are both refreshing options.
Storage Tips
I love making a big soup pot of this vegan potato and broccoli soup, so I have plenty of leftovers. That said, you can keep it in the fridge for up to 4 days. Store it in an airtight container (preferably glass). If you can’t get to all that soup within that time, I recommend popping that container into your freezer. You should use it up within 1-2 months from there.
FAQ
With non-vegan broccoli soups, there is often some sort of roux base to add a thicker texture, along with some cream. In my vegan broccoli soup, I’ve added potatoes. When you use your immersion blender, it helps give you that amazing texture. And also, you’re getting all those valuable vitamins and minerals from the potatoes, too!
Fresh broccoli florets will have a better texture and taste in your soup. However, if all you have is frozen broccoli, you can use it too. I recommend thawing it out first, though, so it doesn’t water down the soup.
This broccoli soup contains around 215 calories per serving.
Broccoli does lose some of its vitamin C content when boiled in a soup. However, with this recipe, the cooking time is fairly short. It’s still a delicious and extremely nutritious soup that you’ll love!
Recipe
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Recipe
Vegan Broccoli Soup
Ingredients
- 1 tablespoons avocado oil
- 1 large yellow onion, diced
- 1 large leek, cleaned and chopped
- 4 cloves garlic, minced
- 4 cups water + vegetable bouillon
- 4 Yukon gold potatoes, chopped
- 4 cups broccoli, chopped
- 1 15oz can great northern beans, rinsed and drained
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup nutritional yeast
Instructions
- Heat oil, onion, and leek in a large pot and sauté for 4-5 minutes (until onions begin to turn semi-translucent).
- Add garlic, potatoes, broccoli, and beans and sauté for another 1-2 minutes.
- Pour in water, vegetable bouillon, salt, pepper, and nutritional yeast and bring to a boil.
- Simmer for 15 minutes (until potatoes and broccoli are soft).
- Blend soup using an immersion blender until creamy and smooth
- Serve with vegan cheddar cheese, chives, and crispy bread.
Notes
Nutrition
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Reference
Wang, A., Luo, J., Zhang, T., & Zhang, D. (2021). Dietary Vitamin C and Vitamin C Derived from Vegetables Are Inversely Associated with the Risk of Depressive Symptoms among the General Population. Antioxidants (Basel, Switzerland), 10(12), 1984. https://doi.org/10.3390/antiox10121984
This was tasty!
Excellent!
This soup was delicious!
So glad you liked it!