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.
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Why You’ll Love This Recipe
- Uses only 4 ingredients that are super easy to work with. For such a lazy and quick soup, it is very tasty!
- Ridiculously quick to make. Simple - chop and drop into one soup pot. Great for weeknights.
- 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.
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.
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. The ideal potatoes for a creamy soup are either Russet, Yukon, or your preferred waxy or all-rounder potato.
Vegetable broth or stock - if you are using store-bought stock, check the ingredients to ensure it doesn’t have any unwanted ingredients (e.g., oil or gluten). I tend to find no additional salt is required, however you may wish to add a pinch of salt when serving.
Do not skip the vegetable broth/stock, as there are very minimal ingredients, the stock is a key flavor.
There have been times when I have used vegetable bouillon and water, which is very flavorsome too.
Freshly cracked black pepper, will add a nice subtle kick.
Optional Ingredients and Variations
As mentioned previously, this blended soup is surprisingly fabulous on its own, however, you can easily add other ingredients, here are some suggestions.
Fresh lemon juice, just a couple of spoonfuls will brighten this soup up in 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.
For a cheesy flavor, try adding nutritional yeast.
Other vegetables such as chopped carrot and onion would work well. You could also try fresh garlic or even onion powder.
Herbs and spices such as chili flakes, bay leaves and peppercorns.
Non-dairy milk such as almond milk, coconut milk or coconut cream. You will need to reduce the amount of vegetable stock (liquid) to accommodate for this option which will result a nice creamy texture.
Cooked beans work well in this vegan broccoli soup recipe too, try adding any type of plain white bean such as cannellini beans. This ingredient will add some extra protein.
How To Make Vegan Broccoli Soup
Soften The Potatoes
In a tall large pot, over high heat, bring the veggie broth, potato (and options - 1 tablespoon vegan butter) to a boil and cook for about five minutes.
Make sure to cover the broccoli and potatoes with just enough water when boiling. The vegetables shouldn't be fully submerged. Keep the lid on the pot at all times to ensure a rapid boil
Cook the Broccoli
Now, on medium heat, add the broccoli florets and boil for another 10 minutes until both potato and broccoli are cooked.
Don't over-boil the broccoli (i.e., boil for long), this will result in a dull green-colored soup, I always try and aim for minimal cooking when making this vegan recipe to retain as many nutrients as possible.
Turn off the heat. If adding lemon juice add this in now.
Blend Broccoli Soup
Let the pot stand for 5 minutes, transfer the cooked broccoli and potatoes and half of the liquid content into a blender, place the lid on top and open the spout or leave the lid ajar (you can cover it with a kitchen cloth) and blend until completely smooth.
If the soup is too thick, ladle in some of the liquid until the desired consistency is achieved. Serve warm.
Pro Tips
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 5 minutes before pouring the contents into a blender.
Garnish Suggestions
The following suggestions of simple ingredients can take your soup to the next level
Steamed broccoli florets - make these small, the contrast of the colors between the broccoli and the soup looks fabulous
Greens such as spring onions, chives, watercress, or garlic shoots
Chilli flakes or brined green peppercorns
Seeds such as toasted sesame seeds, pepitas, sunflower seeds 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 - but do note this will not be low fat).
Serving Suggestions
Crusty bread - your choice. Try my vegan dinner rolls recipe
Vegan cheese mixed through it
Garlic bread (my family did this and loved it).
FAQ
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 (affiliate link) 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 or airtight container 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.
More Vegan Soups and Recipes
Try out some of my other highly popular soups such as diced celery carrot soup, gorgeous vegetable borscht, easy vegan white bean soup, vegan asparagus soup with potato, or even my tomato fennel soup
Other Broccoli Vegan Recipes
You might be interested in learning how to blanch broccoli orr make sauteed broccoli.
Try making air fryer frozen broccoli or how to steam broccoli in instant pot.
Try Broccoli Stir Fry or my easy vegan broccoli salad.
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 (Low Fat and Quick)
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
- In a tall soup pot, over hight heat, boil the potatoes in the vegetable stock for 5 minutes with the lid on.3 medium Potatoes, 5 Cups Vegetable stock
- Turn the heat down to medium and add the broccoli and black pepper and cook for another 10 minutes. Turn off the heat.1⅔ pounds Broccoli, 1 teaspoon Black Pepper
- Allow the pot to stand for 5 minutes. Then pour contents into a blender, leave the pour spout ajar and blend until completely smooth. Serve warm. See garnish and serving suggestions in the post above.
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