Vegan Cream of Broccoli Soup

Rich, creamy, and silky smooth…you’d never guess this vegan cream of broccoli soup was dairy-free!

Bowl of Vegan Cream of Broccoli Soup with Bread and Lemon Slices in the Background

Cream of broccoli soup isn’t normally on the menu if you’re vegan. In fact, it’s not even normally vegetarian (watch out for chicken broth). But it’s one of those soups that I remember from my childhood as being so cozy, so comforting, that I felt like I absolutely had to create a meatless and dairy-free version.

The secret to a killer bowl of non-dairy creamy broccoli soup is coconut milk. And nope — the soup does not taste like coconut. It just tastes like deliciousness!

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What You’ll Need

  • Vegan butter. You should be able to find this near the regular butter in your supermarket’s fridge. Look for brands like Miyoko’s and Earth Balance.
  • Onion.
  • Celery.
  • Garlic.
  • Flour. I’ve only tested the recipe with all-purpose wheat flour, but I think whole wheat or a gluten-free blend would work.
  • Coconut milk. Use full-fat coconut milk from a can. You could technically get away with substituting light coconut milk, but the soup won’t be nearly as rich and creamy.
  • Non-dairy milk. We’re using another variety of non-dairy milk that’s unsweetened and unflavored. I don’t recommend using soy (it might curdle), but otherwise, just about anything works! I used unsweetened Almond Breeze.
  • Vegetable bouillon. I used Better Than Bouillon in seasoned vegetable flavor.
  • Dijon mustard.
  • Fresh broccoli.
  • Lemon juice. Use freshly squeezed juice to give your soup the best flavor.
  • Salt & pepper.
  • Fresh chives. These are totally optional, but they make a nice topping for your soup!

How to Make Vegan Creamy Broccoli Soup

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Melt your vegan butter in a large pot over medium heat, then add diced onion and celery. Sweat the veggies for a few minutes until they begin to soften up.
  • Add minced garlic and flour. Be sure to stir everything up really well so the flour coats the veggies.
Onions, Celery, Garlic and Flour Cooking in a pot.
  • Slowly begin stirring in the coconut milk, a bit at a time so that it blends nicely with the flour. Once that’s all added, stir in your other non-dairy milk, bouillon, Dijon mustard, and chopped broccoli.
  • Bring the soup to a boil and let it simmer until the broccoli is tender and the soup has thickened up a bit.
Vegan Cream of Broccoli Soup Simmering on a Burner
  • Now blend the soup. You can use a hand-held immersion blender, or transfer it to a blender in batches like I did. Always be super careful when blending hot liquids.
Two Images Showing Vegan Cream of Broccoli Soup in a Blender Before and After Blending
  • Return the soup to the pot and heat it back up if needed. Stir in lemon juice, salt and pepper.
Vegan Cream of Broccoli Soup in a Pot with Fresh Chives on Top
  • Ladle the soup into bowls and sprinkle it with some fresh chives, if you’d like.
Bowl of Vegan Cream of Broccoli Soup with a Spoon in it and Chives on Top

Leftovers & Storgae

Leftover vegan broccoli soup will keep in a sealed container in the fridge for 3 to 4 days.

Frequently Asked Questions

Can this soup be made gluten-free?

You could try substituting an all-purpose gluten-free flour blend for wheat flour, though I haven’t tested this. The other option is to skip the flour and thicken the soup towards the end of cooking with a cornstarch slurry. Just dissolve a few spoonfuls of cornstarch in cold water, then add the mixture, a bit at a time, to the simmering soup until the desired thickness is reached.

Does this soup taste like coconut?

Nope! At least it doesn’t to me. If you absolutely hate the taste of coconut, try subbing another non-dairy milk, such as cashew. The soup won’t be as creamy though.

Can I make this soup with frozen broccoli?

Sure! But keep in mind that frozen broccoli is precooked, so thaw it out first and add it towards the end of the soups simmer time.

More Creamy Vegan Soups

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Print

Vegan Cream of Broccoli Soup

Rich, creamy, and silky smooth…you’d never guess this vegan cream of broccoli soup was dairy-free!
Course Soups
Cuisine American
Keyword creamy vegan soup, easy vegan soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 300kcal
Author Alissa Saenz

Ingredients

  • 1 tablespoon vegan butter
  • 1 medium onion, diced
  • 1 medium celery stalk, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup full-fat coconut milk
  • 3 cups unflavored and unsweetened non-dairy milk
  • 3 vegetable bouillon cubes*
  • 1 tablespoon Dijon mustard
  • 8 cups chopped fresh broccoli (about 2 medium heads)
  • 1 tablespoon lemon juice
  • Salt & pepper, to taste
  • Chopped fresh chives, for serving (optional)

Instructions

  • Melt the butter over medium heat in a large pot.
  • Stir in the onion and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften.
  • Add the garlic and flour. Stir until the flour forms a coating on the veggies and cook the mixture for about 1 minute, until it becomes very fragrant.
  • Begin stirring in the coconut milk, a bit at a time, until completely mixed in and all of the flour is dissolved.
  • Stir in the non-dairy milk, bouillon, mustard, and broccoli. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer for about 10 minutes, stirring occasionally, until the broccoli is tender and the liquid has thickened a bit.
  • Blend the soup either using an immersion blender or by transferring it in batches to a blender. Be careful when blending hot liquids.
  • Return the soup to the pot if you used a blender. Reheat the soup if needed.
  • Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
  • Ladle into bowls and top with fresh chives. Serve.

Notes

*Use as many cubes as you’d normally use to make 3 cups of broth (some cubes are made for 2 cups – if this is the case only use 1 ½ cubes instead of 3).

Nutrition

Serving: 1.5cups (¼ of batch) | Calories: 300kcal | Carbohydrates: 26g | Fat: 20.6g | Saturated Fat: 14g | Sodium: 942mg | Potassium: 852mg | Fiber: 7.3g | Sugar: 7.3g | Calcium: 451mg | Iron: 3mg

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