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This vegan broccoli soup is super creamy, comforting, and satisfying, loaded with vegetables and rich cashew cream (or nut-free alternative) for an easy, healthy, and delicious soup the entire family will love! Gluten-free, dairy-free, oil-free, vegan!

completed Cream of Broccoli Soup against a white background

Vegetable-loaded soups are one of the best winter staples for any low-budget kitchen. Just a few ingredients are required to whip up super satisfying soups like Mexican bean soup, split pea soup, and this vegan cream of broccoli soup (with potatoes and veggies). With the perfect blend of flavor, texture, creaminess, and satisfaction, this broccoli potato soup is ready to impress!

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Why You’ll Love This Vegan Cream of Broccoli Soup

  • Quick, simple, & inexpensive: You need just 10 budget-friendly ingredients, one pot, and about 40 minutes!
  • Loaded with vegetables: With broccoli, carrot, celery, onion, potatoes, and bell peppers, it’s a great way to encourage picky eaters to consume veggies (with no complaints!).
  • Packed with nutrients: Broccoli provides almost your entire daily vitamin A, C, and K, while the other vegetables and heart-healthy cashews make for a vegan broccoli potato soup that’s loaded with antioxidants, vitamins, minerals, and fiber. Plus, it’s oil-free!
  • Multiple cooking methods: Choose from stove, slow cooker, or Instant Pot broccoli soup.
  • Easy to adapt: Keep reading for all the best ingredient substitutes and optional mix-ins. Plus, enjoy it smooth, chunky, or anywhere in between.
  • Meal prep friendly: It freezes well, too.

The Ingredients and Substitutes

This vegan broccoli soup recipe is made with simple, inexpensive, pantry-staple, wholesome, good-for-you ingredients and just 10 in total (plus salt & pepper).

ingredients for Cream of Broccoli Soup measured out against a white surface
  • Broccoli: Use fresh or frozen (thawed) broccoli.
  • Cashews: Soaked raw cashews blended with water make the rich cream for this healthy cream of broccoli soup. Alternatively, use another vegan cream alternative (soy cream, oat cream) or full-fat canned coconut milk, though the flavor will vary and won’t be as rich.
  • Mire poix: Carrot, onion, and celery make up this flavorful soup base.
  • Garlic: Adjust the amount to taste. Garlic powder works in a pinch.
  • Vegetables: Along with the above, we’ve pushed things further with potatoes (russets or Yukon Gold’s), to help make the soup thick and creamy, and bell pepper (optional).
  • Vegetable broth: We use vegetable bouillon cubes with water, but you can use any high-quality vegetable broth (regular or reduced sodium). Adjust the added salt accordingly.
  • Seasonings: We use a simple combination of dried thyme, sea salt, and black pepper.

Instead of potatoes, you can rely on protein-rich white beans to help make a thick, creamy, dairy-free broccoli soup. I.e., cannellini beans, butter beans, chickpeas, etc.

Recipe Variations

  • Zucchini/cauliflower: To make a light but still creamy soup, substitute some potato for zucchini or cauliflower to blend until creamy. Alternatively, add them as extra veggies.
  • Other seasonings: You could enhance the flavor complexity with:
    • Nutmeg
    • Ginger powder
    • Chili powder, ancho chili, cayenne powder, or red pepper flakes
    • Bay leaves (1-2 leaves, discarded before serving)
  • Vegan broccoli cheddar soup: Use nutritional yeast, vegan cheddar cheese, or a combination of the two for a ‘cheesy’ non-dairy broccoli soup.
  • Lemon juice: Like most soups, a splash of lemon juice added when serving can help take this vegan potato broccoli soup recipe to the next level with wonderful brightness.
  • Vegan butter: Swirl it in at the end for a silky richness and buttery flavor.
  • Fresh herbs: Like parsley, dill, or green onions, to garnish the broccoli and potato soup.

How to Make Vegan Broccoli Soup

Before anything else, leave the cashews to soak in a bowl of cold water overnight to help soften them for blending. To save time, soak them in water for 2 hours OR boil them for 15 minutes.

  • 1) First, prepare the vegetables by finely chopping the onion, celery, carrot (or shredded), and bell pepper (seeds and top removed) and mincing the garlic. Also, divide the broccoli head into small, even-sized florets and chop the stem into ½-inch pieces.
  • 2) Then puree the cashews and one cup of vegetable stock in a high-speed blender until smooth and creamy.

This may take 2-3 minutes, so scrape down the sides of the jug as needed.

  • 3) Add one cup of broth to a heavy-bottomed large pot/Dutch oven along with the onion, celery, and carrot, and cook over medium-high heat for 5 minutes.
  • 4) Add the garlic, bell pepper, and potatoes and cook for 2 more minutes before adding the remaining broth, the broccoli, and seasonings.
  • 5) Cook it covered until the vegetables are tender (about 10 minutes).
  • 6) Remove the broccoli potato soup from the heat and stir in the cashew cream, then either use an immersion blender directly in the pot or transfer the soup to a blender (in batches) to blend to your desired consistency.

If you want chunky broccoli vegetable soup, remove 2-3 cups of the vegetables first before blending the remaining soup. Then add them back into the soup.

How To Blend Hot Soup?

  • First, leave it to cool for 10-15 minutes so it isn’t piping hot.
  • Only fill the blender halfway.
  • If your blender has a chute, leave it open with a kitchen towel over it to stop splashing.
  • Otherwise, you’ll need to open the lid occasionally because steam from the hot soup will build up pressure and can cause the lid to explode off, sending hot liquid everywhere.

Crock Pot Broccoli Soup

  1. First, prepare the vegetables.
  2. Sauté the onion, carrot, and celery on the stovetop for 5 minutes.
  3. Then, throw everything into the crock pot, mix thoroughly, and cook over LOW for 4-6 hours or HIGH for 1-2 hours.
  4. Stir in the cashew cream, then blend the soup to your desired consistency.

Instant Pot Vegan Broccoli Soup

  1. First, prepare the vegetables.
  2. Use the sauté function to cook the onion, carrot, and celery with a little oil until tender (about 5 minutes). Then add the garlic, bell peppers, potato, and sauté for 2 minutes.  
  3. Add the broth and seasonings and cook on HIGH pressure for 5 minutes.
  4. Carefully set the release valve to the ‘venting’ position to release the steam. Stir in the cashew cream, then blend to your desired consistency in the pot or a blender. Enjoy!

Top Recipe Notes

  • Cut veggies evenly: So they cook evenly within the soup.
  • Adjust the texture: You can enjoy this vegan broccoli soup fully or partially blended to your liking. Remove 2-3 cups of veggies before blending for a chunky version.
  • For a thinner or thicker soup, adjust the broth you use and how much potato you blend. Add more broth (or plant-based milk) at the end if it needs thinning.
  • To save time: You can use pre-prepared fresh or frozen ingredients, like onion, garlic, bell pepper, carrot, etc.
  • Season to taste: Taste the soup right at the end and adjust any seasonings before serving.
completed Cream of Broccoli Soup against a white background

Serving Recommendations

First up, our favorite toppings for this vegan creamy broccoli soup include vegan croutons, toasted nuts and seeds, a little vegan cream or yogurt, or crispy roasted/sauteed broccoli.

As for sides, you might enjoy:

Storage Instructions

Allow the vegan cream of broccoli soup to cool, then store the leftovers in an airtight container in the fridge for 4-5 days or freeze it for up to 3 months (in a Ziplock/Stasher bag, spread flat). Leave it to thaw in the refrigerator overnight before reheating.

You can reheat the soup gently on the stovetop or in the microwave (in 30-second increments, stirring in-between) until piping hot. If it’s thickened, add extra water or vegetable broth.

More Vegan Soup Recipes

Photos by Alfonso Revilla

Creamy Vegan Broccoli Soup

5 from 56 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
This vegan broccoli soup is super creamy, comforting, and satisfying, loaded with vegetables and rich cashew cream (or nut-free alternative) for an easy, healthy, and delicious soup the entire family will love! Gluten-free, dairy-free, oil-free, vegan!

Ingredients 

  • 8 cups of vegetable stock
  • 1 cup of raw cashew pieces
  • 1 medium onion finely chopped
  • 2 stalks of celery finely chopped
  • 1 large carrot or 2 medium chopped
  • 2 garlic cloves minced
  • ½ of a red bell pepper chopped
  • 2 medium unpeeled potatoes cubed
  • 1 head of broccoli or more including stem, chopped (about 4 cups)
  • 1 ½ teaspoons of dried thyme
  • 1 teaspoon of sea salt
  • ½ teaspoon of black pepper

Instructions 

  • Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
  • In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable broth for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable broth and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
  • Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Alternatively, you can use an immersion blender directly in the pot. Serve hot.

Notes

  • Cut veggies evenly: So they cook evenly within the soup.
  • Adjust the texture: You can enjoy this vegan broccoli soup fully or partially blended to your liking. Remove 2-3 cups of veggies before blending for a chunky version.
  • For a thinner or thicker soup, adjust the broth you use and how much potato you blend. Add more broth (or plant-based milk) at the end if it needs thinning.
  • To save time: You can use pre-prepared fresh or frozen ingredients, like onion, garlic, bell pepper, carrot, etc.

Nutrition

Calories: 361kcalCarbohydrates: 50gProtein: 13gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 2537mgPotassium: 1286mgFiber: 9gSugar: 12gVitamin A: 5463IUVitamin C: 181mgCalcium: 117mgIron: 4mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Dinner
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

More about Miranda Rivera

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Comments

  1. 5 stars
    This was easy recipe to follow. The results beautiful and very delicious. I didn’t even notice there’s no cheese in it. I will definitely make this one again.

    Thank you so much for this recipe.

  2. One very tasty soup! Even better with the nutritional yeast, matching perfectly with Vegan cheese toasties! Second time made,with, I’m sure, many more times to come as it’s getting cold here in Australia. Thankyou for the wonderful recipe. 🙂😊

    1. We at plant-based on a budget haven’t tried this version out yet so can’t guarantee the best results! I’d say start adding 1 tablespoon at a time and see how you like it 🙂

  3. 5 stars
    Amazing soup. Never thought cashews could make such a difference in a soup recipe. And thyme! Just 🤤🤤 delicious! I actually went out and found my portable blender/mixer dealer from the garage to puree the soup.