Vegan Cream of Broccoli Soup
Vegan Cream of Broccoli Soup! This vegan broccoli soup tastes so much better than any canned variety.
If you only know cream of broccoli soup from the sad Campbell’s cans that were the base of so many casserole recipes from the ’80s and ’90s, then this recipe is for you. Forget what you think you know about cream of broccoli soup– this soup is smooth, velvety and studded with chunks of real broccoli. It’s incredibly delicious and comforting, especially with my no-knead bread.
Ingredients for Vegan Cream of Broccoli Soup
Here’s what you’ll need for this cream of broccoli soup.
- 5 tablespoons vegan butter or regular butterÂ
- 1/2 large white onion, chopped
- 1 stalk celery, chopped
- 8 cups chopped broccoli floretsÂ
- 3 cups vegetable broth
- 1/8 teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 2 cups unsweetened soy milk
Instructions for how to make this vegan creamy broccoli soup
Soften the vegetables
Place 2 tablespoons butter in a large saucepan over medium heat. If you don’t want to use vegan butter (or regular butter) then you can swap in olive oil instead. Add the onion and celery then sauté until tender, about 5 minutes. Next, stir in the broccoli and vegetable broth and simmer until broccoli is tender, about 20 minutes.
Blend to create a soup base
Let the broccoli cool slightly, then add the broccoli mixture to a blender, in batches if needed, and pulse a few times to blend together. Be careful not to puree it completely, I think this tastes best with some texture and recommend to pulse it only a few times to come together.
Alternatively, you can use an immersion blender.
Make a roux with melted butter and flour
Next make a roux, a cooked mixture of equal parts flour and fat, that will help to thicken this soup. We’re using a plant-based butter source here as the fat, but olive oil will also work.
Wipe out the pot (or use a different pot if using an immersion blender/blending in batches) and melt the remaining 3 tablespoons of butter in the pan. Add the flour and stir until lightly browned and fragrant.
Slowly stir in the milk, whisking over medium heat until thickened. Season with nutmeg and a pinch of salt and generous serving of freshly ground pepper.
Combine and simmer
Add the broccoli mixture to the thickened milk mixture and reduce heat to medium-low. Cook, stirring often, for 10 minutes to come together. Season to taste, as needed, and serve.
Garnish with a healthy sprinkle of freshly ground black pepper and bread– don’t skip the crusty bread. That’s a must for me with any creamy soup, I need the texture combination of something hearty with soups like this.
What to serve this with?
I love this soup served with my no-knead rosemary bread, but any crusty bread will be great. The creamy, smooth soup hugs into the nooks and crannies of the bread that’s the perfect pairing. Cut the bread into cubes, lightly toast and serve on top as croutons!
How to turn this into a broccoli cheese soup
This vegan cream of broccoli soup is so crazy easy and delicious to boot. I suppose you could throw in some shredded cheddar cheese at the end to create a cheesy broccoli soup, but I kept things cheese-free for the most part.
That said, the Panera broccoli cheddar soup was my go-to soup choice in college so if you have similar fond memories and want a cheesy broccoli take, do this.
When making the roux in step 4, add in shredded sharp cheddar cheese, either regular or plant-based until melted. Violife and Chao cheese are my favorite plant-based cheeses, but any brand should work as long as you like the taste.
After placing in your bowl, sprinkle more shredded cheese on top for an extra cheesy layer.
Lastly, while you could use any non-dairy milk for this, I love unsweetened soy milk or oat milk best for this recipe. It’s creamy, neutral in flavor, without any hint of sweetness. Heavy cream is the typical dairy pick for cream of broccoli soup, but this plant-based version is just as creamy with a fraction of the saturated fat that’s normally found in broccoli soup.
How to Store and Freeze
To freeze, place cooled soup in airtight containers and place in the fridge for 4-5 days. To freeze, place in a freezer bag or airtight container and store in the freezer for up to 4 months. When ready to eat, let thaw overnight in the fridge.
More Healthy Vegan Soup Recipes
Tuscan Kale Soup Recipe
Slow Cooker Vegetable Soup
Vegan Lemon Orzo Chickpea Soup
Spicy Vegan Salsa Verde Soup
Red Lentil Soup
Hope you like this soup as much as we do! If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Vegan Cream of Broccoli Soup
Ingredients
- 5 tablespoons butter, dairy-free for vegan version, divided
- 1/2 large white onion, chopped
- 1 stalk celery, chopped
- 8 cups chopped broccoli, florets and stems
- 3 cups vegetable broth
- 1/8 teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 2 cups unsweetened soy milk
Instructions
- Place 2 tablespoons butter in a large saucepan over medium heat. Add the onion and celery then sauté until tender, about 5 minutes.
- Add in the broccoli and vegetable broth, then simmer until broccoli is tender, about 20 minutes.
- Add the broccoli mixture to a blender, in batches if needed, and pulse a few times to blend together. Be careful not to puree it completely, I think this tastes best with texture and just pulse it a few times to come together. Alternatively, you can use an immersion blender.
- Wipe out the pot (or use a different pot if using an immersion blender/blending in batches) and melt the remaining 3 tablespoons of butterin the pan. Add the flour and stir until lightly browned and fragrant. Slowly stir in the milk, whisking over medium heat until thickened. Season with nutmeg and a pinch of salt and generous serving of freshly ground pepper.
- Add the broccoli mixture to the thickened milk mixture and reduce heat to medium-low. Cook, stirring often, for 10 minutes to come together. Season to taste, as needed, and serve.