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October 15, 2019

by Alyssa Rimmer

Vegan Creamy Broccoli Soup

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This vegan creamy broccoli soup is made with tons of veggies, has the most luxurious texture and tastes like it has cheese. Such an easy and healthy recipe!

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As soon as the leaves start to turn, my mind immediately goes into soup mode. I love a good soup! Especially when it's silky smooth and topped with something I can mix in.

We have a constant debate in my house about creamy vs. broth-based soups and creamy wins out most of the time. Mostly because I'm the cook and I like creamy ????

Today we're whipping up my first creamy soup of the season and I think you're going to love it! We're making a Vegan Creamy Broccoli Soup that is made sans cream and sans cheese, but still absolutely scrumptious!

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Ingredients for Vegan Creamy Broccoli Soup

Initially, I wanted to call this a vegan broccoli cheese soup, but as I tasted I realized it was less cheesy and more just creamy broccoli, so that's what we're going with. To make it creamy, I have a few tricks up my sleeve. Two are traditional and one is a bit out there, but so tasty.

Here's what we're using to make this soup super creamy:

  • Raw cashews: we've talked about how, when blended, raw cashews add the most amazing creamy texture to recipes. We've used them in soups, desserts, smoothies and more and they're our first key to the creamy puzzle.
  • Almond milk: the second key to our puzzle is a non-dairy milk. No surprise, but an easy way to add a bit of creaminess instead of just sticking to veggie broth and/or water
  • Zucchini: this is the out there one, but it totally works! When you blend up zucchini it gets super creamy and smooth (I use it in smoothies all the time) and it's great in this soup. Plus it has pretty much zero flavor so you're not affecting that at all either!

And don't worry, if you are a cheese lover who also happens to be vegan and/or dairy-free), we've got you. While this isn't necessarily a “cheesy” soup, we're adding a boatload of nutritional yeast which adds a cheesy flavor and amps up the protein content!

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What Can I Use to Puree Soup?

Alright so now that we have our secrets to making a creamy vegan soup, let's talk tools. In order to make your soup creamy, you need to puree it. Pureeing soup is actually super simple, but you do need an appliance to do it.

Here's what you can use to puree soup:

1. Blender: this is my favorite method of pureeing soup since it has the best results and is the quickest. I use my Vitamix a3500, but any blender should work. Remember, depending on the size of your jar, you might need to blend in batches!

2. Immersion Blender: this is my next favorite method that also happens to be the cheapest. Immersion blenders do a great job pureeing soup, but they don't get it quite as smooth as a traditional blender. They also work better with soups that are on the thinner side (and I tend to like thicker soups). Either way, they will work with most soups. (*note: they won't work with this recipe because of the cashews)

3. Food Processor: a food processor can work to puree soups, but you won't get it nearly as smooth as you do with either blender. Food processors are really meant to chop things, so while your soup might still be creamy, it will also be slightly chunky at the same time. So basically…it works but it's not my favorite!

Otherwise, if you don't use one of these three tools, you might have a hard time getting that soup to be creamy!

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How to Make Soup Puree (Safely)

Now that we've chosen our tools for making our soup, let me give you just a few safety tips. The last thing we want is to have a soup explosion in your kitchen or to burn yourself.

  • Allow your soup to cool for at least 10 – 15 minutes before blending
  • If using anything except for an immersion blender, blend in batches
  • Only fill your blender jar to the max liquid level indicated on the outside
  • Use a dishtowel over the top of the blender so any steam or soup residue doesn't burn you
  • Make sure your lids are secured and don't walk away from the machines while they're blending

Basically, let it cool and use common sense to avoid getting burned or having a massive mess to clean up ????

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The Perfect Creamy Vegan Broccoli Soup

And that's pretty much all you need to know before diving into this amazing recipe!

I love serving this vegan broccoli soup with some gluten-free toast and a little roasted broccoli on top. It's also fabulous with a drizzle of olive oil, a crack of fresh pepper and some red pepper flakes for a little heat!

This soup is also meal prep and freezer friendly! You can store it in a sealed glass container in your fridge for 3 – 4 days and can freeze it for up to 6 months. It's one of those recipes I love having a stockpile of so I can pull it out when I need something healthy and cozy!

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More Easy Vegan Soup Recipes:

Vegan Creamy Broccoli Soup

This vegan creamy broccoli soup is made with tons of veggies, has the most luxurious texture and tastes like it has cheese. Such an easy and healthy recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 168kcal

Equipment

  • Blender
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4.33 from 40 votes

Ingredients

  • 1 tablespoon olive oil
  • 1 zucchini , chopped (about 1 cup)
  • 2 carrots , chopped (about 1 cup)
  • ½ onion , chopped
  • 2 garlic cloves , minced
  • 6 cups broccoli florets
  • 1/2 cup raw cashews
  • 2 cups vegetable broth
  • 2 cups of water
  • 1 - 2 cups of almond milk
  • 1 cup nutritional yeast
  • 2 tablespoons lemon juice
  • Salt & pepper as needed

Instructions

  • Heat the olive oil in a large pan. Once hot add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.
  • Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a bowl, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
  • Transfer this mixutre to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).

Video

Nutrition

Serving: 2cups | Calories: 168kcal | Carbohydrates: 18g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 669mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4196IU | Vitamin C: 91mg | Calcium: 115mg | Iron: 2mg
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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. This soup looks so vibrant and colourful but unfortunately I found the nutritional yeast too overpowering and I halved the suggested quantity. I’ll definitely make it again but might skip the yeast. Thanks for sharing!

  2. So how many minutes do the carrots and zucchini need to cook for before moving on to step 2? I can’t have onion or garlic (will be subbing for infused oil), so I can’t judge it on “until the garlic is fragrant.” Thanks!

  3. Very good but I needed to add more spices like Penzey’s Mural of Flavor and Sunny Spain. Mine was green and not the pretty orange color in the photos. But a keeper to make again.

  4. I really want to make this recipe but I can’t find the measurements anyway for any of the ingredients? The video only lists food names. Please can you help?

  5. The soup was very tasty! I didn’t have zucchini on hand, subbed organic celery instead. It was delicious! Thank you 🙂

  6. This had been on my list to try forever, and finally got around to cooking it tonight with my new dutch oven I got for Christmas. Holy YUM! I didn’t blend it down so much that it was pure liquid, I left very minor chunks and I’m so glad I did, I love it. My only issue was pouring the soup from the heavy dutch oven into the blender without making a mess 🙂 Thank you!

  7. […] Day 5 Life Vegan Day 6 Life Vegan Day 7 Life Vegan Previous Next healthy foodvegan […]

  8. Had a head of broccoli to use up so found you via a google search (although I only had sweet potato instead of carrots, and oat milk instead of almond). This was tasty and satisfying, so now I have to try ALL your soups! Thank you.

  9. I just made this and the flavor is good but it’s a bit thinner than I would like. I’m going to continue cooking it down hoping to get it a little thicker.

    • Yeah mine was on the thinner side too since there wasn’t any cheese to thicken 🙂 you could also try to add a touch of flour to thicken it slightly!

  10. I made this soup tonight and it was super easy to throw together! Creamy deliciousness! Even my picky teenager ate a good amount! Thanks Alyssa!

  11. Hi, looks delicious. In the video, you added nutritional yeast during cooking as well as towards the end. How much is to be added during cooking?

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