There’s nothing quite like a steaming bowl of soup to warm you up on a chilly day. If you’re looking for a nutritious, flavorful, and satisfying dish, this Vegan Broccoli Soup is the perfect choice. It’s creamy without dairy, packed with bold flavors and plant-based goodness, and easy to make in under an hour.
Whether you’re craving a healthy weeknight dinner, meal-prepping for the week, or searching for a new favorite comfort food, this vegan soup recipe is here to deliver. Let’s dive into this cozy, nutrient-packed bowl of goodness!
Why You’ll Love This Vegan Broccoli Soup
✔ Dairy-Free & Creamy – Uses cashews or hemp hearts for a rich, velvety texture.
✔ Spicy & Flavorful – Poblano peppers, jalapeño, and garlic add depth and warmth.
✔ Nutrient-Dense – Loaded with fiber, vitamins, and plant-based protein.
✔ Easy to Make – Simple steps and ready in under 45 minutes.
✔ Perfect for Meal Prep – Stores and reheats well for a quick, healthy meal.
Ingredients for Vegan Broccoli Soup
Here’s everything you need to make this creamy, plant-based soup:
Soup Base Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing the vegetables |
| Onion, diced | 1 large | Adds sweetness and depth |
| Garlic cloves, chopped | 4–6 large | Enhances flavor and immune support |
| Poblano peppers, diced | 1–2 | Mildly spicy, smoky flavor |
| Jalapeño, finely diced | 1 (or ½ for less spice) | Adds heat and depth |
| Broccoli florets | 7 cups (1–1¼ lbs) | Main vegetable, rich in fiber and vitamins |
| Vegetable broth | 4 cups | Can substitute with water + bouillon |
| Water | 1 cup | Helps achieve the right consistency |
| Bay leaf (optional) | 1 | Adds a subtle herbal note |
| Salt | 1 teaspoon | Enhances overall flavor |
| Coriander | 1 teaspoon | Adds a citrusy, earthy flavor |
| Oregano | 1 teaspoon | Complements the spices |
| Black pepper | ½ teaspoon | Balances the heat |
| Raw cashews (or hemp hearts) | ¾ cup | Creates a creamy, dairy-free texture |
| Nutritional yeast | 2–3 tablespoons | Adds a cheesy, umami flavor |
| Baby spinach | 1–2 handfuls | Boosts color and nutrients |
Optional Finishing Oil Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | Infused with spices for added flavor |
| Jalapeño, sliced | 1 | Adds heat and a crunchy garnish |
| Cumin seeds | 1 teaspoon | Brings a warm, earthy note |
| Chili flakes | Pinch (optional) | For extra spice |
| Corn kernels | ¼ cup | Adds sweetness and texture |
| Pumpkin seeds | ¼ cup | Provides a nutty crunch |
Step-by-Step Instructions for Vegan Broccoli Soup
1. Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add diced onion and cook for about 5 minutes, until translucent.
- Stir in garlic, poblano peppers, and jalapeño, and sauté for another 3-4 minutes until softened.
2. Cook the Broccoli
- Add broccoli florets and stir to coat them with the sautéed aromatics.
- Pour in vegetable broth and water, then add the bay leaf, salt, coriander, oregano, and black pepper.
- Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes until the broccoli is tender.
3. Blend the Soup
- Remove the bay leaf from the pot.
- Transfer the soup to a blender (or use an immersion blender) and add:
- Soaked cashews (or hemp hearts)
- Nutritional yeast
- Baby spinach
- Blend until the soup becomes smooth and creamy. Adjust seasoning if needed.
4. Prepare the Finishing Oil (Optional)
- Heat 2 tablespoons of olive oil in a small skillet over medium heat.
- Add sliced jalapeño, cumin seeds, and chili flakes, and sauté until the jalapeño softens.
- Stir in corn kernels and pumpkin seeds, and cook until lightly toasted.
5. Serve & Garnish
- Ladle the soup into bowls and drizzle with the finishing oil.
- Top with sautéed jalapeño slices, corn kernels, and pumpkin seeds.
- Enjoy warm!
Health Benefits of Vegan Broccoli Soup
This soup isn’t just delicious—it’s also packed with nutrients that support overall health.
1. Broccoli – A Superfood for Health
- High in fiber, supporting digestion and gut health.
- Rich in vitamin C and antioxidants to boost immunity.
- Contains sulforaphane, which has anti-cancer properties.
2. Cashews (or Hemp Hearts) – A Dairy-Free Creamy Alternative
- High in healthy fats, magnesium, and plant-based protein.
- Creates a rich texture without using dairy.
3. Nutritional Yeast – A Vegan Superfood
- Packed with B vitamins, essential for energy.
- Adds a cheesy, umami flavor without dairy.
4. Spicy Peppers – A Natural Metabolism Booster
- Jalapeños and poblanos add heat while supporting metabolism.
- Capsaicin in peppers can help reduce inflammation.
5. Olive Oil – A Heart-Healthy Fat
- Provides antioxidants and monounsaturated fats.
- Helps absorb fat-soluble vitamins in the soup.
Tips for the Best Vegan Broccoli Soup
✅ Use Fresh Broccoli – Fresh florets provide the best texture and flavor.
✅ Soak Cashews for Creaminess – Soaking makes blending easier and creates a silkier soup.
✅ Don’t Overcook the Broccoli – Simmer just until tender to keep the soup vibrant.
✅ Customize the Spice Level – Adjust jalapeño and poblano amounts for mild or spicy versions.
✅ Blend in Batches – If using a blender, blend in small batches to avoid splattering.
Delicious Variations of Vegan Broccoli Soup
1. Extra Cheesy Broccoli Soup
- Add ½ cup of vegan cheddar cheese before blending.
- Sprinkle extra nutritional yeast for more umami flavor.
2. Protein-Packed Version
- Stir in chickpeas, white beans, or quinoa for added protein.
3. Creamy Coconut Broccoli Soup
- Replace water with 1 cup of coconut milk for a rich, tropical twist.
4. Roasted Broccoli Soup
- Roast broccoli at 425°F (220°C) for 15 minutes before adding to the pot for a smoky depth.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | 7g |
| Carbs | 18g |
| Fat | 12g |
| Fiber | 5g |
Values may vary depending on ingredients and portion sizes.
Final Thoughts: Cozy, Flavorful, and Nutritious
This Vegan Broccoli Soup is the perfect combination of warmth, nutrition, and bold flavors. Whether you’re looking for a cozy dinner, a meal-prep-friendly recipe, or a nourishing immune booster, this soup delivers.
Try it today and enjoy a bowl full of comfort and plant-based goodness!
Print
Warm Up with a Bowl of Comfort: Vegan Broccoli Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Vegan Broccoli Soup is creamy, comforting, and packed with bold flavors and nutrient-dense ingredients. Made with roasted poblano peppers, garlic, and jalapeño, it has a slight kick that pairs perfectly with the smooth, dairy-free base of cashews or hemp hearts. Whether you’re meal-prepping or just craving a healthy, plant-based dinner, this easy broccoli soup recipe is ready in under 45 minutes and guaranteed to warm you up!
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4–6 garlic cloves, chopped
- 1–2 poblano peppers, diced
- 1 jalapeño, finely diced (use ½ for less spice)
- 7 cups broccoli florets (about 1–1¼ pounds)
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf (optional)
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¾ cup raw cashews (soaked) or hemp hearts
- 2–3 tablespoons nutritional yeast
- 1–2 handfuls baby spinach
For the Optional Finishing Oil:
- 2 tablespoons olive oil
- 1 jalapeño, sliced
- 1 teaspoon cumin seeds
- Pinch of chili flakes (optional)
- ¼ cup corn kernels (optional)
- ¼ cup pumpkin seeds (optional)
Instructions
-
Sauté the Aromatics: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent (5 minutes). Stir in the garlic, poblano peppers, and jalapeño, and cook for 3-4 more minutes until softened.
-
Cook the Broccoli: Add the broccoli, vegetable broth, and water. Toss in the bay leaf, salt, coriander, oregano, and black pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the broccoli is tender.
-
Blend the Soup: Remove the bay leaf and carefully transfer the soup to a blender (or use an immersion blender). Add the cashews (or hemp hearts), nutritional yeast, and baby spinach, and blend until smooth. Adjust seasoning if needed.
-
Prepare the Finishing Oil (Optional): In a small skillet, heat 2 tablespoons olive oil over medium heat. Add the sliced jalapeño, cumin seeds, and chili flakes. Sauté until fragrant. Stir in corn kernels and pumpkin seeds, cooking until lightly toasted.
-
Serve: Ladle the soup into bowls and drizzle with the finishing oil. Garnish with jalapeño slices, corn kernels, and pumpkin seeds for extra flavor and texture.
Notes
- For Extra Creaminess: Use coconut milk instead of water.
- Storage Tip: Store in an airtight container in the fridge for up to 4 days.
- Freezing Instructions: Freeze in portions for up to 3 months and reheat as needed.
- Spice Level: Reduce jalapeño and poblano for a milder soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan