This Creamy Vegan Broccoli Soup is perfect for chilly weather. It's nearly the end of January, it's cold, Christmas is over, and winter is starting to feel old, real old.
If you're a New Years' resolution kinda person, specifically one of the many people with resolutions such as "Lose weight" or "Eat healthier", you might be feeling tired of typical healthy January meals.
The problem with New Years resolutions (actually there's a number of problems, but we won't get into that now) is that healthy eating and losing weight tend to go hand in hand with things like salads and smoothies. But salads and smoothies don't go particularly well with the dead of winter, ya know? Jump to recipe →
Petition to move New Years to June? Salads and smoothies go really well with June!
Until then, let's talk about foods that DO go well with the middle of winter. Foods like warming soups, hearty veggie bowls, pastas, and casseroles. Now we're talking!
So in the spirit of some proper "January" food, a.k.a. healthy yet hearty warming dishes that come together easily and quickly, a creamy vegetable-filled soup is just perfect.
And a quick note, if you love vegan soups as much as I do, be sure to check out our other soup recipes like this Vegan Leek & Potato Soup or our Creamy Red Coconut Curry Soup. Or browse all of our vegan soups!
This creamy vegan broccoli soup is exactly what we all need right now. Flavourful, creamy, packed with veggies, and the perfect accompaniment to a whole grain sandwich, a salad, or maybe just a big ol' crusty bun or piece of bread with a healthy dose of vegan butter.
Recently, I had a chance encounter with the best cream of broccoli soup I'd ever had. See, I have an unfortunate tendency to walk away from my cooking to do silly things like, check my Instagram, paint my nails, mix myself a drink, whatever.
A few weeks ago, while sautéeing the broccoli + mirepoix for yet another batch of cream of broccoli soup, I left my saucepan to its own devices and accidentally browned a good thick layer of the vegetables. If you've read many soup recipes you'll know it usually says to sweat the vegetables and will specifically state "do not brown." Wooops! Alas, the caramel-ly notes from the browned veggies added some serious umami to my usual broccoli soup recipe.
That bit of fate inspired me to try topping this soup with some well-browned and seasoned broccoli florets. They're kinda like croutons, but they taste even better, and they're vegetables, so they get BIG January points! I also like to top my soup with a drizzle of olive oil + cracked pepper. So pretty! *heart eyes emoji*. Vegan cheese shreds are another delicious, yet totally optional, topping for this soup.
Recipe updated November 2019. Changes made: Doubled soup recipe and portion size. Vegetable broth increased to 4 cups from 2½-3 cups. Coconut milk increased to ¾ cup from ½ cup. Added 1 teaspoon white wine vinegar. Original cashew milk recommended instead of unsweetened macadamia milk (previously recommended brand no longer available). Note added for using original vs. unsweetened non-dairy milk.
Added nutrition information and recipe notes to address common questions. Updated recipe yield, prep time, and cooking time. Fixed issues with recipe scaling (for accurate doubling and tripling).Print
Creamy Vegan Broccoli Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
This Creamy Vegan Broccoli soup is easy, hearty and healthy. Top this delicious soup with browned broccoli "croutons" and a sprinkle of vegan cheese shreds.
Creamy Vegan Broccoli Soup
- ¼ cup (60 ml) vegan butter or olive oil
- 5 cups (360 grams) broccoli, chopped (approx. 2 heads)
- ⅔ cup (100 grams) chopped carrots (approx. 2 carrots)
- ⅔ cup (100 grams) chopped celery (approx. 2 ribs)
- ⅔ cups (100 grams) chopped onion, (approx. 1 onion)
- 2 cloves garlic, minced
- 6 tbsp (65 grams) flour
- 4 cups (1000 ml) vegetable broth
- 2 cups (500 ml) original or unsweetened non-dairy milk (I recommend original cashew)
- ¾ cup (185 ml) full-fat canned coconut milk (or sub with more non-dairy milk)
- ¼ cup (20 grams) nutritional yeast flakes (or sub with vegan cheese shreds)
- 1 tsp (5 ml) white wine vinegar or lemon juice
- ½ tsp (2.5 ml) salt, to taste
- Black pepper, to taste
Browned Broccoli "Croutons"
- 1 cup (70 grams) broccoli florets
- 1 tbsp (15 ml) olive oil
- Salt, to taste
Creamy Vegan Broccoli Soup
- In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
- Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
- Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
- Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
- If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).
Browned Broccoli Croutons
- In a separate saucepan or skillet, heat olive oil over medium heat.
- Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.
- Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with crackers, bread, sandwich or salad. Enjoy!
Recipe updated November 2019. Recipe doubled. Vegetable broth increased to 4 cups from 2½-3 cups. Coconut milk increased to ¾ cup from ½ cup. Added 1 teaspoon white wine vinegar.
Cool before storing in an air-tight container in refrigerator. Lasts for 3-4 days in the fridge. Reheat in saucepan or microwave. Freezer-friendly up to 2-3 months.
If using low or no sodium vegetable broth, add salt to taste.
If using unsweetened non-dairy milk, add up to 2 teaspoon of sugar for best flavour.
Keywords: vegan broccoli soup, vegan cream of broccoli soup, creamy vegan broccoli soup
This recipe is a true favorite, thank you for sharing! I have made several times and it has relieved any hankering for similar dairy-containing soups since I’ve been plant-based. Pea milk is my go-to as my son is allergic to nut milk. Not widely available in every grocery store but I’d encourage anyone who can’t do nut milk to order Ripple pea milk from Amazon and give it a try. Great recipe!
Fantastic recipe. Everyone in our family loved it, from my husband (who is picky about vegan dishes) to our children and grandchildren. The only change I made was to add some fresh dill.
I love broccoli thank goodness, so I plan to give your recipe a try, thank you!
Delicious and easy, will definitely make again. I've missed 'cream of' soups since going plant based. Didn't have celery, so I added some celery salt. Used frozen broccoli, worked just fine. Skipped the 'croutons' bit, and it was still amazing. Thanks for a great easy recipe, can't wait to check out your others.
It's a much better idea to add the milk, cream, etc AFTER you blend it. Things that are hot and creamy tend to make blenders spew it everywhere.
This soup was DELICIOUS and I will definitely make it again. I added red chili pepper flakes and skipped the nutritional yeast. I used an air fryer for the broccoli croutons and then added a squeeze of fresh Meyer lemon just before serving.
Thank you so much for sharing this recipe! I will to share it with others.
This soup is so good! I used an oat and coconut milk blend and added extra vegan butter. We topped it with French fried onions. Thank you for the recipe!
Hi Brittany... I have just started on the vegan journey. Of course there is a lot of information and recipes out here on the Internet but I love your website and have already made some of your recipes so far - the broccoli soup today and the "egg salad" last week - both of which I absolutely loved!!! It has been an adventure browsing around the vegan products in the grocery stores. I am so surprised at how similar they are in taste to what I have always been used to - like the butter!!! I am having fun with this - thank you for having such a great place to get ideas and try new things.
Made with a few tweaks and I'll tweak some more the next time.
I started the onions and celery, then added ~2 c. of mushrooms to; those need a while longer so I cooked that for around 5 minutes before adding the carrots and broccoli. I shredded broccoli stalks from a couple of heads I used for another recipe and used those along with another head.
I have to avoid flour for a family member's sake so instead I used around 1/2 c. of cashew cream I had in the freezer as the thickener at that step. It doesn't thicken in the same way a roux does but it does add some thickness to the base. I used almond milk and my homemade veggie broth I make from scraps and peels that I brown in the oven and then cook in water with a bit of Bragg's amino acids--not as flavorful as commercial veggie broths but I want to be able to control saltiness.
While it was cooking I read the comments and decided to throw in ~1 T. miso and I'm glad I did. I used white wine balsamic vinegar because that's what I had on hand.
As I was eating and enjoying it I realized that it doesn't call for any herbs; all the flavor oomph has to come from the onions, garlic, and vegetables, and salt/pepper. I'm going to throw some dill into what's left of this batch. It's comforting and satisfying as-is but if you're looking for it to pack more of a punch you might do something like this.
Can you make this in the slow cooker?
I tried today, it is delicious. I added some coriander too.
Ah-ma-zing! This soup hit the spot for my whole family. I'm extra appreciative as lacotose intolerance prevents me from enjoying dairy but my family loves creamy, cheesy goodness. This recipe delivered! I added a few extra garlic cloves and topped everyone else's bowls with a sprinkle of cheese. We will eat this again and again. THANK YOU for a tasty meal!
Really love this recipe! Made it exactly as listed this time with the browned bits of broccoli. Wow! Flavorful! I will be making this again and again!
Made this tonight in no time flat. It was incredible! Absolutely loved the flavor and it was super easy to make. Will be making this again and again! DELICIOUS!
Sooooooo good. Best vegan soup I’ve made so far and I’ve dived deep into vegan soup this pandemic
I made this recipe, but had to substitute water for the vegetable broth as I had no vegetable broth. it tasted wonderful!!!!! I had 4 cups, and could have had so much more, if it wasn't 12am. Thanks for sharing this recipe, I truly loved it and so did my mom!!
The soup came out incredible~ very kid friendly! I love that it is an easy freezer friendly meal, and that it is a creative way to make use of winter vegetables! Yum, yum, yum!
Delicious! Whenever I'm looking for a new recipe online I always know I'll love what I find on your site. This soup was no exception. Perfect as the temperatures drop and we continue to spend a lot of time indoors.
really disappointed in this recipe. I made it and it tastes and smells awful I honestly spit it back in the bowl. Really disappointing.
Just made this soup for the first time and it was a big hit!! The texture was great and it tasted delicious. Satisfied my craving for something creamy sans dairy. Will definitely be making it again - thanks for the recipe 🙂
Yummy! I’m eating this now - even though it’s a very hot day. I made a few small changes-used the full can of coconut milk because I didn’t want to waste it and used less oat milk (what I have on hand). Rather than using veggie broth, I just added more carrots and celery with water. I added more salt and both vinegar and lemon and I kicked up the spice level with a healthy douse of Siracha. I love leaving it part chunky- great idea! Very good soup!
Great work! Thank you for sharing this recipe. I didn't have nutritional yeast, so I used a butt-ton of salt and pepper instead. Delicious!
Dr. Beth Dupree
Omg...delicious...even without Nutritional yeast. As im allergic.
Made my own cashew milk, no celery and subbed tapioca starch for flour... was delicious.
Im sure with yeast...amazing.
The coconut milk made it so rich and almost indulgent. Loved it!
I'm glad you enjoyed it Helena!
This soup was absolutely amazing! My 2.5 year old devoured it. He was literally drinking it from his bowl. I made it exactly per the recipe but did use lemon juice instead of vinegar. I added a touch more lemon juice. My husband loves it too. I pureed most of it with only a few pieces of carrot and broccoli in tact. Want to share it with everyone! Thank you for creating it!!!
I'm glad you guys enjoyed it! Lemon juice is a great substitute for vinegar here.
I just made this but skipped the coconut milk, as like a previous commenter I did not want to open a can. I also used almond milk because that is what I had. It turned out very tasteful after blending more than half of it. Will definitely do it again! Thanks from a fairly new vegan, but I feel so much better.
I'm the only vegan in my house, but I made this recipe for my family and they LOVED it! The only adjustment I would make would be to lessen the amount of coconut milk. Other than that, a wonderful recipe I will be making again! 🙂
Added diced peppers too and a little less coconut milk and yeast.
Thank you for sharing.
I love broccoli soup and this is the best vegan recipe I have tried. Thank you for a tasty, wonderful vegan option!! Loved it!
I made this last night. I was surprised that I had every ingredient in the house. I used almond milk for my non-dairy milk. It was absolutely delicious. My 22 year old son loved it too. So happy I found your website and I am now following you on Instagram. Thank you!
Thanks so much Leslie! I'm so glad you and your son enjoyed it 🙂 And thanks for following on Instagram!
Holy crap this was good.
Haha! Thanks so much Vivien! I'm glad you enjoyed it 😀
Made this today, omitting coconut milk but added my Cashew Cream sauce instead! (½ c raw cashews + 3 Tbl hot water, blended in Ninja), this was creamy, less fat, and added protein. Used original Almond Milk.
Will make this again, with MORE broccoli, and blend only 1-2 cups, as we like more chew!
This isTHE best brocolli soup I’ve ever had! So, very flavorful!!
This recipe has earned anolace in my “faves” roster. Thx for sharing!
I didn't have canned coconut milk but still decided to make this soup. It turned out amazing, it was quick to make and the directions were easy to follow. Looking forward to trying more of your recipes 🙂 Thank you!
I recently became lactose intolerant and cream of broccoli was one of my favorites! That being said, I was super psyched to make this, unfortunately it had a weird aftertaste of coconut. I followed the instructions and I used a can of coconut that said “premium coconut” milk on it. But, it was one of the cheaper brands. I’m not sure if it’s tied I’m so used to cream broccoli soup that anything else tastes strange, or that I should have used a more expensive can of coconut. I also did not use any black pepper as I am allergic to capsaicin. Any advice would be very much appreciated. Thank you for posting it 🙂
This was absolutely delicious! Simple, quick, easy to put together. No fuss ingredients. Definitely will be making again. Thank you for this recipe!
This soup is amazing and so simple to make! Thank you!
Do you blend the soup once it is done cooking? I don't have a blender, but do you think a nutribullet would work?
Yep, you're supposed to blend the soup once it's done cooking. If you don't have a blender you could try chopping the broccoli a lot finer to begin with. You could use a nutribullet, in that case I'd make sure that the soup has cooled completely (and for simplicity I'd only blend half of the soup). I hope that helps!
Quick, easy and delicious.
I'm so happy you enjoyed the recipe, thanks Suzie!
this was sooooo good omg thank you
Perfect soup for this chilly season! I altered it slightly - omitting the flour and adding a can of blended navy beans, doubling the yeast, and using the entire can of coconut milk. It was exactly what I needed, and I thank you for inspiring me tonight!
That sounds lovely! I'm happy you were inspired to make a delicious dinner!
I've made this recipe a half dozen times and its brilliant. I pretty much follow the recipe exactly with the addition of a can of corn and about 2 tsp. of garlic salt at the end. I use my own homemade veggie broth and if I run out of cashew milk ( which I have a few times) I just add soy milk and voila! Excellent recipe. Thanks.
Your additions so great! I'm so glad you enjoyed the recipe 🙂
What a fantastic recipe. I unsweetened Armond milk so added in chopped and presteamed sweet potato
That sounds lovely Fiona 🙂 Thank you for commenting and rating the recipe, I really appreciate it!
I just made this and omg it’s so good. I skipped the croutons and used flax milk. I’m really full after eating two bowls for dinner, and I’m really glad I doubled the recipe because I want to eat this soup forever. Yummm!
Yay! I'm so glad you enjoyed this recipe Kat! This is one of my favourite recipes 🙂 Thanks for commenting and rating the recipe, I really appreciate it!! ♥
Liked it a lot with the broccoli blended into the soup, but I think next time I'll try arrowroot instead of the flour for thickening.
Thankfully, I had all the soup ingredients at home to make this meal quickly. Started the soup before I realized it wasn't totally a blender soup. All of it is going into the blender, instead of floating the broccoli on top. I'm in the cooling stage before blending, and getting mighty impatient. I wondered about the no spices too, but when I tasted it, now I get it! So far, so yummy!
Lazybones here so I just threw everything into the Vitamix and hit go. Delish! I skipped the oil and coconut milk, and subbed almond milk for macadamia...and worked out great.
Hi, I’m not vegan, but I want to make more vegan recipes. I usually make a broccoli mascarpone soup, so I wanted to look for a vegan alternative. This looks amazing! I’m definitely going to try it! I think I will add potatoes as well. And I don’t like coconut milk. Can I skip it?
Hi there! The coconut flavour isn't strong at all, it shouldn't even be detectable! But yes, you can totally skip it in favour of extra non-dairy milk to make up for it.
Wow, I cannot believe this soup. I water sauteed the veggies so no oil, used Better Than Bouillon veggie vegan paste o make the stock, and used Westsoy soy milk (no coconut milk used)....I thought.... how is this going to taste....it has NO spices, just salt, a little garlic and nooch....WOW, amazing...I am SO glad I doubled the recipe because I ate at least 3 cups once it was done!! I am glad I read that it freezes well because I'm going to make a huge pot of this and freeze portions for my lunch, dinner, snack, shoot maybe even breakfast!!! Thank you for this wonderful, healthy recipe!
Just made this soup and it's a BOMB!!! Didn't have celery, added few boiled potatoes at the end and it's just soooooo good! Thank you for sharing this recipe with us.
Also, I'm not a fan of coconut milk, still added it and you can't really taste it in the soups (bonus for me) but it adds to the creaminess 🙂
You're very welcome Julija! We're super excited that you loved the soup! Potatoes would be awesome in this - really nice addition.
Love this soup, fantastic thank you for sharing.
This soup is very good. Thanks for sharing this recipe!
You're most welcome Omar! Thank you for trying it out, glad you enjoyed!
This soup is so good! I have made it several times. I do not follow the directions verbatim but it still turns out awesome!
I just made this soup , WOW it is so good!!! thank you!!
Yay! So glad to hear that! Thanks for commenting Jane 🙂
Love this soup! I made it last night and my husband, who does not like to eat soup, loved it! Thank You! It will be a regular in my home. 🙂
Thought it was a little bland at first so added lime juice, cayenne pepper and more salt. Turned out great!
I found this and made it for my vegan son but my whole family loves it! Thanks for posting 🙂
Amanda van der Walt
Just made this, only had coconut milk to use, but it is definitely one of the best soups I have had in a very long time.
Wow this soup is delicious! Have it cooking in the pot right now and taste tested the broccoli to see if it was tender enough yet, but had to comment right away cause it's amazing. Very simple recipe yet very good. Omitted the nutritional yeast because I am out and used almond milk instead. Thanks for sharing!
This was really good! The broccoli croutons really make it. Used almond milk but otherwise made as written. A keeper!
Thanks so much! I'm so glad you enjoyed them recipe! Almond milk is a great substitution and it's easier to find too!
this was scrumptious!! I didn't have quite enough broccoli ssh I used a potato and a parsnip ...didn't have any mac nut milk so used almond milk and added a little cayenne to kick it up a bit.... it was beyond delicious! Can't wait to make more of your recipes!!
Yum! Your alterations sound delicious, I'm glad you were able to work with what you had on hand! 😀 Thanks for commenting Caroline!
I did this soup super quick. Really easy to make and very tasty. I'll be making it often. thanks so much
I just made this soup and LOVED it! To add a little heat I added some jalepeno havarti vegan cheese and a dollop of vegan bacony chipotle dip. I will definitely make this again. So easy and delicious!
Yay! Thanks so much Sandy, your additions sound absolutely delicious!!
Definitely will make this again. Loved the charred broccoli on top for that extra boost of deliciousness. I didn't have coconut milk nor celery, but still it was yummy. Subbed almond milk for the macadamia milk. Next time I will try it with coconut flour or maybe arrowroot instead of wheat flour. Thanks for this healthy and delicious easy-to-make recipe from pantry ingredients! Ticks all the boxes!
Thanks so much Donna! Let me know how your substitutions work out next time, I'd love to hear!
I am usually not one for commenting but I just ADORED this soup!! I paired it with some vegan biscuits from Minimalist Baker and it was the absolute best thing I could've made for a chilly night. Not only was the flavor amazing, but prep work was easy and the only thing I had to go out and buy was the broccoli! Such a great transformation of so many ingredients I had just lying around the house. Thanks so much, I totally can't wait to try your other recipes!
This recipe looks delicious, cant wait to try it tomorrow!
I have all ingredients on hand except the plant milk... I do have unsweetened plant-based creamer though. Is it possible to thin a bit with water to create a “milk”? Would you happen to know the ratio of creamer vs water to yield one cup?
No problem Amber! Unsweetened plant-based creamer should work just fine (make sure it's unsweetened, not original!). I'd start with 1/3 cup water and 1/3 cup creamer and then make up the remaining 1/3 of a cup as needed depending on whether the soup looks creamy enough.
Yummy! I used coconut flour is smaller amount and just water (instead of vegetable broth) and halved the recipe. It tasted great especially when hot. Wondering if tapioca starch will also do instead of flour... 🙂
Yay! I'm glad coconut flour worked well in this recipe. I think tapioca starch would work too but be careful not to add too much!!
Would I be able to make this the day before we eat it and put it in the crockpot to warm up on the day we have it?
thank you for a wonderful recipe - it looks so tempting! made me decide i want to make one too:D only i will never use any sort of margarine or other highly processed ingredients, such as plant milk. I find potatoes or celeriac/parsnips a wonderful cream replacement:)
Thanks for commenting! You can always use homemade nuts milks instead of store-bought. I'm going to try potato or parsnips as a replacement for cream, thanks for the tip!
Homemade broccoli soup is one of my favorite things. Thanks for sharing this recipe.``
I made this for lunches this week, and it's so very good. I found mine very bitter, but Google said to add some lemon juice; I did, and it's perfection. I've already been asked for the recipe twice just because of how yummy it looks. Thanks for posting 🙂
Thanks for commenting! I'm glad you enjoyed it!
Oh, wow! This looks and sounds amazing! I need to bring a large batch of soup to a gathering in a few weeks and this will be perfect. Do you think I could make it a day or two ahead and then reheat? Have you tried freezing it?
I am going to make a batch this week as a test run. Can't wait to try it!
Hi Lindsay, thanks for commenting! This soup should freeze beautifully, but if you're only making it a day or 2 ahead of time you probably won't need to freeze it. I'm thinking you'll probably want to make a double or triple batch if you're bringing it to a gathering. I hope you love this soup, it's one of my absolute favourites!
Thank you so much for the quick reply! I am thinking I will make a huge batch this weekend. Enjoy some immediately and freeze the rest for our gathering. Thanks!
This recipe is perfect!!! It is so delicious I double it every time I make it because everyone seems to eat it so quickly haha.
Yay! Thanks so much Brianna, I'm so happy to hear how much you love this soup! 😀
Tiny Kitchen Divas
Hi Brittany. I’m so happy to find your blog and this recipe on Pinterest. Just want to personally thank you and let you know that I featured this recipe on my blog in my “10 Food Processor Soup Recipes (No Cooking Skills Required)” post.
Here it is, http://tinykitchendivas.com/food-processor-soup-recipes/
Please let me know if I missed something or if you want to change and add information about your blog and project.
I made this last night. (minus the croutons and carrots)
It was delicious and nutritious!
Thanks for commenting Nadine!
Never mind, I tried it and it worked beautifully. Wonderful recipe, especially with the roasted bits on top - I'll be making it again!
Wonderful to hear! Thanks for trying the recipe!
Hi! I'm super excited to try this recipe tonight! I don't have the macadamia milk and cannot eat almonds, so do you think I can use coconut milk instead (the one in the box) as a substitution, in addition to the 1/4 cup coconut milk from the can? Thanks!
Soooooo tasty! This soup was a perfect blend of creamy, healthy, and delicious! My taste buds AND my dairy sensitive digestive system were very satisfied. Thanks for the recipe! It's definitely a keeper 🙂
Thanks for commenting Keanna, I'm so glad you enjoyed this recipe (it's one of my favourites!)
Ke Chhan Bosier
I would like ask you one question, How can I do if in my country don't have nutritional yeast? and what can I substitute nutritional yeast?
I can not find nutritional yeast any super market.
Thank you very much.
Hi there! If you can't find it you can leave it out, it adds cheesy flavour!
Phenomenal recipe... Thank you dear
K N Gerraty
HI could this recipe work without the milk?
You can use another non-dairy milk instead, just make sure it's unsweetened! You could make this with water instead of milk but it won't be as creamy. Another commenter subbed in a little cashew butter instead of milk, you could try that!
Southern hemisphere winter here 🙂 Fantastic recipe! I've also subbed in cashew butter to add creaminess instead of the macadamia and coconut milks. Good in polenta too!
Oh perfect! Love your substitutions, I'm sure they made for a lovely soup. Thanks for commenting 😀
I was in a pretty lazy mood today, and didn't want to cook tonight, but forced myself to cook this recipe so I wouldn't have to buy lunch tomorrow. Boy am I glad I did! This recipe was so simple yet utterly delicious! I did nix the macadamia milk and substitute it with the remaining coconut milk, since I don't like saving coconut milk after opening the can, but I don't think it changed the flavor too much from what ot would have been originally. Next time, I might add some leeks to see how that works with this recipe. Overall, I would say that this recipe is ten stars out of five! This will forever be a staple in my recipe box.
Oh my goodness Athena, thank you SO much! This is one of my absolute favourite recipes too, so I'm glad you enjoyed it so much!! Thank you for commenting, I really appreciate it! 😀
Made this soup for the second time tonight and it is now our favourite! My husband is not a big soup fan but loves it as the chunky bits make it hearty and the kids have it fully blended so a winner all round. I have used almond milk but am looking forward to trying it next time with macadamia. Thanks for a great, easy and delicious dinner recipe! Oh and the croutons are a must!
That's so great Stacey! I'm glad this recipe works for your whole family, even with different preferences! I hope you love it with macadamia milk too!
Hi! I made this soup for dinner last night and I was so pleased with how it turned out!
It was so yummy that I'm making it again tonight!
Thank you Sophy! I'm so glad you enjoyed the soup, it's one of my favourites!
This recipe is awesome! I did however substitute the macadamia nut milk and coconut milk and actually vegetable broth for just almond milk (it was all I had at the time!!) I also added a can of small white beans to give it some creaminess and a few handfuls of spinach. It was AMAZING!!!
Thanks Kelly! I'm glad you liked the recipe and that your substitutions worked out so well! Thanks for commenting! 😀
Sooooooo good even for my one year old.
Hi--this looks delicious! I notice you list "coconut milk" as an ingredient (here & in some other recipes)--do you mean the kind that comes in a can, or the kind that comes in a carton & can be substituted for dairy milk/almond milk/whatever?
Hi Lori! I mean the coconut milk that comes in a can 😀
Cool, thanks! 🙂
Is the inclusion of canned coconut milk to serve as a thickener? I'm on board with the macadamia nut milk, but I'm debating how direly I need to crack a highly-coveted can of coconut milk to utilize a quarter of a cup. What are your thoughts on its contribution to this soup?
Yuo can definitely skip it if you don't have plans for the remaining coconut cream!
Macadamia milk is delicious, I really like it. My partner really likes soups, I will cook this for her.
Agreed, it's so tasty! Thanks Scott!
I love this! Homemade broccoli soup is one of my favorite things, hands down. Totally going to try this.
Oh! If that's the case then you'll LOVE this soup! Thanks Dana!
Isabelle @ Crumb
This soup looks absolutely gorgeous... I don't think I'd even notice it's vegan, considering how thick and rich and creamy it looks! I'm putting this one on my to-do list for the weekend.
Thanks so much! Honestly, I don't think many people would notice either, soups are so so easy to veganize, it's crazy! Thanks for stopping by Isabelle!
Sofia | From the Land we Live on
This is gorgeous and I love how you added the broccoli florets to the soup! What a great way to add some texture 🙂 So happy to discover your blog and you have the prettiest logo!
Aww, well thanks Sofia! That's really sweet of you to say 🙂 Thanks for stopping by!
I love winter if only for all the great soups we can make. Thanks, will be trying this!
This is so good. I made it +1/2 head cauliflower, extra yeast flakes and soy milk. It was so good. I fed it to my carnivorous parents and they went Gaga over it.
Yay! I love to hear that! I'll try it with cauliflower next too, that sounds delicious. Thanks for commenting Grace! 😀
I used coconut milk and added green curry paste and lime. Very nice.
I love broccoli soup, but when my mom makes it she uses way too much milk for my taste - or my waistline for that matter... 😉 I love the idea of adding coconut milk here. Brilliant photos btw!
Thank you so much Taylor!
good base recipe but it’s under seasoned and the coconut milk was too sweet. I used fake chicken base, liquid smoke, miso, and like 3x as much garlic to season and would use some kind of soy cream instead of coconut next time. I had to add blended potatoes to make it thicker as well.
I'ms sorry to hear you didn't like it! It is certainly a mild soup. What kind of non-dairy milk did you use? Most canned coconut milk/cream contains 0g of sugar, so it shouldn't add any sweetness at all.
I agree. This flavor profile is super sweet and not at all the savory comfort flavor that I was expecting. I took the other reader’s advice and added ALOT 9f white wine vinegar, liquid smoke, “no chicken” bouillon cubes and salt. I let it reduce about 1/3 then puréed it. Basically, I created a new recipe. I probably should not have used unsweetened cashew milk. I’m new to vegan cooking and and didn’t realize how sweet it was. Sorry guys, I’m sure your other recipes are winners.