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    Home » All Recipes

    Creamy Vegan Broccoli Soup

    Closeup of a bowl of Creamy Vegan Broccoli Soup topped with roasted broccoli and vegan cheese shreds.

    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 →

    A bowl of broccoli florets.

    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!

    A bowl of Creamy Vegan Broccoli Soup topped with roasted broccoli and vegan cheese shreds.

    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 bowl of Creamy Vegan Broccoli Soup topped with roasted broccoli and vegan cheese shreds.

    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.

    A bowl of Creamy Vegan Broccoli Soup topped with roasted broccoli and vegan cheese shreds.

    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
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    A bowl of Creamy Vegan Broccoli Soup topped with roasted broccoli and vegan cheese shreds.

    Creamy Vegan Broccoli Soup

    ★★★★★ 4.7 from 68 reviews
    • Author: Brittany Mueller
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: 8 cups 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: Vegan
    Print Recipe
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    Description

    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.


    Ingredients

    Scale

    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

    Instructions

    Creamy Vegan Broccoli Soup

    1. 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.
    2. Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
    3. 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.
    4. Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
    5. 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

    1. In a separate saucepan or skillet, heat olive oil over medium heat.
    2. 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.

    Serving

    1. 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!

    Notes

    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

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

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    Reader Interactions

    Comments

    1. Tay Chapple

      December 31, 2022 at 11:03 am

      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!

      ★★★★★

      Reply
    2. Abby

      December 25, 2022 at 3:42 am

      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.

      ★★★★★

      Reply
    3. Dex

      September 15, 2022 at 5:52 am

      I love broccoli thank goodness, so I plan to give your recipe a try, thank you!

      Reply
    4. Katie

      April 26, 2022 at 5:33 am

      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.

      ★★★★★

      Reply
    5. adam smith

      December 22, 2021 at 7:59 pm

      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.

      Reply
    6. Kim N.

      December 07, 2021 at 6:14 pm

      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.

      ★★★★★

      Reply
      • Collene

        December 04, 2022 at 2:09 pm

        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!

        ★★★★★

        Reply
    7. Kathy

      December 07, 2021 at 3:40 pm

      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.

      ★★★★★

      Reply
    8. Barb Chamberlain

      October 29, 2021 at 7:56 pm

      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.

      ★★★★

      Reply
    9. Diane

      March 22, 2021 at 11:24 am

      Can you make this in the slow cooker?

      Reply
    10. Vanessa

      February 18, 2021 at 5:29 am

      I tried today, it is delicious. I added some coriander too.

      ★★★★★

      Reply
    11. lisa

      January 19, 2021 at 7:31 pm

      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!

      ★★★★★

      Reply
    12. Lisa

      December 20, 2020 at 1:09 pm

      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!

      ★★★★★

      Reply
    13. Laura

      December 15, 2020 at 5:26 pm

      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!

      ★★★★★

      Reply
    14. Lily

      December 14, 2020 at 11:01 pm

      Sooooooo good. Best vegan soup I’ve made so far and I’ve dived deep into vegan soup this pandemic

      Reply
    15. Jaya

      December 09, 2020 at 11:21 pm

      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!!

      Reply
    16. Ashley K.

      November 20, 2020 at 11:50 am

      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!

      ★★★★★

      Reply
    17. Catharine

      October 05, 2020 at 2:11 pm

      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.

      ★★★★★

      Reply
    18. Lena

      October 01, 2020 at 7:23 am

      really disappointed in this recipe. I made it and it tastes and smells awful I honestly spit it back in the bowl. Really disappointing.

      ★

      Reply
    19. Sada

      September 28, 2020 at 12:14 pm

      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 🙂

      ★★★★★

      Reply
    20. Rae

      August 23, 2020 at 7:32 pm

      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!

      ★★★★★

      Reply
    21. Brooke Peterson

      August 20, 2020 at 3:03 pm

      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!

      ★★★★★

      Reply
    22. Dr. Beth Dupree

      June 11, 2020 at 10:13 pm

      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.

      ★★★★★

      Reply
    23. Helena

      May 30, 2020 at 2:48 am

      The coconut milk made it so rich and almost indulgent. Loved it!

      Reply
      • Brittany

        June 17, 2020 at 11:22 am

        I'm glad you enjoyed it Helena!

        Reply
    24. Lynda Bradley

      May 29, 2020 at 5:44 pm

      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!!!

      ★★★★★

      Reply
      • Brittany

        June 17, 2020 at 11:24 am

        I'm glad you guys enjoyed it! Lemon juice is a great substitute for vinegar here.

        Reply
    25. Susan

      May 10, 2020 at 2:51 pm

      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.

      ★★★★★

      Reply
    26. Carly

      May 05, 2020 at 7:31 pm

      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! 🙂

      ★★★★★

      Reply
    27. Germaine

      April 27, 2020 at 8:55 am

      Delicious!
      Added diced peppers too and a little less coconut milk and yeast.
      Thank you for sharing.

      ★★★★★

      Reply
    28. Krista Girrbach

      April 25, 2020 at 1:48 pm

      I love broccoli soup and this is the best vegan recipe I have tried. Thank you for a tasty, wonderful vegan option!! Loved it!

      ★★★★★

      Reply
    29. Leslie Nagel

      April 18, 2020 at 7:31 am

      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!

      ★★★★★

      Reply
      • Brittany

        April 19, 2020 at 2:46 pm

        Thanks so much Leslie! I'm so glad you and your son enjoyed it 🙂 And thanks for following on Instagram!

        Reply
    30. Vivien

      March 24, 2020 at 7:12 pm

      Holy crap this was good.

      ★★★★★

      Reply
      • Brittany

        April 19, 2020 at 3:12 pm

        Haha! Thanks so much Vivien! I'm glad you enjoyed it 😀

        Reply
    31. Melanie

      March 22, 2020 at 3:29 pm

      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!

      ★★★★

      Reply
    32. Yvette

      March 05, 2020 at 3:22 pm

      This isTHE best brocolli soup I’ve ever had! So, very flavorful!!
      This recipe has earned anolace in my “faves” roster. Thx for sharing!

      ★★★★★

      Reply
    33. Marina

      February 16, 2020 at 2:23 pm

      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!

      ★★★★★

      Reply
    34. Kerri

      February 14, 2020 at 6:55 pm

      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 🙂

      ★★★

      Reply
    35. Alesha

      February 08, 2020 at 4:21 pm

      This was absolutely delicious! Simple, quick, easy to put together. No fuss ingredients. Definitely will be making again. Thank you for this recipe!

      ★★★★★

      Reply
    36. Larissa Fitzsimons

      January 27, 2020 at 3:38 pm

      This soup is amazing and so simple to make! Thank you!

      ★★★★★

      Reply
    37. Grace Good

      January 14, 2020 at 10:23 am

      Do you blend the soup once it is done cooking? I don't have a blender, but do you think a nutribullet would work?

      Reply
      • Brittany

        January 14, 2020 at 12:20 pm

        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!

        Reply
    38. Suzie

      December 31, 2019 at 2:28 pm

      Quick, easy and delicious.

      ★★★★★

      Reply
      • Brittany

        January 03, 2020 at 10:12 am

        I'm so happy you enjoyed the recipe, thanks Suzie!

        Reply
    39. Victoria Rice

      December 17, 2019 at 3:05 pm

      this was sooooo good omg thank you

      ★★★★★

      Reply
      • Stacy

        December 26, 2019 at 8:04 pm

        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!

        ★★★★★

        Reply
        • Brittany

          January 03, 2020 at 10:56 am

          That sounds lovely! I'm happy you were inspired to make a delicious dinner!

          Reply
    40. Pete

      December 15, 2019 at 5:11 pm

      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.

      ★★★★★

      Reply
      • Brittany

        January 03, 2020 at 11:21 am

        Your additions so great! I'm so glad you enjoyed the recipe 🙂

        Reply
    41. Fiona Spence

      November 30, 2019 at 9:14 pm

      What a fantastic recipe. I unsweetened Armond milk so added in chopped and presteamed sweet potato

      ★★★★★

      Reply
      • Brittany

        December 01, 2019 at 10:54 am

        That sounds lovely Fiona 🙂 Thank you for commenting and rating the recipe, I really appreciate it!

        Reply
    42. Kat

      November 06, 2019 at 1:06 am

      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!

      ★★★★★

      Reply
      • Brittany

        November 12, 2019 at 7:14 pm

        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!! ♥

        Reply
    43. Naz

      October 25, 2019 at 11:46 am

      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.

      Reply
    44. Naz

      October 24, 2019 at 5:03 pm

      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!

      ★★★★

      Reply
    45. Kim

      October 23, 2019 at 1:09 pm

      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.

      ★★★★★

      Reply
    46. Deirdre

      October 01, 2019 at 5:58 pm

      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?

      Reply
      • Brittany

        October 01, 2019 at 10:33 pm

        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.

        Reply
    47. Suzanne

      September 14, 2019 at 11:18 am

      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!

      ★★★★★

      Reply
    48. Julija

      August 10, 2019 at 6:13 am

      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 🙂

      Reply
      • William Mueller

        August 25, 2019 at 1:43 pm

        You're very welcome Julija! We're super excited that you loved the soup! Potatoes would be awesome in this - really nice addition.

        Reply
    49. Amy

      June 13, 2019 at 5:48 am

      Love this soup, fantastic thank you for sharing.

      Reply
    50. OMAR SARA

      June 11, 2019 at 3:19 pm

      This soup is very good. Thanks for sharing this recipe!

      Reply
      • William Mueller

        August 24, 2019 at 12:33 pm

        You're most welcome Omar! Thank you for trying it out, glad you enjoyed!

        Reply
    51. Regina Lynn

      May 20, 2019 at 8:11 pm

      This soup is so good! I have made it several times. I do not follow the directions verbatim but it still turns out awesome!

      Reply
    52. Jane Thompson

      March 06, 2019 at 7:52 pm

      I just made this soup , WOW it is so good!!! thank you!!

      Reply
      • Brittany

        March 24, 2019 at 3:52 pm

        Yay! So glad to hear that! Thanks for commenting Jane 🙂

        Reply
    53. Ruth

      January 10, 2019 at 7:33 am

      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. 🙂

      ★★★★★

      Reply
    54. Traunza

      January 06, 2019 at 6:49 pm

      Thought it was a little bland at first so added lime juice, cayenne pepper and more salt. Turned out great!

      ★★★★

      Reply
    55. Misty Moore

      January 05, 2019 at 5:35 pm

      I found this and made it for my vegan son but my whole family loves it! Thanks for posting 🙂

      Reply
    56. Amanda van der Walt

      January 01, 2019 at 4:24 am

      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.

      ★★★★★

      Reply
    57. Audrey

      August 29, 2018 at 6:39 am

      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!

      ★★★★★

      Reply
    58. Traunza

      July 01, 2018 at 8:48 pm

      This was really good! The broccoli croutons really make it. Used almond milk but otherwise made as written. A keeper!

      ★★★★

      Reply
      • Brittany

        July 05, 2018 at 11:45 am

        Thanks so much! I'm so glad you enjoyed them recipe! Almond milk is a great substitution and it's easier to find too!

        Reply
    59. Caroline

      April 11, 2018 at 7:59 pm

      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!!

      ★★★★

      Reply
      • Brittany

        April 23, 2018 at 1:05 pm

        Yum! Your alterations sound delicious, I'm glad you were able to work with what you had on hand! 😀 Thanks for commenting Caroline!

        Reply
    60. Mariella

      February 19, 2018 at 6:27 am

      I did this soup super quick. Really easy to make and very tasty. I'll be making it often. thanks so much

      ★★★★★

      Reply
    61. Sandy

      December 31, 2017 at 4:28 pm

      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!

      Reply
      • Brittany

        January 06, 2018 at 2:27 pm

        Yay! Thanks so much Sandy, your additions sound absolutely delicious!!

        Reply
    62. Donna

      December 20, 2017 at 12:17 am

      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!

      ★★★★★

      Reply
      • Brittany

        December 23, 2017 at 10:00 am

        Thanks so much Donna! Let me know how your substitutions work out next time, I'd love to hear!

        Reply
    63. Maggi Aubart

      December 13, 2017 at 7:21 pm

      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!

      ★★★★★

      Reply
    64. Amber

      December 04, 2017 at 2:57 am

      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?

      Thank you!

      Reply
      • Brittany

        December 04, 2017 at 12:49 pm

        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.

        Reply
    65. Riz

      November 16, 2017 at 10:53 pm

      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... 🙂

      ★★★★★

      Reply
      • Brittany

        November 17, 2017 at 10:25 am

        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!!

        Reply
      • Michelle

        October 12, 2021 at 7:31 am

        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?

        Reply
    66. kamchaska

      July 27, 2017 at 7:26 am

      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:)

      ★★★★

      Reply
      • Brittany

        July 29, 2017 at 3:44 pm

        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!

        Reply
    67. amy

      May 15, 2017 at 12:40 am

      Homemade broccoli soup is one of my favorite things. Thanks for sharing this recipe.``

      ★★★★

      Reply
      • Brittany

        May 16, 2017 at 9:25 am

        Thanks Amy!

        Reply
    68. Coulinjo

      March 28, 2017 at 6:44 am

      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 🙂

      ★★★★

      Reply
      • Brittany

        March 28, 2017 at 4:24 pm

        Thanks for commenting! I'm glad you enjoyed it!

        Reply
    69. Lindsay

      March 20, 2017 at 8:46 pm

      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!

      Reply
      • Brittany

        March 21, 2017 at 10:40 am

        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!

        Reply
        • Lindsay

          March 22, 2017 at 8:09 am

          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!

          Reply
    70. Brianna

      March 13, 2017 at 2:38 pm

      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.

      ★★★★★

      Reply
      • Brittany

        March 13, 2017 at 3:10 pm

        Yay! Thanks so much Brianna, I'm so happy to hear how much you love this soup! 😀

        Reply
    71. Tiny Kitchen Divas

      February 11, 2017 at 12:55 am

      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.

      Xoxo,
      Tessah

      ★★★★★

      Reply
    72. Nadine

      January 17, 2017 at 8:05 am

      I made this last night. (minus the croutons and carrots)
      It was delicious and nutritious!

      ★★★★

      Reply
      • Brittany

        January 18, 2017 at 4:38 pm

        Thanks for commenting Nadine!

        Reply
    73. Betsy

      December 30, 2016 at 8:36 pm

      Never mind, I tried it and it worked beautifully. Wonderful recipe, especially with the roasted bits on top - I'll be making it again!

      ★★★★★

      Reply
      • Brittany

        January 01, 2017 at 7:59 pm

        Wonderful to hear! Thanks for trying the recipe!

        Reply
    74. Betsy

      December 30, 2016 at 4:30 pm

      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!

      Reply
    75. Keanna

      November 18, 2016 at 11:12 am

      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 🙂

      ★★★★★

      Reply
      • Brittany

        November 18, 2016 at 11:57 am

        Thanks for commenting Keanna, I'm so glad you enjoyed this recipe (it's one of my favourites!)

        Reply
    76. Ke Chhan Bosier

      September 25, 2016 at 8:15 pm

      Dear Brittany

      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.

      Reply
      • Brittany

        September 26, 2016 at 10:42 am

        Hi there! If you can't find it you can leave it out, it adds cheesy flavour!

        Reply
    77. Roberto

      September 22, 2016 at 7:36 pm

      Phenomenal recipe... Thank you dear

      ★★★★★

      Reply
    78. K N Gerraty

      August 17, 2016 at 1:08 am

      HI could this recipe work without the milk?

      ★★★★★

      Reply
      • Brittany

        August 17, 2016 at 11:44 am

        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!

        Reply
    79. Madhu Pandji

      August 14, 2016 at 4:29 am

      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!

      ★★★★★

      Reply
      • Brittany

        August 14, 2016 at 11:06 am

        Oh perfect! Love your substitutions, I'm sure they made for a lovely soup. Thanks for commenting 😀

        Reply
    80. Athena

      June 26, 2016 at 10:30 pm

      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.

      ★★★★★

      Reply
      • Brittany

        June 27, 2016 at 11:16 am

        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! 😀

        Reply
    81. Stacey

      May 19, 2016 at 4:10 am

      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!

      ★★★★★

      Reply
      • Brittany

        May 19, 2016 at 12:23 pm

        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!

        Reply
    82. Sophy

      May 09, 2016 at 8:05 pm

      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!

      Sophy x

      ★★★★★

      Reply
      • Brittany

        May 10, 2016 at 9:16 am

        Thank you Sophy! I'm so glad you enjoyed the soup, it's one of my favourites!

        Reply
    83. Kelly

      March 23, 2016 at 2:21 pm

      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!!!

      Reply
      • Brittany

        March 23, 2016 at 4:17 pm

        Thanks Kelly! I'm glad you liked the recipe and that your substitutions worked out so well! Thanks for commenting! 😀

        Reply
    84. Stephanie Rios

      March 22, 2016 at 7:17 pm

      Sooooooo good even for my one year old.

      ★★★★★

      Reply
      • Brittany

        March 22, 2016 at 11:09 pm

        Thanks Stephanie!

        Reply
    85. Lori

      February 25, 2016 at 5:46 pm

      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?

      Reply
      • Brittany

        February 26, 2016 at 9:30 am

        Hi Lori! I mean the coconut milk that comes in a can 😀

        Reply
        • Lori

          February 29, 2016 at 11:35 am

          Cool, thanks! 🙂

          Reply
        • Laura JW

          October 29, 2018 at 7:42 am

          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?

          Reply
          • Brittany

            October 29, 2018 at 10:19 am

            Yuo can definitely skip it if you don't have plans for the remaining coconut cream!

            Reply
    86. Scott

      February 05, 2016 at 8:29 pm

      Macadamia milk is delicious, I really like it. My partner really likes soups, I will cook this for her.

      ★★★★

      Reply
      • Brittany

        February 08, 2016 at 10:59 pm

        Agreed, it's so tasty! Thanks Scott!

        Reply
    87. Dana

      January 29, 2016 at 5:06 pm

      I love this! Homemade broccoli soup is one of my favorite things, hands down. Totally going to try this.

      Reply
      • Brittany

        January 29, 2016 at 11:23 pm

        Oh! If that's the case then you'll LOVE this soup! Thanks Dana!

        Reply
    88. Isabelle @ Crumb

      January 29, 2016 at 3:17 pm

      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.

      Reply
      • Brittany

        January 29, 2016 at 11:21 pm

        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!

        Reply
    89. Sofia | From the Land we Live on

      January 29, 2016 at 12:26 pm

      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!

      Reply
      • Brittany

        January 29, 2016 at 12:28 pm

        Aww, well thanks Sofia! That's really sweet of you to say 🙂 Thanks for stopping by!

        Reply
    90. ceecee

      January 29, 2016 at 11:10 am

      I love winter if only for all the great soups we can make. Thanks, will be trying this!

      Reply
      • Brittany

        January 29, 2016 at 11:46 am

        Thanks Ceecee!

        Reply
        • Grace

          February 02, 2017 at 11:23 pm

          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.

          ★★★★★

          Reply
          • Brittany

            February 03, 2017 at 11:54 am

            Yay! I love to hear that! I'll try it with cauliflower next too, that sounds delicious. Thanks for commenting Grace! 😀

            Reply
        • Paul

          February 25, 2018 at 5:24 pm

          I used coconut milk and added green curry paste and lime. Very nice.

          Reply
    91. Taylor

      January 29, 2016 at 10:55 am

      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!

      Reply
      • Brittany

        January 29, 2016 at 10:58 am

        Thank you so much Taylor!

        Reply
      • Young_sheldon69

        April 15, 2020 at 6:50 pm

        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.

        ★★

        Reply
        • Brittany

          April 19, 2020 at 2:55 pm

          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.

          Reply
        • Marla

          December 14, 2020 at 12:01 pm

          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.

          Reply

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