Creamy Vegan Broccoli Soup: Easy & Delicious Recipe

There’s nothing quite like a warm, comforting bowl of soup on a chilly day. This Vegan Broccoli Soup recipe is not only incredibly easy to make, but it’s also packed with flavor and goodness. It’s creamy, satisfying, and completely vegan! Whether you’re looking for a quick weeknight meal, a healthy lunch option, or simply a delicious bowl of soup, this recipe has you covered. Get ready to learn how to make a restaurant-quality soup right in your own kitchen, complete with a special twist for extra richness.

Why You’ll Love This Recipe

This vegan broccoli soup is so delicious and easy to make!

Unique Twist: The swirl of coconut cream and optional lemon juice takes this soup to the next level. The coconut cream adds a luxurious creaminess and visual appeal, while the lemon juice brightens the flavors for a perfectly balanced dish.

The coconut cream provides a cooling contrast, enhancing the overall experience. The lemon juice cuts through the richness for a balanced taste that will leave you wanting more.

• Easy and Quick: This soup is perfect for busy weeknights. You can have a delicious and healthy meal on the table in under 45 minutes.
• Healthy and Nutritious: Packed with vitamins and fiber from broccoli, this soup is a nutritional powerhouse. It’s a great way to get your daily dose of greens.
• Comforting and Delicious: A satisfying and flavorful meal that everyone will love. The creamy texture and savory flavors make it a comforting choice for any day.

Ingredients Needed

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, (chopped)
• 4 garlic cloves, (minced)
• ¼ teaspoon red pepper flakes (adds a spicy kick; omit for no heat)
• 1 pound (450g) broccoli, (cut into florets and stems thinly sliced)
• 1 (15-ounce/425g) can of cannellini beans, (drained and rinsed (see Note 1))
• 1 cup (140g) raw cashews (see Note 2)
• 3 ½ cups (840 mL) low-sodium veg broth ((see Note 3))
• 1 ½ teaspoons kosher salt
• Freshly cracked pepper
• 1 heaping cup (20g) fresh basil leaves
• 1 teaspoon soy sauce (or tamari for GF)
• ½ to 1 teaspoon Dijon mustard (see Note 3)
• ¼ cup (20g) nutritional yeast
• 1 to 2 tablespoons freshly squeezed lemon juice
• A drizzle of good-quality extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1/2 cup (70g) pine nuts ((r raw cashews, finely chopped; see Note 5)
• 2/3 cup (60g) panko bread crumbs (see Note 6))
• 1/4 teaspoon red pepper flakes (for a kick; omit for mild heat)
• 1/4 teaspoon flaky sea salt
• Crusty bread to serve 4

Ingredient Notes & Substitutions

Here are some helpful notes and substitutions for the ingredients in this vegan broccoli soup recipe:

Broccoli: Choose fresh broccoli with tightly closed florets and firm stems. To prepare, cut the florets from the stems and thinly slice the stems. This ensures even cooking.

Cannellini Beans: If you can’t find cannellini beans, great northern beans or navy beans are excellent alternatives. Keep in mind that other beans may alter the texture slightly.

Cashews: Cashews provide the soup with its creamy texture. For a nut-free option, try using sunflower seeds or cooked white beans to thicken the soup. The beans will need to be blended very well.

Vegetable Broth: I recommend using low-sodium vegetable broth to control the saltiness of the soup. You can use homemade or store-bought broth, but be aware that homemade broth may have a richer flavor.

Soy Sauce: For a gluten-free version, use tamari instead of soy sauce. Tamari has a similar flavor profile but is made without wheat.

Panko Bread Crumbs: If you need to keep this recipe gluten-free, be sure to use gluten-free panko bread crumbs for the crispy topping.

How to Make Vegan Broccoli Soup

Follow these simple steps to create a delicious and creamy vegan broccoli soup!

Step 1: Sauté Aromatics

Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. The aroma of the onions softening will fill your kitchen. Add the garlic and red pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.

Step 2: Deglaze the Pan

Pour in the a splash or two of your veg broth. Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. This adds depth of flavor to the soup. Simmer until the veg broth has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.

Step 3: Simmer the Soup

Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. If needed, add a bit more broth to slightly cover everything. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft. The cashews will soften during simmering, contributing to the creaminess of the soup.

Step 4: Prepare Crispy Nutty Crumbles

Meanwhile, measure out Finishing Ingredients and prepare Crispy Nutty Crumbles.

Step 5: Make the Crispy Nutty Crumbles

For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the pine nuts (or chopped cashews) and stir occasionally for 2 to 3 minutes, until just starting to turn color. Add the panko and stir frequently for 2 to 3 more minutes, or until turning golden brown. Watch as the pine nuts and panko turn a beautiful golden brown. Add the red pepper flakes, flaky salt, and a few twists of black pepper. Stir constantly for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking. Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.

Step 6: Blend the Soup

Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. The soup should be luxuriously creamy. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt. If too thick, add more broth. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.

Step 7: Serve

Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread. A swirl of coconut cream on top adds a beautiful finishing touch. NOTE: when reheating leftovers, thin out with leftover broth (or water).

Health and Nutrition Breakdown

This vegan broccoli soup is not only delicious but also packed with nutrients!

Broccoli’s Benefits: Broccoli is an excellent source of antioxidants, fiber, and vitamins, including vitamin C and vitamin K. It’s a nutritional powerhouse that supports overall health and well-being.

Cannellini Beans: These beans are a great source of protein and fiber, contributing to a feeling of fullness and aiding in digestion.

Cashews: Cashews provide healthy fats and minerals, such as magnesium and zinc, which are essential for various bodily functions.

Overall Benefits: This soup is a fantastic addition to a healthy, plant-based diet. It’s low in fat, high in fiber, and packed with essential nutrients. Speaking of healthy vegan options, have you tried making your own homemade almond milk? It’s a great way to control the ingredients and avoid additives.

Pro Tips & Troubleshooting

Pro Tips

• Use high-quality vegetable broth for the best flavor.
• Don’t overcook the broccoli; it should be tender but still slightly green.
• Taste and adjust seasonings throughout the cooking process.
• For a smoother soup, blend for a longer time.
• Add the coconut cream swirl just before serving for the best visual appeal.
• If the soup is too thick, add more vegetable broth to reach your desired consistency.
• Toast the pine nuts and panko breadcrumbs for extra flavor in the crumbles.

Common Mistakes to Avoid

• Burning the garlic: Keep a close eye on the garlic while sautéing to prevent it from burning, which can make the soup bitter.
• Over-blending: Over-blending can make the soup gummy; blend until just smooth.
• Skipping the lemon juice: The lemon juice balances the richness of the soup and brightens the flavors.
• Not seasoning enough: Taste and adjust seasonings throughout the cooking process to ensure the soup is well-flavored.

Serving & Storage

Serving Ideas

• Serve with crusty bread for dipping.
• Pair with a side salad, such as a Roasted Beet and Fennel Salad.
• Garnish with extra coconut cream, a sprinkle of red pepper flakes, or fresh basil leaves. You can also consider a seven-layer salad.

Storage and Make-Ahead

• Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze the soup in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
• Crumbles: Store cooled crumbles in a jar in the pantry for a few weeks.

Conclusion

This Vegan Broccoli Soup is an easy, healthy, and incredibly delicious meal that you can enjoy any time. The unique twist of coconut cream adds a touch of richness that elevates the soup to restaurant-quality. Don’t be afraid to experiment with variations and serving ideas to make it your own.

Try this recipe tonight and share your creations with us! For another creamy vegan recipe, you might enjoy making vegan mac and cheese.

FAQ

Here are some frequently asked questions about this vegan broccoli soup recipe:

What should I serve this soup with?

Crusty bread, a side salad, or a grilled cheese sandwich are all great options.

I can’t find cannellini beans. What can I use instead?

Great northern beans or navy beans are good substitutes.

How do I make this soup gluten-free?

Use tamari instead of soy sauce and gluten-free panko bread crumbs for the topping. If you need a gluten-free option for other meals, consider these easy gluten-free crepes.

How do I store and reheat this dish? Can I freeze it?

Detailed storage and freezing instructions are provided in the “Serving & Storage” section.

Is this soup healthy?

Yes! This soup is packed with vitamins, minerals, and fiber from the broccoli and beans. You can read more about the health benefits of beans and legumes online.

Can I use frozen broccoli?

Yes, you can use frozen broccoli. However, fresh broccoli will provide a better flavor and texture.