Easy Vegan Cream of Broccoli Soup

Nutriscore Rating: 76/100

Creamy, comforting, and entirely dairy-free, this Easy Vegan Cream of Broccoli Soup is a wholesome twist on a classic favorite. Bursting with hearty plant-based ingredients like fresh broccoli florets, creamy potato, and savory nutritional yeast, this recipe delivers a velvety texture without the need for cream. The addition of unsweetened almond milk creates a luscious consistency, while a hint of fresh lemon juice brightens the flavors. Ready in just 35 minutes, this one-pot soup is perfect for busy weeknights or meal prep. Serve it with crusty bread or a crisp salad for a satisfying vegan meal that’s rich in nutrients and flavor. Whether you're vegan or just looking for a healthy take on comfort food, this soup is sure to impress!

Recipe Information

• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 500 grams broccoli (chopped into florets)
• 1 medium potato (peeled and diced)
• 1 medium white onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• 3 tablespoons nutritional yeast
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper (freshly ground)
• 1 tablespoon lemon juice
• 1 cup water (for thinning, if needed)

📝 Instructions

10 steps

1. Heat olive oil in a large pot over medium heat.

2. Add the diced onion and minced garlic, and sauté for 3-4 minutes, or until the onion is translucent and fragrant.

3. Add the chopped broccoli florets and diced potato to the pot, and stir well to coat with the onion and garlic mixture.

4. Pour in the vegetable broth, and bring the mixture to a boil.

5. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the broccoli and potato are soft and easily pierced with a fork.

6. Remove the pot from heat, and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a high-speed blender in batches and blend until creamy.

7. Return the blended soup to the pot, and stir in the almond milk, nutritional yeast, salt, and black pepper. Adjust the consistency with water if the soup is too thick.

8. Cook over low heat for 3-5 minutes, stirring occasionally, to warm through and allow the flavors to meld.

9. Remove from heat, and stir in the lemon juice for brightness.

10. Serve hot with a sprinkle of nutritional yeast or a drizzle of olive oil on top, if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

1 serving (566.2g)

Calories		260
% Daily Value*
Total Fat		10.2 g	13%
	Saturated Fat	1.7 g	8%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		892 mg	39%
Total Carbohydrate		35.1 g	13%
	Dietary Fiber	8.5 g	30%
	Total Sugars	7.4 g
Protein		11.3 g	23%
Vitamin D		0.6 mcg	3%
Calcium		226 mg	17%
Iron		2.8 mg	16%
Potassium		1105 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 365 cal (33.0%%)

Protein: 178 cal (16.1%%)

Carbs: 562 cal (50.9%%)