Vegan Creamy Broccoli Soup
Indulge in the ultimate comfort food with this Vegan Creamy Broccoli Soup, a wholesome bowl of plant-based goodness that’s rich, velvety, and packed with flavor. Crafted from a nourishing blend of tender broccoli, creamy potato, and aromatic garlic, this dairy-free recipe gets its luxurious texture from unsweetened plant-based milk and a touch of nutritional yeast for a subtle cheesy note. With just 10 minutes of prep and simmering perfection in under 30 minutes, this one-pot wonder is as easy as it is satisfying. Finished with a splash of zesty lemon juice and a sprinkle of fresh parsley, it’s an ideal choice for a cozy weeknight meal or a light, nutrient-packed lunch. Whether you’re a seasoned vegan or simply looking to add more plant-based dishes to your table, this broccoli soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 5 cups broccoli florets
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat)
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the broccoli florets, diced potato, and vegetable broth to the pot. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes or until the broccoli and potato are tender.
Remove the pot from the heat and allow it to cool slightly.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Return the blended soup to low heat and stir in the unsweetened plant-based milk, nutritional yeast, salt, black pepper, and lemon juice.
Taste and adjust seasoning as needed, adding more salt or pepper to taste.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 25.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 873 mg | 67% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3258 mg | 69% | |
*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.
