This easy vegan broccoli soup is a such delicious way to eat more of this green vegetable. It tastes similar to a broccoli and cheddar soup, but without all the heavy cream and cheese. It’s also surprisingly easy to make and naturally gluten-free.
This creamy vegan broccoli soup is the perfect way to initiate the beginning of one of my favorite time of the year: the soup season! Miso ramen soup, Thai curry carrot soup or Creamy vegan cauliflower soup, any type of soups are consistently a hit in my house and that’s why I’m always ready to create more of them.
And let me tell you that this velvety soup was a big winner too.
This soup is not your usual broccoli soup. It is packed with extra flavorful ingredients that makes the broccoli shines. Even though it is a dairy-free recipe, I’ll show you how you can reach an extra rich mixture.
Why you should make this vegan broccoli soup!
- It’s so creamy and velvety!
- You feel like a broccoli and cheddar potage, but want to eat healthier? Try this cheesy vegan soup, it is as satisfying. I promise!
- This soup is super healthy, but you won’t realize it. Packed with broccoli and white beans, all the ingredients enhance the flavors of each other to make this potage so tasty.
- It’s filling without being super heavy. Simply add a side of bread and this soup becomes a complete meal.
- Easy to store and freezer-friendly. Make more and freeze for later!
What are the secret ingredients when making this vegan broccoli soup
If you think vegan broccoli soup is boring, then think again! This soup is addictively delicious and here are the key ingredients you will need to boost its taste and texture:
- White beans: These don’t add much flavor to the soup, but oh, so much creaminess though. No dairy required to reach a thick texture, just add some beans and get an extra load of fiber.
- Nutritional yeast: It adds a cheezy and nutty touch, making the whole soup so much deeper in flavor. It also makes the soup similar to the classic broccoli and cheddar soup, but without the cheese!
- Cashews: These are a life saver when eating mostly plant based. When blended, they make everything so creamy and rich. Their healthy fat also help carry the aromas to your taste buds.
- Dijon mustard: You will only need a little hint, but it adds a subtle spicy-vinegary flavor that blends so well the other ingredients and brighten up the whole soup!
How to make this easy vegan broccoli soup under 30 minutes
- Get pre-chopped broccoli: Buy them already cleaned and chopped, you will save time! Just adjust the cooking time if the florets are a little big.
- Prepare all the ingredients first: Being organized in the kitchen will make you save time. Clean and chopped all the veggies. Gather all the ingredients around you. Even pre-mesure them, if you want. Then, the rest will be so easier.
- Skip the cashew soaking step: Cashews generally need to be soaked prior to blending, but in this case, you will add them to the broth and cook them with the other ingredients. This will give them a few minutes to soften, so no need to soak them first.
- No thickening step: Creamy soups often require an extra step using butter and flour to have a thicker texture (ex: making a roux). Not here. Just throw canned white beans in there and let them do the work!
How to store this soup
This soup makes for perfect leftovers! Make a big batch just before the beginning of a busy week to have a few of your lunches all set. It will stay good for up to 4 days in the fridge.
It can also be stored in the freezer for up to 3 months. Simply thaw it in the fridge overnight the day before you will need it, or speed up the thawing process using the microwave. If the soup loses of its super creamy texture, then blend for a few seconds after thawed.
I hope you will love this creamy soup as much as I do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
Easy vegan broccoli soup with cannellini beans
- 1 white onion roughly chopped
- 2 celery stalks roughly chopped
- 3 cloves of garlic crushed or sliced
- 5 cups broccoli (about 2 small heads) roughly chopped
- 4 cups veggie broth
- 1/2 cup raw cashews
- 15.5 oz canned navy or cannelini beans drained and rinsed
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- salt and pepper to taste
- 1 cup unsweetened and unflavored almond milk
- Chop all the veggies before starting the soup.
- In a large pot, start by cooking the onion and celery with a good pinch of salt at medium-high heat. Use a small amount of oil or water to prevent the veggies from burning. Cook for about 5-7 minutes or until the softened.
- Then, add the garlic and cook for 1 more minute while stirring (don't let the garlic burn!).
- Add the broccoli and the veggie broth, bring to a boil then reduce the heat to low medium heat. Keep simmering for about 15 minutes or until the broccoli is tender. Keep COVERED.
- Add the cashews, navy beans, nutritional yeast and dijon mustard. Cook, covered, for 5 more minutes. Remove the pot from the heat.
- Add the almond milk and mix.
- Transfer the soup mixture to a blender using a ladle and blend at high speed until you reach a very smooth texture. Transfer to a large bowl. You will need to blend the soup in 3-4 batches, be careful not to overload the blender. Adjust the seasoning to your taste.
- Serve warmed topped with chives and croutons if desired. Enjoy!
- The leftovers will be good in the fridge for up to 4 days. The cooled soup can be freezed for up to 3 months.