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 times of the year: the soup season! Any type of soups are consistently a hit in my house, but the creamy ones are a special favorite.
Because clearly, there isn’t a better way to get nice and cozy than a warm bowl of creamy soup. A big bowl of mac and cheese might be strong enough to compete, but barely.
And this soup brings together 2 of my favorite flavors: broccoli and vegan cheesy yumminess. Yes, you read correctly, broccoli is one of my fav veggie. I’m an odd creature, you see.
But I am telling you, this soup is so flavorful and creamy that you will actually forget that it is dairy-free, so nutritious and veggies packed. I would even go as far as saying that it makes broccoli shine!
Why you should make this vegan broccoli soup!
- It’s so creamy and velvety!
- Very easy to make. The ingredients are cooked together in a pot, then blended, et voilà!
- If you feel like a broccoli and cheddar potage, but a low fat and healthier version, than this cheesy vegan soup is going to be perfect.
- Not only is this soup packed with healthy broccoli, but also hides a fair amount of white beans. This helps make this soup more filling and keeps hunger away for longer.
- Perfect to make ahead of time and freezer-friendly. Make more and freeze for later!
What makes this vegan broccoli soup so delicious
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 cheesy 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, rich and cheesy, just like in this vegan white cheese sauce. Their healthy fat also helps 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 brightens 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, and you will save time. Simply adjust the cooking time if the florets are a little big.
- Prepare all the ingredients first: Being organized in the kitchen will save you time. Clean and chop 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. Not here. Just throw canned white beans in there and let them do the work.
Any creamy soups are a great base to add garnishes. This brings more flavor and a fun texture.
- Crispy croutons
- Chunks of steamed broccoli
- Roasted nuts or seeds for a good crunch (try pumpkin or sunflowers)
- Fresh herbs (dill or parsley)
- Sprinkle of nutritional yeast
To make the croutons, I simply roast cubed bread (better if older and starting to get dry) in a non stick pan until browned and crispy. Also, check out this oil-free garlic crouton recipe from Kathy’s vegan kitchen, it would be amazing with this soup.
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. Store it in the fridge for up to 4 days.
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 after defrosting, then blend once more for a few seconds before reheating.
Other creamy soup recipes you might like
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 cannelini beans drained and rinsed
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- salt and pepper to taste
- 1 cup unsweetened plain 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, cannelini beans, nutritional yeast and dijon mustard. Cook, still covered, for 5 more minutes. Remove the pot from the heat.
- Add the almond milk and stir.
- 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. Work in batches. Taste and adjust the seasoning.
- Serve warm topped with croutons and extra steamed broccoli if desired. Enjoy!
- Store any leftovers in the fridge for up to 4 days. Can also be freezed for up to 3 months (cool down first).