This Vegan Broccoli Soup is super creamy and luscious and loaded with lots of healthy broccoli! Seasoned with jalapeño and corn, it has a flavorful Mexican twist. Video! Love broccoli? See our 20+ Fresh, Yummy Broccoli Recipes.
We’ve heard from so many of you who’ve made this soup, and we love your feedback!
“OMG make this right away! And if you are lazy (like me) skip the finishing oil and just drizzle olive oil on it. Really blend up the portions in the blender, and it makes for a delicious silky bowl of healthy food. Too good! Don’t wait another day!” - Meghan
“I don’t have a lot of experience making vegan recipes and always thought they would be bland. I was wrong!! The poblano peppers gave it so much flavor and using cashews and nutritional yeast made it ‘cheesy.’ And I love the addition of spinach to give it a bright green color. I learn so much from your recipes!” - Pam
Why You’ll Love This Broccoli Soup
Ohhhhhhh, how we’ve been loving this Vegan Broccoli Soup! Think of it like Broccoli Cheddar Soup, but made vegan and kicked up a notch with poblano peppers and jalapeños. Doesn’t that sound good? It is!
Over the years of developing and testing soups for our restaurant and blog, I’ve found that the key to great vegan soup isn’t just creaminess, it’s balance. This version combines poblanos and jalapeños with plenty of broccoli for a velvety texture and just the right amount of warmth.
It’s not spicy, just super flavorful! Cashew cream (or sub hemp seeds for nut-free) gives the soup its rich creaminess. Nutritional yeast adds cheesy flavor. You can also use vegan Daiya Cheddar Shreds that actually melt.
What I like about this plant-based soup is that it is mostly broccoli. Blending part of the cooked broccoli with the cashews gives it such a silky, luxurious texture; it feels good in your mouth. But don’t take my word for it-give it a try and see.
To finish the creamy vegan broccoli soup, add the flavorful tempering oil. Quickly sauté sliced jalapeño in olive oil with whole cumin seeds and Aleppo. Throw in corn if you have some in your freezer, and just spoon this over the soup. So tasty!
Broccoli Soup Recipe Ingredients
- Broccoli: To find the best broccoli, choose one with a vibrant green color and compact florets. The stem should be firm. If cut thinly, you can use the stem in the soup!
- Onion and garlic: For a deep, aromatic base.
- Poblano peppers and jalapeño: You can reduce the amount of peppers for a milder soup, or you can skip the jalapeño entirely if worried about heat. Even with two poblanos and one jalapeño, the soup was still very mild!
- Vegetable broth: Or use water with a “Better than Bouillon” Vegetable Base. For the best flavor, use our homemade vegetable broth recipe!
- Spices: Bay leaf (optional), salt, coriander, oregano, and black pepper.
- Cashews: Give the soup a rich, creamy texture. Use hemp seeds or vegan sour cream for a nut-free version. If using a high-speed blender, there is no need to soak the cashews. If using a regular blender, soak for 4-8 hours or simmer for 15 minutes (see notes).
- Nutritional yeast: Adds a “cheesy” flavor to the soup. If you don’t have nutritional yeast, you can add vegan cheese, like Daiya Cheddar Shreds (see notes).
- Baby spinach: Sneaks in extra nutrients while enhancing the vibrant green color.
- Optional finishing oil: Olive oil, jalapeño, cumin seeds, chili flakes (optional), corn kernels (frozen is okay; optional), and pumpkin seeds. A crunchy, flavorful topping!
- Optional garnish: Fresh cilantro or scallions and a squeeze of fresh lime or lemon juice.
How to make Vegan Broccoli Soup
1. Sauté aromatics and peppers. Add olive oil to a large pot and bring the heat to medium. Sauté onion, garlic, poblanos, and jalapeños until golden and fragrant, about 5 minutes.
2. Simmer. To the pot, add broccoli, broth, water, and spices (bay leaf, coriander, oregano, salt, pepper), ensuring that the liquid just covers the veggies. Place a lid on top and bring to a boil. Reduce heat and simmer 10-12 minutes, or until broccoli is tender.
3. Blend. When ready, remove the bay leaf and turn off the heat. Carefully transfer 1 cup of the broccoli and 1 cup of broth to a high-speed blender. Wait 5 minutes before adding the cashews and nutritional yeast. Secure the lid and place a kitchen towel over the top (prevents a blender explosion!). Start low, working up to a faster speed, blending until creamy. Then add another cup of broccoli and a cup of broth, and blend again.
The Secret to Vibrant Green Soup
Now, the color of the soup will be a little drab unless you do this trick, which, if you’ve been here a while, you’ll already know. 😉
Add a couple of handfuls of raw baby spinach to the blender, and blend until smooth. This will give the creamy soup a lovely vibrance, making it far more appetizing. Plus, you get all the added nutrients from the spinach. Win-win!
4. Gently warm, taste, and adjust. Pour the creamy broccoli mixture back into the pot, stir, and warm over low heat. Be careful not to boil or simmer for too long, or the color will fade. Taste, adjust for salt, heat, and acid. Add a fresh lime, chili flakes, black pepper, or another tablespoon of nutritional yeast.
5. Prepare the finishing oil (optional). In a small skillet, heat 2-3 tablespoons of olive oil over medium heat. Add jalapeño, cumin seeds, chili flakes, optional corn kernels, and/or pumpkin seeds. Stir until cumin seeds are fragrant, about 1 minute.
6. Garnish and serve. Ladle soup into bowls with a spoonful of finishing oil and its crispy toppings (or a drizzle of olive oil). Garnish with cilantro or scallions and a lime wedge.
So simple! So tasty! So healthy!
Chef’s Tips
- Use the broccoli stems. I like to use the whole broccoli, not just the florets. When measuring 7-8 cups of broccoli, you can include the stalk as long as it is cut thinly.
- Control the color. Bright green soup looks more appetizing! To keep that vibrant hue, blend in baby spinach at the end and avoid simmering the soup after blending.
- Adjust the heat to your preference. I used two poblanos and one jalapeño. The soup was mildly spicy-barely spicy, truthfully. There is a lot of broccoli to counteract the peppers. If you are worried about heat, perhaps start with half a jalapeño.
- To soak or not to soak the cashews. If using a high-speed blender, there is no need to soak the cashews. If using a regular blender or immersion blender, soak them for 4-8 hours (or overnight) in cold water. For a quick “cheat” soak, simmer cashews for 15 minutes in a pot of water, then drain.
- The finishing oil is optional, but worth it! The finishing oil adds incredible depth. Don’t skip this if you want restaurant-level flavor!
- Optional additions: If desired, you can add chickpeas or white beans for extra protein, or for a heartier soup, add potatoes!
Troubleshooting
- If your soup is watery: If the soup turns out thinner than you’d like, blend a few extra steamed broccoli florets or a small handful of raw cashews (or hemp seeds), add to the soup, and simmer briefly to thicken.
- If your soup separates: This happens if the soup gets too hot after blending. If it happens, re-blend the soup until creamy or whisk in a splash of hot broth and stir over low heat.
- If the color of your soup is dull: Don’t skip the spinach! A handful of baby spinach blended in at the end instantly revives color.
- If the taste is bland: Add a squeeze of lime, an extra pinch of salt, or a touch more nutritional yeast.
- If your soup is too thick: Stir in a little veggie broth or water a few tablespoons at a time until achieving desired consistency.
Storing Broccoli Soup
Not only does this dairy-free broccoli cheddar soup cook up quickly for weeknight dinners, but leftovers heat up perfectly for midweek lunches (either in a microwave or on the stovetop over low heat). And best of all, it packs a powerful punch of healthy nutrients. So much goodness here!
- Refrigerator: Store cooled leftover soup in an airtight container for up to 4 days.
- Freezer: This soup freezes beautifully! Let cool, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and re-blend briefly before reheating for the creamiest texture.
Serving Suggestions
- Serve with crusty bread, croutons, sourdough rolls, or vegan cornbread muffins
- Serve alongside a simple spring green salad, grilled corn salad, or warm winter salad
- Add some veggies on the side, like our roasted beets, roasted asparagus, or roasted root vegetables
FAQs
Cauliflower can easily be substituted for broccoli in this recipe. Just be sure to use the same amount!
Overcooking the broccoli can turn the soup bitter and an unappetizing color. Be careful not to simmer the soup for too long, and after the soup is blended, reheat briefly over low heat.
It’s easy! Here we use cashews for a creamy texture, and the nutritional yeast gives the soup a cheesy flavor.
To make our vegan broccoli soup creamy, we use cashew cream, which is essentially just blended cashews.
I hope you are having a good start to your workweek. Enjoy this easy Vegan Broccoli Soup-it is one of my favorite vegan soups! Let us know what you think in the comments below.
If you love this one, you’ll be happy to know we have three other 5-star broccoli soup recipes on the blog, each with its own twist! Try the Broccoli Pesto Soup, Thai Broccoli Soup, and Broccoli and Cheddar Soup next.
xoxo
More Broccoli recipes you may like
Vegan Broccoli “Cheddar” Soup | 60-sec Video
After you try this Vegan Broccoli Soup recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Broccoli Soup Recipe (Vegan)
- Prep Time: 18
- Cook Time: 20
- Total Time: 38 minutes
- Yield: 5 1x
- Category: soup, main, vegan,
- Method: stovetop
- Cuisine: American
Description
This super creamy Vegan Broccoli Soup is seasoned with jalapeño and corn for a flavorful Mexican twist! Packed with vegetables, it’s punchy, flavorful and vibrant!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4–6 fat garlic cloves, rough chopped
- 1–2 poblano peppers, diced (I like 2)
- 1 jalapeno, diced fine (use 1/2 for less spice- see notes)
- 7 cups broccoli, cut into bite-sized florets (about 1 – 1 1/4 pound, stems ok if cut thinly)
- 4 cups veggie broth (or 4 cups water + 1 tablespoon "Better than Bouillon" Vegetable Base)
- 1 cup water
- 1 bay leaf (optional, remove before blending)
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- —-
- 3/4 cup raw cashews (soaked or simmered, see notes) or hemp hearts
- 2–3 tablespoons nutritional yeast (see notes)
- 1–2 large handful baby spinach (for vibrant color)
Optional Finishing oil:
- 2 tablespoons olive oil
- 1 jalapeno sliced
- 1 teaspoon cumin seeds
- pinch chili flakes (optional)
- 1/4 cup corn kernals, frozen is ok (optional)
- 1/4 cup pumpkin seeds (optional)
Optional Garnish:
- cilantro or scallions, lime
Instructions
- Saute: Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno, stirring occasionally, letting the onions get golden, about 5 minutes.
- Simmer: Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.
- Blend: Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and nutritional yeast. Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender "explosion". Blend until silky smooth. Add one more cup of broccoli and one more cup of broth. Blend again until silky smooth.
- Add spinach: To the blender, add 1-2 big handfuls of fresh baby spinach for that extra vibrant "green" color, and blend until fully incorporated and smooth.
- Warm: Pour this back into the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.
- Season: Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper. For extra “cheesy” flavor add another tablespoon of nutritional yeast.
- Make the finishing oil: Heat 2-3 tablespoons olive oil in a small skillet over medium heat. Add sliced jalapeno, 1 teaspoon cumin seeds, chili flakes, and optional corn kernels or pumkin seeds. Heat until cumin is fragrant, about 1 minute. Serve the soup in bowls and spoon a little finishing oil over the soup (when serving) in a crescent shape.
- Garnish with fresh cilantro or scallions or a wedge of lime.
Notes
If using a high-powered blender, no need to soak the cashews. Regular Blender? Soak cashews for 4-8 hours (or overnight) in cold water. OR for a quick “cheater” soak, simmer cashews in a little pot of simmering water for 15 mintues to soften, drain before blending.
No Cashews? Feel free substitute hemp seeds for the cashews (or sour cream).
No Nutritional Yeast? Feel free to sub vegan melty cheese (like Daiya chedder shreds) for the nutritional yeast -just add it to the pot (1/2 cup or so) or sprinkle a little over individual servings.
Spice level: With 2 poblanos and 1 jalapeno, the soup was still very mildly spicy. You can double or half the jalapeno or leave it out entirely if worried about heat. Up to you. 🙂
Nutrition
- Serving Size: 1 1/4 cup- with the finishing oil.
- Calories: 267
- Sugar: 7.3 g
- Sodium: 436.6 mg
- Fat: 18.1 g
- Saturated Fat: 3.1 g
- Carbohydrates: 24 g
- Fiber: 6.2 g
- Protein: 7.8 g
- Cholesterol: 0 mg
Amazing soup! I was so impressed. We happily ate it three days in a row, but do you think it’d freeze well?
That is a good question! I haven’t tried freezing, but my guess is it may discolor? If you try, please let me know.
This soup is amazing! Was worried it would be too spicy. I used one poblano and half a jalapeño and could have used a whole jalapeño. So good! Also used both corn and pumpkins seeds in finishing oil;). .
This soup is very, very good. It has heat without being hot. Don’t skip the finishing oil (I used pumpkin seeds, not corn). It’s divine! My only complaint is that this took nearly 2.5 hours to make. I admit that I’m no wiz in the kitchen. Maybe, MAYBE, if you had someone chop everything up for you and all you had to do was cook it and blend it, you MIGHT be done in 38 minutes as the recipe suggests. I did really enjoy the soup, though… maybe because I was ravenous by the time it was ready. 🙂
Easy to make and absolutely delicious! Made with 1/2 Jalapeño and 1 Poblano and it was mild enough for me (I don’t like spicy):) Recipe made enough for lunches for a week. Thanks for sharing!
Awesome Lynn! Glad you enjoyed it!
I made this yesterday and it was fantastic! I used shallots instead of onion, one jalapeno, two poblanos. It was perfect. Amazing flavor and texture. Great fresh as well as second day. I made the oil topper, too, with pumpkin seeds. Will definitely make again. Thanks very much for the recipe! Up next, curry cauliflower…
Thanks Jenny
This one was a miss for us, but we’ve loved almost all the other recipes from this site! Keep ‘um coming! 🙂
Oh no Jill- can you be more specific about what happened?
My husband doesn’t like cooked broccoli, would cooked cauliflower be a good alternative?
You could try it?
Really good flavour, really easy to make, this recipe is a win. 😁 Made it without the flavourful oil, still very good!
Thanks Kamile!
So delicious! I always love a simple, vegan recipe that I can whip up easily when I don’t actually feel like cooking, and this worked great. I didn’t have enough fresh broccoli on hand, so used a combination of fresh and frozen, which worked perfectly. I was hesitant on the peppers, so did 1.5 poblano and 0.5 jalapeno, and was surprised at how mild it was. I think I’ll go with a full 2 poblanos and 1 jalapeno next time! Since I made this to take to work, I didn’t bother with any of the extra toppings (although I’m sure that would have made it amazing); just served it up with some sourdough bread and it was *excellent*. Will definitely make this again!
Yay Jenna! Glad you liked it!
Absolutely delicious, loved by the whole family (which rarely happens).
I love this recipe and have made it twice now! Next time I’m going to fire roast the peppers first – just for kicks! I also made some croutons with left over sourdough and sprinkled on top – yum 😋 thanks for so many great recipes Sylvia!
Hey- I was just thinking how I need to do a sourdough crouton recipe. You just confirmed it! Thanks!!!
Absolutely delicious 🙂
Hi I am looking at this recipe and was how you can make it without a blender
You really need a blender for this one, because of the cashews. Im sorry.
I just made this and it was AMAZING. I didn’t have and of the poblano peppers, so I just doubled my jalapenos. It worked wonders. Thanks for the great recipe!
Yay! Glad to hear!
So happy I tried this recipe. It is the best tasting vegan broccoli soup! Thanks!
This soup made me a religious woman.
Haha! Love it!
Wonderful!!! Next time I will add more poblanos and jalapenos and maybe even some cilantro to the blending process. Loooveeeed it
Delicious! As suggested I used sweet corn sated with cumin on top and I think the sweetness really compliments the soup. I will make this again. Thank you for your recipes. So happy I found your website. Can’t wait to try more
Sylvia:
This soup is wonderful- so flavorful! I used pumpkin seeds in the finishing oil and loved the crunch it added. I admire your amazing ability to elevate healthy cooking to a new level. This soup is creamy and nutritious , so yummy. Thank you!
Thanks Patty! Glad yo liked it!
This recipe was delicious and filling. I only used a half of jalapeño but will use a whole one next time, it was not too spicy hot at all. So healthy, too! Thank you, Sylvia!!
Hi Cherie- thanks so much, Im glad it turned out and that you liked it!
I made this soup tonight and it is by far the best broccoli soup I’ve ever had, let alone made. Excellent!
Awwww that is so great to hear, thanks!!!
I love broccoli soup and this one is simple but so flavorful! Bravo Sylvia!!
THanks so much Tori!
What a beautiful, healthy, simple and flavorful mid-week meal we just enjoyed – thank you! So yummy. I used hemp hearts, and was out of yeast so added some grated sharp cheddar and asiago at the end. Served this vibrant soup with warm homemade bread and all is well. Lots left over for lunches, too!
Thanks so much Angie- so happy you enjoyed it! The cheddar and asiago sound yummy. 😉
Hi!! Love your recipes!! It’s not clear when to add the yeast, cashews and spinach to the regular recipe. Can you please explain. Thank you.
I highlighted in bold- hopefully more clear now.
Hi. Steps 3+4 are not legible. Would you mind to republish?
Oh no! I’m not sure what you mean? When you saw not legible- can you explain? Can you send me a screenshot? To sylvia@feastingathome.com
Ok I see what you mean- working on this!