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Introducing my Easy Broccoli Soup that is absolute perfection! Its creamy texture is everything you could want. It is full of healthy vegetables and the total time to make this healthy broccoli soup is just 30 minutes! For another green soup, try my Spinach Soup.
Broccoli Soup at a Glance
James's tipUse the stalks as well as the florets. Peel and chop them small: they add flavour and cut waste.
Key ingredients
- Broccoli
- Carrots
- Celery
- Onion
- Garlic
- Soy cream
Why you'll love it
- Ready in 30 minutes
- Creamy without dairy
- Freezes well
Quick summary
This broccoli soup softens onion, carrots, celery and garlic, then simmers broccoli in vegetable stock and blends it with soy cream. It takes 30 minutes and is gluten free, dairy free and vegan.
Table of Contents
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Why this recipe works
I love soup in the autumn and winter months. This broccoli soup is definitely a new favourite. It is super easy to make and incredibly healthy. It is mainly made up of vegetables! The prep time is only 10 minutes with another 20 minutes of cook time.
If you use soy cream like I did, this broccoli soup is completely vegan. It’s also naturally gluten-free! Not to mention, the taste is absolutely amazing! Broccoli is one of my favourite vegetables as it’s so versatile and packed with vitamins. Perfect as a quick side dish like my Air Fryer Broccoli but can be used in lots of dishes to quickly boost the nutrients such as my Salmon Noodles or Sausage Pesto Gnocchi.
And for another soup recipe to try, take a look at my Vermicelli Soup. Got a glut of green veg? My Courgette Soup is just as quick.
Ingredients to make Broccoli Soup
- Olive Oil – is used to cook up the vegetables and garlic.
- Onion – You could use a white or yellow onion.
- Carrots – add a nice sweetness to the soup.
- Celery – helps to round out the flavours in this delicious soup.
- Garlic Cloves – add a delicious umami flavour.
- Broccoli – You’ll use both the broccoli stems and florets to reduce food waste. Frozen broccoli works too: add it straight from frozen and simmer 3 to 4 minutes longer. If you have any spare try making my Broccoli Stir Fry, Salmon and Broccoli Pasta or Broccoli Pasta.
- Vegetable Stock – helps to form the base of the soup and creates quick flavour. Check the label is gluten free.
- Cream – I used soy cream, but any dairy free cream would also work well.
- Salt and Black Pepper – is used as a finishing touch to bring everything together perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – you could use another neutral oil or a dairy free spread.
- Vegetables – can be substituted or added as you want. Potato, roasted red pepper, parsnips, or tomatoes are great options.
- Vegetable Stock – can be replaced with vegetable broth or chicken stock (check the label is gluten free).
- Cream – Soy cream, coconut milk or cashews blended with a little of the stock all keep this a vegan, dairy free broccoli soup.
- Without potato – To thicken it without potato, blend in a drained tin of white beans or 2 tbsp gluten free oats.
- Soup maker – Fry the onion and garlic first, then add everything except the cream, use the smooth setting and stir the cream in at the end.
Variations
- Spicy – Add in a chopped jalapeno or green chillies for some extra spice.
- Deluxe – Top with a swirl of my Vegan Sour Cream, fresh herbs and gluten free croutons.
- Kid friendly – A broccoli and cheese style soup may be more tempting for young kids. Stir in a spoonful of nutritional yeast or top with a grated dairy free cheese to their liking. Blended cashews also make it taste cheesy and keep it vegan.
- High protein – Blend in a 400g tin of drained butter beans with the stock.
How to make Broccoli Soup
Step 1: Firstly, prepare your veg. Peel and dice the onion, peel and slice the carrots, and thinly slice the garlic. Separate the broccoli into florets and chop the stems.
Step 2: Heat olive oil in a pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring for 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 3: Add broccoli florets and stalks along with the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
Step 4: Allow the veg to cool down, before transferring them into a blender. Blend the broccoli in batches until smooth, or puree using an immersion blender.
Step 5: Transfer back to the pot, stir in the cream, and reheat the soup. Adjust the seasoning and serve warm.
Hint: Do not overcook the broccoli. Blend as soon as it is just tender so the soup stays bright green.
Hint: If you want broccoli bits in your bowl, don’t blend as long.
Tip: a squeeze of lemon at the end keeps the colour and taste fresh.
Slow cooker method
Soften the onion, carrots, celery and garlic in a pan first (Steps 1 and 2), then tip them into the slow cooker with the stock. Cook on high for about 3 hours, adding the broccoli for the last 45 minutes to keep it green. Blend, then stir in the cream.
What to serve with Broccoli Soup
- Gluten Free Flatbread
- Easy Socca Recipe
- Gluten Free Seeded Bread
- Gluten free croutons
Leftovers
Allow the soup to cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.
To Freeze: Freeze for up to 3 months, ideally before adding the cream, and stir it in when reheating. Thaw overnight in the fridge, then reheat gently until piping hot.
Recipe FAQs
You have a couple of options to thicken broccoli soup. You could add a potato or some rice to it. If you don’t want to adjust the ingredients too much, you could make a slurry with 1 tbsp cornflour and 2 tbsp cold water, then whisk it into the simmering soup. Use cornflour rather than wheat flour to keep it gluten free.
Yes. Add 1 small potato with the carrots, or blend in a handful of soaked cashews.
Yes: it is mostly vegetables, with no dairy cream. Each serving is about 212 kcal. See the nutrition in the recipe card.
Chop the broccoli small, simmer until very soft and mash with a potato masher for a rustic soup.
The secret ingredient? A squeeze of lemon. You can also add toasted seeds, a swirl of vegan sour cream or a little chilli oil. A spoonful of nutritional yeast adds a cheesy, dairy free flavour, and turmeric, paprika or Italian seasoning work well too.
Yes. Stir in a spoonful or two of nutritional yeast for a cheesy flavour, then add a little grated dairy free cheese if you like. Blended cashews make it extra creamy.
More Vegetable Soup recipes
- Pea Soup
- Mushroom Soup
- Cauliflower Soup
- Butternut Squash Soup
- Spinach Soup
- Courgette Soup
- Pea and Mint Soup
- Leek and Potato Soup
- Butternut Squash Soup
- Best Carrot & Coriander Soup
- Cauliflower Soup
- Celeriac Soup
You might also like
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Broccoli Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 medium carrots, peeled and sliced
- 3 small celery stalk, chopped
- 3 cloves garlic, thinly sliced
- 1 broccoli head, about 350g, stems and florets
- 750 ml vegetable stock, gluten free
- 190 ml cream, dairy free, I used soy cream
- Salt and pepper, to taste
Instructions
- Firstly, prepare your veg; peel and dice the onion, peel and slice carrots, and thinly slice the garlic. Separate broccoli into florets and chop the stems.
- Heat olive oil in a pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring for 5 minutes. Add garlic and cook until fragrant, for 30 seconds.
- Add broccoli florets and stalks along with the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
- Allow the veg to cool down, before transferring them into a blender. Blend the broccoli in batches until smooth, or puree using an immersion blender.
- Transfer back to the pot and stir in the cream and reheat the soup. Adjust the seasoning and serve warm.
Fantastic recipe – tastes great and really healthy too.
Thanks so much Paul 🙂 glad you enjoyed it!
And 5* (not 2*) – not sure what happened there?!
Absolutely delicious!! And easy. We thoroughly enjoyed. My go to healthy soup.
Thanks Lizzie 🙂
Tastes delicious. So easy to make!
Thank you Rachel 🙂
Made this soup and its absolutely delicious. Full of flavour and wholesome goodness as well as pure comfort food. love it. Well done James, this is going to be a regular in my house. It gets all stars for rating.
Yay 🙂 thank you Kirsten!
Delicious wow.
Incredibly tasty and filling. Very easy to make too. I shall be making a much larger pot next week
Thanks Annabel 🙂