Vegan Cream of Broccoli Soup

This vegan cream of broccoli soup recipe is a satisfyingly creamy, cheesy soup made from potatoes, carrots, onions, and broccoli without nuts, plant milk, or oil. So, dive into a bowl of luscious vegan cream of broccoli soup.

Watch out, Panera! I just made a vegan cream of broccoli soup that puts your cream of broccoli soup to shame. This vegan cream of broccoli soup recipe is so delicious you will savor every bite.

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• Soup Ingredients
• Soup Ingredient Substitutions
• How to Make Cream of Broccoli Soup
• Recipe FAQs
• Tips
• Vegan Soup Lover Recipes
• 📖 Recipe
• 💬 Reviews

Recently, a friend I work with went to Panera for lunch. When she grabbed the nutritional information pamphlet from the counter, I wanted to check out the ingredients in the cream of broccoli soup she ordered. 

For a 12 ounce serving, Panera's cream of broccoli soup contains:

• 300 calories
• 171 from fat
• 19 grams of fat; 13 grams saturated
• 65 mg cholesterol in one cup  
• 12 ounces serving contains 1250 mg sodium.

Although I wasn't surprised by the nutritional information, I was shocked when she announced its mere 300 calories. UGH!

So, instead of jumping on my soapbox, I decided to make a vegan cream of broccoli soup for my friend to compare to her beloved Panera broccoli soup. 

Soup Ingredients

I used carrots, onions, and potatoes to make a thick and creamy soup base, like my vegan nacho cheese sauce. To make a cheesy soup base without cheese or nuts, you need a few ingredients:

• Baking Potatoes: Baking potatoes are large potatoes, such as russet or white potato, that have brown skins and white flesh. Although baking potatoes vary in size, most are larger than other potatoes.  
• Leeks: Leeks are low in calories but high in nutrients, particularly magnesium and vitamins A, C, and K. They boast small amounts of fiber, copper, vitamin B6, iron, and folate.
• White Onions: White onions are a strong flavor, but when sauteed with the leeks, they soften in flavor and enhance the taste of the soup.
• Carrots: Carrots are sweet, nutritious, and part of the base of the vegan cheese sauce for the soup.
• Organic Vegetable Broth: I always buy organic broth at Costco in bulk because I often use it.
• Soy Sauce: The soy sauce provides an umami flavor to the soup.
• Onion Powder: Onion powder brings an additional asset that makes it incredibly useful in the kitchen. It disburses evenly throughout the dish for a rich, all-over onion flavor.
• Garlic Powder: While fresh garlic has a sweeter and more subtle flavor than garlic powder, a little garlic powder can go a long way.
• Nutritional Yeast: Nutritional yeast is an excellent source of vitamins and minerals. It contains all nine essential amino acids, making it a complete protein like animal products. And it's vegan cheesy.
• Broccoli: The broccoli is the star of this show!

Soup Ingredient Substitutions

• Choose tamari or liquid aminos for a gluten-free substitute for soy sauce.
• Also, Yondu is an excellent substitute for soy sauce and vegetable broth in recipes.
• Use about ½ cup fresh onion for every tablespoon of onion powder.
• If your recipe calls for garlic powder and you're out or would rather use fresh garlic.
• Shallots or green onions replace leeks in recipes.
• Try yellow or shallots to substitute white onion in the vegan cream of broccoli soup.
• Miso or soy sauce can be used in a 1:3 ratio (⅓ of the amount of nooch called for).
• Instead of broccoli, try cauliflower.

How to Make Cream of Broccoli Soup

First, cut the potatoes and carrots into similar sizes, and boil the potatoes and the carrots with the skins on until both vegetables are soft enough to poke with a fork.

Then, I blend them with the other ingredients in a high-speed blender until smooth. Reserve half of the 'cheese' sauce, which goes into the soup pot with the sauteed onions and leeks. 

Of course, two large heads of broccoli are the highlight of the soup. So the broccoli doesn't overcook, I steam it in my steamer for 8 minutes (2 minutes less than suggested) so it finishes cooking inside the soup pot. 

Once steamed, I set half the broccoli aside to blend half the broccoli and use the rest in the soup pot before serving. 

Once the onions, leeks, and garlic caramelize, add half the cheese sauce to the pot with some more vegetable broth. Then, put half the steamed broccoli in the blender with the remaining cheese sauce and blend.

Finally, I rough chop it with the other steamed broccoli to add to the soup pot so the cream of broccoli soup has fresh chunks of broccoli. 

My version won! My friend was shocked at how good my vegan cream of broccoli soup is without any added fat or animal products. 

Recipe FAQs

Tips

• Make sure to cut the potatoes and carrots in similar sizes, so they cook evenly.
• Leaving the skins on the carrots and potatoes provides additional nutritional value.
• Use a high-speed blender to blend the cheese sauce until it is smooth. Avoid leaving any chunks of potatoes or carrots.
• Only add half the rough chopped cooked broccoli to the blender, and reserve the other half, so the soup has chunks of cooked broccoli.
• Vegan cream of broccoli soup will stay fresh in the refrigerator for up to 5 days.
• I suggest using Souper Cubes to freeze leftover soup for up to 3 months.
• To reheat the frozen soup, let it thaw completely, then transfer it to a pan to reheat on medium-low. Or microwave using the reheat setting for soup.

Nothing tastes better on a cold winter day than a bowl of vegan cream of broccoli soup.

Vegan Soup Lover Recipes

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