Vegan Cream of Broccoli Soup

4.48 from 104 votes

Vegan Cream of Broccoli Soup is a satisfyingly creamy, cheesy soup made from potatoes, carrots, onions, and broccoli without nuts, non-dairy milk, or oil. So, dive into a bowl of luscious cream of broccoli soup.

Prep Time30

Cook Time30

Total Time1

Course: Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 149kcal

Author: Kathy Carmichael

Ingredients

Soup Ingredients

2 large crowns Broccoli
1 diced White Onion
3 cloves minced Garlic
3 cups Organic Vegetable Broth
1 leek diced

"Cheese" Soup Base

3 medium baking potatoes (approximately 1 pound) cut into large chunks
3 Large carrots cut into large chunks (about 2 cups)
3 cups Organic Vegetable Broth
¼ cup Nutritional Yeast
3 Tablespoons Soy Sauce or Tamari
3 teaspoons Garlic Powder
3 teaspoons Onion Powder

Instructions

Prepare the Soup Base

Boil a large pot of water.
Add cut potatoes and carrots into similar sizes with the skins on.
Boil for 30 minutes, uncovered until soft when pierced with a fork.
Drain water from potatoes and carrots using a colander.
Add 2 cups of vegetable broth to a high-speed blender.
Add potatoes and carrots.
Add nutritional yeast, soy sauce, garlic powder, and onion powder.
Add 1 more cup of vegetable broth.
Blend until smooth.
Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.

Steam and Cut the Broccoli

Remove stems from broccoli.
Cut the broccoli florets into large pieces and place them in a vegetable steamer.
Steam the broccoli for 8 minutes.
Remove half of the broccoli and place it on a cutting board.
Place the other half into the blender with half the cheese base.
Blend on high until smooth.
Pour the contents of the blender into the broccoli/cheese mixture in the pan.
Wait to add the cut-up broccoli to the cutting board.

Saute the Onions and Garlic

Dice onions and leek.
In a non-stick skillet, saute onions, leek, and garlic.
Add vegetable broth to avoid sticking.
Cook until translucent.
Add to the pot with the cheese base.

Making the Soup

Roughly chop the broccoli on the cutting board.
Add to the large pot with the other ingredients.
Add 3 more cups of vegetable broth to the large pot.
Stir.
Cook on low, frequently stirring until heated through.
Ladle into bowls.

Notes

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.

Nutrition