Vegan Broccoli Soup Recipe | Creamy and Delicious 5 broccolisoup

Vegan Broccoli Soup Recipe | Creamy and Delicious

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A Creamy Broccoli Soup is a thick and hearty, nourishing vegan soup made with only 10 ingredients! Plus, it’s gluten-free, low-fat with an option to be oil-free if need be, and ready in about 30 minutes!

Winter months call for delicious, heartwarming soups. Last night I was craving Broccoli Soup, a long-time favorite. I had a ton of broccoli from my farmer’s market visit on Saturday; I thought this would be a perfect time to update this vegan creamy broccoli to the recipe collection.

Typically this is a heavy, cream-based soup that typically requires heavy whipping cream as a base, which lends the creamy texture to the soup and its warm, hearty, and balancing flavor, which contains as much as an astonishing 800 calories per 8 ounces cup.

Of course, because I follow a plant-based diet, am gluten-, egg-, and soy-free, I was up for the challenge of creating my own adaptation. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine, integrating disparate cooking styles and ingredients, and in the use of freshly prepared local ingredients.

Typically, low-calorie “healthy” versions of this soup require substituting the regular calories for low-calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency, somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaptation.

My take on Vegan Creamy Broccoli Soup was achieved in 10 simple ingredients and one that I’m sure you’ll love!

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Vegan Creamy Broccoli Soup

makes 4 servings

What You’ll Need

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
¼ teaspoon red pepper flakes
1 cup split yellow mung lentils
3 large heads broccoli cut into florets, stalks chopped
6 – 7 cups mushroom broth
1 can coconut milk, optional
mineral salt, to taste

Garnish: Green onion tops, broccoli

What You’ll Need To Know

In a large dutch oven or stockpot, heat oil/water over medium heat, add onion, and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant.

Add lentils, broccoli, broth/water, and coconut milk. Bring to a boil, cover the pot with a lid, reduce heat to medium-low, and simmer for about 20 minutes. Once the lentils are tender, season to taste with salt and pepper.

Using an immersion blender puree or high-speed blender, blend until desired consistency.

Serve in a bowl and garnish with green onions and broccoli.

Leftovers can be kept in the refrigerator for up to 5 days. For longer storage, I like using a stasher bag to freeze. It’ll keep fresh for 2-3 months.


This recipe was originally published in January 2014 and revised February 2021

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.