Did you know that the word broccoli comes from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is high in vitamin B1, B2, B3 and C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. When you cook something from it, use also the stalk – peeled, don’t throw it away!
Instead of cream, potato makes the soup creamy and silky. Potato contains vitamins and minerals such as vitamin B6 and C, potassium, magnesium, iron and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals. 
Vegan Broccoli Cream Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This vegan broccoli cream soup is creamy and silky, thanks to the addition of potatoes instead of cream. It’s a nutritious and delicious way to enjoy broccoli.
Ingredients
- 1 medium head of broccoli (about 400 g), stalk peeled and both stalk and florets chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 medium potato, peeled and diced
- 1 liter (4 cups) vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sweat them until they are soft and translucent, about 5-6 minutes.
- Add the chopped potato and vegetable stock to the pan. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover the pan with a lid, and cook for about 10-15 minutes, or until the potato is tender.
- Add the chopped broccoli to the pan, cover again, and continue to simmer for an additional 10 minutes, or until the broccoli is tender.
- Remove the pan from heat and let it cool slightly. Then, using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Season the soup with salt and pepper to taste. Serve hot.
Notes
Use the broccoli stalk as well as the florets for added nutrition and to reduce waste. If you prefer a thicker soup, reduce the amount of vegetable stock slightly. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 600
- Fat: 5
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Really nice recipe. I followed it closely, and I added a bit of cumin, some kale, and finished it with some grated nutmeg. I also added in some barley that I had left over. Very rich and warm on a cold night. Guests loved it too.
It’s so good to hear that your daughter also liked the soup. Adding homemade cashew cream to the soup is an amazing idea!
Oops! Here’s my rating.
This is a great basic broccoli soup! I doubled the recipe so that I could have plenty to either freeze or have for another meal or two. For richness, I added about 1/4 c of my homemade cashew cream. I also added two small, fresh serrano chiles for some heat. My non-vegan, broccoli-hating, 16-year-old daughter had a bowlful and declared it good, for something that had broccoli in it! I will be making this one again, for sure.
Thanks Catherine for the feedback! I’m glad you liked the soup!
This is so delicious!! First time I made broccoli soup. I did not add potato, lemon juice, but did everything else in the recepie. I did add 1/2 t. Homemade curry powder, fresh garlic, and red pepper, salt & pepper. Perfect blend of spices & delicious broccoli soup!! Will make this again .
I loved your soup – it was a hit with a few people that tried it! Thanks so much :)
Very nice recipe. I might use a sweet potato and and a little celery too. Great puree, high vitamin. Want to make it for friend with oral surgery issue.
Best Regards!
This soup is absolutely delicious and so easy to make! Even my non-veggie family loves it! Merci beaucoup pour votre recette. :)