Creamy Vegan Broccoli Soup

broccoli soupI read a recipe online for a non-dairy creamy broccoli soup that got me thinking of creating this recipe vegan.  I tried it for the first time today and it was great, super easy, and filling.  Here’s the recipe:

You’ll need either a blender or a hand blender to puree.


  • 3 large broccoli stalks/crowns
  • 2 small or 1 large brown onion, sliced
  • 2 large cloves of garlic, sliced
  • 3 cups vegetable broth
  • 1 can of white beans
  • 1-2 tbsp olive oil

Use a big soup pot.  Start off by heating your olive oil in the pan.  Add in sliced onion and garlic.  Put a lid on it and let it cook/steam for a while.  In the meantime, wash and prep the broccoli.  Slice the thick stalks in half lengthwise, and rough chop into pieces along with the florets.  Add to the onions and garlic with about 3 cups of vegetable broth.  Cover.  Cook on stovetop fo about 20-30 minutes until the broccoli is super soft and well cooked.

When adding hot food to the blender, be careful to start it off on a low setting and build up to high.  Add broccoli, onions and garlic to your blender, or use your hand blender and puree.  Add one full can of white beans with liquid.  Puree.  When the texture is smooth, transfer it back into the pot to heat and mix in the seasoning.  The addition of the beans gives the soup more body and adds protein.


I seasoned with salt, pepper, no-salt seasoning (from Costco), and some cayenne pepper just to give it a little punch. Serve with a sprinkling of sunflower or pumpkin seeds. Served 5 good-sized portions.

I would love to hear how you liked it so please feel free to leave comments.



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