Vegan Cream of Broccoli Soup

By Published On: March 10, 2021Categories: Recipe, Soups & Stews
Vegan Cream of Broccoli Soup

Looking for a veggie-loaded soup that your whole family will love? Say hello to this vegan Cream of Broccoli Soup! My family can’t get enough of it. It’s easy to whip up, delicious, and healthy, making it a regular feature on our meal plan.

The creamy base of this soup is a slight twist on my vegan alfredo sauce recipe, but instead of using flour, I’ve opted for cornstarch. Not only does this give the soup a silky-smooth texture, but it also makes it gluten-free.

The beauty of this soup lies in its versatility. For a cheesy twist on the classic broccoli soup, just stir in some vegan cheddar after cooking until it melts and melds into the soup. Or, nutritional yeast works wonders too, giving you that cheesy kick without actual cheese.

If you’re aiming for an oil-free soup, you can leave out the butter. However, I’d recommend sticking with the no-chicken bouillon cubes. They contain a little oil but add a depth of flavor to the soup that really ties everything together.

Whether you need a comforting dinner for a chilly evening or a light lunch on a hot day, this Cream of Broccoli Soup is a hit anytime!

Serve up this vegan Cream of Broccoli Soup, and watch it quickly become a staple in your family’s favorite meals.

Vegan Cream of Broccoli Soup

Your family is going to love this Cream of Broccoli Soup. It's so creamy and delicious that no one will ever know that it's vegan!
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Course: Soup
Keyword: broccoli, cream of broccoli, vegan, vegan soup
Servings: 4 bowls


  • 1 cup raw cashews soak overnight if you don't have a high-powered blender
  • 2 cups water
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 1 cube Edward & Son's No-Chicken Bouillon
  • 2 tsp cornstarch
  • 2 tbsp vegan butter
  • 1.5 cups non-dairy milk we prefer Rice Dream Original or unsweetened soymilk. We don't love the taste of almond milk in this recipe.
  • 10 oz bag of broccoli florets
  • Salt & pepper to taste


  • Steam broccoli until soft.
    While broccoli is steaming, add cashews and water to a blender and blend until smooth. Add the remaining ingredients except for the milk and broccoli, and continue blending until mixed well.
    Add sauce to saucepan. Add the non-dairy milk to the blender and swish around to get the remaining sauce out and pour into the saucepan.
    Cook over medium-high heat stirring consistently to avoid lumping. Cook until desired consistency.
    Add the steamed broccoli and mash a little to break apart.
    Salt & pepper to taste
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