Creamy Broccoli Soup (Vegan)

Stephanie Watson


I love soup. I eat it all year long. I especially love cream soups which at first I missed after becoming vegan, but as you will see this loses nothing by losing the cream.


★☆☆☆☆ 2 votes

10 Min
40 Min
Stove Top


  • 1 (22 oz) bag(s)
    broccoli, frozen (i used spears)
  • 1/4 c
    spinach, frozen (chopped)
  • 2 medium
    potatoes, (chopped)
  • 1/2 medium
    yellow onion, chopped finely
  • 2 clove
    garlic, roasted
  • 6 c
    veggie broth
  • 1/2 c
    unsweetened, almond milk
  • To Taste
    pink sea salt
  • To Taste
  • 2 -3 Tbsp
    olive oil

How to Make Creamy Broccoli Soup (Vegan)


  1. Heat Oil in a Large Soup Pot
  2. Add Chopped Onion & Roasted Garlic, cook until onion is clear. This is when I add a sprinkle of sea salt
  3. Add Chopped Potato, cover with some of the broth just until covered, set aside rest of broth, cook until potatoes are just tender, about 10 minutes.
  4. Add Broccoli & Spinach, cover with rest of broth, bring to a boil, turn down and simmer, cook until broccoli is fork tender, approximately 7 to 10 minutes.
  5. Once this is done, you need to blend with an immersion blender, or a fast speed blender like a Magic Bullet or Vita Mix, until smooth. Poor back into pot on low to medium heat.
  6. Stir in 1/4 cup Almond Milk. Sprinkle with salt and pepper to taste. It's also good with a little Earth Balance on top or Vegan Sour Cream.

Printable Recipe Card

About Creamy Broccoli Soup (Vegan)

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan Dairy Free Soy Free
Other Tag: Healthy

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