Easy Vegan Broccoli Soup with Garlic Croutons – the perfect comforting dish for rainy days! I love how vibrant this soup is!
This Vegan Broccoli Soup with Garlic Croutons is not only super easy to make but also super quick! 25 minutes of time and a couple of basic ingredients is all you need. Then creamy, dreamy soup perfection awaits you.
Broccoli is without doubt one of my favorite veggies ever. Is it the vibrant green color? Or because they look like tiny trees? Or because broccoli is so versatile and goes great with so many different veggies? It’s probably a combination of all of these!
If you think you’ve seen this photo before, you’re probably right! Because this amazingly green soup is on the cover of my very first cookbook: The Veginner’s Cookbook. And while speaking of cookbooks… there’s news! My second cookbook (Cravings Made Vegan) will be published in January 2019! So excited!! I’ll keep you updated!
The Ingredients for Vegan Broccoli Soup
Here’s what you will need for the broccoli soup:
- broccoli
- parsley
- full-fat coconut milk
- water
- salt
and here’s an overview of the ingredients for the garlic croutons:
- bread cubes (you can also cut old bread in cubes yourself)
- olive oil
- garlic powder
- salt
How to make Creamy Broccoli Soup
As always, you can find the complete recipe in the box at the end of the post. But here are the basic steps:
- Boil the broccoli until soft.
- Transfer broccoli, some of the broccoli water, coconut milk, parsley, and salt in a blender. Blend (make sure you check out my tips on how to blend hot liquids in the recipe notes).
- Transfer the soup back to the pot to reheat and enjoy!
Easy Vegan Broccoli Soup
Ingredients
Ingredients for the Broccoli Soup
- 4 cups water
- 1 head broccoli
- 1/4 cup full-fat canned coconut milk + more for swirls
- 1 small bunch parsley
- 1/2 teaspoon salt + more to taste
Ingredients for the Garlic Croutons
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1 1/2 cups bread cubes
Instructions
- In a large pot, bring the water to a boil.
- Chop the broccoli in florets, wash them, and add them to the boiling water. Let them cook for about 7 minutes until softened.
- Use a slotted spoon to transfer the soft broccoli to a blender. Add 2 cups of the broccoli water, parsley, coconut milk, 1/2 teaspoon of salt. Blend until smooth. Check out Recipe Notes below for how to prevent blended hot liquids from exploding all over your kitchen. Preferably, also let the hot liquid cool down before blending.
- For the garlic croutons, add olive oil, salt, garlic powder, and bread cubes into a pan and pan-fry the bread cubes until golden on all sides.
- Once you’re happy with the taste of the soup (add more salt to taste), reheat the soup in the pot, pour it into bowls, add the coconut milk swirls, top with garlic croutons, and serve.
Strength and Sunshine
Ah! The easiest greeniest soup! I love it!
Natalie
I totally make almost this exact soup all the time in the winter! I’ve never done it with coconut milk, but just simple broccoli blended and a dash of salt makes for such a yummy meal. And bread or crackers is always a must :)
Bianca
Sounds great too! I’ll give it a try without the coconut milk :) Oh and crackers with soup sound divine!
Anu-My Ginger Garlic Kitchen
Oh wow! How comfy and delish this broccoli soup is. Love that pale green color.
Bianca
Thanks Anu! I’m really happy with the color of the soup too. :D And it’s super comfy :)
Audrey @ Unconventional Baker
Wow, this is the simplest soup I’ve ever seen and those swirls look beautiful. You’ve made me long for broccoli greenness now :)
Bianca
Thank you so much Audrey! Green meals are so weirdly satisfying :D
Антоанета Илиева
Great soup!
Bianca
Glad you like it :)
Marlena
Do you use canned coconut milk or the kind that comes in a carton?
Bianca
Heya, thanks for asking! I used canned full-fat coconut milk.
Amy
Have you ever tried your soups with frozen vegetables, or is it always with fresh?
Bianca
You can totally use frozen vegetables instead of fresh. Especially with the broccoli, it won’t make much of a difference! :)
Valerie
This is how I make this soup. Though I use a hand-held immersion blender to prevent burns from hot liquid and much easier for clean-up.
i
Bianca
Great tip, Valerie! I used to have an immersion blender but I still managed to get burns when making soup with it hahaha. For me the blender method works better :) But I totally agree on the clean-up!
Dorie
Yummy this looks good. Soups are so great in winter :)
Greetings
Dorie from http://www.thedorie.com
Jayne
How big is a serving size please? I need to make a huge amount of this soup (enough for 60 – I own a non-profit for seniors and disabled) but I’m curious what your serving size is. Since we use soup as an appetizer we use an 8 ounce container but most actual soup bowls are around 350ml/10 ounces or so. Hoping to get an answer soon since I have to make this in 5 days!!!
Ashleigh
Yummy!
I did add some garlic and onion powder as well as a bit of veggie stock powder as I was worried it might be a bit too ‘green’ flavoured for me.
Nutritional yeast to add cheesy flavour and a potato to thicken it up.
Warming and delicious 😊
Nada
Wow it’s so easy
Is it ok if i used oat milk or anything instead of coconut milk?
Bianca
I wouldn’t necessarily recommend it because the soup will end up very thin, but let me know if you give it a try!
Pamela
so very easy to make! Thank you.