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You are here: Home / Recipes / Soups / Easy Vegan Broccoli Soup

Easy Vegan Broccoli Soup

Published: Dec 7, 2018 Updated: Jan 23, 2019 · This post may contain affiliate links ·

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Easy Vegan Broccoli Soup

Easy Vegan Broccoli Soup with Garlic Croutons – the perfect comforting dish for rainy days! I love how vibrant this soup is! 

Easy Vegan Broccoli Soup

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:

  1. Boil the broccoli until soft.
  2. 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).
  3. Transfer the soup back to the pot to reheat and enjoy!

Easy Vegan Broccoli Soup

Easy Vegan Broccoli Soup

Easy Vegan Broccoli Soup

Elephantastic Vegan
We don’t need tons of ingredients for a really good, creamy broccoli soup. The coconut swirls on top are a must-have and the homemade garlic croutons are an excellent crispy addition!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine Vegan
Servings 2 people
Calories 295 kcal

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.

Notes

How to Blend Hot Liquids
You can make really easy and delicious creamy soups in a blender. However, be careful when working with hot liquids. Don’t fill the blender more than halfway, remove the blender’s center lid piece, and hold a kitchen towel over the top. Trust us on this one; we’ve had soup all over our kitchen walls once. Never again.

Nutrition

Calories: 295kcalCarbohydrates: 42gProtein: 13gFat: 10gSaturated Fat: 6gSodium: 2092mgPotassium: 1117mgFiber: 9gSugar: 7gVitamin A: 1935IUVitamin C: 271.8mgCalcium: 221mgIron: 4.6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan No-Bake Coconut Balls
Next Post: Crispy Fried Brussels Sprouts »

Reader Interactions

Comments

  1. Strength and Sunshine

    October 20, 2015 at 10:39 pm

    Ah! The easiest greeniest soup! I love it!

    Reply
  2. Natalie

    October 21, 2015 at 4:06 am

    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 :)

    Reply
    • Bianca

      October 22, 2015 at 7:55 pm

      Sounds great too! I’ll give it a try without the coconut milk :) Oh and crackers with soup sound divine!

      Reply
  3. Anu-My Ginger Garlic Kitchen

    October 21, 2015 at 4:27 pm

    Oh wow! How comfy and delish this broccoli soup is. Love that pale green color.

    Reply
    • Bianca

      October 22, 2015 at 8:02 pm

      Thanks Anu! I’m really happy with the color of the soup too. :D And it’s super comfy :)

      Reply
  4. Audrey @ Unconventional Baker

    October 23, 2015 at 4:13 am

    Wow, this is the simplest soup I’ve ever seen and those swirls look beautiful. You’ve made me long for broccoli greenness now :)

    Reply
    • Bianca

      October 23, 2015 at 10:01 pm

      Thank you so much Audrey! Green meals are so weirdly satisfying :D

      Reply
  5. Антоанета Илиева

    January 18, 2016 at 9:38 am

    Great soup!

    Reply
    • Bianca

      January 18, 2016 at 5:01 pm

      Glad you like it :)

      Reply
  6. Marlena

    August 8, 2016 at 7:56 am

    Do you use canned coconut milk or the kind that comes in a carton?

    Reply
    • Bianca

      August 8, 2016 at 12:45 pm

      Heya, thanks for asking! I used canned full-fat coconut milk.

      Reply
  7. Amy

    December 17, 2016 at 2:30 pm

    Have you ever tried your soups with frozen vegetables, or is it always with fresh?

    Reply
    • Bianca

      December 19, 2016 at 1:39 pm

      You can totally use frozen vegetables instead of fresh. Especially with the broccoli, it won’t make much of a difference! :)

      Reply
  8. Valerie

    September 19, 2017 at 8:36 pm

    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

    Reply
    • Bianca

      September 25, 2017 at 6:38 pm

      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!

      Reply
  9. Dorie

    December 8, 2018 at 7:36 pm

    Yummy this looks good. Soups are so great in winter :)
    Greetings
    Dorie from http://www.thedorie.com

    Reply
  10. Jayne

    January 23, 2020 at 11:50 pm

    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!!!

    Reply
  11. Ashleigh

    April 10, 2020 at 10:46 am

    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 😊

    Reply
  12. Nada

    May 29, 2020 at 2:32 pm

    Wow it’s so easy
    Is it ok if i used oat milk or anything instead of coconut milk?

    Reply
    • Bianca

      May 30, 2020 at 1:29 pm

      I wouldn’t necessarily recommend it because the soup will end up very thin, but let me know if you give it a try!

      Reply
  13. Pamela

    June 20, 2020 at 2:44 am

    so very easy to make! Thank you.

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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