Dairy Free Broccoli Soup
I first started making this dairy free broccoli soup in 2015 as a way to enjoy my favorite comfort food while adding more veggies to my diet. Growing up, my sister and I were obsessed with the broccoli cheese soup from Panera, and I wanted to recreate that rich, creamy flavor at home, without dairy. After experimenting with different ingredients, I discovered that pureed cauliflower was the perfect base. Not only does it create a velvety texture, but it also adds extra veggies without altering the taste.
Since then, I’ve made this vegan broccoli soup at least 20 times. It has become my go-to recipe when the weather cools off because it’s packed with flavor, incredibly creamy, and ready in 25 minutes. Unlike traditional broccoli cheese soup, this version is lower in calories but still satisfying, thanks to white beans, which add plant-based protein and make it extra filling. If you’re looking for a nourishing, healthy broccoli soup that’s both comforting and packed with veggies, this is it!
If you love cozy soups, you also have to try my Dairy Free Mushroom Soup (which has hundreds of 5-star reviews) and my Instant Pot White Bean Soup (this is my mom’s favorite recipe of mine).
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Ingredient spotlight
- Cauliflower – fresh or frozen cauliflower works, it helps to thicken the soup and I promise you won’t taste it! For frozen cauliflower, use two 12 oz packages of cauliflower florets. Substitute with 2 peeled and diced russet potatoes.
- Broccoli – the star of the soup! Be sure your broccoli is fresh and tender! If you want to use frozen broccoli you will need two 12 oz packages of small broccoli florets.
- White Beans (or Soaked Cashews) – the secret ingredient! White beans make the soup rich and creamy. Use cannellini, great northern white beans, navy beans or butter beans for the best texture. If you don’t love beans, use soaked cashews.
- Nutritional Yeast – gives a cheesy flavor without adding cheese, I don’t recommend skipping this or the flavor won’t give that classic broccoli cheese soup vibe.
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30 Minute Vegan Broccoli Soup
This dairy free broccoli soup is rich, creamy and so comforting. Ready in 25 minutes, this soup is great for cozy weeknight dinners or can be made for your weekly meal prep. The secret ingredient to this soup is pureed cauliflower and white beans (no cashews needed) to get that creamy texture without any dairy.
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Servings: 4
Guided Recipe Video
Ingredients
- 1 medium head cauliflower - removed from thick stalk and cut into small pieces
- 4 cups organic vegetable stock - divided
- 1 medium head broccoli - removed from thick stalk, cut into small bite size pieces
- 2 medium organic carrots, sliced
- 1 15 oz. can organic northern white beans (about 1.5 cup beans) or 1/2 cup soaked cashews
- ¾ cups dairy free milk, unsweetened, divided
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1-2 teaspoon sea salt
- ½ teaspoon thyme (optional)
Instructions
- In a large pot, add 1/2 the carton of vegetable broth and florets from 1 medium cauliflower. Cover and cook 12-15 minutes, or until cauliflower is tender.1 medium head cauliflower, 4 cups organic vegetable stock
- While cauliflower is cooking, chop 1 medium head of broccoli and thinly slice 2 medium carrots (peel if necessary).1 medium head broccoli, 2 medium organic carrots, sliced
- Once cauliflower is tender, blend the cauliflower in the pot with an immersion blender (or transfer to blender and blend in batches, being careful with hot liquids).
- To the cauliflower puree, add the remaining vegetable broth, broccoli, carrots, garlic powder, salt (add less, you can always add more later), and thyme. Stir and cover for 7 minutes, or until broccoli is tender.4 cups organic vegetable stock, 1 medium head broccoli, 2 medium organic carrots, sliced, 1 teaspoon garlic powder, 1-2 teaspoon sea salt, ½ teaspoon thyme (optional)
- While soup is cooking, rinse and drain a can of northern white beans. Blend with 1/2 cup dairy free milk until smooth.1 15 oz. can organic northern white beans (about 1.5 cup beans) or 1/2 cup soaked cashews, ¾ cups dairy free milk, unsweetened, divided
- Add pureed beans and additional 1/4 cup dairy free milk to the soup once the broccoli is tender along with nutritional yeast. Stir well to combine. Allow to cool slightly before enjoying.¾ cups dairy free milk, unsweetened, divided, ½ cup nutritional yeast
Recipe Notes
Troubleshooting tips:
- Too thick? Add 1/4 cup non-dairy milk.
- Too thin? Simmer on the stove until desired consistency is reached. You can also add 1 tbsp of arrowroot starch mixed with 1 tablespoon water.
- Use fresh or frozen broccoli or cauliflower. Be sure to break up any broccoli florets into small, bite size pieces.
- No cauliflower? Use 1-2 russet potatoes (peeled and cubed) to get the same creamy texture.
- No white beans? Use soaked cashews (1/2 – 1 cup) to create a similar creamy texture.
- Fridge: This soup gets better the longer it sits. Store in airtight containers for up to 4 days. I like to use mason jars for easy storage.
- Freezer: This soup can get mushy when frozen, so I recommend blending it completely before freezing. Use freezer safe container (I don’t recommend glass jars as they can explode), I like using Soupercubes for easy portioning. Reheat from frozen or allow to thaw before reheating.
- Reheating:
- Stovetop: Reheat on the stove over medium low heat in a covered pot 8-10 minutes (or until warmed through).
- Microwave: Cook 2-4 minutes, pausing to stir once or twice while reheating
- Note: you may need to add some additional liquid when reheating if it gets too thick
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
103
Fat
1
g
Carbohydrates
17
g
Fiber
7
g
Sugar
4
g
Protein
8
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Make this your way
- Need a low carb soup? Replace white beans with soaked cashews (add about 1 cup soaked cashews)
- Want the soup to be extra creamy? Add 1/2 cup of soaked cashews to the white beans when blending.
- Want a large batch for Meal prep? Double the recipe, it holds up well in the fridge for up to 4 days.
Serving suggestions
This vegan creamy broccoli soup is incredibly filling but low in calories. Make it a complete meal with:
- Crusty bread or crackers (I love these Hemp Almond Flax Crackers)
- Add some additional protein with balsamic tofu croutons, another can of white beans, or a sprinkle of hemp hearts
- Air fryer roasted chickpeas for crunch and additional protein
- Top with some shredded cheese (use your favorite shredded cheddar or dairy free cheddar) for texture and more flavor.
Common questions
What is nutritional yeast?
- Nutritional yeast is deactivated yeast made from sugarcane and beet molasses (not to be confused with brewers yeast). It has a great nutty, cheesy flavor and it’s a great source of Vitamin B-12.
- You can find nutritional yeast in most grocery stores now or online
- If you have an MTHFR mutation, buy a non-fortified brand of nutritional yeast.
So good and simple to make! My new go-to recipe.
I don’t like cauliflower and I couldn’t taste it. I love that the broccoli and carrots were not pureed. The soup was so creamy and delicious
Vegan broccoli soup is wonderful, It’s wonderful!
I’m vegan and my son is vegetarian and this is one thing we always agree on. He is obsessed with this soup. Thanks so much for posting!
I have to twist my family’s arms to try anything I make… this soup blew them away. It’s wonderful!
I’ve made this recipe so many times, it’s my absolute favorite soup! I alter it a bit by adding a full cup of nutritional yeast to make it extra cheesy and it’s perfect. Super filling and healthy!
I loved this recipe! It was easy, all whole food, vegan and gluten free (which I need to be) and my entire family loved it! Tastes even better the next day leftovers! Definitely will make this again.
So glad you loved this recipe as much as we do!! Leftovers are really the best!
Delicious soup. I used coconut milk and added fine chopped cilantro and kale instead of thyme. This is the first time I have made vegan soup. It is so rich and cheesy tasting.
Loved this healthy and delicious soup. It’s packed with veggies and even has protein from the beans and nutritional yeast. I only needed non-dairy and not vegan, so I used homemade chicken stock. The head of cauliflower was quite large, so I used 4 C of stock to cook it and then added 2 more cups later.
Delicious lots of flavor and easy to make love it