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.
★ Did you make this recipe? Please give it a star rating below!
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.
I have made this soup twice, we love this recipe! 2nd time I made with my own homemade veg broth. Turned out soooo good. Thank you for recipe. 5 stars, highly recommend.
Just made this and it’s yummy!
Thanks for this recipe! I tried it, it really is quick, easy and delicious, everybody including kids loved it! I used frozen broccoli and cauliflower and added some other veggies (pumpkin and chinese leek) and I don’t think it made a big difference! Thanks again!
I just made this using Hemp milk and mung beans!! I didn’t have white beans prepared, & I prefer not to use canned beans. It’s A-M-A-Z-I-N-G!! I’m new to being vegan and this hits the spot. Thank you so much for the recipe . I will definitely be making this again and trying different versions.
Delicious! I doubled the recipe and my teens all loved it :) Thank you
I just made this and it’s delish! Thanks for sharing.
I made this today. Delicious! I doubled the recipe to feed 5 adults and make sure I had a bit of leftovers. Instead of doubling the cauliflower, I used 1 head of cauliflower and broccoli each for the creamed base. Also, I accidentally opened chickpeas instead of navy beans. It worked. Tastes great! I will be making this again!
Thank you so much for this recipe. It is delicious. My 21 month loves it too. I made it the first time with broccoli instead of cauliflower and it was good. Then I tried with caulifower and it was yummy. Both times I left out the Beans because I am eating paleo/whole30. I have made this four times already- quick and easy. Great way to get my veggies in and use nutritional yeast that I have been wanting to use for a long time.
This was absolutely delicious!!!
I didn’t have Northern beans, so I used chickpeas instead and it was super yummy!
This soup was delicious!! I added a little paprika to give it a kick. I also added some go veggie cheddar cheese at the end but realized I really didn’t need to do that, the soup is awesome as is!
I would recommend leaving out the beans. I just made this and the beans ruined the taste of the soup. 10/10 would not recommend using them and just follow the recipe without that. It was thick enough without them as I used a lot of cauliflower.
Sorry you didn’t love it with the beans, but I’m glad you liked it without the beans. Thanks for the feedback!
Hi there,
I am definitely going to try this yummy looking soup!
As a vegan/vegetarian who has done some significant research, I understand that vitamin B12 does not come from animal or plant sources (referring to your mention of it that it comes from an animal source). That is why it is recommended that vegans take a B12 supplement.
Thank-you.
I am crazy about anything with cheese or made of cheese and I love brocolli! Great combo! Thanks for sharing this!
I absolutely love Broccoli Cheese Soup, so I can’t wait to try this version! It looks so dang good! Thanks for sharing it at the #SmallVictoriesSundayLinkup!
Mmmmm!!!! I love cheddar broccoli soup!