Broccoli Soup Recipe (Vegan) Recipe
This super creamy Vegan Broccoli Soup is seasoned with jalapeño and corn for a flavorful Mexican twist! Packed with vegetables, it's punchy, flavorful and vibrant!
How to Make the Best Broccoli Soup Recipe (Vegan)
This super creamy Vegan Broccoli Soup is the perfect example of how plant-based cooking can be both satisfying and bursting with flavor. The combination of poblano peppers and jalapeños adds a delightful Mexican twist to this classic soup, while the creamy cashew-based base creates that luxurious texture without any dairy. It’s a vibrant, nutrient-dense soup that proves vegan cooking can be punchy and full of personality.
What makes this recipe special is the finishing oil infused with cumin, jalapeño, and optional corn kernels. This aromatic topping adds depth and visual appeal to each bowl, elevating the soup from simple to spectacular. The blending technique ensures you get a silky-smooth texture while maintaining the beautiful green color from the broccoli and spinach.
Perfect for a quick lunch or light dinner, this vegan broccoli soup comes together in less than an hour and serves five people, making it an ideal choice for meal prep or feeding a crowd. Whether you’re vegan, dairy-free, or simply looking for a delicious and wholesome soup, this recipe delivers on flavor and nutrition in every spoonful.
Broccoli Soup Recipe (Vegan)
This super creamy Vegan Broccoli Soup is seasoned with jalapeño and corn for a flavorful Mexican twist! Packed with vegetables, it's punchy, flavorful and vibrant!
Ingredients
Soup Base
Creamy Components
Finishing Oil
Instructions
Cooking the Base
- Heat oil in a large pot over medium heat. Add the onion, garlic, poblanos, and jalapeño, stirring occasionally until the onions are golden, about 5 minutes.
- Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the vegetables. Cover, bring to a boil, then reduce heat and simmer gently until broccoli is tender, about 10-12 minutes. Turn heat off and remove the bay leaf.
Blending
- Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and nutritional yeast. Cover tightly with blender lid and kitchen towel, holding it down firmly when you start the motor (on the lowest setting, working up gradually) to prevent a blender explosion. Blend until silky smooth.
- Add one more cup of broccoli and one more cup of broth. Blend again until silky smooth.
- Add 1-2 large handfuls of fresh baby spinach for vibrant green color, and blend until fully incorporated and smooth.
Final Steps
- Pour the blended mixture back into the broccoli soup pot and mix well. Heat gently over low heat, being careful not to boil or simmer too long, or you will lose the lovely vibrant green color.
- Taste for salt, heat, and acid. Add a squeeze of lime if desired, or extra chili flakes or more pepper. For extra cheesy flavor, add another tablespoon of nutritional yeast.
- Heat 2-3 tablespoons olive oil in a small skillet over medium heat. Add sliced jalapeño, cumin seeds, chili flakes, and optional corn kernels or pumpkin seeds. Heat until cumin is fragrant, about 1 minute.
- Serve the soup in bowls and spoon a little finishing oil over the soup in a crescent shape. Garnish with fresh cilantro, scallions, or a wedge of lime.
