Top down view of a bowl with green broccoli soup, cream swirls and red chilli flakes.

Easy Vegan Broccoli Soup

 Ingredient Notes

  • Broccoli Heads: I use 6-7 broccoli heads but it all depends on the size you have and the consistency you want. The more broccoli florets mean the soup with be thicker. It’s best to do more than underdo it otherwise the broccoli flavour is lost.
  • Vegan Butter: 5.5 tablespoons of vegan butter?! I admit it’s a lot but it is essential! Vegan cooking doesn’t use meat so it lacks a lot of fat. The vegan butter makes up for the fat, plus this is comfort hearty food, it needs to pack that richness! Butter also helps to get that silky smooth restaurant-style soup as if you’ve sieved it a thousand times.
  • Vegetable Stock: I have used powder/cubes here, not the pre-mixed vegetable stock you get. Even then the powder I use is not the cubes you get in-store, it’s a big tub of powder that dinner ladies use. It’s advertised as the same powder as the cubes but the flavour is 100% better. I use to make this broccoli soup for many years with the cubes though, so they still work great.


Cooking Notes

  • Broccoli Cooking Time: The recipe has the broccoli in the soup for a whopping 40 minutes. If you were boiling broccoli in water for that long all the goodness would be gone. As we are doing it directly in the soup the nutrients and flavour go right in the soup and that’s what you want. Do the broccoli too late, it doesn’t infuse with the rest of the soup.
  • Reheating: This makes a lot of soup so is perfect for serving throughout the week. For best results add the desired portion into a saucepan and heat on low for 5-10 minutes, stirring occasionally. Make sure in between stirring you to cover with a lid so that the soup doesn’t reduce and become thick. If microwaving reheat in increments of 2 minutes until piping hot. With an 800 watt microwave, it takes around 5 minutes.


Easy Vegan Broccoli Soup

A silky smooth heartwarming soup that bats restaurant-style soup out of the park.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, Soup, Starter
Keyword: broccoli, soup
Servings: 12 people, 24 hobbits, 120 fairies


  • Blender/Hand Blender


  • 2 Whole leeks, halved and thinly sliced
  • 2 White onions, diced
  • 6-7 Heads of broccoli, florets separated from the stem (Average size)
  • 5.5 tbsp Vegan butter
  • 3 tbsp Flour
  • 4 l Vegetable stock
  • 2 tsp Black pepper

For garnishing (Optional)

  • Vegan cream
  • Parsley
  • Chilli flakes


  • Place a large soup/stockpot over low heat. Add all the butter and melt slowly.
  • Add in the chopped leeks and onions and give it a good mix.
  • Once the leeks and onions start to sizzle, turn the heat up to medium and give it another good stir. Let cook for another 5-6 minutes.
  • Sprinkle in the flour and mix to make sure everything is coated. After a minute check if the leeks and onions have gone 'gloopy' if not add a little more flour.
  • Add in the vegetable stock and bring to a boil.
  • Once boiling, add in the broccoli florets and black pepper. Stir so the broccoli is submerged in the soup.
  • Bring back to a boil and then simmer with the lid on ajar for 20 minutes.
  • Remove the lid and check the seasoning, add more salt and pepper if needed. Simmer without the lid for 20 minutes to reduce the amount of liquid.
  • Check the seasoning again before blending it all until silky smooth.
  • If you want a thicker consistency, continue simmering.
  • Serve and garnish with vegan cream, parsley and chilli flakes. Dig in with some bread!


Vegetable stock used can be found here
Vegan Butter used can be found here
The above links are affiliate links meaning that at no additional cost to you, if you purchase the item I'll earn a little something too. I only recommend products I use and know are top notch.