Creamy Vegan Broccoli Soup (No Cream, 25 Minutes)
If you want a creamy vegan broccoli soup that tastes rich but uses no cream, no milk, and no flour, this is it. It’s ready in 25 minutes, blended silky with avocado + lemon, and stays a bright, fresh green (no dull overcooked broccoli flavor).
Why you’ll love it
- Creamy texture without dairy (or non-dairy substitutes) or coconut milk
- Fast: 10 min prep + 15 min cook (it’s a quick-cook soup which helps you keep more of the naturally occurring vitamin C in the vegetables).
- Naturally gluten-free, dairy free + grain-free
Related: How to build a healthy balanced plate (template)
What makes it creamy without cream
Most creamy broccoli soups rely on dairy, cashews, or potatoes. Here, the texture comes from:
- Avocado (smooth, thick, neutral when blended with lemon + garlic)
- Leeks + bell pepper (sweet/savory base)
- Fast simmer (cook just until broccoli turns vibrant green)
How to keep broccoli soup bright green (not dull)
Key rule: don’t overcook broccoli.
- Bring water to a simmer, then add broccoli.
- Cook only until it turns vibrant green and just-tender (a few minutes).
Overcooking can reduce vitamin C and dull flavor.
Blending tip: If you want the smoothest texture, blend a full 60–90 seconds (in a regular blender) in batches.
Substitutions and variations
No avocado?
- Steamed potato (½–1 cup) for creaminess (closest match)
- Cannellini beans (½–1 cup) for creaminess + protein
- Soaked cashews (⅓–½ cup) if you tolerate nuts
No leeks?
- Use 1 small yellow onion.
Greens
- Collards are great; kale works too. If using kale, remove thick stems for a smoother blend.
Want more “cheesy” flavor (still dairy-free)?
- Add 2–3 Tbsp nutritional yeast (optional).
More protein (keep it vegan)
- Stir in white beans, or top with hemp seeds / pumpkin seeds.
What to serve with it
- A simple salad + soup makes a full meal.
- If you like bread with soup: try my gluten-free sourdough bread.
Video: Creamy Vegan Broccoli Soup (No Cream)- Ready in 25 Minutes
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Creamy Vegan Broccoli Soup (No Cream, 25 Minutes)
Ingredients
- 2 small-medium broccoli heads - 4-6 inches in diameter
- 1 stalk of leeks - chopped
- 5 cloves garlic - minced
- 1 large bell pepper - chopped
- 2 tbsp olive oil - extra virgin
- 2 cups collard greens or kale - chopped
- 1 large avocado - or 2 smaller
- 2 tbsp lemon juice
- 3 cups of filtered water
Condiments
- 1 bay leaf
- ⅓ tsp coriander - ground
- ¼ tsp cumin - ground
- ½ tsp salt
- ⅓ tsp black pepper
Garnish
- handful of micro-greens - to garnish the soup
- 1 Tbsp Bragg’s coconut aminos - drizzle on top
Instructions
Sauté base:
- Heat olive oil over medium. Add leeks + garlic and cook 2–3 minutes until softened. Add bell pepper + spices; cook 1 minute.
Cook broccoli fast:
- Add bay leaf, and water. Cover and bring to a gentle boil, then immediately reduce to a simmer and add the broccoli florets. Cook just until broccoli turns vibrant green and tender (about 3-5 min). Drop the chopped greens (collard greens or kale) for the last minute of cooking.Because vitamin C is water-soluble and sensitive to heat, longer cooking can reduce it. This recipe keeps cooking time short- just until the broccoli is tender and vibrant (same for the leafy greens) then you blend and serve.
Blend:
- Remove bay leaf. Blend until smooth (immersion blender or regular blender). Add avocado while blending.
- Finish: Stir in lemon juice at the end. Taste and adjust salt/pepper.
- Serve: Top with microgreens and a small drizzle of coconut aminos if using.
Video
Notes
- For best color, don’t simmer broccoli too long.
- No avocado? Use potato/beans/cashews (see substitutions above).
- If using a regular blender, blend in batches and vent steam safely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
FAQs
Yes, use potato, white beans, or soaked cashews for creaminess (details above).
Yes. Freeze in portions up to 3 months. Thaw overnight in the fridge and re-blend if needed for a silky texture. Some separation and taste chage may occur. Best when is fresh.
Usually from overcooked broccoli or too much garlic cooked too hot. Keep broccoli cooking short and sauté garlic gently.
Cook broccoli and greens briefly and blend right after; longer boiling can reduce vitamin C and dull color.
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Where do the kale or collards come in?
As you can see in the video, they are added at the end for the last minute of cooking to preserve nutrients and then everything gets blended for a creamy texture.
Love it , I need to diversify my diet, I can’t eat the same thing every day anymore!
Indeed diversifying is a great idea!
This soup looks so lovely, can I use something else instead of avocado? I don’t really like the taste… will this affect the texture?
You can also use pureed potatoes for the “creamy” effect.
I just tried this broccoli soup,,, I didn’t expect it to taste so good without dairy, I’ll make a larger batch next time. Thank you for sharing!
My pleasure 🙂