Vegan Broccoli Soup Recipe with Cheddar & Coconut Cream—Gluten-Free.

This delicious vegan broccoli soup recipe is an all-time favorite, and especially with a mixed green salad and homemade sourdough bread.

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If you’re anything like me and do tons of homemade soups, you’re gonna love this rich and creamy vegan broccoli soup recipe. Not only does it warm the gut during cold winter nights, it rocks lunches, dinners, appetizers, and snacks year-round.

And like most vegan soups with a creamy base, I use coconut cream and organic corn starch as thickeners. The combination creates a silky, dairy-free soup that doesn’t skimp on creaminess. It also rocks a healthy dose of broccoli, garlic, onions, vegan cheddar, and succulent herbs. 😋

Vegan Cream of Broccoli Soup

The delicious broccoli soup recipe is an excellent source of plant-based nutrients. It packs vitamins, minerals, protein, fiber, and the bioactive compound sulforaphane.

According to Dr. Michael Greger, “if you were to add only one thing to your diet, consider cruciferous vegetables.”

Here’s what you’ll need (full recipe below):

Equipment

• Large pot.
• Blender.
• Whisk.
• Colander.
• Ladle.
• Food storage container.
• Flatware and cutlery.
• Knife set.
• Cutting board.
• Crockery.

Another great thing about broccoli soup is it soothes the respiratory tract. Warm soups keep you hydrated, have anti-inflammatory effects, and help fight infections and the common cold.

They’re also incredibly nourishing for the gut when you use high-quality, nutrient-dense ingredients.

Ingredients

• 4 cups broccoli florets.
• 8 cups veggie broth.
• 1 cup coconut cream.
• 2 garlic minced.
• 1 cup mixed greens.
• 1 cup onion.
• 1 cup vegan cheese.
• 2 tbsp olive oil.
• 1 tsp pink salt..
• 1 tsp black pepper
• 1 tsp grains of paradise
• 1 tbsp Italian seasoning.
• 1/2 cup nutritional yeast.
• 1/2 tsp paprika smoked
• 1 tbsp Bragg Liquid Aminos
• 1 tbsp cornstarch mixed with 2 tbsp water

Organic broccoli is packed with essential vitamins, minerals, and antioxidants that support overall health. It’s rich in vitamin C, which boosts the immune system, and vitamin K, which plays a key role in bone health and blood clotting. It also provides vitamin A for eye health and B vitamins like folate.

In addition it’s a great source of minerals like calcium, potassium, magnesium, and iron, which contribute to strong bones, heart-health, and oxygen transport in the blood. It also rocks antioxidants like lutein and zeaxanthin, both of which help fight chronic disease.

Instructions

• Heat the olive oil in a large pot over medium heat. Add the veggies, herbs, and after a few minutes a cup of the broth, lightly cooking.
• Add the broccoli florets and liquids, bring to a boil, then reduce heat and simmer for about 3 minutes until the broccoli is tender.
• Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
• Return the blended soup to the pot, then stir in the coconut cream. Slowly whisk in the cornstarch slurry (recipe below) and let simmer for 3-5 minutes until thickened.
• Stir in salt, pepper, herbs, and nutritional yeast, adjusting seasoning to taste. Top with vegan cheddar and croutons.

How to Make Cornstarch Slurry

1. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold filtered water.
2. Stir well until the cornstarch is fully dissolved, forming a smooth, lump-free liquid.
3. Slowly pour the slurry into the hot soup while stirring continuously.
4. Let the soup simmer for 3-5 minutes, stirring occasionally, until it thickens to your desired consistency.
5. Always use cold water to dissolve cornstarch; adding it directly to hot liquid can cause clumping.

Tips

• For extra richness, use full-fat coconut cream.
• Add a squeeze of lemon juice for brightness.
• For texture, reserve some cooked broccoli florets and veggies before blending and add them back in later.

Homemade sourdough croutons are unsurprisingly delicious in soups. Get the recipe here.

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