This creamy broccoli soup is comforting, smooth, and full of fresh vegetable flavor without relying on heavy dairy. It’s a nourishing bowl of warmth that feels cozy yet light, making it perfect for everyday meals, meal prep, or a gentle reset after heavier foods.
Why You’ll Love This Recipe
This soup delivers the rich, satisfying texture of classic broccoli soup while staying dairy-free and gluten-free. It’s made with simple, wholesome ingredients and comes together in one pot, making cleanup easy. The flavors are mild enough for the whole family yet deliciously layered, and it reheats beautifully for lunches throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons avocado oil or ghee
1 large head of broccoli, cut into bite-size florets
1 large sweet onion, finely diced
1 large carrot, finely diced
3 garlic cloves, minced
3 tablespoons gluten-free flour or arrowroot powder
3 cups vegetable stock or chicken bone broth
1 cup unsweetened coconut milk, cashew milk, or almond milk
1/4 cup coconut cream
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped curly parsley
Directions
Cut the broccoli into bite-size florets and set aside.
Heat the avocado oil or ghee in a heavy-bottomed stockpot over medium heat.
Add the diced onion, carrot, and minced garlic. Sauté for about 3 minutes, stirring frequently, until fragrant and slightly softened.
Sprinkle in the gluten-free flour or arrowroot powder and whisk well to combine with the vegetables.
Slowly pour in the vegetable stock or bone broth, whisking continuously to prevent lumps.
Add the milk and coconut cream, stirring until fully incorporated.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Add the broccoli florets and season with sea salt and black pepper.
Simmer for about 15 minutes, stirring occasionally, until the broccoli is tender and the soup has thickened.
Remove from heat, garnish with chopped parsley, and serve hot.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: approximately 30 minutes
Variations
For a smoother texture, blend part or all of the soup using an immersion blender.
Add extra vegetables such as zucchini or spinach for additional nutrients.
For a richer flavor, increase the coconut cream to 1/3 cup.
Spice it up with a pinch of crushed red pepper flakes or ground white pepper.
Stir in cooked shredded chicken for a heartier meal.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make this soup completely vegan?
Yes, use avocado oil instead of ghee and choose vegetable stock and plant-based milk.
Is this soup gluten-free?
Yes, as long as you use gluten-free flour or arrowroot powder.
Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly to the soup and simmer until tender.
What can I use instead of coconut cream?
You can use extra plant-based milk, but the soup will be slightly less rich.
Can I blend the soup?
Yes, blending creates a smooth and creamy texture while keeping the same flavor.
How do I make the soup thicker?
Let it simmer a few extra minutes or add an additional teaspoon of arrowroot powder mixed with water.
Can I add protein to this soup?
Yes, cooked shredded chicken or white beans are great additions.
Does this soup taste like coconut?
The coconut flavor is very mild and mostly adds creaminess rather than sweetness.
Is this soup good for meal prep?
Yes, it stores and reheats very well, making it ideal for meal prep.
Can I double the recipe?
Absolutely. This recipe doubles easily and is great for feeding a crowd or freezing extras.
Conclusion
This creamy broccoli soup is a simple, nourishing recipe that brings comfort and balance to your table. With its wholesome ingredients, easy preparation, and versatile options, it’s a soup you’ll want to make again and again for cozy family meals and stress-free leftovers.
This creamy broccoli soup is smooth, comforting, and dairy-free, offering a nourishing and flavorful option for cozy meals, meal prep, or a lighter reset after heavier dishes.
Ingredients
2 tablespoons avocado oil or ghee
1 large head of broccoli, cut into bite-size florets
1 large sweet onion, finely diced
1 large carrot, finely diced
3 garlic cloves, minced
3 tablespoons gluten-free flour or arrowroot powder
3 cups vegetable stock or chicken bone broth
1 cup unsweetened coconut milk, cashew milk, or almond milk
1/4 cup coconut cream
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons chopped curly parsley
Instructions
Cut the broccoli into bite-size florets and set aside.
Heat the avocado oil or ghee in a heavy-bottomed stockpot over medium heat.
Add the diced onion, carrot, and garlic. Sauté for about 3 minutes, stirring frequently, until fragrant and slightly softened.
Sprinkle in the gluten-free flour or arrowroot powder and whisk to combine with the vegetables.
Slowly pour in the vegetable stock or bone broth, whisking continuously to prevent lumps.
Add the plant-based milk and coconut cream, stirring until fully incorporated.
Bring the soup to a gentle boil, then reduce to a simmer.
Add the broccoli florets and season with sea salt and black pepper.
Simmer for about 15 minutes, stirring occasionally, until the broccoli is tender and the soup has thickened.
Remove from heat, garnish with chopped parsley, and serve hot.
Notes
Blend part or all of the soup for a smoother texture using an immersion blender.
Frozen broccoli can be used instead of fresh—no need to thaw first.
Increase coconut cream for extra richness.
Add shredded chicken or white beans for more protein.
