This Dairy Free Cream Of Broccoli Soup is velvety smooth, ultra comforting, and made with just a handful of simple ingredients. Best part? It’s ready in under 30 minutes and completely plant-based.
Whether you’re embracing a dairy-free diet or just looking for a lighter way to enjoy classic cream of broccoli soup, this recipe hits the spot. It’s wholesome, budget-friendly, and naturally gluten free. Perfect for chilly nights, post-holiday resets, or any time your body says "please feed me something green."
If you love this recipe, you'll also love this Oatmeal Using Almond Milk or this Vegan Baked Beans recipe.
Jump to:
💖 Why This Recipe Works
- Naturally creamy: Coconut milk adds richness without any dairy.
- Just 6 ingredients: No fillers or weird thickeners.
- Quick and easy: Ready in about 25 minutes, from chopping to sipping.
⭐ Star Ingredients
- Broccoli: The star of the show. Packed with fiber and vitamins, it becomes wonderfully soft and blendable once simmered.
- Coconut Milk: Adds creamy texture and subtle richness. It blends beautifully and makes the soup feel indulgent without dairy.
- Onion: Sautéed until soft, it lays the savory foundation for flavor. I like using yellow onions for balance.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Nut-free: Use oat milk or rice milk instead of almond or cashew-based options.
- No coconut? Try unsweetened almond milk with a spoonful of blended cashews or cooked potato to thicken.
- Add protein: Stir in cooked white beans or green peas for an extra boost.
- Spicy version: Add a pinch of chili flakes or cayenne with the onions.
- Deluxe version: Top with roasted chickpeas or crispy shallots.
- Herb lovers: Blend in fresh basil, parsley, or dill for a fresh twist.
If you love simple plant-based soups, check out my Vegan Lentil Soup or this Instant Pot Butternut Squash Soup for more cozy inspiration.
🔪 How To Make Dairy Free Broccoli Soup
- Step 1: Over medium heat, melt fat in a medium-sized soup pot. Sauté onions until soft and translucent.
- Step 2: Add in chopped broccoli and continue to stir until the broccoli has softened quite a bit.
- Step 3: Add broth and coconut milk. Raise the heat and bring the soup to a boil.
- Step 4: Reduce the heat to a simmer until the broccoli has softened completely so you can now blend the soup.
- Step 5: Remove the soup from the heat and use an immersion blender to blend your soup, making sure each piece of broccoli is combined. Salt liberally with real salt & cracked black pepper.
- Step 6: Serve in bowls with a drizzle of olive oil. Enjoy your dairy-free cream of broccoli soup.
💡Hint: If your blender isn’t very powerful, let the soup cool slightly before blending. It’s safer and helps avoid steam buildup.
👩🍳 Expert Tips
- Roast for deeper flavor: Lightly roast the broccoli in the oven before adding it to the soup to bring out its natural sweetness.
- Add garlic with the onions: A couple of minced cloves really amp up the flavor.
- No immersion blender? Use a regular blender in batches for extra-smooth results. Just be careful with the hot liquid.
💭 FAQs
Yes. Almond milk works, but it’s thinner and less creamy. You may want to blend in cooked potato or cashews to help thicken the soup.
Blend in a cooked potato, reduce the amount of broth, or add arrowroot starch mixed with a little water.
Yes. Just thaw it slightly before cooking. It blends well and saves prep time.
Absolutely. Let it cool completely, then store in portion-sized containers in the freezer for up to 3 months.
It has a very mild coconut flavor that blends nicely with the broccoli. If you’re coconut-sensitive, use a neutral plant milk.
Warm slowly over low heat, stirring often. Avoid boiling once blended.
💖 Serving Suggestions
Serve your dairy-free cream of broccoli soup with:
- Stuffed Mushrooms: for a cozy, elegant soup-and-snack moment.
- Oat Bread with Crunchy Seed Topping: for dipping and soaking up every drop.
- Mango Arugula Salad: for a light and balanced pairing.
- Sweet Potato Fries: adds texture and sweet-savory contrast.
- Roasted Chickpeas or Croutons: sprinkled on top for crunch.
🍽 More Fantastic Soup Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us on our Facebook Page! Alternatively, bookmark it in your browser or save to Pinterest.
Dairy Free Cream of Broccoli Soup
Ingredients
- ½ Cup Coconut Milk
- 2 tablespoon Coconut Oil
- 1 Onion (diced)
- 4 Cups Broccoli (chopped)
- 4 Cups Broth
Instructions
- Over medium heat, melt fat in a medium-sized soup pot. Sauté onions until soft and translucent.
- Add in chopped broccoli and continue to stir until the broccoli has softened quite a bit.
- Add broth and coconut milk. Raise the heat and bring the soup to a boil.
- Reduce the heat to a simmer until the broccoli has softened completely so you can now blend the soup.
- Remove the soup from the heat and use an immersion blender to blend your soup, making sure each piece of broccoli is combined. Salt liberally with real salt & cracked black pepper.
- Serve in bowls with a drizzle of olive oil. Enjoy your dairy-free cream of broccoli soup.
Notes
- Roast for Extra Flavor: Lightly roast the broccoli in the oven before adding it to the soup for a deeper, nuttier taste.
- Add Garlic for a Boost: Toss in a couple of minced garlic cloves with the onions for an extra layer of savory goodness.
- Blend in Batches for Extra Smoothness: If you don’t have an immersion blender, use a regular blender in batches for a super creamy texture.
I loved developing this one. It’s so creamy without any dairy, and the blend of flavors is surprisingly rich for something so simple. Have you tried roasting the broccoli first? Would love to hear your twist on it!