Cream of Broccoli Soup
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A bright, nutrient-dense, and velvety smooth cream of broccoli soup. Made without heavy cream, this recipe uses zucchini and vegan milk to achieve a rich texture that is both light and satisfying.
The greens delivery system disguised as lunch. A hidden zucchini gives this soup its silky, thick body — no flour, no dairy, no cashews — leaving it light, vibrant, and shockingly easy to make on a weeknight.
🥄 Ingredients
- 🫗 2 cups broccoli florets
- 🫗 1 cup zucchini, chopped
- 🫗 1/2 bell pepper, chopped
- 🫗 1 1/4 cups vegan milk
- 🫗 1 tbsp onion, finely chopped
- 🫗 1 tbsp oil
- 🫗 Salt and pepper, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Sauté:** In a pot, heat the oil over medium heat. Sauté the chopped onion and bell pepper until they are soft and translucent.
**Steam/Cook:** Add the broccoli and zucchini to the pot. Add a splash of water and cover for 3–5 minutes, allowing the vegetables to steam until tender.
**Simmer:** Pour in the vegan milk and bring to a very gentle simmer. Do not let it boil vigorously, as this can affect the texture of the milk.
**Blend:** Use an immersion blender to process the mixture until completely smooth and velvety. If you don't have an immersion blender, transfer to a standard blender (always use caution when blending hot liquids).
**Season:** Add salt and pepper to taste. If the soup is too thick for your preference, add a little extra vegan milk or water.
**Serve:** Serve hot. This soup pairs beautifully with toasted crusty bread or a side of vegan garlic toast.
🎥 Video Tutorial
Cream of Broccoli Soup
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Boiling the Milk: Plant-based milks (especially thinner ones like almond or soy) can separate or curdle if boiled too hard. Keep the heat low and slow once the liquid is added.
- ✕
Watery Soup: If your zucchini has a high water content, the soup might be thinner than expected. You can always simmer it a bit longer *before* adding the milk to let the excess liquid evaporate.
🔄 Variations
Cheesy Broccoli: Stir in a tablespoon of nutritional yeast or a bit of your homemade "Vegan Nacho Cheese" (VG-0073) for a cheesy flavor.
Crunchy Garnish: Top with toasted sunflower seeds or hemp hearts for a nice textural contrast.
🧊 Storage
- 📦
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. This soup freezes well too—just make sure to leave some room at the top of the container for expansion.
💡 Chef Tips
Vibrant Color: To keep the soup a bright, appetizing green, do not overcook the broccoli. Once it turns bright green and is fork-tender, add the milk and blend immediately.
Flavor Profile: A squeeze of fresh lemon juice added just before serving brightens the flavor of the broccoli significantly.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →