Creamy (Vegan) Broccoli Soup

This soup is so easy to make – it has minimal ingredients, and there are endless options for toppings. Instead of using cream or flour, which is traditionally used in a cream of broccoli soup, cannellini beans are used and they bring such a nice flavour with them as well.

Here are some of my favourite topping ideas for this soup (but you can also just keep it simple and have it by itself!):

  • Grated old cheddar cheese (can use vegan) and crispy onions (as pictured)
  • Fresh torn basil and chili flakes
  • Homemade garlic croutons
  • A slice of buttered and grilled sourdough, fresh herbs, and a drizzle of olive oil

Creamy (Vegan) Broccoli Soup

Prep Time 10 mins
Cook Time 20 mins
Course Soup
Servings 4 servings


  • 1 small onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 jalepeño, seeds removed if sensitive to spice
  • 2 small broccoli heads, cut into pieces
  • 1 can cannellini beans, rinsed and drained
  • 3 cups vegetable stock
  • 1 large handful spinach
  • salt and pepper, to taste


  • Over medium high heat, sauté onion, garlic and jalepeño in a dutch oven or large pot, until onions start to soften. Add salt and pepper, to taste.
  • Add 2 small heads of chopped broccoli, and stir frequently for 8-10 minutes until broccoli starts to cook through and brown on edges.
  • Mix in one can of drained and rinsed cannellini beans, and 3 cups of vegetable stock.
  • Bring to a simmer, and add spinach. Cover and simmer for 10 minutes.
  • Turn heat off, and blend using a hand blender (or you can transfer in batches to a counter blender).
  • Serve with more cracked pepper, and other favourite toppings.

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