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Dairy-free Cream of Broccoli Soup

This soup is such a wonderful comfort food, it's hard to know where to begin when describing its delightful non-dairy benefits! I've done a podcast episode in the past on the wonders of using Great Northern or Cannellini White Beans to thicken non-dairy, vegan soups. There are lots of choices available, such as bread, rice and noodles, but I swear by the "bean-method" as being the most effective and healthful option.

The addition of turmeric's earthy and peppery undertones give this soup a warm and savory flavor that also offers some serious immune-boosting benefits! And don't forget to add the the small enhancement of cayenne for that perfectly balanced seasoning kick.

I like to serve my soups with a side hunk of warm rosemary or sourdough bread to sop up every last drop. My family loves it, and you will too!


- 1 Tbsp vegan butter or olive oil*

- 1 medium yellow onion, chopped

- 4 cloves garlic, minced

- 1/2 tsp all-purpose seasoning or seasoning salt*

- 1 medium russet potato, peeled and cut into 1-inch chunks

- 24 oz vegetable stock or broth

- 1 1/2 tsp dried thyme

- 1/2 tsp turmeric

- 1/4 tsp dried sage

- 1/8 tsp cayenne

- 1 generous pinch of salt

- ground pepper to taste

- 1 can Great Northern White Beans, drained and rinsed*

- 4 oz more of vegetable stock

- 2 cups frozen broccoli florets, thawed for 2 minutes in microwave (chop off any stems)*

- 1 cup almond or soy milk

- oyster crackers for topping (optional)

- hunks of warm sourdough or rosemary bread for soup-dipping (optional)


  1. In a dutch oven or soup pot, heat olive oil and add onions. Stir to toss and cook onions over high heat until slightly soft.

  2. Add garlic and all-purpose seasoning (or seasoning salt), and stir well to toss. Cook over medium heat for about 1 minute, stirring constantly to keep from sticking.

  3. Add potatoes, vegetable stock, thyme, turmeric, sage, cayenne and ground pepper. Bring to a boil; then reduce heat to low simmer, and cook for about 25 minutes or until potatoes are just fork tender.

  4. Stir in beans and additional 4 oz of veggie stock, and continue to simmer over low heat for another 8 to 10 minutes.

  5. Using an immersion stick blender, blend the beans and some of the potatoes with several short pulses to add thickness to soup. If liquid splatters outside of pot, add a little more vegetable broth to ensure the blender head is immersed in the liquid.* (See notes below if you do not have an immersion blender.) Soup consistency should be creamy and smooth, while leaving some partial chunks of potatoes.*

  6. Stir in the thawed broccoli and soy or almond milk. Continue to simmer for another 4 to 5 minutes to ensure broccoli is fully tender.

  7. Ladle soup into large bowls, and top with oyster crackers if desired. Serve with warm sourdough or rosemary bread.



  1. For this soup, I prefer to use vegan butter for its extra flavor, but you may use olive oil or even veggie broth to sauté your onions and garlic.

  2. Regular seasoning salt works fine for this recipe, but I found a special version that I love! It's called "Podravka's Vegeta." It's made in Croatia and can be found in the seasoning section of Wegmans or other gourmet grocery stores.

  3. This recipe calls for Great Northern White Beans, but you can also use a can of Cannellini Beans.

  4. I use frozen broccoli florets, and I thaw them in the microwave on high for 2 minutes. You may use fresh broccoli, but be sure to add the florets sooner (along with the potatoes) to ensure they are cooked until fork tender.

  5. Be careful when blending hot soup! Always be sure that you have enough liquid in the pot to completely immerse the head of the blender to prevent splattering. Be careful not to over blend as you may end up with a porridge consistency (unless this is what you want).

  6. If you don't have an immersion stick blender, you'll want to add this handy tool to your kitchen collection! There are many brands available, at varying prices. Here's a link to an affordable stick blender on Amazon.

  7. If you do not have an immersion blender, you can pour half of the soup into a regular blender, and mix in short pulses until it's thick and smooth. Then stir the blended mix back into the pot.

Vegan Recipes, dairy-free soup recipes, dairy-free cream soups, non-dairy cream soups, plant-based cream soups, plant-based soup recipes, dairy-free cream of broccoli


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