This Roasted Broccoli Soup is so easy to make—you only need a few ingredients! It’s dairy-free, super creamy, and filled with flavor.
It’s officially soup season around here and I’m so excited! Today, I’m sharing this super easy Roasted Broccoli Soup that I’ve been making a lot lately. You only need a few ingredients, and the roasted broccoli gives it such great flavor.
Last winter, I made Roasted Butternut Squash Soup, and it was amazing. I roasted the squash with onion and garlic, and then I blended it with vegetable broth. This year, I decided to do the same with broccoli, and it did not disappoint.
Creamy Vegan Broccoli Soup
This Roasted Broccoli Soup gets so creamy when blended that it reminds me of cream of broccoli soup…without the cream!
Many creamy vegan soups use cashews or coconut cream, which is great, but those ingredients add a little extra fat to the soup. I’ve found that blending the roasted vegetables with some broth makes this soup so creamy that no additional ingredients are needed. Make sure you use a high-powered blender and blend for 1-2 minutes to get it really creamy.
Roasted Broccoli Soup Recipe Ingredients
- Broccoli – I like to use fresh broccoli and cut it into small florets so it roasts quickly and has more surface area to get caramelized. You could use frozen broccoli if you want; just throw it in the pan and roast it like normal. It may need a little more time since it will give off more liquid.
- Red Onion – When red onion browns in the oven, it becomes sweet and delicious and adds great flavor to this soup.
- Garlic—You want to use fresh garlic cloves. Roast them in the oven with the broccoli and onion, and the garlic will soften and add a nice, mild taste to the soup.
- Olive Oil, Salt, and Pepper
How To Make This Vegan Soup
- Heat the oven to 425 degrees F. Place the broccoli, onion, garlic, olive oil, salt, and pepper in a bowl and toss until everything is coated with oil. Roast until the broccoli is cooked through and browned, 35-40 minutes, flipping once.
- Remove the broccoli from the oven and place it in a high-speed blender. You can reserve a few pieces for garnish if you like. Add the vegetable broth and blend until creamy, 1-2 minutes.
- Pour it into a pot and heat. Garnish with extra roasted broccoli and enjoy.
Broccoli Soup Frequently Asked Questions
- Can I use frozen broccoli? Yes, there’s no need to thaw it first; just use the frozen broccoli as you would use fresh broccoli. It may need a little more time to roast since it will give off some extra liquid.
- Is this soup good for meal prep? Totally! Place the soup in a glass meal prep container, and you can easily reheat it in the microwave or stovetop.
- Can this roasted broccoli soup be frozen? Yes! Freeze in an airtight container for up to 6 months. Thaw in the refrigerator and heat in a pot.
- Can I add cheese? Of course! I kept this soup vegan, but it would be great with sharp cheddar cheese melted into it.
- Can I use milk instead of vegetable broth? You can! You may need to add more salt and pepper since it won’t get the salt from the broth.
Have another question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Creamy Vegan Soups?
Easy Roasted Butternut Squash Soup
Falafel Soup with Tamari Croutons
Southwestern Butternut Squash and White Bean Soup
Print
Easy Roasted Broccoli Soup
- Total Time: 50 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This Roasted Broccoli Soup is so easy to make and you only need a few ingredients! It’s dairy free and filled with so much flavor.
Ingredients
- 6–7 cups broccoli florets
- 1/2 red onion, diced into large pieces
- 3–4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 cups vegetable broth
Instructions
- Heat oven to 425 degrees F. Place broccoli, onion, garlic, olive oil, salt and pepper and toss until everything is coated with oil. Roast until broccoli is cooked through and browned, 35-40 minutes, flipping once.
- Remove broccoli from the oven and place in a high speed blender. You can reserve a few pieces for garnish if you like. Add the vegetable broth and blend until creamy, 1-2 minutes.
- Pour into a pot and heat. Garnish with extra roasted broccoli and enjoy.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup, Vegan
- Method: Oven, Stovetop
- Cuisine: American
excellent recipe! I added a little butter to a stock pot, threw the roasted garlic and onions in it and then added the broccoli and stock and used my immersion blender. At first I only added 4 cups of stock and realized this could make an awesome sort of chicken Kiev filling as well. I think I might try that with the left overs. The roasted garlic and onion flavor was just so good with the broccoli I want to fins more ways to use this than soup!
Thank you so much for the kind review, Amy! I’m so glad you enjoyed it 🙂
Very easy but very tasty.
I add some chili flakes to spice it up a bit.
Can’t believe how creamy it is without dairy.
I like thick soup, but can always add more broth or water if too thick.
I’m so glad you hear you enjoyed it!! I like thick soup too 🙂 The chili flakes sound like the perfect addition!
Mine came out very thick and I even added extra broth! Not sure what I did wrong.
Great flavor, quick and easy to make. The roasted red onion and garlic are a fantastic addition to the taste. I will definitely be making this again. Regularly!
Also love the quick options for doubling and tripling the recipe. great design to the site. Thank you!
I’m so glad you enjoyed it!!
Easy, simple directions and delicious! Used frozen broccoli and when done used my Vitamix to blend.
LOVED this recipe and will definitely make again and again! I look forward to trying more of your recipes.
Thank you!
I’m so glad you enjoyed it!!