33+ Delicious Dairy-Free Broccoli Soup Recipes You’ll Love

Broccoli soup is a classic comfort food that’s often enjoyed for its creamy, rich texture and savory flavor.

However, for those who are following a dairy-free lifestyle or have dairy sensitivities, traditional broccoli soup recipes may not always be an option. But don’t worry!

We’ve got you covered with over 33 delicious dairy-free broccoli soup recipes that are not only creamy and satisfying but also full of flavor.

Whether you’re craving a simple, light broth-based soup or something rich and creamy without the dairy, there’s a dairy-free broccoli soup recipe for every taste.

These soups are made with plant-based ingredients like coconut milk, almond milk, and vegetable broth to create a luscious, velvety texture.

With added ingredients like garlic, onions, roasted vegetables, and herbs, you can elevate your broccoli soup experience to a whole new level.

From spicy to savory, light to hearty, these recipes are perfect for anyone who loves the comforting taste of broccoli soup but needs it to be dairy-free.

In this article, you’ll discover a variety of recipes that are simple to prepare, wholesome, and satisfy your cravings without compromising on taste or texture.

33+ Delicious Dairy-Free Broccoli Soup Recipes You’ll Love

If you’ve been searching for dairy-free soup recipes that don’t sacrifice flavor, these 33+ dairy-free broccoli soup recipes are your answer.

Whether you prefer your soup smooth and creamy, or with a bit of texture, these recipes cover it all.

From comforting weeknight meals to special occasions, these soups are versatile enough to be enjoyed any time of the year.

Not only are they delicious, but they also pack in the nutrition with fresh, wholesome ingredients like broccoli, beans, and plant-based milks.

By experimenting with various herbs, spices, and additions, you can find the perfect recipe that suits your taste.

Embrace the goodness of dairy-free eating without missing out on the flavors you love.

With so many great options, you’ll never get bored of this simple yet nutrient-packed soup.

Get ready to make your own creamy, comforting bowl of broccoli soup, all while keeping it dairy-free!

Dairy-Free Creamy Broccoli Soup

This dairy-free creamy broccoli soup is a rich, velvety soup packed with nutritious vegetables and made entirely without dairy. The combination of broccoli, onions, and garlic cooked in vegetable broth, then blended with coconut milk, makes for a soup that’s not only satisfying but also hearty and comforting. This soup is perfect for anyone looking for a creamy texture without the dairy, and it’s easy to prepare for lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
2. Add the broccoli florets and diced potato to the pot. Stir everything together for a couple of minutes.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the broccoli and potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste. Heat the soup for an additional 3-5 minutes to allow the flavors to blend.
6. Optionally, add a squeeze of lemon juice for extra freshness.

This dairy-free creamy broccoli soup is the epitome of comfort food. The coconut milk provides a smooth, luscious texture that mimics the creaminess of traditional dairy-based soups. It’s a great option for those on dairy-free diets, vegans, or anyone simply looking for a healthier, lighter version of classic broccoli soup. The soup is filling, nutritious, and easy to make, making it a perfect dish for any season.

Spicy Dairy-Free Broccoli Soup

For those who enjoy a bit of heat, this spicy dairy-free broccoli soup offers a flavorful twist on the classic. Made with fresh broccoli, garlic, and onions, it’s seasoned with cayenne pepper and smoked paprika to add depth and spice. Coconut milk serves as the creamy base, balancing out the heat. This vibrant soup is ideal for anyone who loves bold, spicy flavors in their soups.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 5 cups broccoli florets
• 1 large carrot, peeled and chopped
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1 minute.
2. Stir in the chopped broccoli florets and carrots. Season with cayenne pepper, smoked paprika, salt, and pepper. Mix well to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches with a regular blender.
5. Pour in the coconut milk, stirring to combine, and heat for an additional 5 minutes.
6. Serve with a sprinkle of fresh cilantro for a touch of freshness and extra flavor.

This spicy dairy-free broccoli soup is not only a nutritious meal but also an exciting option for those who enjoy a little extra kick. The heat from the cayenne pepper and the smokiness from the paprika add a unique twist, while the coconut milk ensures the soup remains creamy and balanced. It’s a perfect dish for those who want something bold yet comforting, and the addition of cilantro makes it even more refreshing. Whether enjoyed on a cold day or to spice up a weeknight dinner, this soup is sure to please.

Lemon-Garlic Dairy-Free Broccoli Soup

A refreshing and vibrant option, this lemon-garlic dairy-free broccoli soup is filled with zesty flavors that uplift the classic soup. The garlic adds depth, while the lemon brings a tangy, fresh burst that complements the earthiness of the broccoli. With the addition of cashews, the soup achieves a rich creaminess, making it a satisfying and light dish. This is the perfect choice for a bright, dairy-free alternative to traditional broccoli soup.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 cups broccoli florets
• 1 cup raw cashews (soaked in water for 4 hours, then drained)
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and cook for another minute.
2. Add the broccoli florets to the pot and sauté for 2-3 minutes. Add the vegetable broth and bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes, until the broccoli is tender.
4. While the soup is simmering, blend the soaked cashews with a bit of water until smooth and creamy.
5. Once the broccoli is tender, use an immersion blender to blend the soup until smooth. Stir in the cashew cream, lemon juice, and zest.
6. Season with salt and pepper to taste, and cook for another 3-5 minutes to allow the flavors to meld.

This lemon-garlic dairy-free broccoli soup is a light yet creamy option, perfect for those who want a fresh take on the traditional recipe. The combination of garlic and lemon creates a balanced flavor profile that’s not too heavy, making it ideal for a lighter meal. The cashews provide the creaminess you expect from a hearty soup, but without the dairy. It’s a bright, nourishing dish that’s as delicious as it is wholesome. This soup is perfect for anyone seeking a dairy-free meal with a punch of flavor and refreshing zest.

Dairy-Free Broccoli Soup with Almond Milk

This dairy-free broccoli soup is made with almond milk, offering a mild, nutty flavor that pairs wonderfully with the fresh broccoli. It’s a light yet satisfying soup that’s perfect for those avoiding dairy but still craving a creamy texture. The simplicity of the ingredients, combined with a blend of seasonings, makes this soup incredibly versatile and easy to make. It’s a comforting, nourishing meal that’s ideal for lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
2. Add the broccoli florets and diced potato to the pot, stirring for a couple of minutes. Sprinkle in the dried thyme, salt, and pepper.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the vegetables are tender.
4. Once the vegetables are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender.
5. Stir in the almond milk and heat the soup for another 5 minutes, making sure it’s well combined.
6. Taste and adjust the seasoning with more salt and pepper, if necessary.

This dairy-free broccoli soup with almond milk is a great option for those looking for a lighter, creamy texture without using traditional dairy products. The almond milk adds a subtle nuttiness that complements the broccoli, creating a unique flavor profile. It’s an easy-to-make recipe that’s perfect for weeknight dinners or a cozy lunch. The soup is nutritious, hearty, and delicious, and it’s a great way to enjoy the benefits of broccoli in a comforting, dairy-free form.

Dairy-Free Broccoli Soup with Cashew Cream

This dairy-free broccoli soup takes on a rich and creamy texture with the addition of cashew cream, making it indulgent yet completely plant-based. The blend of broccoli, garlic, and onions cooked in vegetable broth is perfect on its own, but the cashew cream elevates the dish, providing a silky finish. This soup is a hearty, healthy meal packed with vitamins and minerals, perfect for anyone seeking a vegan-friendly comfort food option.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 1 cup raw cashews (soaked in water for 4 hours, then drained)
• 4 cups vegetable broth
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Add the garlic and cook for another minute.
2. Add the broccoli florets to the pot and cook for 2-3 minutes. Pour in the vegetable broth and bring the soup to a boil.
3. Reduce the heat to a simmer and cook for 15-20 minutes, until the broccoli is tender.
4. While the broccoli is simmering, blend the soaked cashews with 1 cup of water until smooth and creamy. You can also add a little more water if needed to achieve the desired consistency.
5. Once the broccoli is tender, use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches with a regular blender.
6. Stir in the cashew cream and lemon juice, and cook for another 5 minutes to let the flavors combine. Season with salt and pepper to taste.

This dairy-free broccoli soup with cashew cream is an indulgent yet healthy option that’s perfect for anyone looking for a comforting, plant-based dish. The cashew cream adds a velvety smoothness that makes the soup feel rich and satisfying, while still being completely dairy-free. It’s packed with flavor and nutrients, and the lemon juice gives it a refreshing finish. This is the perfect soup for any occasion, offering a wholesome and comforting meal without any dairy.

Dairy-Free Roasted Broccoli Soup

Roasting the broccoli before blending it into the soup adds a rich, smoky flavor that elevates this dairy-free soup to the next level. Combined with onions, garlic, and vegetable broth, the roasted broccoli creates a deep, earthy taste that’s wonderfully satisfying. The result is a velvety-smooth, naturally creamy soup that’s perfect for a light dinner or a nourishing lunch, all without dairy.

Ingredients:

• 4 cups broccoli florets
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets in 1 tablespoon of olive oil, and season with salt and pepper. Spread the broccoli evenly on a baking sheet.
2. Roast the broccoli for 20-25 minutes, flipping halfway through, until the edges are slightly browned and crispy.
3. While the broccoli roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.
4. Once the broccoli is done roasting, add it to the pot with the onions and garlic. Stir in the smoked paprika, vegetable broth, salt, and pepper. Bring to a boil and then reduce the heat to simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency.
6. Taste and adjust the seasoning with salt and pepper, if needed. Serve hot, garnished with fresh parsley if desired.

The roasted broccoli in this dairy-free soup brings out a wonderful depth of flavor that is enhanced by the smoky paprika. It’s an easy yet sophisticated twist on the classic broccoli soup, and the roasting process adds a rich, caramelized flavor that’s hard to beat. This soup is simple to prepare, full of flavor, and perfect for those looking for a dairy-free dish that feels indulgent. It’s a perfect way to enjoy broccoli in a different light and can be enjoyed by anyone, regardless of dietary restrictions.

Dairy-Free Broccoli and Leek Soup

This dairy-free broccoli and leek soup is a wonderful combination of fresh, earthy vegetables with a mild, slightly sweet flavor from the leeks. The simplicity of the ingredients and the hearty texture make it a great option for anyone on a dairy-free diet. The leeks and garlic provide a flavorful base, while the broccoli adds a vibrant green color and a boost of nutrients. This soup is easy to prepare and perfect for a cozy meal, offering a creamy consistency without dairy.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 5 cups broccoli florets
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and pepper to taste
• Fresh thyme (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Add the broccoli florets and diced potato to the pot. Stir to combine, then pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to simmer. Let it cook for 15-20 minutes, or until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend to your liking.
4. Stir in the coconut milk and heat for another 5 minutes. Season with salt and pepper to taste.
5. Optionally, garnish with fresh thyme before serving.

This dairy-free broccoli and leek soup is a wonderfully comforting dish that offers both richness and a light, refreshing taste. The sweetness of the leeks balances out the earthy flavor of the broccoli, while the coconut milk provides the creaminess typically found in dairy-based soups. This soup is perfect for those seeking a healthier, dairy-free alternative, and it’s sure to become a go-to recipe for a satisfying and nourishing meal.

Dairy-Free Broccoli Soup with White Beans

This dairy-free broccoli soup with white beans is both hearty and nutritious, offering a great protein boost with the addition of white beans. The creamy texture from the beans combined with the broccoli creates a satisfying and filling soup. The garlic and onion give it a savory base, while the vegetable broth ties everything together. It’s a great meal for anyone on a plant-based diet or simply looking for a dairy-free, protein-packed option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups broccoli florets
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and cook for another 1 minute.
2. Add the broccoli florets and white beans to the pot. Stir in the dried rosemary, salt, and pepper.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier soup, blend to your desired consistency.
5. Season with additional salt and pepper to taste before serving.

This dairy-free broccoli soup with white beans is a nutritious and satisfying meal, offering a great balance of protein and vegetables. The white beans not only contribute to the creamy texture but also make the soup filling, making it an excellent choice for lunch or dinner. With its savory, herby flavors and a rich, velvety texture, this soup is a wonderful option for anyone seeking a wholesome, plant-based, dairy-free meal.

Dairy-Free Curried Broccoli Soup

For a flavorful twist on classic broccoli soup, this dairy-free curried broccoli soup adds warm spices like curry powder, turmeric, and cumin. The earthy broccoli is paired with fragrant spices to create a soup that’s both comforting and full of depth. Coconut milk is used as the creamy base, making it rich without any dairy. This is the perfect soup for those who enjoy bold, spiced flavors and a velvety texture.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups broccoli florets
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Stir in the curry powder, turmeric, and cumin, and cook for 1-2 minutes to allow the spices to bloom.
3. Add the broccoli florets to the pot and stir to combine with the spices. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and let it simmer for about 15 minutes, until the broccoli is tender.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Stir in the coconut milk and cook for an additional 5 minutes to allow the soup to thicken slightly. Season with salt and pepper to taste.
6. Garnish with fresh cilantro if desired.

This dairy-free curried broccoli soup offers a bold, spicy kick that makes the classic soup feel exciting and fresh. The combination of curry, turmeric, and cumin gives the soup a deep, warm flavor, while the coconut milk ensures a rich and creamy texture. This soup is a great option for anyone looking for something with a little more flair, offering a comforting yet adventurous dish that’s completely dairy-free.

Dairy-Free Broccoli and Cauliflower Soup

This dairy-free broccoli and cauliflower soup is a creamy, comforting dish that combines two powerhouse vegetables—broccoli and cauliflower—into one rich and flavorful soup. With a base of vegetable broth and coconut milk, this soup is velvety and satisfying without any dairy. The mild flavor of cauliflower balances the more robust broccoli, and the coconut milk adds a touch of sweetness. This is the perfect soup for a light but filling meal, ideal for those looking for a wholesome, plant-based option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups cauliflower florets
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
2. Add the broccoli and cauliflower florets to the pot, stirring for a couple of minutes to combine. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency.
4. Stir in the coconut milk and cook for another 5 minutes. Season with salt and pepper to taste.
5. Optionally, garnish with fresh parsley before serving.

This dairy-free broccoli and cauliflower soup is a rich, comforting dish that brings out the best in both vegetables. The coconut milk adds a smooth, creamy texture without any dairy, and the combination of flavors makes it a well-rounded and satisfying meal. It’s perfect for a light lunch or dinner, offering a wholesome and nutritious option that’s both easy to prepare and incredibly delicious.

Dairy-Free Creamy Broccoli Soup with Nutritional Yeast

This dairy-free creamy broccoli soup uses nutritional yeast to create a cheesy flavor without the use of dairy products. The addition of this plant-based ingredient gives the soup a rich, umami taste while still maintaining a smooth and creamy texture. The soup is packed with broccoli, garlic, and onions, all simmered together in vegetable broth and enhanced with the nutritional yeast. This soup is a great dairy-free alternative for those who miss the creaminess and flavor of traditional cheese-based soups.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups broccoli florets
• 4 cups vegetable broth
• 1/4 cup nutritional yeast
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Fresh chives (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
2. Add the broccoli florets to the pot, stirring for 1-2 minutes. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth. For a chunkier soup, blend to your desired consistency.
4. Stir in the nutritional yeast and almond milk, and cook for another 5 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste, and garnish with fresh chives if desired.

This dairy-free creamy broccoli soup with nutritional yeast is the perfect choice for those who love a cheesy flavor but are looking for a dairy-free alternative. The nutritional yeast adds a savory, cheese-like flavor that makes the soup feel indulgent and satisfying. The broccoli provides a hearty base, and the almond milk ensures a silky smooth texture. This soup is a delicious, plant-based option for anyone seeking a comforting, dairy-free meal that still delivers on flavor.

Dairy-Free Spicy Broccoli Soup

If you enjoy a little heat, this dairy-free spicy broccoli soup will hit the spot. It combines the richness of broccoli with the bold, spicy kick from ingredients like red pepper flakes, chili powder, and fresh jalapeños. The soup has a creamy base from the coconut milk, which helps to balance the heat, making it a comforting yet exciting dish. Perfect for spice lovers, this soup is a great way to enjoy the benefits of broccoli with a punch of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 fresh jalapeños, chopped (seeds removed for less heat)
• 5 cups broccoli florets
• 4 cups vegetable broth
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
2. Add the broccoli florets, red pepper flakes, and chili powder to the pot, stirring for 1-2 minutes to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth, or blend in batches with a regular blender.
4. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh cilantro if desired and serve hot.

This dairy-free spicy broccoli soup is a flavorful twist on the classic, combining the natural earthiness of broccoli with the heat from fresh jalapeños and spices. The coconut milk helps to mellow out the spice while maintaining a creamy texture, making the soup satisfying and exciting at the same time. If you love a bit of heat in your meals, this spicy broccoli soup is the perfect dairy-free option to spice up your day.

Dairy-Free Roasted Broccoli Soup

Roasting the broccoli before blending it into a soup adds a wonderful depth of flavor, making this dairy-free roasted broccoli soup a unique and hearty dish. The caramelization of the broccoli brings out its natural sweetness and smokiness, while the addition of garlic and onions gives the soup a savory undertone. Coconut milk is used to create a rich, creamy texture without any dairy. This recipe is easy to make, packed with nutrients, and perfect for cozying up on a chilly evening.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Fresh lemon juice (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 20-25 minutes, or until the broccoli is tender and slightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute.
3. Add the roasted broccoli to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Stir in the coconut milk and cook for another 5 minutes. Adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice if desired.

This dairy-free roasted broccoli soup elevates the traditional broccoli soup by introducing the delicious flavor of roasted vegetables. The caramelized broccoli brings an unexpected sweetness that pairs perfectly with the creamy coconut milk. This rich and satisfying soup is not only nourishing but also a great way to enjoy a healthy, dairy-free meal that’s packed with flavor and depth.

Dairy-Free Broccoli and Potato Soup

This dairy-free broccoli and potato soup is a hearty, filling dish that combines the earthy flavors of broccoli with the creamy texture of potatoes. The potatoes act as a natural thickener, giving the soup a velvety smoothness without any dairy. The vegetable broth provides a savory base, and a touch of garlic adds extra flavor. This soup is an ideal choice for a comforting and filling lunch or dinner, and it’s simple to prepare with just a few ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the broccoli florets and diced potatoes to the pot. Stir to combine, then pour in the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy.
4. Stir in the almond milk and cook for another 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving, if desired.

This dairy-free broccoli and potato soup is the ultimate comfort food. The potatoes add creaminess to the soup, making it feel indulgent without the use of any dairy products. Combined with the earthy flavor of the broccoli and the richness of the almond milk, this soup is a warming and satisfying option for any meal. It’s easy to make, nutritious, and perfect for a cozy night in.

Dairy-Free Spinach and Broccoli Soup

This dairy-free spinach and broccoli soup is a nutrient-packed dish that combines two powerhouse greens into one deliciously creamy bowl of comfort. The spinach adds a boost of iron, while the broccoli provides fiber and vitamin C. The soup is made creamy with the addition of coconut milk, making it a filling and nourishing option for anyone on a dairy-free diet. It’s a simple yet flavorful soup that can be enjoyed as a light meal or as a side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups fresh spinach
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and pepper to taste
• Fresh basil (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Add the broccoli florets to the pot and cook for 5-7 minutes, stirring occasionally. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10 minutes, or until the broccoli is tender.
3. Add the fresh spinach to the pot and stir until wilted. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh basil, if desired, and serve.

This dairy-free spinach and broccoli soup is not only delicious but also packed with nutrients. The combination of spinach and broccoli creates a vibrant green soup that’s as healthy as it is tasty. The coconut milk adds a smooth, creamy texture, making it a satisfying and nourishing dish. Whether you’re looking for a light meal or a flavorful side dish, this soup is sure to hit the spot with its fresh, vibrant flavors and creamy consistency.

Dairy-Free Broccoli and Carrot Soup

This dairy-free broccoli and carrot soup combines the mild sweetness of carrots with the earthy flavors of broccoli to create a nourishing, comforting dish. The carrots add a vibrant color and natural sweetness, while the broccoli offers a slight bitterness that balances the flavors. With a base of vegetable broth and coconut milk, the soup achieves a creamy consistency without any dairy. It’s a simple and wholesome option for a light yet filling meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the garlic and cook for another minute, until fragrant.
2. Add the diced carrots and broccoli florets to the pot and cook for 2-3 minutes. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.
4. Stir in the coconut milk and dried thyme, and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving, if desired.

This dairy-free broccoli and carrot soup is the perfect blend of flavors and textures. The sweetness of the carrots complements the broccoli, while the coconut milk adds a rich and velvety smoothness. It’s an easy-to-make, nourishing soup that’s perfect for any season, making it a fantastic addition to your dairy-free meal rotation. This soup is full of vibrant, healthy ingredients and provides both comfort and nutrients in every spoonful.

Dairy-Free Broccoli and Sweet Potato Soup

This dairy-free broccoli and sweet potato soup is a vibrant, hearty dish that combines the sweetness of roasted sweet potatoes with the savory flavor of broccoli. The natural creaminess of the sweet potatoes gives the soup a velvety texture, while the coconut milk adds richness. The addition of turmeric and ginger enhances the flavor profile, making this soup both comforting and a bit exotic. Perfect for a filling, plant-based meal, it’s a great way to get your daily dose of vegetables.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon ground turmeric
• 1 teaspoon fresh grated ginger
• Fresh cilantro (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, turmeric, and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Add the roasted sweet potatoes and broccoli florets to the pot. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer the soup to a regular blender and blend in batches.
5. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving, if desired.

This dairy-free broccoli and sweet potato soup is a flavorful, nourishing meal that’s perfect for chilly days. The sweetness of the roasted sweet potatoes pairs beautifully with the earthiness of the broccoli, and the coconut milk adds a creamy richness. The combination of turmeric and ginger brings warmth and depth to the soup, making it a delicious and comforting choice for any occasion. This vibrant, nutrient-packed soup is a great way to enjoy vegetables in a satisfying and wholesome way.

Dairy-Free Broccoli and Leek Soup

Dairy-free broccoli and leek soup is a light yet flavorful dish that brings together the delicate sweetness of leeks and the robust taste of broccoli. The leeks provide a subtle onion flavor, which perfectly complements the broccoli. Coconut milk is used to create a creamy base, while vegetable broth adds depth to the soup. This soup is simple, elegant, and perfect for a quick weeknight meal, offering a great balance of flavors with minimal ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 large leek, cleaned and chopped (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and pepper to taste
• Fresh thyme (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leek and onion and sauté for 7-10 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Add the broccoli florets to the pot and cook for 2-3 minutes. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
4. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh thyme before serving, if desired.

This dairy-free broccoli and leek soup is a simple yet flavorful dish that highlights the natural sweetness of leeks and the heartiness of broccoli. The coconut milk provides a smooth, creamy texture, while the vegetable broth enriches the flavors. It’s a comforting soup that’s perfect for light meals or as an elegant starter to a larger meal. With its delicate balance of ingredients and creamy consistency, this soup is both nourishing and satisfying.

Dairy-Free Broccoli and Cauliflower Soup

This dairy-free broccoli and cauliflower soup combines the best of both cruciferous vegetables, creating a creamy, hearty, and nutritious dish. The cauliflower acts as a natural thickener, giving the soup a velvety texture without the need for cream. When paired with the earthy flavor of broccoli and enhanced by coconut milk, this soup is both satisfying and wholesome. It’s an easy-to-make, plant-based soup that’s perfect for a light lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 3 cups cauliflower florets
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
2. Add the broccoli florets and cauliflower florets to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
4. Stir in the coconut milk and dried thyme, and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving, if desired.

This dairy-free broccoli and cauliflower soup is a creamy, comforting dish that’s both light and filling. The cauliflower acts as a natural thickener, making the soup velvety without any dairy. The earthy flavors of broccoli and cauliflower pair perfectly with the richness of coconut milk, creating a soup that’s satisfying and nutritious. Whether you enjoy it as a main course or as a side, this soup is sure to become a favorite in your dairy-free meal rotation.

Dairy-Free Spicy Broccoli Soup

This dairy-free spicy broccoli soup adds a bold twist to the classic broccoli soup with the addition of spices like cumin and red pepper flakes. The heat from the spices balances the natural sweetness of the broccoli, while coconut milk provides a smooth, creamy texture without dairy. This soup is a perfect way to warm up on a cool day, with just the right amount of heat and richness to satisfy your taste buds.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened. Add the garlic, ground cumin, and red pepper flakes, and cook for an additional 1-2 minutes until fragrant.
2. Add the broccoli florets to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
4. Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving, if desired.

This dairy-free spicy broccoli soup is the perfect combination of creamy and zesty, offering just the right amount of heat to make your taste buds dance. The cumin and red pepper flakes give the soup a bold flavor, while the coconut milk adds richness and smoothness. It’s a great way to spice up your typical broccoli soup and enjoy a warming, flavorful dish that’s both satisfying and dairy-free.

Dairy-Free Broccoli and Bean Soup

This dairy-free broccoli and bean soup is a hearty and nutritious dish that combines the crisp texture of broccoli with the creamy richness of white beans. The beans provide plant-based protein and fiber, making this soup not only filling but also highly nutritious. With the addition of garlic, thyme, and coconut milk, this soup has a savory depth of flavor that’s perfect for lunch or dinner. It’s a simple yet satisfying recipe that can be easily customized with your favorite beans.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups cooked white beans (such as cannellini or great northern beans)
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or basil (optional for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add the garlic and cook for another minute, until fragrant.
2. Add the broccoli florets and cooked white beans to the pot. Stir to combine and cook for 2-3 minutes. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
4. Stir in the coconut milk and dried thyme, and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Garnish with fresh parsley or basil before serving, if desired.

This dairy-free broccoli and bean soup is a filling, flavorful dish that’s perfect for any day of the week. The creamy beans add richness and texture, while the broccoli brings a fresh, earthy flavor. With the subtle sweetness of coconut milk and the savory notes of thyme, this soup is both nourishing and satisfying. It’s a great way to enjoy a plant-based meal that’s high in protein and fiber, making it a healthy and comforting choice for any occasion.

Note: More recipes are coming soon!