Dairy-Free Creamy Broccoli Soup

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Dairy-Free Creamy Broccoli Soup is anything but a predictable vegetable soup recipe! This gluten-free broccoli soup takes earthy flavors up a notch with fresh onion and garlic that are then paired with cumin and oregano. A simple yet delicious dinner recipe, this one’s got kick and pizzazz! {Gluten-free + Vegan}


  • 6 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4 cloves garlic, pressed
  • 2 cups homemade vegetable broth 
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon sea salt
  • Black pepper, to taste


  1. Steam broccoli florets until they are easily pierced with a fork. While the broccoli is steaming, pour the olive oil in a small sauté pan and add the onion and garlic. Sauté until the onions are translucent and the garlic has deepened slightly in color.
  2. Next, pour the vegetable broth and almond milk into a high-speed blender. Then add the steamed broccoli and sautéed onion and garlic mixture. Sprinkle the cumin, oregano, and sea salt. Blend on a MEDIUM to HIGH speed until ingredients are pureed. Add more almond milk or broth, if needed or desired.
  3. Transfer soup to a saucepan and reheat, if needed. Garnish with coarse black pepper, if desired, and refrigerate leftovers in glass jars for 1-2 days.


  • Add more milk and/or broth if the blender clogs or your prefer a thinner soup.
  • Yields will vary, depending on how much liquid is added.
  • Adjust the amount of each spice as desired. If the soup tastes bland, try adding a little extra salt before adding more oregano or cumin as a little bit goes a long way with the latter two.