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    Home » Recipes » Soups, Stews, and Chilis

    Smoky Vegan Broccoli Soup

    Published: Apr 2, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Not your average broccoli soup! This Smoky Vegan Broccoli Soup is easy to make, healthy and nutritious, and comes with savory tempeh “croutons.” Ready in just 30 minutes!

    Two bowls of vegan broccoli soup with metal spoons in them on a wooden board.

    I made this vegan broccoli soup on a whim a few weeks ago when I was playing around some infused avocado oils I received. It turned out so yummy, I knew I had to make it again so I could write down the recipe for you guys.

    And don’t worry if you don’t have infused oils because I have options for regular olive oil/avocado oil and even oil-free too (the soup – not the croutons).

    Overhead view of a bowl of vegan broccoli soup topped with three tempeh

    I LOVE smoky flavors. Especially in red wine, but that’s another post. I have a total of 7 recipes on the blog already that start with the word Smoky (snacks, burgers, dips, pasta, etc.) and countless others that contain the smoky flavors, just not in the title.

    My favorite spice to make things smoky is smoked paprika. I love liquid smoke too. For this broccoli soup recipe, I use smoked paprika, chili powder and just enough ground chipotle peppers to give it a kick without being spicy.

    Smoky Vegan Broccoli Soup in a white bowl.

    This soup comes together easily with not too many ingredients. If you time it just right ~ and I give you instructions below to do just that ~ you can have the soup and the tempeh croutons ready in 30 to 35 minutes, making this vegan broccoli soup a delicious, nutritious lunch or weeknight dinner.

    Overhead view of two bowls of vegan broccoli soup. Small bowl of crispy tempeh croutons in the middle.

    Tempeh is a pressed rectangular cake or patty made of fermented soybeans. It has a nutty, chewy texture and works wonderfully as a stand-in for meat. Some people find it tastes bitter, but steaming it first usually mellows out that bitter flavor. It can then be baked, fried, roasted, or even just crumbled and used as is.

    Tempeh can definitely be made gluten free, but it’s often combined with grains like wheat or barley. If you’re following a gluten free diet, be sure to read the labels to choose an appropriate brand.

    Both tofu and tempeh are made from soybeans and both are delicious if prepared well. Tempeh is less processed than tofu and is slightly higher in calories, but it also contains more protein (almost double!) and more fiber.

    Tempeh, like tofu, is high in calcium, but tempeh boasts probiotics, due to the fermentation process, that tofu doesn’t have. In general, tempeh is touted as the healthier choice between the two. Either way, make sure you choose organic as most soy nowadays is genetically modified.

    These tempeh croutons are crispy on the outside, dense and chewy on the inside. Tofu could be used in place of the tempeh for these “croutons” if you prefer. No need to steam the tofu, just press, cut into cubes and pan fry according to directions below.

    Spoonful of vegan broccoli soup being lifted out of a bowl.

    More vegan soup recipes

    • Vegan Minestrone Soup
    • Red Curry Thai Noodle Soup
    • Vegan Split Pea Soup
    • Sweet Potato Cauliflower Soup
    • Vegan Mushroom Soup

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Overhead view of a bowl of vegan broccoli soup topped with three tempeh

    Smoky Vegan Broccoli Soup

    Not your average broccoli soup! This Smoky Vegan Broccoli Soup is easy to make, healthy and nutritious, and comes with savory tempeh "croutons." Ready in just 30 minutes!
    5 from 1 vote
    Print Rate
    Course: Entree, Soup
    Cuisine: dairy free, gluten free, nut free, vegan
    Prep Time: 8 minutes
    Cook Time: 22 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 227kcal
    Author: Jenn Sebestyen

    Ingredients

    Broccoli Soup

    • 3 ¼ cup vegetable broth (divided) (or 1 tbsp oil*)
    • 1 yellow onion (diced)
    • 3 celery stalks (diced)
    • 3 garlic cloves (minced)
    • 2 tsp smoked paprika
    • 1 tsp chili powder
    • ½ tsp salt (or to taste)
    • pinch ground black pepper (or to taste)
    • 4-5 cups broccoli florets (about 1 average stalk)
    • 1 cup non-dairy milk (lite coconut milk, almond, or cashew all work well)

    Crispy Tempeh “Croutons”

    • 1-2 tbsp oil*
    • ½ tsp smoked paprika
    • pinch chipotle powder
    • 1 package organic tempeh (chopped into bite size pieces) (gluten free if desired – make sure to read label)

    Instructions

    • If you are making the tempeh “croutons” – start steaming them before starting on the soup. Then in the last few minutes the soup is simmering, start pan frying the tempeh. See below for instructions.

    Broccoli Soup

    • In a soup pot over medium-high heat, sauté the onion and celery in ¼ cup vegetable broth (or 1 tbsp oil) for 5 minutes until starting to soften. 
    • Add the minced garlic, smoked paprika, chili powder, salt and pepper and sauté 1-2 minutes.
    • Add the chopped broccoli and remaining 3 cups vegetable broth. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes until broccoli is tender. 
    • Add the non-dairy milk and using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender to purée. (You’ll likely get a smoother texture with a blender, but I prefer an immersion blender for ease and clean up.)

    Tempeh “Croutons”

    • Add the tempeh to a steamer basket and steam for 15-20 minutes. (This step is optional, but will help to mellow out the bitterness that tempeh can have.)
    • In a large skillet over medium-high heat, add 1 tbsp oil, smoked paprika, and chipotle powder. Stir to combine.
    • Add the cubed/steamed tempeh and pan fry for 3-4 minutes until golden brown. Flip the pieces over and fry another 3-4 minutes. Add another tbsp of oil when you flip them if the pan is dry.

    To Serve

    • Ladle the soup into individual bowls and top with several tempeh “croutons.” (The tempeh croutons will start losing their crunch once they hit the hot soup, so add them just before serving**).

    Notes

    *I originally made this recipe using chipotle infused avocado oil which adds yet another level of smoky flavor. Ahuacatlan makes a great one! If you don’t have that, regular avocado oil, coconut oil or olive oil will work.
    **The smaller the you cut the tempeh, the crispier it will get when pan fried.
     
     

    Nutrition

    Calories: 227kcal | Carbohydrates: 18g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 16mg | Potassium: 12mg | Fiber: 9g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 44.6mg | Calcium: 110mg | Iron: 2.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Anjali says

      April 09, 2018 at 7:56 pm

      You had me at crispy tempeh!! Adding in the soup and I’m craving this right now!!!5 stars

      Reply
      • Jenn S. says

        April 09, 2018 at 9:46 pm

        I’ve been so into tempeh lately! And I love the texture of it in this silky soup. Thanks, Anjali!

        Reply
    2. Slaven Beram says

      April 09, 2018 at 2:18 pm

      I’m always on the lookout for amazing soups 🙂 Thanks5 stars

      Reply
      • Jenn S. says

        April 09, 2018 at 9:44 pm

        Enjoy, Slaven!

        Reply
    3. Cassidy says

      April 08, 2018 at 2:38 pm

      I loveeeee broccoli, this sounds delish!

      Reply
      • Jenn S. says

        April 09, 2018 at 10:09 am

        Thank you, Cassidy! Enjoy!

        Reply
    4. Jen says

      April 06, 2018 at 8:15 pm

      This is amazing Jenn! I love anything and everything with smoked paprika, so I’m sure this would be a winner in my book. Can’t wait to try it.5 stars

      Reply
      • Jenn S. says

        April 07, 2018 at 12:32 pm

        It’s my favorite spice! Thanks, Jen!

        Reply
    5. Linda from Veganosity says

      April 06, 2018 at 4:20 pm

      You know I like smoky flavors, and this is making my mouth water! I love everything about this recipe, Jenn. Pinning for later!

      Reply
      • Jenn S. says

        April 07, 2018 at 12:32 pm

        Thanks, Linda! Smoky flavor lovers unite!

        Reply
    6. Jasmin // VeeatCookBake says

      April 05, 2018 at 4:33 pm

      Wow amazing recipe.I love broccoli and smoky flavor. Can’t wait for the broccoli season here. 🙂5 stars

      Reply
      • Jenn S. says

        April 05, 2018 at 8:24 pm

        Thanks, Jasmin!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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