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Overhead view of a bowl of vegan broccoli soup topped with three tempeh "croutons." More croutons and a fresh broccoli floret lie nearby.
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5 from 1 vote

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!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Entree, Soup
Cuisine: dairy free, gluten free, nut free, vegan
Servings: 4
Calories: 227kcal


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)


  • 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**).


*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.


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