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Broccoli zucchini soup in a white bowl garnished with black pepper and olive oil.

Creamy Broccoli Zucchini Soup (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Sautéing
  • Cuisine: American
  • Diet: Vegan


This creamy vegan soup is easy to make and delicious! Broccoli zucchini soup is naturally dairy-free, gluten free and vegan!


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 2 small-medium zucchini, diced
  • 1/2 tsp salt
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 4 cups broccoli florets
  • 4-6 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1/4 cup nutritional yeast
  • fresh dill for garnish (optional)


  1. Heat the olive oil over medium heat. Add the onion, carrot, zucchini, salt, dried dill, garlic powder, onion powder and black pepper. Sauté over medium heat for 5-8 minutes until the vegetables being to soften. 
  2. Add the broccoli florets and minced garlic. Sauté for another 5 minutes. 
  3. Add the vegetable broth and nutritional yeast. Stir well. 
  4. Bring the soup to a rapid simmer, then cover and reduce the heat to low. Allow the soup to simmer for 15-20 minutes until the broccoli can be pieces with a fork. 
  5. Blend the soup using an immersion blender, food processor or hand held blender.
  6. Serve the soup and garnish with fresh dill and a drizzle of extra virgin olive oil. Enjoy!


  • Look for small to medium sized zucchini for the best flavor. They will have less seeds and help make the soup silky and creamy when blended.
  • If using a blender or food processor, you may have to work in small batches. Be careful when transferring the soup.