Looking for a cozy, nourishing soup that’s both creamy and dairy-free? This broccoli soup with coconut milk is the perfect blend of comfort and nutrition. With just a handful of wholesome ingredients, you can whip up a flavorful, velvety soup that can be made vegan and is packed with green goodness. Whether you’re meal prepping for the week or craving a quick, healthy dinner, this simple recipe delivers big on taste with minimal effort.
Creamy, comforting, and packed with flavor—without any dairy.
– Christina
Why You’ll Love Broccoli Soup with Coconut Milk
Creamy Without the Cream: Thanks to coconut milk, you get a rich, velvety texture without any dairy.
Can be Made Vegan: Perfect for a variety of dietary needs without sacrificing flavor.
Quick & Easy: Ready in under 30 minutes with simple ingredients you probably already have.
Nutrient-Packed: Loaded with fiber, vitamins C and K, and healthy fats to keep you feeling full and nourished.
Customizable: Add spices like ginger or curry, toss in extra veggies, or top with crunchy seeds for extra flair.
Broccoli: Fresh broccoli is best for this recipe, offering vibrant color and a tender bite.
Onion: A cooking onion adds a savory depth and aromatic base to the soup.
Carrots: Raw carrots from the crisper drawer are perfect for adding natural sweetness and using up leftovers.
Vegetable or Chicken Broth: Use vegetable broth for a vegan version or chicken broth for extra richness—we love using Better Than Bouillon for bold flavor.
Coconut Milk: Canned coconut milk gives the soup its creamy texture and subtle tropical twist, but you can substitute with cow’s milk or cream if preferred.
Salt, Pepper, Cayenne Pepper: These simple seasonings bring out the flavors and add just the right amount of warmth.
How to Make Broccoli Soup with Coconut Milk
Step 1
Gather ingredients. In a heavy bottom pot (preferably a Dutch oven), combine finely chopped cauliflower, carrot, and celery.
Step 2
Stir in water and bouillon immediately and bring to a boil. Reduce heat, cover and allow to simmer for 20 to 25 minutes until vegetables are fork tender.
Step 3
In a large saucepan, melt butter and stir in flour, salt, pepper and cayenne to make a roux. Stir constantly adding the coconut milk and bring to a slow boil. Continue to stir until thickened.
Step 4
Remove the sauce from heat and incorporate into the vegetable broth by stirring until creamy in appearance.
Step 5
Remove the soup from the heat and using an immersion blender, cream together the contents. Serve immediately.
Easy it is to throw together on a busy weeknight.
– Wendy
How to Store Broccoli Soup with Coconut Milk
- Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.
- Freezer: This soup freezes beautifully! Pour into freezer-safe containers or silicone soup cubes and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tips: Warm gently on the stovetop over medium heat, stirring occasionally. If the soup separates slightly (due to the coconut milk), just whisk or blend it briefly to restore its creamy texture.
Pro Tips for Broccoli Soup with Coconut Milk
- Balance the Coconut: If the coconut flavor is too strong, add a splash of lemon juice or a pinch of curry powder to balance it out.
- Garnish Smart: Top with roasted seeds, a swirl of coconut milk, or fresh herbs like cilantro or parsley for extra flavor and visual appeal.
Broccoli Soup made with Coconut Milk
Equipment
- Immersion blender
- Food processor
Ingredients
- 4 tbsp Butter, room temperature OR 4 tbsp Olive Oil for vegan option
- 1 head Broccoli, fresh
- 1 large Onion, chopped
- 2 Carrots, chopped
- 4 tbsp All purpose flour
- 4 tsp Better than Boullion, chicken flavour OR 4 tsp Better than Boullion, vegetable flavour for vegan option
- 4 cups Water
- 1 can Coconut milk (400mL)
- 1/2 tsp Salt and pepper to taste
- 1/2 tsp Cayenne pepper
Instructions
- Melt butter in a heavy bottom pot over medium heat (OR just add olive oil into pot for vegan option)
- Add broccoli, onion, carrot and saute until onion is translucent (approx. 5 minutes)
- Add flour and continue to cook for an additional minute or two
- Add Better than Boullion and water and bring to a boil
- Simmer until the vegetables are tender (approx. 15 minutes)
- Add coconut milk, salt, pepper and cayenne pepper
- Blend the soup with an immersion blender
- Serve immediately. Consider topping with a few homemade croutons.
Notes
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