This fancy vegan cream soup is prepared with many different vegetables, it’s absolutely delicious, perfectly creamy, and 100% vegan. I also like it because it includes broccoli and avocado (two of my favorite plants) plus lots of other nutrient dense veggies.

This recipe is a blend of sweet potatoes, broccoli, avocado, parsnip, celery, fennel, carrot, bell pepper, garlic and basic spices. It’s loaded with healthy fiber, plant-based protein and lots of healthy fats, making it vegan, low-carb and keto friendly.

Three portions of Broccoli and Avocado Cream Soup on a table at sunset

What makes this cream soup special?

I enjoyed this cream soup recipe so much that I decided to share it on my website, so you can enjoy it too. This recipe is:

100% Plant based vegan
Low-carb, Whole30 and Keto friendly
Easy to make and super tasty
Comforting and nutrient-rich
It’s sweet and creamy
& Has a beautiful yellow-green color
It’s loaded with all kinds of vegetables … and spices
Great by itself or topped with your favorite extras

Bowl of Broccoli and Avocado Cream Soup on a table

How to make this broccoli and avocado cream soup

Anyone can make this soup, you don’t have to be an expert cook. These are the basic steps to follow (as always, find all the details in the recipe card at the end of the post!):

  1. Start by preparing all the vegetables: peel, cut and chop them as needed.
  2. Add everything into a pot and bring to a boil. Cook until the sweet potatoes have become tender.
  3. Remove from heat and drain the water in a separate bowl.
  4. Next, it’s time to work with the blender. Add cooked veggies into the blender, also add raw avocado, spices and salt.
  5. Puree on medium speed until reaching the desired creamy consistency.
  6. DONE. Transfer the cream soup into dedicated soup bowls and serve.

My recipe yields 3 soup bowls like the ones in the pictures. It’s ready in about 20 minutes, and I promise you that your kitchen will smell amazing.

Three portions of Broccoli and Avocado Cream Soup on a table at sunset, top view

Nourishing vegan cream soup

This Broccoli and Avocado Cream Soup is one of those recipes to die for! You can serve it with your favorite nuts, olives or even a slice of sourdough rye bread.

This soup reheats beautifully, making it ideal for leftovers, lunches, dinners and works great even as a weekend breakfast!

Give this recipe a try and I bet you won’t regret it! If you try it, let me know how it turned out! Leave a comment, take a picture and don’t forget #refreshmyhealth on Social Media so I can see how it turned out.

Enjoy this soup and share it with someone close to you!

What’s your favorite cream soup recipe? Have you tried this one? Let me know in the comments.

5 from 20 votes

Broccoli and Avocado Cream Soup (Vegan)

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 3 soup bowls
Print Recipe
This fancy cream soup is prepared with many different vegetables, it’s delicious, has the perfect creamy texture, plus it's vegan. Enjoy and share to everyone!

Equipment

  • Blender

Ingredients

  • 1 sweet potato (skin removed)
  • 1/2 parsnip
  • 1 big stick celery
  • 1 slice fennel
  • 1 yellow bell pepper
  • 1 carrot
  • 100-150 g frozen broccoli
  • 1/2 avocado (skin and seed removed)
  • 2-3 cloves garlic
  • 1 tsp Himalayan salt
  • 1-2 tsp dried lovage
  • black pepper (to taste)
  • paprika (sweet or hot, to taste)
  • water

Instructions

  • Prepare all the veggies (cut, peel and chop) and add them into a pot.
  • Bring to a boil and cook until the sweet potatoes have become tender.
  • Remove from heat and drain the water in a separate bowl.
  • Add cooked veggies into the blender, add avocado, spices and salt.
  • Puree on medium speed until reaching the desired consistency. If you feel like your blender needs more power to puree everything, add a bit of the water used for cooking the veggies.
  • That’s it! Transfer the cream soup into dedicated soup bowls and serve.

Notes

I served this soup with raw salted pistachio but walnuts, pecans and even cashew will work great.
Sometimes you may end-up with a cream soup that's a bit on the thick side. That’s perfectly normal, just add a bit more water and blend again for 10-20 seconds to incorporate again.
You can served it hot or cold, plus this soup reheats easily.
Course: Soup
Cuisine: Keto, Vegan, Whole30
Keywords: avocado, broccoli, celery, cream soup, simple soup, sweet potatoes, vegetable soup, vegetables, yellow soup
Author: Marcel Corbeanu

Looking for more soup inspiration? Check-out these colorful nutritious (and tasty!) soups or browse my soups collection to find your inspiration:

Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

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