Creamy One Pan Broccoli & Pesto Soup (Gluten free, Vegan)

Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
Yield: serves 4 Category: Soups/Sides
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This creamy broccoli soup is a really light and delicious option for a lunch or starter! It gives a nod to the classic festive favourite that is broccoli and stilton soup yet is light enough that it can be enjoyed all year around rather than just at Christmas.

If you would prefer a deeper cheese flavour you could add in extra nutritional yeast or even a dairy free cheese substitute to replicate this flavour even more. If you opt to do this, you might want to remove the basil and pesto so there aren’t too many flavours working together at once.

The pesto and basil leaves are optional so, if preferred, you could just skip these ingredients and enjoy a simple broccoli soup with subtle flavours instead. If you like this, you will like my ‘Cheesy’ Broccoli Soup and may also like this creamy Chestnut & Cauliflower Soup and my Asparagus Ends Soup.

If you are not following a dairy free or vegan diet then using dairy containing ingredients and parmesan instead of nutritional yeast will work just as well.

I have made this soup on the hob using a large saucepan but I have also made it in my soup maker. If you have a soup maker you wish to use instead you can just place everything except the fresh herbs in the slow cooker at the same time, (after peeling and chopping first), select the option to give a smooth soup and stir through the chopped herbs before serving.

I use 700ml of water in this soup, however, you may want to adjust the amount used depending on your preferred consistency. I find this soup makes approximastely four servings, however, this will obviously depend on your portion sizes.

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  • 700ml 2 + 3/4 cups + 3 tbsp water
  • 200ml 3/4 cup + 1 tbsp plant based double cream
  • 1 medium to large sized broccoli
  • 1 medium to large white potato
  • 1 large white onion
  • 3 tbsp dairy free pesto
  • 3 tbsp nutritional yeast
  • 3 cloves garlic
  • 1/2 handful fresh parsley
  • 1/2 handful fresh basil (optional)
  • 1 vegetable stock cube
  • pinch sea salt
  • pinch black pepper


  1. Peel and chop the onion and garlic and add to a large saucepan
  2. Roughly chop the broccoli and potato, (stalk and peel included) into chunks and add to the pan
  3. Add the liquid, stock cube, salt and pepper to the pan and bring to the boil
  4. Once at a rolling boil, reduce the heat and allow to simmer for thirty minutes or until the potatoes and broccoli can be easily pierced with a fork
  5. Take the pan off the heat and allow the soup to cool before using a hand blender to blitz until smooth. Alternatively you could pour the soup into a food processor to ensure a smooth finish
  6. Return to a low heat and stir through the pesto and nutritional yeast. Add additional salt and black pepper if desired
  7. Roughly chop the parsley and basil leaves and stir through the soup before serving


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