With the number of broccoli florets and cauliflower in our Winter CSA boxes, I felt like a plant based broccoli soup was in order and this Easy Vegan Broccoli Soup with Miso-Gochujang Sauce is a delicious way to enjoy these cruciferous veggies.

This is such an easy vegan broccoli soup recipe that even our resident carnivores loved. Offering a creamy texture without adding dairy, this is a delicious option for soup season. Scroll down to see how we make it and don't forget to pin or print the recipe card below.

Portrait shot of this yummy plant based broccoli soup that is blended with cauliflower and white beans. Two pieces of sourdough toast are displayed in the upper right corner.

What You'll Love About This Plant Based Broccoli Soup

Making soup is so easy and is always better than what we pick up in grocery stores. If we've got the time to make it, this is a delicious soup that is nutrient dense in all the best ways.

We're using fresh broccoli and cauliflower from our recent CSA and increase the protein and fiber count with a can of white beans. I love the adaptability of this creamy soup recipe.

The canned cannellini beans help to craft a creamy base for our creamy vegan broccoli soup. If the mood strikes, I recommend serving this soup in a bread bowl for super cozy comfort on a chilly night!

Ingredients for This Easy Plant Based Broccoli Soup with Miso-Gochujang Sauce

For the Vegan Broccoli Soup

Cauliflower florets and broccoli florets. These are the staple vegetables for this recipe. We'll blend the cooked broccoli and cauliflower to make this yummy veggie and white bean soup.
Shallots and garlic. Our aromatics for this delicious recipe. Since we're also using spring onions the mild flavor of the shallot works well here. You can also use diced onion.
One can of cooked white beans. For just a little extra protein and fiber we add in the can of beans. You can use cannellini, navy, or Great Northern beans here. Since this is a blended soup, we will blend half the beans to help create the creamy broccoli soup and use the other half to top this amazing soup.
Vegetable broth or stock. Veggie broth to keep this vegan. You can also opt for chicken stock.
Gochujang. I love this Korean red chili paste that offers a savory, sweet, and slightly spicy heat to a variety of dishes. Here, we'll use it to add warmth and depth of flavor to our broccoli and cauliflower for a delicious soup.

For the Miso-Gochujang Sauce

I love adding a bit of umami anywhere I can and the white miso whisked with gochujang, maple syrup, and rice vinegar is the perfect finishing sauce when the soup is done. You can also finish the soup with a drizzle of olive oil.

Portrait shot of this yummy plant based broccoli soup that is blended with cauliflower and white beans.

How to Make This Delicious Plant Based Broccoli Soup

This complete recipe is ready in about 30 minutes time. A high-powered blender or high-speed blender is going to be super helpful to blend this broccoli soup. Here's how we make it:

First, preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Cut cauliflower and chopped broccoli into florets and place in a large mixing bowl. Discard the broccoli stems. In a separate small bowl, whisk together the gochujang, a pinch of salt, ground black pepper, and olive oil.
Add the gochujang mixture to the vegetables and give it a toss to coat the vegetables in the mixture. Layer onto the prepared baking sheet.
Roughly chop the spring onion, peeled shallots, and peeled fresh garlic cloves and add to the rimmed baking sheet with vegetables. Roast for about 25 to 30 minutes until fork tender and edges slightly begin to caramelize to a golden brown.
While the vegetables roast, make the Miso-Gochujang sauce. Whisk together the white miso, gochujang, maple syrup, and rice vinegar until smooth.
Once vegetables are ready, remove from oven and allow to cool slightly for 5 minutes. Add half the vegetables to a blender pitcher along with a heaping cup of the canned white beans. Alternatively, you can use an immersion blender to blend portions of the soup in a large pot of Dutch oven.
Add in vegetable stock or 2 cups of water then blend until smooth. Depending on your desired consistency you may want to add another cup of water. Pour the soup into a heavy bottomed pot or Dutch oven to simmer slightly and add remaining unblended vegetables and beans to the pot. Allow soup to warm through. Ladle soup into bowls and drizzle with the Miso-Gochujang Sauce.

More Soup Ideas for Cozy Winter Weeknights

When Soup Season is on here we lean into whole foods to make a complete meal. Here are a few nourishing soups we keep in constant rotation:

Easy Vegan Broccoli Soup with Miso-Gochujang Sauce

Frances Kellar

A cozy soup using cruciferous vegetables makes for easy winter weeknight comfort. The Miso-Gochujang Sauce offers a sweet heat that can't be missed.

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Prep Time 5

Cook Time 25

Course Soup, Main Course

Cuisine American

Servings Servings

Ingredients

For the Vegan Broccoli Soup

2 pounds cauliflower florets
1.5 pounds broccoli florets
4 spring onion or 2 large leeks ends trimmed and roughly chopped
2 shallots peeled and ends trimmed
6 garlic cloves peeled
1 15-ounce can of cooked white beans drained
4 cups vegetable stock
2 tablespoons gochujang
2 tablespoons shio koji or 1 teaspoon kosher salt
3 tablespoons olive oil

For the Miso-Gochujang Sauce

1 tablespoon white miso
1 tablespoon gochujang
1 tablespoon maple syrup
1 teaspoon rice vinegar

Instructions

Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Cut cauliflower and broccoli into florets and place in a large mixing bowl. In a separate small bowl, whisk together the gochujang, kosher salt, and olive oil.
Add the gochujang mixture to the vegetables and give it a toss to coat the vegetables in the mixture. Layer onto the prepared baking sheet.
Roughly chop the spring onion, peeled shallots, and peeled garlic cloves and add to the rimmed baking sheet with vegetables. Roast for about 25 to 30 minutes until fork tender and edges slightly begin to caramelize.
While the vegetables roast, make the Miso-Gochujang sauce. Whisk together the white miso, gochujang, maple syrup, and rice vinegar until smooth.
Once vegetables are ready, remove from oven and allow to cool slightly for 5 minutes. Add half the vegetables to a blender pitcher along with a heaping cup of the canned white beans.
Add in vegetable stock then blend until smooth. Pour the soup into a heavy bottomed pot to simmer slightly and add remaining unblended vegetables and beans to the pot. Allow soup to warm through. Ladle soup into bowls and drizzle with the Miso-Gochujang Sauce.