Spicy Broccoli Jalapeño Soup Recipe (Keto, Vegan)

This spicy broccoli soup is smooth, creamy and full of flavor, cooked with warm spices and a bit of jalapeño that adds just the right amount of heat. It's the kind of comfort food soup that works year-round - light yet filling, hearty and delicious.

If you're anything like me, a soup-in-every-season kind of person, this spicy broccoli soup is one to add to your menu!

It's a twist on a classic broccoli cheddar soup recipe, made completely vegan, dairy free, and with a bit of heat from the spicy jalapeño. The combination will give you a creamy soup with a spicy, cheesy flavor.

It's a family favorite, along with my mushroom soup , sausage and cabbage soup and this creamy cauliflower soup with roasted garlic.

why this recipe works

There is something really wonderful about making a large pot of soup and knowing the leftovers will make for an easy meal (or two) the next day. Even better when it's chilly out.

This hearty soup, with spices and the heat from jalapeño peppers, is sure to warm you up on a cold night, and it's just as appropriate in the summer as it is in the winter months. 

The recipe makes a smooth, creamy, thick soup that's a little bit lighter but will fill you up all the same.

And if you're really craving a low carb broccoli cheese soup, feel free to add your favorite shredded cheddar cheese or Parmesan at the very end.

Here's why you'll love this spicy broccoli soup recipe:

• It's completely plant-based, low carb and keto diet friendly - a vegan broccoli soup that all eaters will love! 
• Jalapeño broccoli soup is easy to make and ready in 30 minutes.
• It's full of fresh flavors with spicy seasonings and intense aromatics. 

ingredients for spicy broccoli soup

Here's a look at what you will need: 

• avocado oil or olive oil
• yellow onion, diced
• jalapeño peppers, chopped
• garlic, minced
• fresh broccoli florets
• vegetable broth (or vegetable stock)
• fine sea salt and black pepper
• ground coriander
• cumin
• chili powder
• full-fat unsweetened coconut milk, canned (or heavy cream / heavy whipping cream)
• fresh spinach
• chopped parsley (optional)
• nutritional yeast
• Soup toppings like chopped jalapeno, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas

I cannot fail to mention (read: warn you) that this broccoli soup recipe will require some chopping of fresh jalapeños.

If you've made my bacon-wrapped jalapeño poppers, perhaps you've seen the tips I shared in that post about preparing jalapeños. I prefer wearing plastic kitchen gloves to keep the jalapeño oils off of my hands.

how to make spicy broccoli soup

A quick note about kitchen tools: you will need a blender for this recipe, preferably a high-powdered blender.

This delicious spicy broccoli soup recipe has essentially two main steps: cooking the broccoli/aromatics, then blending the soup.

Make sure to check out the printable recipe card at the bottom of the page for all of the details.

1. Cook the veggies. Heat the olive oil in a big soup pot, then cook the chopped onion and jalapeños until softened, about 2-3 minutes. Stir in the garlic and then add the broccoli and vegetable broth. Feel free to use some chopped up broccoli stalks, too. 
2. Simmer the soup. Bring the mixture to a boil over high heat, then simmer it over medium heat for 10 minutes or until the broccoli is tender enough to pierce with a fork.
3. Blend the soup. Carefully transfer half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream (or heavy cream) into the blender, toss in half the spinach and the tablespoon of parsley. Blend for 1-2 minutes, or until the mixture is smooth. Pour it into a large bowl and repeat the process with the remaining soup.
4. Serve. Pour the two blended batches back into the pot. Add a tablespoon of nutritional yeast, taste, and add more as needed. Heat another 5 minutes, then ladle into bowls and serve with your soup toppings of choice.

jalapeño broccoli soup variations

• This soup goes well with a whole variety of toppings but my favorites are toasted walnuts or pepitas, chopped jalapeño, chopped cilantro, and a drizzle of coconut cream or olive oil.

• You can easily turn this into a spicy broccoli cheddar soup recipe, similar to this Easy Creamy Broccoli Cheddar Soup. Stir in a couple of handfuls of sharp cheddar cheese (or cheese of choice) into the soup right before serving and ladle up yourself a small bowl of keto broccoli cheddar soup.

• I use one extra large jalapeño but for more spice, you can use two.

• The coconut cream can be substituted for whipping cream if you are not concerned about this recipe being vegan or dairy-free. Swap in equal parts whipping cream.

tips for the best results

• When blending the soup, make sure to keep the small opening in the lid vented (I drape a light kitchen towel over it) to prevent pressure from building up inside of the blender from the hot liquids.

• I don't recommend using an immersion blender or a food processor since you may end up with a chunkier, thicker soup. Smooth, creamy soups are best when processed through a blender.

• You can adjust the spices and amount of jalapeño based on your own taste. For just a little spice, reduce the amount of peppers. For extra heat, you can even swap the chili powder for cayenne pepper. 

storage

• Store leftovers in the refrigerator for up to five days in an airtight container.

• This soup freezes well. Make sure you're storing it in a freezer-safe container or plastic freezer bag. It will keep in the freezer for up to three months.

you might also love...

• Keto broccoli salad with bacon maple dressing is a fresh and flavorful salad packed with meaty bacon and a sweet/light maple dressing.
• Keto teriyaki chicken meatballs and broccoli is a family fav! This one is super delicious, kid-friendly, and a no-fuss meal.
• Keto cauliflower fried rice is a delicious, one-pan meal that takes just as great as take-out but without all of the carbs.
• Chicken bone broth is a great way to make use of chicken bones and create a rich, nutritious and hearty broth to sip on or use in other soup recipes.
• Easy keto chicken enchilada skillet is the perfect, no-fuss meal for busy nights! Red enchilada sauce, leftover chicken and low-carb tortillas are a delicious trio in this one-skillet meal.

Continue to Content

Spicy Broccoli Jalapeño Soup Recipe (Keto, Vegan)

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This spicy broccoli soup with jalapeño is deliciously savory with a great kick! Packed with zesty flavor and heat, you will love this simple, plant-based meal.

Print

Ingredients

• 3 tablespoons avocado oil or olive oil
• 1 yellow onion, diced
• 1-2 jalapeños (increase to two for more heat), chopped
• 4 cloves garlic, minced (about 2 teaspoons)
• 7 cups fresh broccoli florets
• 3 cups vegetable broth (or chicken broth)
• 1 teaspoon salt
• 1 teaspoon ground coriander
• ½ teaspoon black pepper
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1, 14-oz. can full-fat coconut milk (with an optional 1-2 tablespoons of coconut cream set aside for serving)
• 1 large handful of spinach
• 1 tablespoon fresh parsley (optional)
• 2-3 tablespoons nutritional yeast
• Soup toppings like chopped jalapeño, fresh cilantro, red pepper flakes, or spicy roasted nuts/pepitas

Instructions

1. Heat the olive oil in a large pot set over medium heat. Cook the onion and jalapenos for about 5 minutes or until the onion becomes somewhat translucent. 
2. Stir in the garlic and cook another 30 seconds or until fragrant.
3. Add the broccoli florets and vegetable broth. Increase the heat to medium-high, cover, and bring the mixture to a boil. Immediately turn down the heat, stir in the spices and simmer the mixture for about 10 minutes, covered. The broccoli is done when it is tender enough to pierce with a fork.
4. Carefully transfer (preferably ladling) half of the soup mixture into a high-powered blender, leaving the other half in the pot. Pour half the coconut cream into the blender and toss in half the spinach and the tablespoon of parsley. Secure the lid, but leave the opening in the lid propped open to vent the steam and prevent it from building up pressure (place a kitchen towel over the opening). Blend for 1-2 minutes, or until the mixture is smooth. 
5. Pour the first batch of blended soup into a large bowl. Repeat with the remaining soup, blending it with the rest of the coconut milk and spinach. 
6. Pour both batches of blended soup back into the pot set over medium heat. Stir in the nutritional yeast, taste and adjust, adding more for cheesy flavor. Cook an additional 5 minutes, stirring often. 
7. To serve, ladle the soup into bowls. Drizzle with coconut cream or olive oil and sprinkle soup toppings of choice.

Notes

The coconut cream can be substituted for whipping cream if you are not concerned about this recipe being vegan or dairy-free. Swap in equal parts whipping cream.

Store leftovers in the refrigerator for up to five days.

This soup freezes well. Make sure you're storing it in a freezer-safe container or plastic freezer bag. It will keep in the freezer for up to three months.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 722mgCarbohydrates: 18gNet Carbohydrates: 8gFiber: 10gSugar: 4gProtein: 13g

This nutritional information is approximate and is provided for convenience as a courtesy.