Customize this Broccoli Fridge Clean-Out Soup with whatever veggies you have on hand! Rich and creamy, with optional grilled cheese croutons on top, it’s the best way to clean out the fridge without any waste!

Bowl of broccoli fridge clean-out soup with grilled cheese croutons and swirl of coconut cream. - 1

Some recipes are inspired by restaurant dishes or cravings. And this broccoli “fridge clean out soup” —well, you can guess what inspired it, right? I bought more veggies than we could eat at the grocery store and I needed to use them up ASAP! So in the pot they went, along with roasted garlic and some coconut cream for richness. I cooked up grilled cheese croutons to convince my little one to give this green soup a try (spoiler alert: it worked!) and I am absolutely thrilled with the results. It’s kind of like broccoli cheddar soup , but with more green goodness.

Why This Broccoli Soup Is the BEST Way to Clean Out Your Fridge

You can make this recipe exactly as I did with the very same ingredients, or you can use what’s in your own fridge. But either way, do give this idea a try! Here’s what makes it so awesome:

  • Roasted vegetables for extra flavour . This soup starts by roasting some of the vegetables, which develops their flavour, mellowing any bitterness and adding caramelised notes. So good!
  • Creamy and satisfying . I puree this broccoli fridge clean-out soup, which gives it a lovely creamy texture. And if you add the optional coconut cream, it will be even richer!
  • Crispy, cheesy croutons . Okay, the grilled cheese croutons are optional, but you should really make them! They are so fun and they add a nice crisp contrast to the creamy soup. (We love them in this Roasted Tomato Soup with Grilled Cheese Croutons recipe too.)
Ingredients for broccoli fridge clean-out soup. - 2

What You’ll Need

These are the ingredients I used to make this broccoli fridge clean-out soup, but feel free to switch things up! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Mirepoix vegetables – Celery, carrots, and red onion are softened on the stovetop to form the base of flavour for this soup.
  • Roasted vegetables – Broccoli, zucchini, and shiitake mushrooms are roasted on a sheet pan.
  • Roasted garlic – You can roast this in the oven or make Air Fryer Roasted Garlic .
  • Vegetable broth – Store-bought or Homemade Vegetable Broth both work.
  • Hearty greens – Like spinach, kale, or chard.
  • Seasonings – I used oregano, along with salt and pepper to taste.
  • Vegan butter – I have a recipe for Vegan Butter , or use store-bought.
  • Oil – Any kind you like to use for cooking.
  • Coconut cream or plant milk – Optional, for a creamier soup.
  • Grilled cheese croutons – Also optional, but highly recommended! Just make a vegan grilled cheese sandwich and cut it into cubes.

How to Make Broccoli Fridge Clean-Out Soup

Here’s a step-by-step guide to my method for fridge clean-out soup with broccoli and veggies.

Roasted broccoli, zucchini, and shiitake mushrooms on sheet pan. - 3

Roast the vegetables.

  • Roast the vegetables . Add the broccoli, zucchini, and mushrooms to a sheet pan and roast at 400ºF for 30 minutes.
  • Soften the mirepoix . Add the butter and oil to a large pot set over medium heat. Once the butter melts, stir in the celery, carrots, and onion. Season with salt and pepper and cook until the vegetables are softened.
Stirring greens with mirepoix in Dutch oven. - 4

Add the greens.

  • Wilt the greens . Stir in the oregano and a cup of greens. Cook until the greens are wilted.
  • Simmer . Add the roasted vegetables, broth, and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes.
  • Blend . Use an immersion blender or a countertop blender to blend the soup and the remaining greens.
  • Finish . Add the vegan coconut cream or plant milk, if desired. Ladle into bowls and serve with the grilled cheese croutons.

Tips and Variation Ideas

I’ve got a few more pointers for this broccoli fridge clean-out soup recipe.

  • Leave the soup chunkier if you’d like . You can use a slotted spoon to remove some of the veggies before pureeing if you prefer your soups to have a chunkier texture.
  • Add fresh garlic to the mirepoix if you don’t have time to roast it . Mince 2 cloves of garlic and add them with the rest of the mirepoix veggies.
  • Use what’s in your fridge . As long as you use roughly the same volume of vegetables, you can switch up the roasted veggies with whatever you have on hand.
  • Top it . If you’re not using the grilled cheese croutons, you can add a handful of vegan cheddar before serving, drizzle with coconut cream or a good olive oil, top with Crispy Roasted Chickpeas , or come up with your own idea!
Two bowls of broccoli fridge clean-out soup with grilled cheese croutons. - 5

Serving Suggestions

Pair this broccoli fridge clean-out soup with a sandwich like this Caprese Sandwich with Parsley Pesto , or a satisfying salad like my Vegan Nicoise Salad or Vegan Cobb Salad . You can’t go wrong with bread either! Try my Gluten-Free Dinner Rolls or Roasted Garlic Bread .

How to Store and Reheat Leftovers

  • Refrigerator : Transfer leftover broccoli soup to an airtight container and refrigerate for up to 4 days.
  • Freezer : Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
  • To reheat : Warm in a saucepan on the stovetop over medium heat or in the microwave.
Creamy broccoli fridge clean-out soup in bowl with grilled cheese croutons. - 6

More Vegan Soup Recipes

  • Kale Soup
  • Split Pea Soup
  • French Onion Soup
  • Mulligatawny Soup

Ingredients

  • 4 ribs celery , diced
  • 2 medium carrots , diced
  • ½ large red onion , diced
  • 1 large head of broccoli
  • 1 large zucchini
  • 8 ounces shiitake mushrooms , 225 g
  • 1 head roasted garlic , use half if you’re not a big garlic fan
  • 3-4 cups vegetable broth , start with 3 , add more to thin if needed, 720 – 960 mL
  • 3 cups hearty greens of your choice , e.g. spinach, kale, chard, 90 g
  • 2 teaspoons oregano , 2 g
  • Salt and pepper , to taste
  • 1 tablespoon vegan butter , 14 g
  • ½ tablespoon oil , 7 mL
  • Optional: ½-1 cup vegan coconut cream or plant-based milk for extra creaminess , 120 – 240 mL
  • Optional topping: grilled cheese croutons

Instructions

  • Preheat your oven to 400°F (200°C). Spread the broccoli, zucchini, and mushrooms on a baking tray and roast for 30 minutes. Roasting brings out a rich, deep flavor.

Sauté the base (mirepoix):

  • In a large pot, heat butter and oil over medium heat. Add the diced celery, carrots, and onion with a sprinkle of salt and pepper. Sauté for 8–10 minutes.
  • Stir in the oregano and 1 cup of hearty greens around the 5-minute mark. Cook until the greens are wilted.
  • Add the roasted vegetables, veggie broth (start with 3 cups), and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes for deeper flavor.
  • Transfer to a blender (or use an immersion blender). Add the remaining 2 cups of hearty greens and blend until smooth. Add more broth if needed to adjust thickness.
  • Stir in vegan coconut cream or plant milk for an even silkier texture.
  • Top with grilled cheese croutons and enjoy!

Notes

  • Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • Freezer : Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
  • To reheat : Warm in a saucepan on the stovetop over medium heat or in the microwave.
Bowl of broccoli fridge clean-out soup with grilled cheese croutons and swirl of coconut cream. - 7

Broccoli Fridge Clean-Out Soup

Ingredients

  • 4 ribs celery diced
  • 2 medium carrots diced
  • ½ large red onion diced
  • 1 large head of broccoli
  • 1 large zucchini
  • 8 ounces shiitake mushrooms 225 g
  • 1 head roasted garlic use half if you’re not a big garlic fan
  • 3-4 cups vegetable broth start with 3 , add more to thin if needed, 720 - 960 mL
  • 3 cups hearty greens of your choice e.g. spinach, kale, chard, 90 g
  • 2 teaspoons oregano 2 g
  • Salt and pepper to taste
  • 1 tablespoon vegan butter 14 g
  • ½ tablespoon oil 7 mL
  • Optional: ½-1 cup vegan coconut cream or plant-based milk for extra creaminess 120 - 240 mL
  • Optional topping: grilled cheese croutons

Instructions

  • Preheat your oven to 400°F (200°C). Spread the broccoli, zucchini, and mushrooms on a baking tray and roast for 30 minutes. Roasting brings out a rich, deep flavor.

Sauté the base (mirepoix):

  • In a large pot, heat butter and oil over medium heat. Add the diced celery, carrots, and onion with a sprinkle of salt and pepper. Sauté for 8–10 minutes.
  • Stir in the oregano and 1 cup of hearty greens around the 5-minute mark. Cook until the greens are wilted.
  • Add the roasted vegetables, veggie broth (start with 3 cups), and roasted garlic. Bring to a simmer and cook for at least 5 minutes, or up to 20 minutes for deeper flavor.
  • Transfer to a blender (or use an immersion blender). Add the remaining 2 cups of hearty greens and blend until smooth. Add more broth if needed to adjust thickness.
  • Stir in vegan coconut cream or plant milk for an even silkier texture.
  • Top with grilled cheese croutons and enjoy!

Notes

  • Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • Freezer : Freeze in a zip-top bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
  • To reheat : Warm in a saucepan on the stovetop over medium heat or in the microwave.

Nutrition

Broccoli Fridge Clean-Out Soup https://jessicainthekitchen.com/broccoli-fridge-clean-out-soup/ January 26, 2026

This moist and fluffy vegan chocolate chip muffin recipe is the most delightful way to start your morning! It’s made with simple ingredients and easy enough that you can whip it up in minutes.

Stack of chocolate chip muffins on wood board - 8

Muffins are one of my favourite things to bake. They’re never fussy; once you master the technique, they always turn out well, and you can eat them all day long. What’s not to love?! Although I have a soft spot for my Blueberry Muffins and Pumpkin Cream Cheese Muffins , these vegan chocolate chip muffins are my current favourite—perfectly sweet, with a soft, tender crumb that pairs wonderfully with your favourite morning coffee or tea.

These Chocolate Chip Muffins Are the Best Way to Start Your Day

Nothing beats the comforting aroma of freshly baked muffins to kickstart your morning! Here’s why you’re going to love this recipe:

  • Just sweet enough . Some bakery-style chocolate chip muffins taste like a dessert, with sugary-sweet batter and heaps of chocolate chips. My recipe is a little more balanced, giving you the sweetness and chocolate you crave without overdoing it.
  • Moist and tender . The addition of vegan yogurt gives these chocolate chip muffins a moist, tender crumb that you will adore.
  • Simple ingredients . I always want my vegan baking recipes to be accessible to everyone! All of the ingredients you need are simple and easy to find at any grocery store. You don’t even need a fancy vegan egg replacer !
Overhead view of chocolate chip muffin ingredients with labels - 9

Notes on Ingredients

Here’s a look at the ingredients that make these vegan chocolate chip muffins so delicious. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Vegan butter – I love to use my homemade vegan butter when I’m baking.
  • Light brown sugar – Provides sweetness and a hint of molasses flavor.
  • Vegan yogurt – You can use any plain vegan yogurt from the grocery store or this homemade vegan yogurt .
  • Vanilla extract
  • Plant-based milk – Whatever you like or have on hand. Just make sure it’s unflavoured and unsweetened.
  • All-purpose flour – Swap in a 1:1 gluten-free flour to make these muffins gluten-free.
  • Baking powder and baking soda
  • Salt
  • Cinnamon – Adds a little bit of warmth to the recipe.
  • Vegan mini chocolate chips – I like using mini chocolate chips because they’re more evenly distributed throughout the muffin.

How to Make Chocolate Chip Muffins

Follow these simple steps and you’ll be on your way to fluffy, tender chocolate chip muffins!

Overhead view of wet ingredients for chocolate chip muffins in bowl with whisk - 10

Mix the wet ingredients.

  • Prepare. Preheat your oven to 400°F and line a 12-cup muffin tin .
  • Mix the wet ingredients . Whisk the vegan butter, brown sugar, yogurt, vanilla, and plant-based milk until smooth.
  • Combine the dry ingredients . In another bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
  • Finish the batter . Fold the dry ingredients into the wet until just combined, then fold in the chocolate chips.
Overhead view of batter in muffin pan - 11

Fill the muffin pan.

  • Bake. Divide the batter into the pan and sprinkle the tops with chocolate chips and extra brown sugar, if desired. Bake for 20-24 minutes, or until the tops are golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.

Tips for Success

For perfectly baked vegan chocolate chip muffins every time, follow these tips and tricks!

  • Go by weight, not volume . Measuring ingredients accurately ensures the best texture and flavour. Use a kitchen scale and the gram measurements in the recipe if you can!
  • Avoid overmixing the batter . This can result in dense, tough muffins. Mix until the dry ingredients are just combined with the wet. It’s okay if there are a few lumps and streaks of flour.
  • Allow the muffins to cool on a wire rack . This helps prevent soggy bottoms and maintain the muffins’ texture.
Overhead view of vegan chocolate chip muffins on wood board - 12

Variations

Here are a few simple variations to try with this chocolate chip muffin recipe.

  • Orange zest . Mix in the zest of one orange to infuse some citrus flavour into your muffins.
  • Crispy-crunchy top . Add coarse Turbinado sugar to the tops of the muffins before baking for a bakery-style crunchy topping.
  • Double chocolate . Use a combination of white chocolate and semisweet chocolate chips.

Serving Suggestions

There are days when a chocolate chip muffin and Dirty Chai Latte is all I need for breakfast, and then there are days when I want to add a little protein to the mix! I love this Protein Pudding alongside one of these muffins, or if I want something savoury with it, I’ll go for my Fluffy Tofu Scramble .

Fluffy vegan chocolate chip muffins on wood board - 13

How to Store

  • Room temperature : Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
  • Freezing : These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.

More Vegan Muffin Recipes

  • Apple Streusel Muffins
  • Double Chocolate Banana Muffins
  • Pumpkin Banana Muffins
  • Vegan Zucchini Muffins
  • Vegan Lemon Poppyseed Muffins
Chocolate chip muffin broken in half to show tender crumb - 14

Ingredients

  • ⅔ cup vegan butter , melted – 145 g
  • 1 cup light brown sugar , 200 g
  • ¾ cup vegan yogurt , 180 g
  • 2 teaspoons vanilla extract , 10 ml
  • ¾ cup plant based milk , almond, oat, or soy – 180 ml
  • 3 cups all-purpose flour , 375 g
  • 2 teaspoons baking powder , 8 g
  • ½ teaspoon baking soda , 2 g
  • ¼ teaspoon salt , 1 g
  • ½ teaspoon cinnamon , 1.3 g
  • 1 ½ cup vegan mini chocolate chips , plus 2 tablespoons for the top – 240 g

Instructions

  • Preheat your oven to 400 (200C). Line a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the melted vegan butter, light brown sugar, vegan yogurt, vanilla extract, and plant based milk until smooth.
  • In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
  • Gently fold in the vegan chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra chocolate chips and sprinkle with extra light brown sugar.
  • Bake the muffins for 20-24 minutes, or until the toothpick comes out clean and the tops are golden brown.
  • Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

  • Room temperature : Store chocolate chip muffins in an airtight container or zip-top bag at room temperature for 3 to 4 days.
  • Freezer : These muffins freeze brilliantly! Wrap them individually in plastic wrap or place them in a freezer-safe container or zip-top bag for up to 3 months. To thaw, leave them at room temperature or heat them in the microwave for 20-30 seconds until soft and warmed through.