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This thick & hearty vegan broccoli potato soup takes only 7 ingredients and delivers creamy (yet dairy-free!) wholesome comfort in every bite. Plus, it’s ready to enjoy in 30 minutes for a quick week-night meal, meal prep, or even freezing ahead.
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Why You’ll Love This Recipe
This vegan broccoli potato soup proves you don’t need dairy for a thick, flavorful, and velvety soup! Thanks to the magic of blended potatoes, no tricky roux or cream are required! This satisfying soup is surprisingly indulgent but loaded with vitamins (like vitamins A, C, and K), fiber, and antioxidants.
This recipe is thicker, chunkier, yet significantly lighter (while remaining creamy!) than my creamy vegan broccoli soup. Whether you make it on the stove or in a slow cooker, you’ll love how fuss-free (and freezer-friendly!) it is.
Include this cozy soup in your rotation all season long, alongside my creamy potato leek soup, lentil potato soup, tomato soup with potatoes, roasted parsnip soup, and lentil sweet potato soup.
The Ingredients
Please refer to the recipe card for the full list of ingredients and substitutes.
Recipe Variations
- Carrots: Thinly sliced for added sweetness.
- Seasonings: Add depth to this simple broccoli potato soup recipe with nutmeg, cayenne, smoked paprika, mustard powder, dried thyme, rosemary, or parsley.
- Soy sauce: Use in place of salt for umami saltiness.
- Creamy: Stir in a splash of canned coconut milk, silken tofu, or vegan cream at the end for a creamier dairy-free broccoli potato soup.
- ‘Cheesy‘: Add nutritional yeast and/or vegan shredded cheddar cheese at the end. Learn more about how to use nutritional yeast here.
- Protein: Add some white beans/chickpeas, plant-based sausage, or tofu.
- Vegan butter: Swirl it in at the end for a silkiness.
- Toppings: i.e., croutons, crispy onions, crispy baked kale chips, oven charred broccoli, vegan bacon, avocado, fresh herbs – like parsley/green onions/dill, etc.
How to Make Broccoli Potato Soup (Vegan)
Step 1: First, dice the onion, mince the garlic, and chop the potatoes into ½-inch cubes. Heat the oil in a heavy-based saucepan over medium-low heat. Sauté the onion and garlic for 5 minutes until tender and translucent.
Step 2: Next, stir into the pot the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and black pepper. Bring to a boil. Then, let the vegan potato and broccoli soup simmer for 10-15 minutes or until the veggies are fork-tender.
Step 3: Remove the pot from the heat and use an immersion blender or stand blender (work in batches if necessary) to puree about half the soup so it’s thick and creamy yet chunky.
Step 4: Stir well, taste and adjust seasonings, then serve. Enjoy!
Adjust how much you blend the soup to your preferred texture/consistency.
FAQs
Absolutely! Peel any tough peel, and they’re ready to add natural sweetness to the potato and broccoli soup.
Not necessarily – if anything, it adds more nutrition and fiber.
Yes. For best flavor, sauté onion and garlic first, then transfer all ingredients to a crockpot. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Then follow steps 3-4 to blend and season as desired.
Toni’s Recipe Tips
- Use the right potatoes: Avoid overly waxy ones. For half-blended soup, use Yukon Gold or Russet. Any starchy potato works for fully blended soup.
- Adjust the texture: Enjoy the soup fully or partially blended to your liking.
- For a thinner/thicker soup: Adjust the amount of broth/plant milk in the soup.
- For firmer broccoli: Only add the broccoli in the last 5-7 minutes.
Serving Recommendations
Enjoy this vegan potato broccoli soup as an appetizer, side, or main alongside:
- Bread: try crusty easy no knead bread, easy vegan dinner rolls, vegan focaccia bread, or flatbread.
- Cornbread: like this vegan cornbread recipe cast iron skillet or jalapeno cornbread.
- Biscuits: consider quick and easy vegan biscuits.
- A sandwich: like vegan grilled cheese, this tempeh sandwich, or pesto tofu sandwich.
- A salad: especially a leafy green salad like vegan Caesar salad, easy roasted pumpkin salad, or kale garbanzo bean salad.
Storage Instructions for Vegan Broccoli Potato Soup
Fridge: In an airtight container for 4-5 days.
Freezer: In a freezer-safe container/Ziplock/Stasher, Souper cubes, or a silicone muffin tray for up to 3 months, then leave it to thaw in the refrigerator overnight.
Reheat: Over medium-low on the stove OR in a microwave in 30-40 second increments, stirring in-between. Add a splash of extra water/broth if preferred.
Other Vegan Potato Recipes to Consider….
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Side Dishes
Vegan Scalloped Potatoes
Vegan Appetizers
Zucchini Potato Bake
Vegan Appetizers
Sesame Potato Puffs
If you tried this vegan broccoli potato soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Broccoli Potato Soup
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Video
Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 5 cups water
- 2 vegetable bouillon cubes
- 6 cups russet potatoes chopped (about 8 small potatoes)
- 1 10-ounce bag frozen broccoli (or 3 crowns fresh broccoli, chopped)
- Juice of 1 small lemon
- Pinch of black pepper
Instructions
- In a medium pot over medium-low heat, heat the oil (or use water for an oil-free option). Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is tender and translucent.
- Add the water, bouillon cubes, potatoes, broccoli, lemon juice, and black pepper. Stir well to combine.
- Bring the soup to a boil, then continue boiling for 10–15 minutes, or until the potatoes are fully cooked and fork-tender.
- Remove the pot from heat. Using an immersion blender, puree half of the soup to create a creamy texture while leaving some chunks for texture. If using a regular blender, work in batches and return the blended soup to the pot.
- Stir well to combine, taste, and adjust seasoning if needed. Serve hot and enjoy!
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Notes
- Use the right potatoes: Avoid overly waxy ones. For half-blended soup, use Yukon Gold or Russet. Any starchy potato works for fully blended soup.
- Adjust the texture: Enjoy the soup fully or partially blended to your liking.
- For a thinner/thicker soup: Adjust the amount of broth/plant milk in the soup.
- For firmer broccoli: Only add the broccoli in the last 5-7 minutes.
This was very good. I added nutritional yeast to give it a more “cheesy” flavor. Any suggestions to make it a little thicker? I blended 8 cups of the mixture but it was still pretty thin. Either way it was great and I’ll make it again!
Love the nooch addition! To make the consistency a bit thicker, you can blend less of the mixture for a more chunky feel 🙂
3 broccoli crowns? What does that translate to in ounces or cups?
Hi! Approximately 3 cups 🙂