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This thick and hearty vegan broccoli potato soup takes only 7 ingredients and is creamy without any cream or cheese. It’s ready in 30 minutes for a quick weeknight meal, meal prep, or freezing ahead. If you love my creamy vegan broccoli soup, this one is heartier thanks to the potatoes.
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Quick Glance
- Recipe Name: Vegan Broccoli Potato Soup
- Why You’ll Love It: Thick, creamy, and dairy-free, with no cream, cheese, or roux.
- Time and Difficulty: 30 minutes, easy.
- Main Ingredients: Russet potatoes, broccoli, onion, garlic, vegetable bouillon, and lemon.
- Method: Stovetop, in one pot, then partly blended.
- Texture and Flavor: Creamy and chunky, with a savory broth and a fresh squeeze of lemon.
- Quick Tip: Use starchy russet or Yukon Gold potatoes for the creamiest texture.
Table of Contents
- What Makes This Vegan Broccoli Potato Soup So Good
- Vegan Broccoli Potato Soup Ingredients
- How to Make Vegan Broccoli Potato Soup
- Common Problems To Avoid
- FAQs
- Toni’s Recipe Tips
- Serving Suggestions
- Storage Instructions for Vegan Broccoli Potato Soup
- Other Vegan Potato Recipes to Consider….
- Vegan Broccoli Potato Soup Recipe
What Makes This Vegan Broccoli Potato Soup So Good
This vegan broccoli potato soup has been in my rotation for decades, and it never gets old. It proves you don’t need dairy for a thick, flavorful soup.
- No cream or cheese needed: Blended potatoes make it thick and creamy, so there’s no roux or cream required.
- Just 7 ingredients: Simple pantry staples you probably already have.
- One pot, 30 minutes: Easy enough for a busy weeknight.
- Packed with nutrients: Broccoli adds fiber, antioxidants, and vitamins A, C, and K.
- Freezer friendly: Make a double batch and freeze the leftovers.
Add this soup to your rotation all season long, along with my creamy potato leek soup, lentil potato soup, tomato soup with potatoes, roasted parsnip soup, and lentil sweet potato soup.
Vegan Broccoli Potato Soup Ingredients
You’ll find the full amounts in the recipe card below.
- Vegetable oil: For sautéing the onion and garlic.
- Yellow onion and garlic: The flavor base of the soup.
- Water and vegetable bouillon cubes: Make a savory broth. You can use vegetable broth instead.
- Russet potatoes: Starchy potatoes break down and make the soup thick and creamy. Yukon Gold potatoes work too.
- Broccoli: A bag of frozen broccoli is the easiest, or use about 3 cups of chopped fresh broccoli, stems included.
- Lemon juice: Adds a fresh, tangy finish.
- Black pepper: To taste.
Recipe Variations
- Carrots: Thinly sliced, for added sweetness.
- Seasonings: Add depth with cayenne, smoked paprika, dried thyme, rosemary, or parsley.
- Soy sauce: Use it in place of salt for umami saltiness.
- Creamy: Stir in a splash of canned coconut milk, pureed silken tofu or white beans, or vegan cream at the end.
- “Cheesy”: Add nutritional yeast and/or vegan shredded cheddar at the end. Learn more about how to use nutritional yeast here.
- Protein: Add white beans, chickpeas, plant-based sausage, or tofu.
- Vegan butter: Swirl it in at the end for extra silkiness.
- Cauliflower: Swap some of the broccoli for cauliflower, or try my roasted cauliflower soup.
- Toppings: Croutons, crispy onions, crispy baked kale chips, oven charred broccoli, vegan bacon, avocado, or fresh herbs like parsley, green onions, or dill.
How to Make Vegan Broccoli Potato Soup
Before you start, dice the onion, mince the garlic, and chop the potatoes into ½-inch cubes.
Step 1: Sauté the onion and garlic: Heat the oil in a large pot over medium-low heat. Sauté the onion and garlic for about 5 minutes, until tender and translucent.
Step 2: Simmer the vegetables: Stir in the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and black pepper. Bring to a boil, then simmer for 10 to 15 minutes, until the potatoes are fork-tender.
Step 3: Blend half the soup: Remove the pot from the heat. Use an immersion blender to puree about half the soup so it’s thick and creamy but still chunky. If you’re using a stand blender, work in batches and pour the blended soup back into the pot.
Step 4: Season and serve: Stir well, taste, and adjust the seasonings. Serve hot.
PRO TIP: Adjust how much you blend to get the texture you like. Blend less for a chunkier soup, or blend more for a smoother one.
Common Problems To Avoid
- Thin soup: Use a little less water, or let the soup simmer uncovered for a few extra minutes.
- Bland soup: Add another bouillon cube or a pinch of salt, plus an extra squeeze of lemon.
- Gluey texture: Starchy potatoes can turn gummy if they’re over-blended. Blend just until creamy.
- Hot soup in a stand blender: Fill the blender only halfway and vent the lid so steam can escape.
FAQs
Absolutely! Peel off any tough outer skin, and the stems add natural sweetness to the soup.
You’re welcome to, but I usually don’t. It saves time, and the skins have extra nutrients.
Yes. For the best flavor, sauté the onion and garlic first, then add everything to a crockpot. Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, then blend and season as usual.
About 3 crowns of fresh broccoli, or roughly 3 cups chopped, in place of the 10-ounce bag of frozen broccoli.
Use a little less water, or blend less of the soup so more hearty chunks remain. You can also let it simmer uncovered for a few extra minutes.
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 or thicker soup: Adjust the amount of broth.
- For firmer broccoli: Add the broccoli only in the last 5 to 7 minutes.
Serving Suggestions
Enjoy this vegan potato broccoli soup as an appetizer, side, or main alongside:
- Bread: 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: Try my quick and easy vegan biscuits.
- A sandwich: Like vegan grilled cheese, a tempeh sandwich, or a 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 to 5 days.
- Freezer: In a freezer safe container, a Stasher bag, Souper Cubes, or a silicone muffin tray for up to 3 months. Thaw in the fridge overnight.
- Reheat: On the stove over medium-low heat, or in the microwave in 30- to 40-second bursts, stirring in between. Add a splash of water or broth if it’s thickened.
Other Vegan Potato Recipes to Consider….
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Side Dishes
Vegan Scalloped Potatoes (No Cashews)
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 vegetable oil (15 ml)
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 6 cups water (1.4 L)
- 3 vegetable bouillon cubes (more if needed)
- 6 cups russet potatoes chopped (about 8 small potatoes)
- 10 ounces bag frozen broccoli (2 to 3 crowns fresh broccoli, chopped) (283 g)
- Juice of 1 small lemon
- Pinch of black pepper
Instructions
- Heat the oil in a large pot over medium-low heat. Add the diced onion and minced garlic and sauté for about 5 minutes, until the onion is tender and translucent.
- Add the water, bouillon cubes (or broth), potatoes, broccoli, lemon juice, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 10 to 15 minutes, until the potatoes are fork-tender.
- Remove the pot from the heat. Use an immersion blender to puree about half the soup so it’s thick and creamy but still chunky. If you’re using a stand blender, fill it only halfway, vent the lid, work in batches, and pour the blended soup back into the pot.
- Stir well, taste, and adjust the seasonings. Add another bouillon cube or a squeeze of lemon if needed, then serve hot.
Notes
- For a boost of protein: Add in pureed silken tofu or white beans.
- Adjust the texture: Enjoy the soup fully or partially blended to your liking.
- For a thinner/thicker soup: Adjust the amount of broth in the soup.
- For firmer broccoli: Only add the broccoli in the last 5-7 minutes.
- Fresh broccoli: 2 to 3 crowns is about 3 cups chopped.
- For a thicker soup: use a little less water or blend less of the soup.
![completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/12/Screen-Shot-2023-12-06-at-10.47.55-AM-378x378.png)
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 🙂