Vegan Broccoli Potato Soup

5 from 4 votes

Cozy up with a bowl of thick and hearty vegan broccoli potato soup with only 7 ingredients that serves 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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 150kcal

Author: Toni Okamoto

Equipment

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!

Video

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.

Nutrition