Vegan Broccoli Potato Soup

5 from 4 votes

This thick and hearty vegan broccoli potato soup is creamy with no cream or cheese. Just 7 ingredients and ready in 30 minutes for a quick weeknight meal, meal prep, or freezing ahead.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 152kcal

Author: Toni Okamoto

Equipment

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.

Video

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.

Nutrition