This vegan Broccoli Potato Soup recipe is made with just 7 simple, healthy ingredients! Easy to make, rich and creamy (without the butter or cream), and so comforting. (Gluten-free, oil-free.)

Vegan broccoli potato soup in a white serving bowl garnished with fresh dill

This easy vegan Broccoli Potato Soup reminds me of a healthy "cream of broccoli" soup!

It's made with just 7 simple ingredients, and no butter, heavy cream, flour, or oil. Instead, we use gold potato to create the creamy broth. Then add nutritional yeast for a rich "cheesy" flavor.

The result is delicious, nourishing, and wholesome!

Gold potato, frozen broccoli florets, nutritional yeast, garlic, and dill ingredients laid out on a metal tray

Ingredients for Broccoli Potato Soup

For this recipe, you'll simmer in a large pot and then blend:

Yellow onion
Garlic cloves: I like the taste of fresh, but you can substitute dried garlic powder if needed.
Potato: Yukon gold potatoes work best for this recipe. They have a naturally buttery flavor and smooth texture. I buy organic potatoes when possible and leave the peel/skin on to retain the most nutrients and vitamins. But if you purchase conventionally grown potatoes (not organically grown) then I recommend peeling the skins to remove any pesticide residues or other potential treatments like dye or wax.
Broccoli: For this recipe, I prefer the convenience and ease of frozen broccoli florets. Oftentimes, frozen broccoli can actually be more nutrient-dense than fresh broccoli. It's harvested at peak freshness and then typically flash frozen within a day which helps preserve the nutritional value. However, fresh broccoli can absolutely work with this recipe too.
Vegetable broth: Use low-sodium if desired.
Dairy-free milk: Be sure to use plain and unsweetened. Any non-dairy milk should work. I use homemade cashew milk, but you can use soy milk, almond milk, etc.
Nutritional yeast: This gives the broth a savory, cheesy flavor. It also adds delicious richness and creaminess, and contains a good source of protein.
Fresh dill: This is an optional (but recommended!) addition. Stir in a couple tablespoons at the end of cooking time before blending. I love the flavor and freshness it adds to the soup.

Overhead view of assembling soup ingredients in a large pot before stirring together

Customizing

Flavors: Stir in tamari (or soy sauce) for extra umami taste, smoked paprika for a smoky flavor, a dash of ground nutmeg, red pepper flakes, roasted garlic, Dijon mustard, or simply salt and pepper to taste.

Vegetables: Add other veggies such as celery, carrot, leeks, shallot, fresh baby spinach, etc.

Extra cheesy: The nutritional yeast creates a savory, cheesy flavor. But if you'd like it extra cheesy, then stir in vegan cheese shreds towards the end of cook time.

Blending

I use an immersion blender to blend this soup before serving. (They're so convenient!) Blend as much or as little as you prefer. Leave it chunky by only blending about half, or continue blending for a smoother texture.

If you don't have an immersion blender: Simply blend your soup in batches in a blender. Be sure to use extreme caution with hot foods in the blender, and keep the lid vented to let the steam escape. It's helpful to let the soup slightly cool before transferring and blending.

A ladle lifting up blended vegan broccoli potato soup from a large cooking pot

Serving

Garnish your bowl with toppings before serving if desired. A few suggestions include:

Chives or green onion
More fresh dill
Croutons
Dairy-free cheddar cheese shreds
Vegan bacon crumbles
Squeeze of fresh lemon juice
Black pepper
Hot sauce to taste

Storing

Let the soup cool completely, then store leftovers in an airtight container in the refrigerator. I find it keeps for about 4-5 days. Reheat in the microwave when ready to enjoy.

Close up view of vegan broccoli potato soup in a white bowl on a wooden table

For more inspiration, also browse all vegan broccoli recipes or soup recipes.

Vegan Broccoli Potato Soup

This Broccoli Potato Soup is made with just 7 simple, healthy ingredients! Easy to make, rich & creamy (without the butter or cream), and so comforting.

5 from 9 votes

Print Recipe Pin Recipe Comment

Prep Time: 10

Cook Time: 35

Total Time: 45

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 4 large bowls

Ingredients

1 yellow onion
4 cloves garlic
1 lb. gold potatoes*
14 oz. frozen broccoli florets**
3 cups vegetable broth
1 cup dairy-free milk (plain & unsweetened)
1/2 cup nutritional yeast
1-2 Tbsp. fresh dill (optional)

Instructions

Dice the onion and mince the garlic.
In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, dice the potato.
When the onion is softened, add the garlic. Stir and sauté 1 minute.
Add potato, broccoli, broth, milk, and nutritional yeast to the pot. Stir and bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potatoes are tender. Stir occasionally.
Add fresh dill (if using). Then carefully blend the soup with an immersion blender.*** Blend as much or as little to your desired texture. Salt and pepper to taste.

Notes

*Potato: 1 lb. equals about 2 medium/large potatoes.

**Broccoli: 14 oz. equals about 4-5 cups florets.

***Blender: If you don't have an immersion blender, then carefully blend soup in batches in a blender. Just be sure to use extreme caution with hot foods in the blender. (You may want to let it cool a bit before blending.)

Other flavors: Add 1/2 tsp. smoked paprika, 1/8 tsp. nutmeg, 1-2 Tbsp. tamari, Dijon mustard, etc.

Yield: Recipe makes about 7 cups blended soup.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Broccoli Potato Soup

Amount per Serving

Calories

174

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

950

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

997

Vitamin C

114

138

Calcium

146

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Vegan Broccoli Potato Soup

Ingredients for Broccoli Potato Soup

Customizing

Blending

Serving

Storing