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Home » Recipes » Soup

Vegan Broccoli Potato Soup

Jan 27, 2022 by Kaitlin · 11 Comments

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A vegan Broccoli Potato Soup recipe 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.)

Healthy vegan broccoli potato soup in a white bowl with fresh dill

This 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.

Frozen broccoli, potato, onion, garlic, and nutritional yeast ingredients on a white table

Ingredients for Broccoli Potato Soup

For this recipe you will simmer in a large pot and then blend:

  • Yellow onion
  • Garlic cloves: Or substitute dried garlic powder.
  • 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. (I use "Cascadian Farm" organic brand.) 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.
  • Plant milk: Be sure to use plain and unsweetened. Any dairy-free milk should work just fine. 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.

Enjoy dill? Fresh dill is also an optional (but recommended!) addition.

Blending soup in a stockpot with an immersion blender

Blending

I use an immersion blender to blend this soup before serving. (They are wonderfully convenient for soups!) Blend as much or as little as you would like. Leave it slightly 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. Just be sure to use extreme caution with hot foods in the blender. You may want to let it slightly cool before transferring and blending.

Customizing

Change up this creamy vegan broccoli soup however you see fit. A few ideas include:

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/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 towards the end of cook time.

Blended soup cooking in a stockpot with metal ladle

Serving

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

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

Storing

Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

White bowl of vegan broccoli and potato soup with spoon and fresh dill

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

Healthy vegan broccoli potato soup in a white bowl with fresh dill

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 7 votes
Print Recipe Pin Recipe Comment
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish, Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 4 large bowls

Ingredients

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

Instructions

  • Dice onion and mince 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 potato.
  • When onion is softened, add garlic. Stir and sauté 1 minute.
  • Add potato, broccoli, broth, milk, and nutritional yeast. 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 blend soup with an immersion blender.*** Blend as much or as little as you prefer to 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 Tbsp. fresh dill (my favorite!), 1/2 tsp. smoked paprika, 1/8 tsp. nutmeg, 1-2 Tbsp. tamari, Dijon mustard, etc.
Vegetables: Add celery, shallot, leeks, carrot, etc.

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Broccoli Potato Soup
Amount per Serving
Calories
174
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
950
mg
27
%
Carbohydrates
 
35
g
12
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
997
IU
20
%
Vitamin C
 
114
mg
138
%
Calcium
 
146
mg
15
%
Iron
 
2
mg
11
%
* 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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If you are enjoying this healthy vegan broccoli potato soup recipe, also check out:

  • Vegan Potato Leek Soup
  • Vegan Corn and Potato Chowder
  • Lentil Cabbage Soup
  • Sweet Potato Quinoa Bowl

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Stephanie says

    August 14, 2024 at 4:28 pm

    5 stars

    Reply
  2. Susan says

    October 29, 2023 at 4:36 pm

    5 stars
    So happy I found your recipes. This soup is simmering on the stove while I made your overnight oats. Will definitely be back!

    Reply
    • Kaitlin says

      October 29, 2023 at 6:53 pm

      Hello, Susan! Aww, that warms my heart to hear you're enjoying the recipe inspiration, and thanks for checking out the website. I hope you enjoy both of those recipes!

      Reply
  3. Christopher says

    June 02, 2023 at 4:57 pm

    5 stars
    Made this tonight and it was incredible. Thank you for sharing!

    Reply
    • Kaitlin says

      June 02, 2023 at 5:25 pm

      Fantastic! Thanks a lot for giving it a try and sharing your kind feedback, Christopher. Glad you enjoyed!

      Reply
  4. Jennifer says

    May 17, 2023 at 6:49 pm

    5 stars
    So, true confession… I didn’t exactly measure the fresh dill… so I probably used about twice the amount of fresh dill as called for in the recipe. But, it was amazing!! We loved it with the extra dill taste! Definitely a keeper recipe! Thanks so much for such a delicious soup!

    Reply
    • Kaitlin says

      May 18, 2023 at 7:26 am

      Ha! One of the trickiest things for me with recipe development has been clarifying specific amounts (as I often lean more towards the carefree "chop and toss" method - especially with soups!) 🙂 So glad you enjoyed this one with all the extra dill, Jennifer!

      Reply
  5. Cherish says

    July 05, 2022 at 6:35 pm

    5 stars
    This recipe was absolutely fabulous! I added a little cayenne pepper and used red potatoes (because it’s what I had) so it needed about fifteen extra minutes, but it was delicious! Thank you for the great recipe, Kaitlin!

    Reply
    • Kaitlin says

      July 05, 2022 at 7:30 pm

      Wonderful! I love your version with cayenne pepper and red potatoes. So glad you enjoyed it. Thanks for sharing your kind and helpful feedback, Cherish!

      Reply
  6. Marcy says

    February 07, 2022 at 4:09 pm

    5 stars
    Made it for dinner and it was delicious!! Loved the flavors of fresh dill and nutritional yeast.

    Reply
    • Kaitlin says

      February 07, 2022 at 5:50 pm

      Great to hear!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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