• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soup

    Vegan Broccoli Potato Soup

    Jan 27, 2022 by Kaitlin

    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 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 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 (or 2 tsp. garlic powder)
    • 1 lb. gold potatoes (about 2 medium/large)
    • 14 oz. frozen broccoli florets (about 4-5 cups)
    • 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/pepper to taste.

    Notes

    *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.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this healthy vegan broccoli potato soup recipe, also check out:

    • Vegan Corn and Potato Chowder
    • Lentil Cabbage Soup
    • Vegan Creamy Pasta with Garlic and Vegetables

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

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup
    • White Bean Tomato Soup with Kale

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Cherish

      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

        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
    2. Marcy

      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

        February 07, 2022 at 5:50 pm

        Great to hear!

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer