Vegan Broccoli Potato Soup

This nourishing and satisfying Vegan Broccoli Potato Soup is a perfect way to warm up. Make a big batch and then re-heat the leftovers throughout the week. This plant-based soup is made dairy-free, nut-free, and soy-free.

You will love this hearty bowl of vegan potato soup. Calling all lounge pants, fuzzy socks, and comfy sweaters, it’s officially soup season!

Who says a creamy and cozy soup can’t be healthy? This one is vegan, plant-based, and gluten-free with all the comfort of a cream-based one. Yukon gold potatoes are the star of this healthy broccoli potato soup. The texture of the potatoes thicken the soup perfectly without any dairy.

I like to blend it until it’s thick and creamy but you can leave a portion of it chunky if that’s more your style. Feel free to top this dairy-free broccoli potato soup with plenty of dairy-free cheese for a cozy weeknight dinner.

Why You Need This Recipe

• It’s less than ten ingredients, six if you don’t include the seasonings!
• Potato soup is perfect for meal prep and easy to freeze. I like to freeze it in individual size portions so all I have to do is reheat and enjoy. Just be sure to freeze in a microwave safe container.
• Plant-based and healthy, this vegan broccoli soup is nourishing for your body and soul.

Key Ingredients

Onion & garlic – Both add ample flavor with little effort. You can buy minced garlic and diced onions if you want to cut back on prep time.

Potatoes – Potatoes are the glue that holds this delicious soup together. They thicken the soup and make it creamy as well.

Broccoli – You can use fresh or frozen broccoli florets in this recipe.

Vegetable broth – Vegetable broth cooks all the ingredients in the pot and adds flavor. I like to stock up on vegetable broth when it’s on sale because it’s essential for soups and stews. You may also like my recipe for Instant Pot Vegetable Broth using scraps.

Vegan cheese – Nothing goes better with potato soup than cheese! Buy your favorite brand of vegan cheese and generously top while still warm. If you aren’t dairy-free, feel free to use real shredded cheddar cheese.

Recipe Steps

Step One

In a large dutch oven, heat the oil over medium heat. Add the onion & garlic and cook for a few minutes, stirring occasionally.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Then, add the potatoes, broccoli, broth, and seasoning to the pot. Turn the heat on high, stir, and let the soup come to a boil.

Step Three

Turn down the heat, put a lid on the pot, and let it simmer for about 15 minutes or until the potatoes are cooked through.

Step Four

Turn off the heat and then use an immersion blender also known as a stick blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend until smooth.

Step Five

Serve the hot soup with vegan or regular cheese on top!

Recipe Tips & Substitutions

• You can double this recipe depending on how many servings you want.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, freeze for up to 2 months. Reheat before serving.
• You can use red potatoes or Russet potatoes instead of Yukon gold, if you prefer.
• This broccoli potato soup recipe is dairy-free, vegan, vegetarian, gluten-free, and plant based!

FAQs

Other Vegan Recipes You Might Like

• Chickpea and Lentil Curry
• Vegan Potato Leek Soup
• Dairy-Free Potato Soup
• 3-Ingredient Butternut Squash Soup
• Peanut Butter Soup

Or, check out my entire index of vegan and gluten-free recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Vegan Broccoli Potato Soup

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★★★★★

5 from 2 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Total Time: 45 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This nourishing and satisfying Vegan Broccoli Potato Soup is a perfect way to warm up. Make a big batch and then re-heat the leftovers throughout the week. This plant-based soup is made dairy-free, nut-free, and soy-free.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium Yukon gold potatoes, peeled and cubed
• 2 cups broccoli florets
• 3 cups reduced-sodium vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Daiya dairy-free cheddar cheese (optional, for topping)

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Instructions

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the onion and garlic and cook for a few minutes, stirring occasionally.
3. Then, add the potatoes, broccoli, broth, salt and pepper to the pot. Turn the heat to high, stir, and let the soup come up to a gentle boil.
4. Turn the heat to low, put a lid on the pot, and let it simmer for about 15 minutes, or until the potatoes are fork tender.
5. Turn off the heat on the stovetop. Use a hand immersion blender to blend the soup to a smooth consistency. Alternatively, you can transfer the soup to a blender to blend. Always use extreme caution when blending hot liquids!
6. Serve the soup with a generous helping of Daiya cheese on top, if desired.

Notes

1. You can double this recipe depending on how many servings you want.
2. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, freeze for up to 2 months. Reheat before serving.
3. You can use red potatoes or Russet potatoes instead of Yukon gold, if you prefer.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy

Keywords: vegetarian broccoli potato soup, vegan broccoli potato cheese soup, healthy broccoli potato soup

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