Vegan Roasted Broccoli Potato Soup
You’re going to love this Vegan Roasted Broccoli Potato Soup that is so healthy and satisfying. This dairy-free recipe is great for a quick lunch or dinner.
If you’re like me, you grew up eating cream of broccoli soup that was made either from a can or was made with heavy cream. I’ve been on a dairy-free diet for almost 10 years already, and I think I’ve mastered the art of making dairy-free soups. This Vegan Broccoli Soup is simply scrumptious!
The trick to making creamy dairy-free soups is to use a high-speed blender and a source of healthy plant-based fat, such as nuts, avocado, or coconut milk.
For today’s vegan cream of broccoli soup recipe, I used half of an avocado to add creaminess and thickness to this dairy-free soup. You won’t believe how the ingredients transform into a light and fluffy texture so fast in the blender.
Recipe Steps
Step One
The first step of this recipe is to gather up your ingredients, including roasted broccoli florets. You can either roast frozen broccoli florets, or you have roast fresh broccoli florets.
If you’re on an oil-free diet, you can use steamed broccoli for this recipe. You’ll need about 3 cups of roasted broccoli florets for this soup.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
The next step for this Roasted Broccoli Soup is to combine the ingredients into your blender. I do recommend using a high-speed blender like a Blendtec or a Vitamix.
Step Three
The last step is to blend the ingredients together. You can either blend the soup until it’s steaming in the pitcher, or you can blend it together and transfer the soup to the stovetop to heat to simmering.
This recipe makes enough for two big servings or four small ones. I like to serve it with a side of grain-free crackers or gluten-free toast.
If you aren’t vegan and are looking to add more protein to this recipe, you can always use chicken broth instead of vegetable broth.
The soup is creamy with a silky texture, and the broccoli flavor is mild. I hope you love it as much as I do!
Other Healthy Soup Recipes You Might Like
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PrintVegan & Paleo Cream of Broccoli Soup
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 2 1x
- Diet: Vegan
Description
You’re going to love this Vegan Roasted Broccoli Potato Soup that is so healthy and satisfying. This dairy-free recipe is great for a quick lunch or dinner.
Ingredients
- 3 cups roasted broccoli florets
- 1 cooked Russet potato or 2 cooked red or gold potatoes, cut into quarters
- 1/2 medium avocado, peeled*
- 4 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 lemon, juiced
Instructions
- Combine the broccoli, potato, avocado, broth, salt, pepper, and lemon juice in the pitcher of a high-speed blender.
- Process on high for 5 minutes until the soup is steaming. Or, blend the ingredients for 60 seconds and transfer to a saucepan to heat on the stove.
- Serve hot.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.
Notes
- *If you don’t have avocado on hand, you can use 1/4 cup cashews.
- Category: Soup
- Method: High-Speed Blender
- Cuisine: Healthy
Keywords: vegan broccoli soup in a blender, broccoli soup, vegan soup
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I made this today for lunch (had all the ingredients). I was surprised by the combination! It was delicious. I don’t, however, have a Blendec so I used my emulsifier instead. It wasn’t as smooth as yours. Actually chunky but I like it that way. Thank you for the recipe.
Oh my gosh, Christine, that makes me so happy that you made this and liked it! I don’t get feedback often on my recipes so you just made my day. Thank YOU! 🙂
This looks delicious and I may even sneak this past my pick eater three year old so that she won’t realize there are veggies in it. 🙂 I also may add in some radicchio for the superfood health benefits and because I think it would taste great. Thank you for sharing!
Oh my goodness, what a lucky girl you have to be fed super foods at such a young age (despite her aversion). I hope she likes the soup, will you let me know how it goes over, Julia? 🙂
I haven’t used fresh turmeric yet! I should make this soup and give it a try =)
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Looks delicious!
Thanks for sharing this recipe!
★★★★★
I’ve been making this once a week for my meal prep. My husband loves it!!!
★★★★★
looks delicious!!!
Seems to have a lot of sodium. Can you recommend a substitute?
You can use low-sodium or sodium-free broth and that should help.