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 so everyone can enjoy it.

bowl of plant-based broccoli soup on table with toasted bread.

You will love this hearty bowl of cream of broccoli and potato soup. It’s a simple recipe with made with healthy ingredients.

Who says a creamy and cozy soup can’t be made dairy-free? 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 during soup season.

Why You Need This Recipe

  • You only need six main ingredients! That means that you can enjoy this simple recipe in no time. I also left out foods like coconut milk and soy milk so this recipe is completely nut-free and soy-free, in addition to being lactose-free and appropriate for a plant-based diet.
  • 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.
  • Most broccoli soup recipes have an overwhelming “green” flavor. The base of this soup includes potatoes which help mask the flavor of the veggies. This is a great way to get even picky eaters to eat broccoli.

Key Ingredients

ingredients for broccoli potato soup
  • 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 for a creamy soup as well.
  • Broccoli – You can use fresh broccoli 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 at the grocery store and generously top while still warm. You can use nutritional yeast if you want a less processed option but still want the cheesy flavor. If you aren’t dairy-free, feel free to use real shredded cheddar cheese.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Let me sho you how to make this vegan broccoli soup recipe using simple ingredients.

Step One

a pot of potatoes, broccoli, and broth.

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

Please 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 over high heat.

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.

a pot of cooked potatoes and broccoli for making vegan soup.

Step Four

Turn off the heat and then use an immersion blender also known as a stick blender or hand blender to blend the soup until smooth.

Alternatively, you can carefully transfer the soup to a blender and blend until you get a creamy texture.

Step Five

Serve the hot soup with vegan or regular cheese on top. You can also add sliced green onions, more black pepper, red pepper flakes, or a squeeze of fresh lemon juice on top if you like.

I hope you love this creamy vegan broccoli soup as much as I do.

a large spoonful of vegan broccoli potato soup.

Recipe Tips

  • 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!

Recipe FAQs

What toppings can I add?

The second best part about soup are the toppings! You can top with vegan cheese, vegan bacon, croutons, crushed up crackers, chives, freshly cracked pepper, or crispy broccoli florets.

What can I serve with broccoli potato soup?

You can serve it with rolls, crusty bread, gluten-free dairy-free cornbread, spinach salad, chickpea salad, or a fruit salad.

blended broccoli potato soup in bowl on table.

More Dairy-Free Soup Recipes You Might Like

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

Don’t Miss These Broccoli Recipes!

Broccoli Smoothie with Pineapple

Broccoli Sprout Smoothie

How to Freeze Broccoli Florets

Air Fryer Frozen Broccoli (3-Ingredients)

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

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dairy free broccoli potato soup in bowl.

Vegan Broccoli Potato Soup

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5 from 2 reviews

Print Recipe

This nourishing and satisfying 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 so everyone can enjoy it.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 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)

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.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 191
  • Sugar: 4.8 g
  • Sodium: 438.4 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 36.4 g
  • Fiber: 5.1 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.