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dairy free broccoli potato soup in bowl.

Vegan Broccoli Potato Soup

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5 from 2 reviews

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


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)


  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.


  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.


  • 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