This creamy vegan broccoli and potato soup recipe is packed with carrots, broccoli, and potatoes in a rich and satisfying broth that will have you coming back for more.
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Why make this soup recipe
If you are looking for a hearty plant-based soup that is packed with veggies in a creamy broth, this potato broccoli soup is it! It’s also gluten-free and easily made soy-free too so everyone can enjoy it.
Another great recipe. A cold rainy day today, thought this would be just the thing. I made it just as written and it turned out great. This recipe is a keeper and I will be making it again I am sure..
—Jade
Ingredients and substitutions
Light Olive Oil – or any other neutral-flavored oil that you want. You can also use vegetable broth instead to saute the onions and garlic for an oil-free option.
Onion – yellow onion, sweet onion, or white onion all work well.
Garlic – fresh minced garlic tastes best, but you can use 1 teaspoon of garlic powder instead if you don’t have fresh garlic.
Tumeric
Nutritional Yeast – Also called nooch, this is a yellow powder that will give your soup a rich and slightly cheesy flavor. (Optional) You can learn more about nutritional yeast in this detailed post.
Salt – for flavor
Vegetable Broth – You can use any vegan broth that you like. I like to use my homemade vegetable broth, not chick’n, or Better Than Bouillon.
Potatoes – you can use any type of potato that you want. Russet potatoes or Yukon gold work well. If you use yellow potatoes or red potatoes, you don’t have to peel them since the skin is thin and tender.
Carrots – this adds color and a little sweetness to the soup.
Broccoli – Lots of broccoli cut into small bite-sized pieces. If you have picky kids, you can throw it in the food processor and chop it very tiny.
Plant-Based Milk – soy milk or oat milk works best in this soup since they are the creamiest, but you could also use almond milk or any other non-dairy milk. Just be sure to use plain and not vanilla. You can also swap out the milk for cashew cream for a thicker and creamier soup.
Black Pepper – Fresh ground black pepper tastes best. You can also add a dash of cayenne and/or some red pepper flakes for a little heat.
Helpful tools
A large soup pot
Cutting board and a sharp knife for cutting vegetables.
How to make broccoli potato soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Peel and dice the onion, carrots, and potatoes. (Dice the potatoes into 1/2 ich cubes. The smaller that you dice the potatoes the faster they will cook.)
Step 2 – Add the diced onion and minced garlic to 2 tablespoons of oil then sprinkle with 2 teaspoons of salt and sauté for 5 minutes over low heat.
Step 3 – Add the vegetable broth, water, carrots, and potatoes, then turn the heat to medium-high and bring the soup to a slow boil.
Step 4 – Simmer the potatoes and carrots for about 10 minutes until the potatoes are tender.
Step 5 – While the soup is simmering wash and chop the broccoli into small bite-sized florets. Then add the broccoli after the potatoes have simmered for 10 minutes.
Step 6 -Continue to simmer the soup for an additional 10 minutes until the broccoli is tender.
Step 7 -Make the cornstarch slurry to thicken the soup by dissolving 1/3 cup of cornstarch in 1/2 cup cold water. (You can use a vegan roux to thicken the broth instead if you choose.)
Step 8 -Add the plant-based milk, cornstarch slurry, turmeric, pepper, and nutritional yeast, and simmer for 5 more minutes. Then add additional salt and fresh ground black pepper to taste.
If you don’t have nutritional yeast, you can leave it out. It just provides a slightly cheesy flavor to the broth.
Be sure to add the broccoli after the potatoes have cooked a little so your broccoli doesn’t get overcooked.
To make this soup cheesy, add a cup of vegan cheddar cheese to the pot of soup at the end of cooking and garnish with additional cheese when serving.
How to thicken the broth
If you don’t want to use the starch method to thicken the broth, you have a few other options as well.
You can use cashew cream instead of plant-based milk. This will make the broth richer and creamier.
You can also use a vegan roux instead of starch and thicken the broth with oil and flour. (This method is not gluten-free, yet it makes a super creamy and hearty broth.)
Storage and reheating
Refrigerate: This vegan potato broccoli soup will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: This soup freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of the soup in the microwave for about 3 minutes or reheat it in a saucepan on the stovetop.
2cupsplain soy milk , or oat milk or other milk of choice
For the starch method of thickening (optional)
1/3cupcornstarch, or potato starch or arrowroot
1/2cupcold water
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Instructions
Peel and dice the onion, carrots, and potatoes. (Dice the potatoes into 1/2 ich cubes. The smaller that you dice the potatoes the faster they will cook.)
Add the diced onion and minced garlic to 2 tablespoons of oil then sprinkle with 2 teaspoons of salt and sauté for 5 minutes over low heat.
Add the vegetable broth, water, carrots, and potatoes, then turn the heat to medium-high and bring the soup to a slow boil.
Simmer the potatoes and carrots for about 10 minutes until the potatoes are tender.
While the soup is simmering wash and chop the broccoli into small bite-sized florets. Then add the broccoli after the potatoes have simmered for 10 minutes.
Continue to simmer the soup for an additional 10 minutes until the broccoli is tender.
Make the cornstarch slurry by dissolving 1/3 cup of cornstarch in 1/2 cup cold water. (You can use a vegan roux to thicken the broth instead if you choose.)
Add the plant-based milk, cornstarch slurry, turmeric, pepper, and nutritional yeast, and simmer for 5 more minutes. Then add additional salt and fresh ground black pepper to taste.
Notes
If you don’t have nutritional yeast, you can leave it out. It just provides a slightly cheesy flavor to the broth.
Be sure to add the broccoli after the potatoes have cooked a little so your broccoli doesn’t get overcooked.
To make this soup cheesy, add a cup of vegan cheddar cheese to the pot of soup at the end of cooking and garnish with additional cheese when serving.
Another great recipe. A cold rainy day today, thought this would be just the thing. I made it just as written and it turned out great. This recipe is a keeper and I will be making it again I am sure..
Did you make this recipe?Please leave a star rating and review below!
Made as written. Very tasty. Thanks!
Glad that you liked it, Marjorie! 🙂
Another great recipe. A cold rainy day today, thought this would be just the thing. I made it just as written and it turned out great. This recipe is a keeper and I will be making it again I am sure..
I’m so happy that you liked the recipe, Jade! 🙂