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.

A white bowl filled with vegan broccoli and potato soup on a blue plate with buttered bread next to it.

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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.

I love creamy vegan soups like vegan cream of celery, vegan cream of chicken, and vegan green chile stew. Two of my favorite cream soups are potato corn chowder and vegan cream of broccoli soup, so I combined the two recipes into a rich and creamy soup that my whole family loves!

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.

Cubed potatoes and carrots in a soup pot with vegetable broth.
Potatoes, carrots, and broccoli in a soup pot cooking in broth.

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.)

Vegan broccoli potato soup before the broth has been thickened.
A large pot full of vegan potato broccoli soup being scooped out with a ladel.

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.

What to serve with this soup

Serve it with some crusty bread and vegan butter. You can also make some vegan drop biscuits, vegan cornbread, vegan cheddar bay biscuits, vegan focaccia, or gluten-free vegan breadsticks, to make it a complete meal!

I also love to serve this soup with a vegan Caesar salad or a vegan broccoli salad.

Pro Tips

  • 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.

  1. You can use cashew cream instead of plant-based milk. This will make the broth richer and creamier.
  2. 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.)
Vegan broccoli potato soup in a white bowl served with buttered bread.

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.

A top view of a bowl of vegan potato broccoli soup in a creamy broth with bread on the side and a blue and white tea towel behind it.

More vegan soup recipes

Potato broccoli soup recipe

A white bowl filled with creamy vegan broccoli and potato soup with a piece of bread dipped in it.
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5 from 7 rating

Vegan Broccoli and Potato Soup

Yield: 12 bowls
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Author: Monica Davis
This vegan broccoli and potato soup is creamy, cheesy, and satisfying!  It can be made gluten-free and soy-free too.
Print Leave a Review Pin Recipe

Ingredients

  • 2 tablespoons light olive oil
  • 1 medium onion , diced
  • 3 cloves minced garlic
  • 2 teaspoon salt
  • 6 cups potatoes, cubed and peeled
  • 2 medium carrots, about 1/2 cup peeled and chopped
  • 4 cups broth
  • 2 cups water
  • 4 cups broccoli, chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 2 cups plain soy milk , or oat milk or other milk of choice

For the starch method of thickening (optional)

  • 1/3 cup cornstarch, or potato starch or arrowroot
  • 1/2 cup cold water

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. 
Serving: 1bowl, Calories: 165kcal, Carbohydrates: 30g, Protein: 5g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 549mg, Potassium: 709mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2135IU, Vitamin C: 51mg, Calcium: 87mg, Iron: 1mg
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