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Home > Vegan Recipes

Vegan Broccoli Potato Soup Recipe

9/21/21 by Nicole | 4 Comments

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5 from 5 votes. Leave a review!

Get ready for a rich, creamy and flavorful vegan broccoli potato soup! This is the ultimate recipe to eat on a cooler day as it’s warm and comforting. It also freezes well and is perfect for meal prep!

It’s easy to make from simple ingredients, and you can decide how smoothly pureed you want the soup to be.

Close up of a small black bowl of creamy, light green broccoli soup lightly garnished with ground black pepper and sitting on an oval wood board with a second bowl of soup behind it (this one garnished with pumpkin seeds). A set of wood spoons sits to the right along with a third bowl of soup slightly blurred in the back right.

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Is Broccoli Soup Vegan?

Almost all broccoli soup recipes are creamy. Unless specified otherwise, this is likely from dairy products. However, you can veganize any broccoli soup recipe using a few simple non-dairy substitutions in place of butter, milk or cream.

This recipe uses vegan butter (or margarine, or oil of your choice) and coconut milk for an ultra creamy, rich and delicious soup. I also use a fair amount of potatoes which, when blended, create a soup that’s really thick and creamy!

Top view of two black bowls of creamy broccoli potato soup sitting on an oval wood board with a white-grey marble background. The lower bowl has pumpkin seeds sprinkled over the top and the other has a small pile of pumpkin seeds in the center with a few croutons along one edge. The oval board is decorated with croutons and the surrounding image is decorated with a third bowl of soup in the top left, a pile of wood spoons in the top right and a dish of pumpkin seeds and black pepper in the bottom right.

Vegan Broccoli Soup Ingredients

This recipe uses fairly basic ingredients. That said, there are plenty of substitutions listed below so you can create a delicious soup with ingredients you have on hand!

  • Broccoli: This soup’s base is (of course) some broccoli. It’s the perfect way to use broccoli that may have sat in your fridge for a while, or if broccoli is on sale and you want to buy lots! Since you can freeze the soup, it’s a great way to “preserve” broccoli for delicious meals later.
  • Potato: The other main ingredient that provides bulk to your soup is potatoes. Regular white potatoes are delicious and high in starch which creates a super thick and creamy soup once blended. I’ve made this soup with peeled and unpeeled potatoes; I recommend peeling them, but if you plan to blend until smooth you can leave the peels on.
  • Onion: This essential ingredient adds plenty of flavor to a relatively simple soup.
  • Garlic: Along with onion, garlic is a delicious way to flavor broccoli soup.
  • Vegan butter: To help build flavor, you’ll need some fat. While I use vegan butter for this recipe, I’ve also made it with vegan margarine and olive oil in the past and both work well.
  • Vegetable broth: You’ll need some liquid to blend a thick and creamy soup. I typically use vegetable broth as it adds not just liquid, but flavor as well. I also like a no-salt-added broth so that I can add some to taste at the end. If your veggie broth includes salt, you may not need to add more.
  • Herbamare seasoning: I love Herbamare seasoning which is a blend of sea salt with dry herbs and vegetables. It’s kind of like a bouillon cube but saltier, and it’s how I add salt and flavor to this recipe. This seasoning is delicious in many recipes, especially soups! If you don’t have this on hand, and don’t want to buy some, simply substitute for half salt and half herb blend of your choice (Italian herb blends or Herbs de Provence work well).
  • Nutritional yeast: Some nutritional yeast adds a slightly cheesy, dairy-like flavor to this non-dairy soup! I love this ingredient as it adds a ton of flavor to any recipe!
  • Coconut milk: For a super rich and creamy soup, canned coconut milk is the way to go! It’s a higher fat ingredient which is perfect for adding flavor and richness. If you don’t like coconut milk, another type of plant-based milk could work in place of it, but the final soup won’t be as creamy. Aim for a creamier plant-based milk (soy, cashew or oat) if needed. If available, you could also use a vegan cream mixed 50-50 with a plant-based milk for a creamy soup!
  • Black pepper: Keeping the flavors of this recipe simple, some ground black pepper finishes everything off perfectly!
Top view of an arrangement of ingredients in glass jars, bowls and wood dishes. From top left moving right then down: broccoli florets, chopped onion, vegan butter, minced garlic, vegetable broth, coconut milk, black pepper, nutritional yeast, diced potatoes, salt, Herbamare seasoning.

How to Make Non-Dairy Broccoli Soup

This is a simple recipe to make, all it requires is for you to cook then puree your vegetables!

Step 1: Prep the Vegetables

Start by prepping your vegetables. Cut broccoli into small florets.

Wash, peel and dice the potatoes. Try to cut these potatoes into evenly sized pieces. The smaller your pieces are, the faster they’ll cook (large pieces of potato require longer).

Peel and chop the onion, then peel and mince or crush your garlic. The recipe calls for 4 cloves of garlic which may be a lot (or not enough) for some people. Adjust to your preferences so that it’s right for your tastes.

Next, gather the remaining ingredients so you have them on hand!

Step 2: Cook the Vegetables

Start by melting some vegan butter in a large pot over medium heat. Add your onions and cook for a few minutes until they start to soften and turn translucent.

Compilation of 4 images showing the prep of onions and potatoes to make broccoli soup each showing the top view of a large metal pot. From top left moving right then down: large red spoon stirring melting vegan butter in pot; onions added to melted butter and are being stirred into the pot; softened onions being stirred in the pot; potatoes added to pot and being stirred into the onions and butter.

At this point, add your garlic and potatoes. Toss to coat with the butter and cook for another couple minutes.

Now, add the vegetable broth, Herbamare and nutritional yeast. Turn the heat up to medium-high and allow your pot to come to a light boil. Cook for 4-5 minutes before adding the broccoli.

Once the broccoli is in, cook for 6-8 minutes, until both the potatoes and broccoli are fork tender. This means you can easily poke a fork through the potatoes and the broccoli stems (they need to be soft to blend).

Compilation of 4 images showing the stages of cooking broccoli potato soup in a large metal pot. From top left moving right then down: potatoes, onions and vegetable broth in the pot; raw broccoli florets being stirred into pot with a large red spoon; large red spoon with a piece of potato in it being held up over the pot while a hand uses a fork to mash the potato and test for done-ness; a hand holding a large red spoon stirs coconut milk into the cooked soup.

Step 3: Blend, Season and Serve

When you’ve fully cooked the vegetables, remove them from the heat and add coconut milk. Blend with an immersion blender until it’s pureed to your liking. You can also let the soup cool, then transfer to a regular blender and puree until very smooth.

Large pot of partially pureed broccoli potato soup with a hand holding an immersion blender pureeing the soup.

Taste the soup and adjust salt, pepper or other spices to your liking.

Large metal pot filled with prepared and pureed broccoli soup with a hand holding a large red spoon stirring the soup.

How to Create a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of protein, carbs, fats and vegetables. This soup is quite rich and filling as it contains carbs, fats and veggies but lacks protein and isn’t necessarily a complete meal on its own.

Veggie-based soup recipes like this are something I typically view as an appetizer or side dish. It’s something to serve with a main course to make a more well-rounded meal.

In this case, a side of a higher protein food like beans, lentils, chickpeas, tofu, tempeh, seitan or even a vegan meat alternative could be a nice addition. You could add these ingredients directly to your soup or serve on the side.

If you want to turn the soup into a main meal on its own, blend some tofu and/or white beans into the soup. I’d replace some of the potatoes with these ingredients or add to the recipe along with some extra flavor (Herbamare, black pepper, nutritional yeast, etc.). This would add some protein to the soup and create a balanced meal!

Top view of two small black bowls of creamy broccoli potato soup sitting on an oval wood board along with a small wood dish of pumpkin seeds. A set of wood spoons sits to the right with a third bowl of soup in the top right along with a small wood dish of black peppercorns. A light brown towel is crumpled along the left edge of image.

How to Refrigerate and Freeze this Broccoli Soup

Let leftover soup cool to room temperature before transferring into an airtight container. It can be refrigerated for up to 5 days. Reheat cold soup in the microwave or return to a pot and warm it on the stove over medium heat.

This soup also freezes well. Place cooled soup into a freezer-safe container and it should store for a few months.

When ready to eat, remove the soup from your freezer and thaw it in a fridge overnight. You could also run some hot water along the edges of your container to release the soup. Once out, place into a pot and warm through on medium heat.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Square cropped image of a close up of a small black bowl of creamy, light green broccoli soup lightly garnished with ground black pepper and sitting on an oval wood board with a second bowl of soup behind it (this one garnished with pumpkin seeds). A set of wood spoons sits to the right along with a third bowl of soup slightly blurred in the back right.

Vegan Broccoli Potato Soup

This recipe for vegan broccoli potato soup creates a creamy and delicious soup that’s packed with flavor. With nutritional yeast and coconut milk, this dairy free soup is incredibly rich and creamy!
5 from 5 votes. Leave a review!
Prevent screen going dark
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 Servings
Calories 365 kcal
Cuisine Vegan

Equipment

  • Cutting board
  • Knife
  • Large pot
  • Immersion blender (or regular blender/ food processor)

Ingredients
  

  • 6 cups broccoli , cut into small florets
  • 2 cups potato , peeled and diced
  • 1 cup onion , roughly chopped
  • 4 cloves garlic , chopped
  • 3 tablespoons vegan butter (or margarine or olive oil)
  • 3 cups vegetable broth (no salt added/ low sodium preferable)
  • 2 teaspoons Herbamare seasoning (or ½ salt + ½ herb blend)
  • ½ cup nutritional yeast
  • 1 ¾ cups coconut milk (14 oz/ 400 mL can)
  • black pepper (to taste)
  • salt (to taste)
Prevent screen going dark

Instructions

Step 1: Prep the Vegetables

  • Cut broccoli into small florets.
    6 cups broccoli
  • Wash, peel and dice the potato.
    2 cups potato
  • Peel and chop the onion.
    1 cup onion
  • Peel and finely mince or crush garlic (use more or less to your taste).
    4 cloves garlic
  • Gather the remaining ingredients so everything is ready.

Step 2: Cook the Vegetables

  • In a large pot, melt vegan butter over medium heat.
    3 tablespoons vegan butter
  • Once you’ve melted the butter, add chopped onion and cook for 3-4 minutes until it starts to soften. It’ll begin to turn translucent in appearance.
    1 cup onion
  • Add garlic and potato, then toss to coat in the melted butter. Cook for another 2 minutes, until the garlic is really fragrant. Stir regularly to prevent garlic from burning.
    4 cloves garlic, 2 cups potato
  • Add vegetable broth, Herbamare and nutritional yeast. Stir to combine.
    3 cups vegetable broth, 2 teaspoons Herbamare seasoning, ½ cup nutritional yeast
  • Turn the heat to medium-high and cook your vegetables for 4-5 minutes.
  • Add broccoli and cook until the broccoli and potatoes are fork tender (can easily poke a fork through the potatoes and broccoli stems). This will take about 6-8 minutes, but it depends on how big your potato and broccoli pieces are.
    6 cups broccoli

Step 3: Blend, Season and Serve

  • When the vegetables are cooked, remove the pot from heat and add coconut milk. You can add black pepper and/or extra salt at this time.
    1 ¾ cups coconut milk, black pepper, salt
  • Blend the soup with an immersion blender directly in the pot. You can also transfer cooled soup to a regular blender to puree until smooth.
  • Taste the soup and adjust the seasoning (add more pepper and/or salt).

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 365 kcalCarbohydrates: 41 gProtein: 13 gFat: 20 gSaturated Fat: 12 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gSodium: 673 mgPotassium: 1164 mgFiber: 11 gSugar: 7 gVitamin A: 2680 IUVitamin C: 112 mgCalcium: 93 mgIron: 2 mg
Tried this recipe?Let us know how it was!

More Vegan Soup Recipes

Like this recipe? You should also try:

  • Close up of a blue pot filled with bean chili.
    Vegan Chili Recipe (Three Bean, Gluten Free)
  • Square cropped close up of a bowl of soup made with butternut squash and black beans. Soup is partially blended to create a creamy but chunky texture and garnished with a lime wedge and green onion.
    Black Bean Butternut Squash Soup
  • Square cropped image of a close up of a large bowl of minestrone soup (tomato broth, shell pasta, spinach, white beans, carrots and green beans). A second smaller bowl of soup is mostly cropped out at the top right of image.
    Vegan Minestrone Soup Recipe
  • Square cropped image of a close up of two small white bowls filled with chunky roasted red pepper and tomato soup, garnished with a basil leaf. Bowls sit on a light brown towel with wood spoons to the right and wood dishes of salt and pepper to the back left.
    Vegan Roasted Red Pepper and Tomato Soup Recipe

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. Kim

    April 05, 2022 at 12:38 pm

    I don’t make soups often but I think I’ll make this one again!

    Reply
    • Nicole Stevens

      April 06, 2022 at 11:04 am

      So happy you enjoyed!

      Reply
  2. Danielle

    December 16, 2021 at 3:07 pm

    I have made this recipe twice now as written. It is such a lovely and delicious soup. It is really easy to make and comes together pretty quickly. Thank you for sharing!

    Reply
    • Nicole Stevens

      December 16, 2021 at 3:43 pm

      So happy you've enjoyed the soup! It's one of my favorites 🙂

      Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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