This vegan broccoli potato soup recipe is creamy, cheesy and delicious! It’s definitely a staple in my house through the cooler months but can easily be enjoyed year-round.
Skill: Easy | Time: 40 min | Servings: 6
Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!
This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.
Best Vegan Milk for Creamy Broccoli Potato Soup
The goal of any delicious vegan broccoli potato soup is to create a creamy texture. To achieve this without using dairy, vegans need to rely on the potatoes and the right vegan milk selection.
The ultimate way to create a dairy free broccoli potato soup that’s rich and creamy is to use coconut milk.
Canned coconut milk provides lots of tasty fats which helps mimic the creaminess of a traditional broccoli soup. I highly recommend a full fat coconut milk and not the lower fat options.
Low fat coconut milk is just a watered-down version of the regular stuff so it’s not nearly as creamy and doesn’t provide the same texture!
If you really can’t stand coconut milk, soy milk is the next best option, but I would add additional fat for flavor and creaminess. Blending in some nuts or seeds may do the trick!
Cheesy Vegan Broccoli Soup
Vegan broccoli cheddar soup sound good to anyone? I love adding a cheesy flavor to my creamy soups, and broccoli soup is certainly no exception!
How do vegans or dairy-free folks achieve a cheesy flavor in their cooking? With nutritional yeast of course!
Nutritional yeast is a unique ingredient that adds a great boost of cheesy, nutty and slightly salty flavor to any meal. It’s a fantastic staple for a vegan kitchen.
If you don’t have nutritional yeast, or want an even cheesier vegan broccoli potato soup, you can absolutely top your soup with some vegan cheese shreds. Or toss some cheese shreds into the soup itself (it likely won’t melt that well, but the flavor will be there).
How to Serve Vegan Broccoli and Potato Soup
This is a nice soup to serve as a side dish or appetizer but isn’t necessarily a balanced meal on its own. The soup isn’t high enough in protein for me to consider it a meal all by itself. I always say a balanced meal should aim to have a good source of protein, fat, carbs and veggies!
If you want to make this plant-based broccoli potato soup more balanced, you can find ways to add in some protein! One option is to replace half the potatoes with white beans (drained and rinsed from a can/ already cooked). White beans blend up nicely into creamy soups like this.
Or you can top the soup with chickpeas. Roasted chickpeas are nice and crunchy and a great “crouton” option.
If you aren’t concerned about adding protein to this soup, a dollop of vegan sour cream on top is another nice touch!
Best Type of Blender for Broccoli Soup
You can use an immersion blender or regular blender for this plant based broccoli soup.
An immersion blender is nice if you like some texture left in your creamy soups. Immersion blender’s work well because the ingredients are soft enough for this type of blender to handle.
If you prefer a very smooth, pureed texture, use a regular standing blender. High speed blenders are a nice option, but I didn’t have one until recently and could blend just fine. You’ll likely need to work in multiple batches if using a less expensive blender.
Note: Herbamare is a sea salt and herb blend. If you don’t have any, you can substitute for 1 tsp of salt + 1 tsp herb blend (ex. Italian herb blend).
Also, I like to add paprika to my broccoli potato soup, but it turns the soup into an unpleasant brown color, so I’ve left I out of the recipe. Use paprika as a topping if you like the flavor!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Vegan Soup Recipes
Creamy Vegan Broccoli Soup
- Cutting Board
- Large pot
- Immersion blender
- 6 C broccoli florets (can include some pieces of the stems)
- 2 C potato , peeled and diced
- 1 C onion , roughly chopped
- 2 large cloves garlic
- 3 tbsp vegan butter (can use vegan margarine or olive oil)
- 3 C vegetable broth (or 3 C water + bullion cube)
- 2 tsp Herbamare seasoning (see substitution options above if needed)
- ½ C nutritional yeast
- Black pepper , to taste
- 1 398 mL can coconut milk
- Salt , to taste
- Melt the vegan butter into a large pot over medium heat. Add the onion and cook for 2-3 minutes.
- Add in the garlic and cook for another 2 minutes.
- Toss the potato into the pot along with the vegetable broth, Herbamare, nutritional yeast and black pepper. Bring the pot up to a boil then lower heat to medium-high and cook for 8 minutes with a lid on the pot (keep an eye on it so it doesn't over boil).
- Add the broccoli to the pot and replace the lid. Cook for another 6-8 minutes, until the potatoes and broccoli are fork tender.
- Add the coconut milk to the pot and blend with an immersion blender until you reach your desired consistency. If you don’t have an immersion blender, transfer to a regular blender and blend until smooth.
- Serve topped with roasted chickpeas and/or vegan sour cream!