This vegan potato broccoli soup is rich and creamy and packed with delicious broccoli flavor! It’s incredibly comforting and filling, leaving you wanting more after each bite!
If you’re looking for a simple yet flavorful vegan soup, you will love this delicious vegan potato broccoli soup!
After I came up with the vegan potato soup, I knew we had to try a few variations.
This comforting soup will surely be a hit with everyone. Made with fresh broccoli florets, potatoes, and seasonings, it’s perfect for those chilly evenings when you need something warm, rich, hearty, and delicious.
Ready in under an hour, with little supervision, it’s super fun and easy to make!
It gets even better over time so you can enjoy a big bowl of vegan potato broccoli soup the next day too! Serve as an appetizer or, my preferred way – as a main course with a ton of crusty bread on the side… yum! And if you love a tasty vegan soup, then you will most likely love our vegan potato soup and vegan potato leak soup too.
Ingredients You’ll Need
Ingredients Notes
- Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy white potatoes.
- Broccoli – we used fresh broccoli florets for this recipe, but if you only have frozen broccoli, that will work just as well.
- Vegetable stock – or vegetable broth can be used. If you’re using a low sodium stock or broth then keep in mind that you may need to add extra salt to the soup. If it tastes bland, add more salt!
- Coconut Milk – we used canned full fat, unsweetened coconut milk.
- Seasonings – we opted for a delicious combination of crushed garlic, red pepper flakes, fresh rosemary and salt and pepper to taste.
How to make Vegan Potato Broccoli Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chopped onions and celery with vegan butter and sauté until the onions are softened.
- Next, add crushed garlic, red pepper flakes, rosemary, and sauté for about 2 minutes until the garlic is fragrant .
- Now add the potatoes and broccoli florets and gently toss them together.
- Add the vegetable stock and bring to a boil.
- Reduce the heat, cover the pot and leave it to simmer for around 30 minutes, until the potatoes are soft and cooked.
- Remove from the heat and remove the rosemary stalks. Stir in the nutritional yeast and coconut milk.
- Blend it up in the pot with an immersion blender.
- Add salt and pepper to taste.
- And there you have it! The best, richest, and most hearty vegan potato broccoli soup!
Serving Suggestions
Top your soup with freshly ground black pepper and serve with crusty bread on the side.
You will love this vegan potato broccoli soup, it’s rich and flavorful, and you will taste both the potato and broccoli flavors very distinctly. It tastes so good the next day, and it’s easy to prepare and amazing served with a slice of bread for dipping!
This vegan potato broccoli soup can be served as an appetizer, but it’s so filling that it’s perfect to serve as a main meal too!
Storing and Freezing
Keep leftover soup in a covered container in the fridge for 4-5 days. You can reheat it in the microwave or on the stove.
It’s also freezer friendly for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or on the stove.
More Delicious Vegan Soup Recipes
- Vegan Mushroom Soup
- Creamy Vegan Potato Soup
- Vegan Lentil Soup (Middle Eastern Style)
- Vegan Broccoli Cheese Soup
- Vegan Spilt Pea Soup
- Vegan Minestrone Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Potato Broccoli Soup
This vegan potato broccoli soup is rich and creamy and packed with delicious broccoli flavor! It’s incredibly comforting and filling.
Servings: 6
Calories: 326kcal
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Instructions
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Add the vegan butter to a pot and melt over medium heat. Add the chopped onions and celery, and sauté until the onions are soft and translucent.
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Add the crushed garlic, red pepper flakes and rosemary and sauté for 2 minutes until the garlic is fragrant.
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Add the potatoes and broccoli florets and gently toss them together. Add the vegetable stock and bring to a boil.
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Reduce the heat, cover the pot, and simmer until the potatoes are soft and cooked, stirring occasionally. This should take about 30 minutes.
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Remove the pot from the heat and remove the rosemary stalks.
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Then, stir in the nutritional yeast and coconut milk.
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Blend the soup using an immersion blender for the most effortless blending, or if you don’t have an immersion blender, you can use a regular blender. You’ll need to let the soup cool a bit and then transfer it in stages to your blender jug, blend it, and then when it’s all blended, return it to the pot.
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Add sea salt and black pepper to taste.
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Serve with a sprinkle of crushed black pepper and crusty bread on the side.
Notes
- If you’re in the US, Russet potatoes are the best for this soup. If you’re elsewhere, choose any standard starchy white potato.
- Immersion blender. An immersion (handheld) blender is the best option for blending this soup. However, if you don’t have an immersion blender, you can use a regular blender. You’ll need to let the soup cool a bit and then transfer it in stages to your blender jug, blend it, and then when it’s all blended, return it to the pot.
- Leftovers keep very well in a covered container in the fridge for 4-5 days. You can reheat it in the microwave or on the stovetop.
- It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge. You may want to immersion blend it again once thawed, as some slight separation may occur.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Sodium: 851mg | Fiber: 8g | Sugar: 5g
