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Some nights, dinner comes out of nowhere and I’m like, “Oops… guess I should feed people.” In those moments, fast and filling sounds amazing—like hitting the drive-thru. But I also want to feel good, sleep well, and keep fitting into my favorite jeans. That’s why I love this 25-minute vegan broccoli soup—it totally saves the day—and its dairy-free!
What is Vegan Broccoli Soup?
Vegan broccoli soup is a creamy, dairy-free comfort made with simple plant-based ingredients. Potatoes blend into a silky base, while broccoli, carrots, onion, and garlic add flavor and nutrients. Nutritional yeast and pureed potatoes replace cream and cheese, creating a wholesome, satisfying soup—smooth or chunky.
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Serving Suggestions
This soup recipe is hearty enough to eat as a meal on it’s own, but delish with warm, crusty bread or a slice of toasted sourdough for dipping into the creamy goodness. Here’s a few more ways to bulk it up:
- For a heartier meal, serve it alongside a veggie wrap, roasted chickpeas, or baked potato wedges.
- If you want a lighter side dish, pair it with a side of skillet green beans or a chopped green salad topped with avocado and seeds for extra crunch.
Ingredients You’ll Need
To make a broccoli soup this amazing without dairy, you’ll need a few veggies, some pantry staples, and a couple of plant-based boosters. Together, they’ll transform this into the ultimate cozy, nourishing, and totally satisfying broccoli soup recipe in minutes!
- Mirepoix (onion, carrots, celery)
- Gold potatoes
- Broccoli
- Spinach
- Vegetable stock
- Nutritional yeast
- Crispy Toppings: nuts + seeds
How to Make Vegan Broccoli Soup
Heat avocado oil in a saucepan over medium-high heat. Add onion, carrot, and celery, then sauté for 5 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
Add potatoes, broccoli, and vegetable stock.
Bring to a gentle simmer, cover, reduce heat, and cook for 15 minutes or until potatoes are very tender.
Remove half of the chunky vegetables and set them aside in a bowl. Stir the spinach into the pot and let it wilt until softened.
Blend the remaining soup with an immersion blender on low until everything is somewhat combined.
Increase immersion blender speed to high until smooth and creamy texture, then return the reserved vegetables to the pot.
Stir in nutritional yeast, salt, and black pepper, adjusting to taste.
Ladle into bowls and garnish with a dollop of vegan sour cream, seeds, and extra broccoli florets, if desired.
Recipe Tips
Try swapping the potatoes for 2 cups raw cashews, soaked and blended with 1/2 cup water. This will create a creamy soup that’s still dairy-free and even higher in protein.
Swap spinach for kale, parsley, Swiss chard, or basil for additional flavor profiles.
Drizzle olive oil on top right before serving for an elevated silky texture. You’ll be wowed!
If you make this vegan broccoli soup recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Creamy Vegan Broccoli Soup
Ingredients
- 2 tablespoon avocado oil
- ½ yellow onion diced
- 1 carrot diced
- 1 celery rib diced
- 4 garlic clove minced
- 3 gold potatoes cubed
- 4 cups broccoli florets frozen
- 6 cups vegetable stock
- 2 cups spinach
- ¼ cup nutritional yeast
- ¼ teaspoon sea salt, unrefined
- ¼ teaspoon black pepper, ground ground
Toppings
- 2 tablespoon raw sunflower seeds
- 2 tablespoon sesame seeds
- 2 tablespoon raw pepitas
- 2 tablespoon hemp hearts
- ½ cup dairy-free sour cream optional
Instructions
- Heat the avocado oil in a saucepan over medium-high heat. Add the onion, carrot, and celery, and sauté for about 5 minutes, or until softened. Stir in the garlic and cook for an additional 30 seconds, until fragrant.
- Add the potatoes, broccoli, and vegetable stock. Bring to a gentle simmer, then cover and reduce the heat. Cook for 15 minutes, or until the potatoes are very tender.
- Remove about half of the soup’s chunky vegetables and set aside in a bowl. Add the spinach to the pot, then blend the remaining soup with an immersion blender until smooth and creamy.
- Return the reserved vegetables to the pot and stir in the nutritional yeast, salt, and pepper. Adjust seasoning to taste.
- Ladle the soup into bowls. Swirl with vegan sour cream and garnish with seeds and extra broccoli florets, if desired.
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Notes
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Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes! Fresh broccoli works perfectly in broccoli potato soup. Just chop it into small florets so they cook evenly and soften in about the same time as the potatoes.
The potatoes already create a creamy base, but if you want even more richness in your broccoli potato soup, blend in cashew cream, a splash of oat milk, or a little full-fat coconut milk.
Absolutely! Broccoli potato soup holds up great in the freezer for up to 3 months. Store in freezer-safe containers, thaw overnight in the fridge, and reheat gently on the stove.
This soup will stay fresh for about 4 days in the refrigerator when stored in an airtight container—perfect for meal prep or easy leftovers.
Nutritional yeast adds a cheesy, nutty flavor to broccoli potato soup. If you don’t have it, try vegan parmesan or a squeeze of lemon juice to brighten the flavors.
If you’d like a heartier broccoli potato soup, stir in cooked lentils, white beans, or rice. These boost the plant-based protein and fiber, helping you feel satisfied longer.
I had almost everything (not the toppings) so I went for it! This was soooo good! I’m surprised there’s no dairy in it— you don”t even miss it. I would recommend keeping out 3/4 of the chunks so it’s less pureed. Great soup recipe!