This post contains affiliate links.
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!
Table of contents
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.
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
NOVEMBER 9-13, 2026
Free 5-Day Soup Challenge
Celebrate this cozy season with us! For 5 days, we’re cooking up fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!
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!
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 or top with roasted chickpeas.
- If you want a lighter side dish, pair it with a side of sautéed green beans or a chopped green salad topped with avocado and seeds for extra crunch.
If you make this vegan broccoli soup recipe, I’d love to hear how it turned out in the comment box below, and I hope it ends up on repeat next to the other bowls in my vegan soup recipes. 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.
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.
Creamy Vegan Broccoli Soup
Jen HansardVideo
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 until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the potatoes, broccoli and vegetable stock and bring to a gentle simmer. Cover, reduce the heat and cook until the potatoes are very tender, about 15 minutes.
- Scoop out some of the chunky vegetables and set them aside. Add the spinach to the pot and blend the 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 the seasoning to taste.
- Ladle into bowls. Swirl with the dairy-free sour cream, if using, and sprinkle with the sunflower seeds, sesame seeds, pepitas and hemp hearts.
Recipe Notes
- Make It Creamier: Blend in 1/4 cup full-fat canned coconut milk or 1/4 cup raw cashews with the spinach.
- Instant Pot Method: Sauté the onion, carrot, celery and garlic on Sauté, then add the potatoes, broccoli and stock. Pressure cook on high for 5 minutes, quick release, and continue with step 3.
- Prep Tip: Save time with a store-bought mirepoix mix in place of the onion, carrot and celery. If the soup is too thick, add more stock or water.
- Storing: Refrigerate the soup in an airtight container for up to 4 days, and keep the seed toppings separate so they stay crunchy.
I was really looking forward to this soup. I had even mentioned to my husband earlier in the week that I wanted a broccoli soup. And this one was exactly what I wanted. Light, but with the cheesy flavor from the yeast flakes. The potatoes made it the creamy texture that I was hoping for. It was fantastic.
Wonderful. Maybe you manifested it into being.
Broccoli is one of my favorite vegetables, so you had me already. Great idea to use the spinach for color and nutrition.
We’re so happy you liked it, Eunice. Thanks for trying it and taking the time to share feedback.
This soup was good! I think I’d add some extra broccoli next time.
Make it your own for sure, Deb.
I used 6 cups of broth by mistake and the soup when blended was thin but the soup tasted really good and I liked it.
Love that you still liked it. Thanks for giving it a try.
Amazing! Thanks, Jen! All your recipes are so delicious and nutritious!
We love that you are enjoying them. Thank you for trying them.