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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!
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
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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, 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.
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.
Dietary Adjustments & Substitutions
Need to swap an ingredient or accommodate a food allergy? Click the button below for tailored suggestions just for you:
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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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 didn’t get the nutritional yeast as I don’t care for cheese but love cream of broccoli soup!
That’s it. Make it your own so you’ll want to make it again and again. Rawk on!
Great soup but still prefer the Moosewood recipe
We’re glad you have one that you like. Thanks for trying the new recipe, too.
Love the broccoli soup this has been a great week of trying new things and being pleased with the results.
Bravo, Zelda! Thanks for cooking along with us.
Bravo for making each one. Rawk on!
This was my least favorite of the week challenge, but still tasty!
I was most looking forward to this soup for the soup challenge. Broccoli cheese soup was a pregnancy craving from years ago that never went away. This was my first time using the nutritional yeast and it was surprisingly really good. This is a great way to satisfy that craving but have a ton of nutrients too.
Ceasar Salad. Never really cared for it, but devoured multiple through all three trimesters. I hear you, Stacey. I’m happy you enjoyed the recipe so much.
We’ll take that! Thanks for sharing you thoughts with us, Nathan.
We’ll take that! Thanks so much for joining in the (insert dad joke) souper time!
We love broccoli so this was great!!! There was enough for a meal to go in the freezer for when I have one of those tired days!!! I’ll just get it out and thaw and warm and enjoy!!!!
Oops I forgot the stars too 🙂
Thanks, Louann.
Thanks for posting them, Louann.
Master plan right there! Happy to hear it’s working for you, Louann.
What’s better than Jen’s broccoli soup? A freezer full of it! Thanks for the feedback and we’re thrilled you joined us.
Absolutely delicious fairly simple to prepare with ingredients that are protein rich as well as nutritious!
Thanks, Jeff. We’re so pleased you liked it.
Win! Win! Win! So glad you enjoyed it, Jeff.
Love a very nutrient dense soup. The soup came together well. I served it topped with hemp hearts. The spinach I used was a bit strong. I will adjust that next time.
Yes, tweaking it to your liking is they was to long term success. Great job, Deb.
Great consistency and flavor. I think it would be really good served with shredded cheddar, although not as healthy.
This soup challenge has introduced me to some things I’ve never used before: nutritional yeast, hemp hearts, cashews as the cream. I’ve enjoyed the entire process.
Wonderful to hear, Lynn. It’s great when vitamin rich ingredients can become your go to’s.
I’m always up for any recipe that uses nutritional yeast. It adds so much flavor to the soup! I’ll definitely make this again.
Opps! forgot to add the stars.
Thanks, Dolores.
Nutritional yeast is a blessing. Thanks for joining us this week, Delores.
Broccoli soup is my kids FAV. I like that this one has the added spinach for additional veggie boost.
And a big boost of vitamin K with that spinach. Wins all around. Great job, Mom.
This is another winner that I will be making again. All the soups have been nourishing, soothing and deliciously satisfying. Glad we participated daily, have new winter soup recipes that we will enjoy on those cold frosty nights. Thank you Jen for all the fantastic work you do for your community
Thanks so much for participating, Maripat. Love to hear you loved all of the soups. Such a win for all.
Another favorite! I love broccoli and this was very tasty. Again, I enjoyed the use of something I don’t normally buy – nutritional yeast. It gave it a good flavor. I will definitely be making this again. I felt so healthy after eating this.
Yaaaasss! I’m so happy you liked the yeast. It makes a tasty cheese popcorn, also. Keep rawking it.
This soup surprised me. I didn’t think I would like a broccoli soup base, but the mix of the creamy broccoli soup base with the whole vegetables left in really makes this a winner. I’m looking forward to making it again.
Wooo hooo! One for the rotation maybe?
The Vegan Broccoli Soup was tasty, it even tasted good cooled. After I chilled the soup in the refrigerator before putting in my Souper cubes to freeze, I had a little left over to taste and the flavor was good. This was my first time using nutritional yeast. The nutritional yeast smelled cheesy, but did not have a cheese taste in the cooked soup. The spinach after it was blended turned the soup a nice green.
Fantastic. Thanks so much for cooking it up and letting us know how you liked it, Bernadette.
Delicious. Creamy. Easy. Perfection!!!! My new favorite soup. Blending the potatoes with the broccoli and broth made it thick and satisfying. I made as described. No need to tweak a thing. It’s golden. Five plus stars!
P.S. Gulp! My mom asked me to share this recipe with her- this is a FIRST in our culinary relationship! Thank you Jen!!!!
Wow, what praise. Thanks so much for taking the time to share this with us, Victoria. We’re so happy you both liked it.
This was our favorite soup of the challenge. I made sure I pureed the majority of the potatoes, which really made it creamy and very smooth.
Tried each of the toppings in each section, and every one worked.
I absolutely will be making this over and over during the winter month – comforting and warm.
Yaaaaas! We agree. Isn’t that creaminess just the best? I hope it helps to warm you all winter long.