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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.
Table of contents
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.
Broccoli is one of my favorite vegetables, so you had me already. Great idea to use the spinach for color and nutrition.
This soup was good! I think I’d add some extra broccoli next time.
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.
Amazing! Thanks, Jen! All your recipes are so delicious and nutritious!
Delicious and filling! Will be making this throughout the winter!
I love creamy soups, and this has the added benefit of the added spinach. I made a double batch and look forward to having it in the coming weeks. The sunflower seeds add a great texture.
This soup was creamy and really good with the potatoes. Will make
it again.
This soup was fabulous!! I love broccoli.
this soap turned out pretty good. It put me in the mind of split pea soap with spinach. I am not a person that likes cooked spinach so the next time I make this soup which I will make again, I will not add any spinach in it, but otherwise it was a really good soup.
Thank you simply Green for this week of soup. I truly enjoyed it when I looked at some of the soup I was thinking that is not gonna be too good but come to find out all of the soup turned out really really well and I truly enjoy each and every one of them and I will be adding them to my menu of plant-based foods.
The soup has good flavor. But it was a little too watery even after I add the coconut milk. Maybe I should have added the cashews instead.
I found this a little too bland for my taste although it’s got tons of good stuff in it. I will make it again but play with the seasoning. Perhaps because I used my own vegetable broth that was made without the addition of salt is part of the reason, but even seasoning in the bowl when I ate it didn’t really help.
Another great recipe! I think next time I would leave out a few more chunky vegetables to add to the puréed soup.
I enjoyed this challenge and appreciate the delicious recipes. I will definitely make them again!
This was the best. I had done some prepping, so at the end of the ay when I was so tired, it was a cinch to put this together. It was east and delicious, and even looked beautiful.
Following up on my earlier comment. I cooled the soup some and blended all together with my immersion blender. That was all my batch need! The flavors are all melded together now and very yummy. A creamy broccoli soup. Happy now.
This soup surprised me. I’m typically not a broccoli soup fan but I really enjoyed the flavor of this one. I subbed red onion for the yellow and added the coconut milk to make it creamier! I was so hungry I forgot to add the toppings but was perfect to me without them. Even my husband who’s not a vegetable fan said “that’s pretty good.” To me that’s a winner.
I enjoyed this soup. Honestly I didn’t think I would. I’ve always avoided broccoli soup because I assumed I wouldn’t like it.