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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

Two bowls of ready-to-eat vegan broccoli soup, with toppings in separate bowls next to the soup pot.

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 for making Creamy vegan broccoli soup.

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

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How to Make Vegan Broccoli Soup

A hand pouring a small bowl of diced carrots into a pot with onions and celery
A hand pouring vegetable broth into a pot filled with broccoli florets.
  1. 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.
  1. Add potatoes, broccoli, and vegetable stock.
A pot simmering with vegetable broth and broccoli florets.
A hand adding fresh spinach to a pot of simmering vegetables.
  1. Bring to a gentle simmer, cover, reduce heat, and cook for 15 minutes or until potatoes are very tender.
  1. 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.
An immersion blender starting the blending process on vegan broccoli soup.
An image showcasing an immersion blender blending vegan broccoli soup to the right consistency.
  1. Blend the remaining soup with an immersion blender on low until everything is somewhat combined.
  1. Increase immersion blender speed to high until smooth and creamy texture, then return the reserved vegetables to the pot.
A hand pouring a bowl of nutritional yeast into a pot with vegan broccoli soup.
A hand adding toppings to ready-to-eat bowls of soup.
  1. Stir in nutritional yeast, salt, and black pepper, adjusting to taste.
  1. 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:

A detailed shot of creamy vegan broccoli soup topped with dairy-free sour cream, fresh broccoli, and sesame seeds.

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:

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Detailed shot of creamy vegan broccoli soup topped with dairy-free sour cream, fresh broccoli, and sesame seeds.
4.50 (76)

Creamy Vegan Broccoli Soup

Jen Hansard
This vegan broccoli soup brings comfort and nourishment together in one bowl. The potatoes blend into a silky, non-dairy base while tender broccoli adds bright green bites of texture and fiber and the protein-rich seeds adds crunch. It’s cozy, satisfying, and packs in 14 grams of protein!
Review Save Print Pin
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Video

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

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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Recipe Notes

For a creamier soup, add 1/4 cup full-fat coconut milk or add in 1/4 cup raw cashews when blending.
Save time by using mirepoix instead of carrots, onion and celery.
If the soup is too thick, add extra broth or water until the desired texture is reached.
Swap sour cream for cashew cream, which adds additional protein.

Nutrition

Serving: 2 cups | Calories: 443 kcal | Carbohydrates: 50 g | Protein: 14 g | Fat: 23 g | Saturated Fat: 4 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 8 g | Trans Fat: 0.003 g | Sodium: 1760 mg | Potassium: 1140 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 5323 IU | Vitamin C: 114 mg | Calcium: 143 mg | Iron: 5 mg

Equipment

Vitamix immersion blender with soup
immersion blender
dutch oven enamel blue
6-qt Dutch oven

Common Questions

Can I use fresh broccoli in this broccoli soup?

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.

How do I make vegan broccoli soup creamier without using dairy?

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.

Does broccoli soup freeze well?

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.

How long will broccoli soup last in the fridge?

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.

What can I substitute for nutritional yeast in vegan broccoli soup?

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.

How do I make vegan broccoli soup more filling?

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.

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About the Author

Jen Hansard

I’m the mom who swapped Lucky Charms for green smoothies— and never looked back. Here you’ll find smoothie recipes and plant-based recipes made simple and tasty.

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Comments

  1. 3 stars
    This is my first attempt at making broccoli soup. It was interesting but not my favorite of the five. It could be because I am use to broccoli and cheddar soup. I did add Greek Yogurt after I put it in a bowl and that helped. It has been good experimenting making soups. I collected lots of good tips.

    Reply

    1. Thanks for the feedback, Annie. I appreciate you giving it a try.

  2. 5 stars
    Came together so fast, we had it for lunch today! I love that I feel full but have so much energy to conquer the afternoon activities!

    Reply

  3. By far my favorite soup in this challenge. I mostly followed the recipe. I did add bell pepper, about the same amount as the celery or carrots. I used fresh broccoli, sauteing the chopped stems with the other veggies and adding the flowerets about 5 minutes after the potato. I used russet because I had some but I think I was light on my conversion. Don’t get gold potatos often so not familiar with their size. (Pet peeve: It would be helpful if ALL recipe writers gave an approx. amount along with vague ones. It particularly gets to me with garlic cloves. I’ve never met a garlic with all similiar size cloves.) Don’t have nutritional yeast and didn’t want to buy for one dish so just skipped. Forgot the toppings, but didn’t miss. I did add the cashews when blending.

    Taste was delicious and I could have eaten as is, but being me I added a little Velveeta. Not as much as I use in my normal broccoli soup, but just enough to make me happier. I had forgotten how much I like broccoli cheese soup. My husband currently doesn’t like broccoli so we usually do cauliflower which also works well. Being the last soup of the challenge I won’t bother freezing like I did the other leftovers, but we eat tomorrow or Sunday.

    Thanks for the challenge. It’s gotten me back on track for eating more veggies and reminded me that I do like soups other then gumbo.

    Reply

    1. If these recipes are getting you to eat more veggies, I’m counting that a win! Great job taking care of yourself, Janet.

  4. 3 stars
    My least favorite of the 5 soups in the challenge. Might be because I LOVE broccoli cheddar and was hoping this could replace my current version.
    I will try it again but to add more flavor I will roast the vegetables first. First time using nutritional yeast and I did like the flavor it added. Thank you Jen for introducing new ways to make healthy soups!

    Reply

    1. Thank you for trying to soups, June. I hope you found a few to add to the rotation.

  5. 4 stars
    Went out halfway thru the week, love broccoli. My family has decided to take a break from soups, however, I’ll continue to make these and look for more ideas. Thank you.

    Reply

    1. We will be here ready to offer them. Thanks for your committment, Ann.