This creamy, vegan broccoli potato soup consists of easy-to-find ingredients and is super simple to make.
In case you missed the announcement on Instagram, this January is Soup Season month here on TNB. This means all month long, I’m sharing my new and beloved soup recipes – along with my favorite crunchy soup toppers that take these wintry one-pot meals to the next level.
This creamy broccoli potato soup is probably one of the simplest recipes you’ll find on this entire website. It’s got super basic ingredients you can get in literally any supermarket – and it’s ridiculously simple to make.
You start by sautéing onions and garlic to create the base flavor. Then you toss in potatoes and broccoli, cover them with veg broth and some non-dairy milk, and simmer until the vegetables are tender. Lastly, you blend the mixture into a silky-smooth soup, and that. is. it.
Creamy Soup, Without the Cream
Contrary to popular belief, you do not need heavy cream, cheese, or butter, or even coconut milk, to make soup creamy. This healthy, vegan broccoli potato soup has no dairy and no refined flour. It gets its creamy texture from starchy potatoes, along with a bit of non-dairy milk that amps up the richness.
You can use any unsweetened unflavored non-dairy milk here, like soy, almond, cashew, coconut, and oat. I like to use the milk I make with this JOI almond milk concentrate.
Don’t Toss that Broccoli Stalk!
PSA: broccoli stalks are totally edible! Please stop throwing them away. They’re crunchy and fun and taste just like broccoli.
To prep your broccoli stalk for cooking, simply stand it on its flat side on a cutting board. Using a sharp knife, slice off the fibrous outer layer, and discard it. The pale green interior is edible and can be chopped and cooked with the rest of your broccoli.
In Defense of the Immersion Blender
Ya’ll know how much I love my food processor, and my Nutribullet, but my immersion blender (aka “stick blender” or “hand blender”) holds a special place in my heart. It’s a must-have for soup lovers because it’s…
- Space-efficient, taking up little more room than a ladle
- The best way to puree soup since you put it directly in the pot and there’s no need for that messy, pot-to-blender transfer that results in splatters of hot soup everywhere
- Safer for hot liquids than a standard upright blender (see Safety Note in the recipe card below)
Creamy Soups <3 Crunchy Toppings
I’m all about creating the perfect texture in my recipes and the way I see it, creamy soups should always have a crunchy garnish.
Shiitake ‘bacon’ is the perfect match for this broccoli soup. Other options are spiced toasted seeds, homemade croutons, and tortilla crisps. A swirl of olive oil and a turn of black pepper are also nice touches.Print
This creamy, dairy-free, vegan broccoli potato soup consists of easy-to-find ingredients and is super simple to make.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1/2 teaspoon salt, divided, plus more to taste
- 2 medium garlic cloves, minced
- 3 1/2 cups vegetable broth
- 1 cup unsweetened, unflavored non-dairy milk
- 2 medium white potatoes, peeled and cut into 1-inch cubes
- 1 small crown of broccoli, cut into bite-size pieces (about 4 cups)
- Freshly ground black pepper, to taste
- Shiitake bacon, for serving (optional)
- Heat the oil in a Dutch oven or other heavy-bottomed pot over medium-low heat. Add the onion and salt, and cook until the onion is translucent, about 5 minutes. Then add the garlic and cook for 30 seconds more.
- Add the broth, milk, potatoes, broccoli, and pepper. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer covered until all the vegetables are tender, about 20 minutes.
- Using an immersion or upright blender (see Safety Note below), puree the soup until creamy. Taste and adjust the seasonings, if needed.
BLENDER SAFETY NOTE: When using a standard upright blender to puree this soup (or anything else that’s hot), it’s super important that steam has a way to escape. Remember to take out the removable center of the blender lid before blending. If the steam is trapped inside, the top will blow off and you’ll have soup all over your ceiling.
- Serving Size: 1/6 of the recipe
- Calories: 120
- Fat: 5.3 g
- Carbohydrates: 16.1 g
- Fiber: 3.4 g
- Protein: 3 g
Keywords: broccoli, potato, soup, vegan, creamy