Vegan Broccoli and Potato Soup

This Vegan Broccoli and Potato Soup is creamy, comforting, and surprisingly satisfying without using any dairy. Tender potatoes and carrots simmer with broccoli, onion, and garlic in a flavorful vegetable broth before being finished with plant-based milk, nutritional yeast, and a touch of turmeric.

The result is a thick, velvety soup with plenty of vegetables and a subtle cheesy flavor. It’s an easy 35-minute meal that can also be made gluten-free and soy-free depending on the plant-based milk you choose.

Why You’ll Love This Recipe

• Creamy without dairy: Plant-based milk and potatoes create a rich, comforting texture without heavy cream.
• Ready in 35 minutes: A quick and easy soup for busy days.
• Packed with vegetables: Broccoli, potatoes, carrots, onion, and garlic make this a wholesome meal.
• Naturally vegan: There are no animal-based ingredients in the basic recipe.
• Easy to customize: Make it gluten-free, soy-free, or extra cheesy with a few simple substitutions.

Ingredients

Olive Oil

Light olive oil is used to sauté the onion and garlic, creating a flavorful base for the soup.

Onion

Diced onion adds savory depth and natural sweetness as it cooks.

Garlic

Fresh minced garlic provides a warm, aromatic flavor that complements the vegetables.

Salt

Salt enhances the natural flavors of the vegetables and balances the finished soup.

Potatoes

Peeled, cubed potatoes provide body and creaminess while also making the soup hearty and filling. Cutting them into small cubes helps them cook quickly.

Carrots

Carrots add natural sweetness, color, and additional nutrients to the soup.

Vegetable Broth

Vegetable broth creates the flavorful liquid base. Choose a gluten-free broth if needed.

Water

Water helps provide enough liquid for the vegetables to simmer while keeping the soup from becoming overly concentrated.

Broccoli

Chopped broccoli adds fresh vegetable flavor, color, and texture. Adding it after the potatoes have started cooking prevents it from becoming overly soft.

Black Pepper

Freshly ground black pepper adds mild warmth and enhances the savory flavors.

Turmeric

A small amount of turmeric adds warm flavor and a beautiful golden hue.

Nutritional Yeast

Nutritional yeast gives the soup a subtle cheesy, savory flavor while keeping it completely dairy-free.

Plant-Based Milk

Plain soy milk creates a creamy finish. Oat milk or another unsweetened plant-based milk can also be used.

Cornstarch

Cornstarch is used to create a slurry that thickens the soup. Potato starch or arrowroot can be substituted.

How to Make Vegan Broccoli and Potato Soup

Prepare the Vegetables

Peel and dice the onion, carrots, and potatoes.

Cut the potatoes into approximately ½-inch cubes. Smaller potato pieces will cook more quickly and help you get dinner on the table faster.

Wash the broccoli and cut it into small, bite-sized florets. Set it aside for later.

Sauté the Onion and Garlic

Heat 2 tablespoons of light olive oil in a large soup pot over low heat.

Add the diced onion and minced garlic. Sprinkle with 2 teaspoons of salt and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and fragrant.

Add the Potatoes and Carrots

Add the vegetable broth, water, chopped carrots, and diced potatoes to the pot.

Increase the heat to medium-high and bring the soup to a gentle boil.

Once boiling, reduce the heat as needed and simmer for approximately 10 minutes, or until the potatoes are beginning to become tender.

Add the Broccoli

After the potatoes have simmered for about 10 minutes, add the chopped broccoli.

Continue simmering for another 10 minutes, or until the broccoli and potatoes are tender.

Adding the broccoli later in the cooking process helps prevent it from becoming overly soft and losing its texture.

Thicken the Soup

While the vegetables are cooking, prepare the cornstarch slurry.

Add ⅓ cup cornstarch to ½ cup cold water and whisk until completely smooth with no visible lumps.

Once the vegetables are tender, add the plant-based milk, cornstarch slurry, turmeric, black pepper, and nutritional yeast to the soup.

Stir well to combine.

Finish the Soup

Let the soup simmer for another 5 minutes, stirring occasionally as it thickens.

Taste and add more salt and freshly ground black pepper as needed.

For an extra-cheesy version, stir in about 1 cup of vegan cheddar cheese at the end of cooking and allow it to melt completely.

Serve warm with additional vegan cheese or fresh herbs if desired.

Tips for Success

• Cut the potatoes small. Approximately ½-inch cubes cook quickly and evenly.
• Add the broccoli later. This keeps the broccoli tender without making it overly soft.
• Use cold water for the slurry. Cornstarch mixes much more smoothly into cold water and helps prevent lumps.
• Whisk the slurry thoroughly. Make sure the cornstarch is completely dissolved before adding it to the soup.
• Choose unsweetened plant milk. Plain, unsweetened milk works best so it doesn’t add unwanted sweetness to the soup.
• Don’t skip the nutritional yeast if you want a cheesy flavor. It adds a savory, slightly nutty quality to the broth.
• Adjust the thickness. Add a little more broth or plant milk if the soup becomes thicker than you prefer.

Equipment Needed

• Large soup pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Small bowl for the cornstarch slurry
• Whisk

Recipe Variations

Make It Extra Cheesy

Stir approximately 1 cup of vegan cheddar cheese into the soup near the end of cooking. Add additional vegan cheese on top when serving.

Make It Gluten-Free

The basic recipe can be made gluten-free by choosing certified gluten-free vegetable broth and ensuring all other packaged ingredients are gluten-free.

Make It Soy-Free

Use oat milk or another soy-free plant-based milk instead of soy milk. Check the labels on your broth and nutritional yeast if you need to strictly avoid soy.

Use a Different Thickener

Instead of cornstarch, use potato starch or arrowroot powder. You can also thicken the soup with a vegan roux if preferred.

Add More Vegetables

Add cauliflower, celery, spinach, peas, or additional carrots for an even more vegetable-packed soup.

Make It Spicy

Add a pinch of red pepper flakes or a little cayenne pepper for a gentle kick.

Serving Suggestions

Serve this soup warm with crusty bread, toasted sourdough, or your favorite vegan dinner rolls.

For a lighter option, pair it with a simple green salad dressed with lemon vinaigrette.

If you’ve made the soup extra cheesy, top each bowl with shredded vegan cheddar, freshly ground black pepper, and a sprinkle of chopped parsley or green onions.

Frequently Asked Questions

Is broccoli and potato soup vegan?

Yes. This version uses plant-based milk, vegetable broth, and nutritional yeast instead of dairy ingredients. If adding vegan cheese, make sure it is fully plant-based as well.

Can I use oat milk instead of soy milk?

Yes. Plain, unsweetened oat milk is an excellent substitute and works well for creating a creamy soup.

Can I make this soup without nutritional yeast?

Absolutely. Nutritional yeast adds a subtle cheesy flavor, but it can simply be omitted if you don’t have any.

How do I make the soup cheesier?

Add about 1 cup of vegan cheddar cheese toward the end of cooking and stir until completely melted. You can also garnish individual bowls with additional vegan cheese.

Why is my broccoli too soft?

Broccoli can become overcooked if it is added too early. For the best texture, wait until the potatoes and carrots have simmered for about 10 minutes before adding the broccoli.

Can I use frozen broccoli?

Yes. Frozen broccoli can be used if that’s what you have available. Add it toward the same stage as fresh broccoli and cook until tender.

Storage and Reheating

Allow leftover soup to cool before transferring it to airtight containers.

Store the soup in the refrigerator and reheat individual portions on the stovetop over medium-low heat or in the microwave.

The soup may thicken as it cools. Add a splash of vegetable broth or plant-based milk while reheating to bring it back to your preferred consistency.

Meal Prep

This soup is excellent for meal prep because it can be made in one pot and reheated throughout the week.

Prepare the soup, allow it to cool, and divide it into individual airtight containers. Keep toppings such as vegan cheese and fresh herbs separate until serving.

When ready to eat, reheat the soup and add your favorite toppings.

Nutrition Information

Per bowl:

• Calories: 165 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 3g
• Saturated Fat: 0.5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 2g
• Sodium: 549mg
• Potassium: 709mg
• Fiber: 4g
• Sugar: 3g
• Vitamin A: 2135 IU
• Vitamin C: 51mg
• Calcium: 87mg
• Iron: 1mg

Final Thoughts

This Vegan Broccoli and Potato Soup is proof that you don’t need dairy to make a soup creamy, comforting, and full of flavor. Tender potatoes create a satisfying base, while broccoli and carrots add color, texture, and plenty of vegetable goodness.

Nutritional yeast gives the broth a subtle cheesy flavor, while plant-based milk and a simple cornstarch slurry create a beautifully thick and creamy consistency.

It’s quick enough for a weeknight dinner, easy to customize, and perfect for meal prep. Serve it with crusty bread or your favorite toppings for a cozy bowl of comfort food that everyone can enjoy.

Give this easy vegan soup a try, and save the recipe for the next time you’re craving something warm, creamy, and satisfying!

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