There’s something magical about a big pot of vegan broccoli potato soup simmering on the stove—it’s like a warm hug in a bowl! I’ve been tweaking this recipe for years, and trust me, it’s the ultimate creamy, comforting meal without a drop of dairy. Packed with fresh broccoli, hearty potatoes, and a splash of coconut milk for richness, it’s healthy, filling, and ready in just over half an hour. Perfect for chilly nights or when you need something nourishing but effortless. Even my pickiest friends go back for seconds—it’s that good.
Why You’ll Love This Vegan Broccoli Potato Soup
This soup isn’t just delicious—it’s downright addictive, and here’s why:
- Creamy dreaminess: The potatoes and coconut milk blend into silky perfection (no dairy needed!), while the broccoli adds just the right texture.
- Speedy satisfaction: From chopping to serving, you’re only about 35 minutes away from a steaming bowl—ideal for busy nights.
- Nutrition powerhouse: Packed with vitamins from the broccoli and fiber from the potatoes, it’s comfort food you can feel good about.
- Cozy magic: That rich, savory aroma filling your kitchen? Pure happiness—especially when paired with crusty bread for dipping.
Ingredients for Vegan Broccoli Potato Soup
Here’s everything you’ll need to make this soul-warming soup. I’ve included some handy notes for swaps where you can customize it to your taste!
- 2 cups broccoli florets – Fresh gives the best texture, but frozen works in a pinch (no need to thaw!).
- 2 medium potatoes – Peeled and diced (Yukon Gold or russet are my go-tos for creaminess).
- 1 onion, chopped – Yellow or white onion works great here.
- 2 cloves garlic, minced – Because everything’s better with garlic.
- 4 cups vegetable broth – Low-sodium if you prefer to control the salt.
- 1 cup coconut milk – Full-fat for extra richness (or almond milk for a lighter version).
- 1 tbsp olive oil – For sautéing those dreamy aromatics.
- Salt & pepper – Start with 1 tsp salt and ½ tsp black pepper, then adjust to taste.
Pro tip: Keep an extra potato handy—sometimes I sneak in a third if I want it extra hearty!
Equipment You’ll Need
Here’s the short-and-sweet list of kitchen tools that’ll make this soup a breeze:
- Large pot – A 4-qt Dutch oven or soup pot is perfect.
- Immersion blender – My favorite for creamy soups (but a regular blender works too—just blend in batches!).
- Cutting board & sharp knife – For prepping those veggies.
- Wooden spoon – To stir and scrape up any tasty bits from the pot.
How to Make Vegan Broccoli Potato Soup
Now for the fun part—turning those simple ingredients into a creamy, dreamy bowl of comfort! Follow these easy steps, and you’ll have soup magic in no time.
Step 1: Sauté the Aromatics
Heat the olive oil in your pot over medium heat. Toss in the chopped onion and let it cook for about 3 minutes, stirring occasionally, until it turns soft and translucent. Now add the minced garlic—oh, that heavenly smell!—and cook for just 30 seconds more. Be careful not to let the garlic brown, or it’ll turn bitter. This quick step builds the flavor foundation for your whole soup.
Step 2: Cook the Potatoes
Add the diced potatoes to the pot along with the vegetable broth. Crank the heat up to bring it to a boil (this should take about 5 minutes), then reduce to a gentle simmer. Cover the pot and let those potatoes soften for 15 minutes—you’ll know they’re ready when a fork slides in easily. I like to give the pot an occasional stir to make sure nothing sticks to the bottom.
Step 3: Add Broccoli and Blend
Toss in the broccoli florets and let them cook uncovered for 5 minutes—just until they turn bright green and tender-crisp. Now grab your immersion blender and puree right in the pot until smooth (my favorite texture!) or leave it slightly chunky if you prefer more bite. No immersion blender? Carefully transfer in batches to a regular blender, but don’t fill more than halfway and hold the lid tight with a towel—hot soup likes to escape!
Step 4: Finish with Coconut Milk
Turn off the heat and stir in the coconut milk—this keeps it silky instead of curdling. Now’s the time to season with salt and pepper too. Taste and adjust as needed (I usually add an extra pinch of salt). Want it thinner? Add a splash more broth. Serve immediately while it’s piping hot, and watch how fast it disappears!
Tips for Perfect Vegan Broccoli Potato Soup
Want to take your soup from great to unforgettable? These little tricks make all the difference:
- Texture tweak: Too thick? Add broth ¼ cup at a time. Too thin? Simmer uncovered for 5 extra minutes—those potatoes will thicken it right up.
- Cheesy vibe: Stir in 2 tbsp nutritional yeast at the end for a subtle umami kick that tastes oddly like cheddar.
- Flavor boost: A squeeze of lemon juice or pinch of nutmeg just before serving wakes up all the flavors.
- Make it pretty: Top with toasted pumpkin seeds or a drizzle of olive oil for restaurant-worthy presentation.
Variations of Vegan Broccoli Potato Soup
This soup is like a blank canvas—play with it! Try adding diced carrots with the potatoes, or stir in a handful of spinach right before blending for extra greens. Craving smoky depth? A pinch of smoked paprika or liquid smoke works magic. For spice lovers, a dash of red pepper flakes will give it a nice kick. The best part? Every tweak makes it feel new again!
Serving Suggestions
This soup loves company! Serve it with crusty sourdough bread for dipping—there’s nothing better than swiping up that last creamy bite. For a fresh contrast, pair it with a simple arugula salad dressed in lemon. Garnish with chopped parsley, a sprinkle of vegan parmesan, or even crispy chickpeas for extra crunch. Pro tip: A drizzle of chili oil turns it into something truly special!
Storage & Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days—the flavors actually get better overnight. When reheating, warm it gently on the stovetop over low heat with a splash of broth to loosen it up. Avoid the microwave if you can—it tends to make the texture grainy. And yes, you can freeze it for up to 2 months, though the coconut milk might separate slightly (just give it a good stir when thawed).
Nutritional Information
One hearty bowl of this soup packs about 220 calories, with 4g of protein and 4g of fiber to keep you full. It’s naturally low in sugar (just 5g per serving) and completely cholesterol-free! Note: Values are estimates—your exact numbers might vary slightly based on ingredient brands or swaps.
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common ones I hear about this cozy vegan broccoli potato soup:
Can I freeze this soup?
Absolutely! It freezes well for up to 2 months. Just cool completely, then store in freezer-safe containers with about an inch of headspace for expansion. Thaw overnight in the fridge before reheating—you might need to add a splash of broth when warming as the texture changes slightly.
What can I use instead of coconut milk?
No coconut milk? No problem! Unsweetened almond milk or cashew cream both work great. For extra richness, blend ½ cup raw cashews with ½ cup water until smooth (my secret trick!). Just avoid watery substitutes—the soup needs that creamy element.
Can I make this soup in advance?
Oh yes—it’s even better the next day! The flavors deepen beautifully overnight. Just store it covered in the fridge and reheat gently. If it thickens too much, stir in a little warm broth when serving.
How can I make it more filling?
Toss in a can of drained white beans when blending, or top with crispy tofu cubes before serving. Sometimes I swirl in cooked quinoa or lentils too—perfect for turning it into a complete meal!
For more delicious recipes and inspiration, check out our Pinterest page!
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Creamy Vegan Broccoli Potato Soup in Just 35 Minutes
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Vegan
Description
A creamy and hearty vegan soup made with broccoli and potatoes. Perfect for cold days or a light meal.
Ingredients
- 2 cups broccoli florets
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add diced potatoes and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Add broccoli florets and cook for another 5 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in coconut milk, salt, and pepper.
- Serve warm.
Notes
- For extra flavor, add a pinch of nutmeg.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
