Broccoli Potato Soup (vegan) 🥦 You'll feel so good indulging in this thick, hearty, and delicious cream of potato soup. The addition of broccoli, carrots, and white beans make this perfectly seasoned, plant-based soup so satisfying. Comfort food doesn't get much better than this! Gluten-free and oil-free.

An enameled cast iron pot filled with the best vegan creamy broccoli soup, including carrots, potatoes and celery.

Imagine a soup that's not just tasty, but also really good for you. That's what this vegan cream of potato soup is all about! It's made from basic, natural ingredients like potatoes, broccoli, carrots, celery, and white beans. It's a recipe that keeps things simple and healthy. This soup isn't just food for your tummy, it's food for your whole body. It's like a warm, comforting hug in a bowl, perfect for anyone looking for a delicious and nutritious meal, without added oil or gluten.

I've always loved veggie soups, particularly cream soups. When my kids were young, I would frequently make a big pot of cream of broccoli or potato soup, sometimes adding homemade croutons and grated cheese. When my daughter Madison decided to become vegan, she started making her own plant-based version, combining both broccoli and potatoes, as well as carrots. It was so delicious!

A checkered bowl filled with the vegan creamy broccoli soup with veggies.

Table of Contents

🥦 Ingredient Notes
🥦 Instructions
🥕Serving suggestion
🥕Top Tips
🥦 Equipment
Recipe
Food Safety
Comments

Not long ago, I was browsing through a Forks Over Knives magazine and ran across a recipe for a cream of broccoli soup that caught my attention. What intrigued me was the recipe required no added fat, oil or flour. I showed it to Madison and she decided to give it a try.

It was remarkably thick, rich and creamy. We loved the texture but felt the flavor could be bumped up quite a bit and it needed the oomph of a splash of color. By adding just the right herbs and seasonings, plus the vibrant goodness and sweet flavor of carrots, Madi's updated version of this creamy broccoli potato soup recipe instantly became our new favorite!

Why this recipe works

Requires only a few basic ingredients
Whole food, plant-based, 100% vegan
Gluten-free, no-oil or processed carbohydrates
Simple to make
Easy to adjust the variety of veggies to your liking
Filling, satisfying and delicious!

How to make the best vegan broccoli potato soup

You're going to love how quick and easy it is to prepare this broccoli potato soup recipe. With a few basic ingredients, in about an hour you'll have soup!

🥦 Ingredient Notes

Ingredients for making the best vegan creamy broccoli soup, including vegetable broth, almond milk, white beans, fresh broccoli, cauliflower, onion, carrots and potatoes.

🥕See the printable recipe card below for quantities & complete details

Onion - yellow or brown

Celery

Garlic - fresh (preferred) or dried minced

Potatoes - russet is our first choice, but you can use Yukon golds too

Broccoli - fresh or frozen

Carrots - fresh or frozen

Vegan milk - almond milk or an unsweetened vegan milk of your choice

Cannellini beans - or any white beans (canned and drained)

Vegetable broth

Basil - dried (we like to use sweet basil)

Italian seasoning - dried

Dill weed - dried

Paprika

Sea salt

Black pepper

Variations

The beauty of this recipe is you can prepare it fully loaded like we do, or make a basic cream of potato or cream of broccoli soup simply by omitting the additional chopped veggies. You can also add or swap out veggies you prefer, such as:

Cauliflower
Green Beans
Peas
Asparagus
Mushrooms
Shallots

🥦 Instructions

Diced carrots, broccoli, and potatoes in glass bowls.

Wash, peel, and cut veggies.

Celery, onions and garlic sautéing in a pot with water.

2. Sauté onions, garlic and ½ of the celery inside a deep pot with a small amount of water.

Potatoes, celery, white beans added to ingredients in pot for making the best vegan creamy broccoli soup

3. Add seasonings, a portion of the uncooked potatoes, broccoli & cannellini beans.

Diced potatoes, celery, white beans, non-dairy milk, and onions in a soup pot.

4. Add non-dairy milk and broth. Bring to a rolling boil then lower heat and simmer until potatoes are tender.

An immersion blender inside a soup pot with cooked ingredients for vegan creamy broccoli soup.

5. Using an immersion blender, thoroughly purée until veggies are thick and creamy. Be careful not to splatter yourself, as it will be hot.

Carrots and celery sautíng in a non-stick pan.

6. Using a medium size skillet or non-stick pan, sauté carrots & celery in a small amount of water until tender.

Broccoli florets inside a steamer basket.

7. Steam or cook broccoli florets until just tender.

Peeled and cubed potatoes covered in water in a pot.

8. Boil remaining potatoes in water inside a separate pot until tender.

A soup pot filled with vegan creamy broccoli potato soup.

9. Stir in the additional cooked veggies. That's it, soup's ready!

Vegan creamy broccoli soup with veggies served in cast iron pots.

🥕Serving suggestion

This soup is so hearty and satisfying, it can be a meal in itself. Garnish with fresh basil and a pinch of paprika or nutmeg. Sometimes I like to add a sprinkle of vegan parmesan on top. You can also serve it with croutons or crackers (gluten-free if preferred).

🥕Top Tips

Keep it easy on yourself by prepping all your veggies at the same time. Since you will need to reserve about half of the broccoli, celery and potatoes, simply cut everything and set aside the extra veggies (including carrot).

It's ok to use frozen broccoli florets and carrots that have been thawed in the fridge. I do suggest sticking with fresh produce for the other veggie ingredients in the soup.

If you don't have an immersion blender, you can pour the soup into a high speed blender. Please be very careful when handling the hot soup while blending.

As always, be sure to read through the recipe completely before starting.

🥦 Equipment

Here are the kitchen tools we use to prepare this soup.

Large stove top pot (6 qt or more)
Medium stove top pot with lid (5 qt or more)
Skillet - medium size (non
Steamer basket
Immersion blender or high speed blender
Measuring cup
Measuring spoons
Veggie peeler
Kitchen knife
Large strainer or colander
Cutting board
Long handled spoon (for stirring)

FAQ's

Is cream of broccoli potato soup vegan?

Not always. In fact, most traditional cream soups, including cream of broccoli or potato, contain dairy products like milk and butter. This recipe is 100% vegan.

Can I use almond milk instead of dairy milk in this soup?

Yes, absolutely! You can use most nut milks or plant-based milks. I suggest using almond, oat, cashew, soy or rice milk. Avoid sweetened, coconut or any flavored milk that might overpower the taste of this soup.

How do you thicken cream soups?

Some recipes use equal parts butter and flour to create a paste known as a 'roux', which thickens the soup as it is heated and stirred. In this recipe, we use potatoes and broccoli that are puréed with an immersion blender, creating a thick creamy consistency.

How should I store vegan cream of broccoli potato soup?

Leftover soup should be stored refrigerated in an air tight container up to three days or frozen in freezer-proof containers up to 3 months. Thaw in a refrigerator before re-heating. Soup can be microwaved in a microwave-safe container or re-heated in a saucepan on a stovetop over low heat. Stir occasionally while re-heating.

A soup pot and black and a checkered bowl filled with vegan creamy broccoli soup with veggies.

If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

Recipe

A pot filled with the best vegan creamy broccoli soup.

Broccoli Potato Soup (vegan)

by Connie🥕

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Course Main Course, Side Dish, Soup

Cuisine Plant Based, Vegan

Servings

Calories 82 kcal

Equipment

Large stove top pot (6 qt or more)
Medium stove top pot with lid (5 qt or more)
Skillet - medium size
Steamer basket
Immersion blender or standard blender
Measuring cup
Measuring spoons
veggie peeler
kitchen knife
large strainer or colander
Cutting board
Long handled spoon (for stirring)

Ingredients

1 C yellow onion diced
1 C celery diced (reserve half)
3 cloves garlic minced
¼ C water
5 C potato russet - peeled and cubed (reserve 2 cups)
4 C broccoli small florets - reserve half
1 carrot peeled & cut into rounds
2 C almond milk or a vegan milk of your choice
1 15 oz can cannellini beans drained & rinsed
2 C vegetable broth
2 teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon dried dill
¼ teaspoon paprika
1 teaspoon sea salt add more to taste if desired
¼ teaspoon black pepper freshly ground

Instructions

Place onion, ½ C celery, and 3 cloves garlic into 5 qt. or larger pot.
Place over medium heat.
Add water, one tablespoon at a time to keep veggies from sticking.
Continue cooking for about 5 minutes.
Add seasonings, 3 C potatoes, ½ C broccoli, beans, rice milk, and broth.
Cover pot. Raise heat to high. Bring to boil. Reduce heat to low and simmer until potatoes are tender.
Once potatoes are tender, use immersion blender to thoroughly puree soup.
In a separate pot, steam remaining broccoli, celery and carrots until just tender, or sauté in a skillet with a small amount of water. Add additional water as needed, Don't let the veggies burn.
Place remaining 2 C potatoes in a stove top pot. Cover with water (about 2 inches above potatoes) and place over high heat. Place lid on pot. Bring to a boil, reduce heat to med-high and simmer for 7 - 10 minutes until they can be easily pierced with the end of a knife. Remove from heat and drain.
Add remaining broccoli, celery, carrots and potatoes to soup. Continue heating on low for an additional 5-10 minutes.
Remove from heat and serve.

Notes

🥕As always, be sure to read through the recipe completely before starting.

🥕Keep it easy on yourself by prepping all your veggies at the same time. Since you will need to reserve about half of the broccoli, celery and potatoes, simply cut everything and set aside the extra veggies (including carrot).

🥕It's ok to use frozen broccoli florets and carrots that have been thawed in the fridge before adding. I do suggest sticking with fresh produce for the other veggie ingredients in the soup.

🥕If you don't have an immersion blender, you can pour the soup into a high speed blender. Please be very careful when handling the hot soup while blending.

🥕You can replace the almond milk with another plant-based milk of your choice. The nutritional values may change depending on which you use.

🥕We have adjusted the original recipe by reducing the amount of salt by half. You can add more to taste, if needed.

🥕This soup is so hearty and satisfying. Garnish with fresh basil and a pinch of paprika for color. Sometimes I'll add a sprinkle of nutmeg or vegan parmesan on top. You can also serve with croutons or crackers (gluten-free if preferred).

🥕Storage

Nutrition

Calories: 82kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 426mgPotassium: 239mgFiber: 5gSugar: 3gVitamin A: 1775IUVitamin C: 43mgCalcium: 150mgIron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.