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.
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!
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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
🥕See the printable recipe card below for quantities & complete details
Onion - yellow or brown
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)
Basil - dried (we like to use sweet basil)
Italian seasoning - dried
Dill weed - dried
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:
- Green Beans
- Wash, peel, and cut veggies.
2. Sauté onions, garlic and ½ of the celery inside a deep pot with a small amount of water.
3. Add seasonings, a portion of the uncooked potatoes, broccoli & cannellini beans.
4. Add non-dairy milk and broth. Bring to a rolling boil then lower heat and simmer until potatoes are tender.
5. Using an immersion blender, thoroughly purée until veggies are thick and creamy. Be careful not to splatter yourself, as it will be hot.
6. Using a medium size skillet or non-stick pan, sauté carrots & celery in a small amount of water until tender.
7. Steam or cook broccoli florets until just tender.
8. Boil remaining potatoes in water inside a separate pot until tender.
9. Stir in the additional cooked veggies. That's it, soup's ready!
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).
- 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.
Here are the kitchen tools we use to prepare this soup.
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.
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!🥕
Broccoli Potato Soup (vegan)
- 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
- large strainer or colander
- 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
- 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.
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.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended