Vegan Broccoli Soup is an easy-to-make stovetop soup that will not disappoint. You'll love the smooth creaminess of the pureed golden potatoes and vegetables paired with broth, oat milk, and broccoli. This satisfying, healthy soup goes great with a fresh salad and bread.
❤️ Why You'll Love This
"A creamy, hearty, and delicious vegan broccoli soup with pureed veg with creamy broth. The perfect thing on a cold day with some toasted garlic bread on the side - oh yeah! Destined to be your new favorite!"
Easy to Make
Anyone can make this soup with very few ingredients and easily sourced ingredients. A few of the ingredients can be purchased pre-chopped (onions and celery) or shredded (carrots) - and the baby potatoes don't even need to be peeled. 🙂
The flavors and texture in this soup are delicious. From the creaminess of the potatoes with the blended vegetables, to the texture of the shredded carrots and broccoli - it is total comfort food.
For an added boost of flavor (and color), we used nutritional yeast for its cheesy properties and turmeric for its pepperiness -adding a whole new depth to the recipe.
A healthy plant-based vegan broccoli soup you can feel good about serving to your family!
- This recipe uses the natural starches from pureed potatoes as the thickener.
- No dairy is used in this recipe.
- Nut free
- Want to make this recipe even healthier? We used an extra creamy oat milk but there are many oat milk options from low fat to low sugar. Other healthy cream substitutes would be coconut milk, almond milk, or cashew milk.
- We used nutritional yeast to give the recipe a cheesier taste, but also to add more nutrients to the dish. You do not need to use it if you don't want to.
How To Serve
This delicious broccoli soup is delicious as is, but there can be a few ingredients/fun toppings you can add to enhance or compliment your soup even more!
- Top your soup with something delicious: try chopped fresh green onions, diced onions, or sliced radishes. Add dairy free vegan sour cream and cheddar cheese.
- Serve with a side of bread, toasted panko bread crumbs, garlic bread, croutons.
- A fresh green salad is a perfect side dish to this soup. Many options work well, but a salad with nuts and berries with a sweet honey-balsamic dressing would go nicely with this soup.
Here are the ingredients you will need to make this Vegan Broccoli Potato Soup:
See the recipe card for quantities.
- Yellow Onions - you can use whatever onion your prefer. I prefer vadalia onions because of their sweetness, but any type will work for this preparation.
- Gold Potatoes - used in this soup as a thickener, it also brings heartiness and flavor. Make sure to wash your potatoes first and quarter with the skins left on.
- Celery Stalks - adds texture to most dishes, yet they will be adding much needed flavor. Cut celery into 1 inch length pieces and set aside with the potatoes and onions. The celery will get pureed with the potatoes and onions.
- Broccoli - is the staple to this recipe. It brings flavor and texture to the soup, but try not to overcook it unless you like your broccoli soft. Cut the stems off about 2 inches from the bottom of the florets. Portion the remainder of the broccoli using a knife into bite size pieces less than 1 inch x 1 inch.
- Extra Virgin Olive Oil
- Coarse salt such as kosher salt
- Ground Black Pepper
- Vegetable Broth
- Oat Milk - is a very nice subtitute for cream in many vegan recipes. If you find it too high in sugar or carbohydrates, there are many oat milk options to choose from, otherwise coconut, almond and cashew milk work well.
- Shredded Carrots - brings texture and flavor to the soup.
- Turmeric - a dry spice used mostly for color, but is also used to enhance the flavors of root vegetables such as potatoes, squash, carrots, and parsnips. It originates from a ginger plant located in Asia and is earthy in tone.
- Nutritional Yeast - is used to flavor many vegan dishes. The flavor characteristics of nutritional yeast are nutty, cheesy, and savory notes. This yeast is a deactivated yeast that contains all nine essential amino acids.
Equipment and tools needed to make this vegan broccoli potato soup recipe:
- Cutting Board
- Chef Knife
- 6 Quart Soup Pot
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- Hand/Stick Blender or Blender
- Large Soup Ladel
Here are a few ways you can vary or make substitutions to this soup:
- Are you a vegetarian that eats dairy? Use heavy whipping cream, half and half, or milk, instead of oat milk. Use regular cheddar cheese for your topping or blend it into your soup for a cheesy broccoli soup.
- Use cauliflouwer! Try swapping cauliflower for broccoli or mix half broccoli and half cauliflower. A little corn would also be delicious when added with the broccoli.
- Play around with herbs for a variety of taste. Even going as simple as fresh miced parsley for garnish will add a freshness.
- Add garlic if desired.
- Add more nutritional yeast for more cheesy flavor - or remove it completely if you don't like it.
- Need a little tang? Add a tablespoon of vegan friendly wine, a favorite vinegar such as apple cider vinegar, lemon, or lime juice.
- Want more spice? Add some diced hot chile peppers, ground red pepper, hot sauce, or red pepper flakes.
- Soup too thick? Add more vegetable broth
- Other "creamy" options: There are so many creamy options on the market today. Vegans can choose from oat, almond, cashew, and coconut milks that range from varied consistencies. Dairy eating vegetarians and protein eaters are welcome to heavy cream, half and half, and milk. Note that some options may be thinner than others, so for thickeners, I recommend xanthum gum, cream of tartar, or a standard roux with flour.
- Try this unique and spicy Thai inspired version: Replace your milk with coconut milk and add some sombol oelek (chili sauce). Finish with fresh cilantro and a squeeze of lime!
Here's how to make this Vegan Broccoli Soup:
For complete instructions, please see the printable recipe card below.
Preheat olive oil In a 6-quart stockpot over medium-high heat. Add potatoes, celery, onion, salt, and pepper. Saute until vegetables are translucent and slightly golden, about 8 to 10 minutes.
Tip! To get that nice golden color (caramelization), make sure your olive oil is very hot or just starting to smoke before adding your ingredients.
Add Liquids and Simmer
As soon as the vegetables are translucent or have achieved caramelization, add oat milk and vegetable broth, cover, and bring to a simmer.
Tip! Watch your heat and frequently stir, as you don't want to scorch the soup!
Once potatoes and celery are fork-tender, remove the pot from the heat. Using a stick blender, thoroughly blend until smooth (or your desired consistency is reached).
Add Broccoli and Cook
Set the pot back onto the stovetop over low heat. Add broccoli, shredded carrots, turmeric, and nutritional yeast. Stir until incorporated.
Cover and continue cooking, frequently stirring, until the carrots and broccoli are cooked to your liking.
Season with more salt or pepper to taste.
Tip! If the soup is too thick, add more vegetable broth.
Serve with shredded vegan cheese and some toasted vegan bread. Delicious.
Enjoy this filling and comforting soup!
- Remember to make sure your celery and potatoes are fully cooked before they get blended; otherwise, your soup won't be as smooth and creamy.
- Except for the shredded carrot and broccoli, other ingredients don't need to look perfect when chopped, as they will ultimately be pureed in the end.
- While a stick blender is easiest - feel to use a blender or food processor if either is readily available. The soup is very hot - please make sure to only blend a little at a time and don't overfill. Cover the blender lid with a towel to prevent splashing when you first turn it on.
- Always keep your eye on the oil when preheating. You want it very hot and just starting to smoke - then immediately add the vegetables. Turn the heat up or down the heat as needed.
- Acheiving caramelization is key to a tasty meal, but be careful not to burn the vegetables. Stir frequently so you don't burn or scorch your recipe.
- Adjust any seasoning to your liking.
- Add more broth if the soup is too thick.
Can you use a crockpot for this recipe?
Of course, you can! The texture will be slightly different because you add all ingredients into the pot upfront and puree it all at the end. In the above recipe, we do not puree the carrots and broccoli.
Here's how to cook in your crockpot:
Saute the potatoes, onions, and celery in a separate skillet, then add to the crockpot. Add the remaining ingredients and cook 6 to 8 hours on low until the potatoes are very tender. Using an immersion blender, blend the soup to your desired consistency.
Can I use frozen broccoli?
Yes, absolutely! Frozen broccoli florets would save some prep time. Because the broccoli is added towards the end, you will only need to cook the broccoli in the soup until it is tender. The broccoli will add some liquid to your soup as it cooks, so you may need to adjust your seasoning in the end.
Can I use frozen onions?
No, we do not recommend adding frozen onions to this recipe. For best flavor, you will be sauteeing onions, celery, and potatoes until they are golden and caramelized. Frozen thawed onions will be too wet to caramelize.
How long can you properly store this soup?
You can store from 4 to 6 days max in an air-tight container in the refrigerator. You can also keep and freeze it for up to 6 months! If you decide to freeze this soup, pull it a day or two before you want to eat so it has time to thaw in the refrigerator properly.
Vegan Broccoli Soup
- 2 tablespoons extra virgin olive oil
- 10 small baby gold potatoes (quartered)
- 1 large yellow onion (chopped)
- 4 stalks celery (sliced)
- 1 teaspoons course salt
- 1 teaspoon ground black pepper
- 3 cups extra creamy oat milk
- 1 cup vegetable broth
- 5 cups broccoli (cut into 1 inch florets)
- ¾ cup carrots (shredded)
- 1 teaspoon ground turmeric
- ¼ cup nutritional yeast flakes
- Optional: vegan cheddar cheese
- Preheat olive oil In a 6-quart stockpot over medium-high heat. Add potatoes, celery, onion, salt, and pepper. Saute until vegetables are translucent and slightly golden, about 8 to 10 minutes.
- Reduce heat to a simmer, stir in oat milk and vegetable broth. Cook until the vegetables are very tender, stirring periodically, about 15 minutes.
- Remove from heat, and using a stick blender, thoroughly blend the soup until smooth or your preferred consistency is reached.
- Set the pot back onto the stovetop over low heat. Add broccoli, shredded carrots, turmeric, and nutritional yeast. Cover and continue cooking, frequently stirring, until the carrots and broccoli are cooked to your liking.
- Adjust seasoning with more salt or pepper if desired. If your soup is too thick, add a little more vegetable broth. Serve and top with vegan cheddar cheese if desired.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Use cauliflower in place of broccoli, or nut milk instead of oat milk.
- TOP TIPS: Adjust any seasoning to your liking; If the soup is too thick add more vegetable broth; Make sure your celery and potatoes are fully cooked before they get blended otherwise, your soup won't be as smooth and creamy; Except for the shredded carrot and broccoli florets, other ingredients don't need to look perfect when chopped, as they will ultimately be pureed in the end.
- SERVING SUGGESTIONS: Serve garnished with vegan cheddar cheese, a side of bread, and a fresh green salad.
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