This creamy Vegan Broccoli Potato Soup recipe is what dreams are made of. Cheesy, rich and comforting but there’s no cheese in sight, it’s plant based vegan silly rabbit. Only cruelty-free recipes on this website, forever and ever.
When I stepped outside the house early this morning I could literally smell it in the air: soup season has just arrived. Not quite settled In yet but it’s definitely here unpacking. So make sure to dust off that heavy bottom stock pot and park it on the stove up until spring.
If you are looking for some super tasty ways to get more broccoli in your system, this comforting homemade soup is the way my friends.
It’s Like Broccoli Cheese Soup & Potato Soup Got Married!
Creamy cashews and nutritional yeast blended together with golden potatoes and homemade veggie stock give this soup that super rich, cheesy creaminess without the addition of any cream or dairy at all. It’s:
Magically Dreamy
Healthy
Vegan
Easy
Oil Free
Cheesy but No Cheese
Dairy Free
Lusciously Creamy.
This is definitely the time to bring out your powerful blender, totally worth the clean up as the silky texture you’ll achieve is pure perfection.
Creamiest Broccoli and Potato Soup Ever!
- Feel free to use leeks in place of the onions for the ultimate potato leek soup. My recipes usually change depending on what’s in the pantry. Crispy smoked tempeh bits add a nice salty crunch to the final dish so sprinkle some of those on top if you have them.
- This is a super easy recipe that also makes fabulous leftovers. No need to soak the cashews in advance, the boiling process will get them perfectly soft to be blended in the creamiest of soups.
- I’ve also experimented making this potato soup with a mix of cauliflower florets and tough it was good this version is the best. If you want to use up some cauliflower just make this amazing lemony cauliflower soup instead.
P.S. If you try this recipe please report back, snap a photo and tag me with #VeggieSociety on Insta, it totally makes my day! ~ Florentina Xo’s
How to Make Vegan Broccoli Potato Soup:
Vegan Broccoli Potato Soup
Soaked cashews and nutritional yeast blended together with golden potatoes and homemade veggie stock give this soup that super rich creaminess without the addition of any cream or dairy at all. Pure magic!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 201kcal
Ingredients
- 1/2 yellow onion (or 1/2 leek) -chopped
- 4 cloves garlic -minced
- 2 lb golden potatoes (scrubbed, rinsed & diced)
- 1 large carrot -diced
- 1 celery stick -chopped
- 1 cup raw cashews
- 7-8 cups vegetable stock (low sodium)
- 5-6 tbsp nutritional yeast
- 1 lb broccoli florets
- 1 pinch sea salt (to taste)
- 1 pinch red pepper flakes
- 1/3 cup fresh chives -snipped for garnish
- 1/2 tsp turmeric (optional)
Instructions
- Preheat a heavy stock up over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
- Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
- Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
- Transfer the soup to a powerful mixer and carefully purée until silky smooth. ( the Vitamix did an exponentially better job at this than my immersion blender).
- Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets, cover with a lid and cook a few more minutes until the broccoli is softened to your liking. Take good care not to overcook it, 3 to 5 minutes should yield that perfect al dente texture. Alternatively you can steam the broccoli separately while your soup is cooking.
- Taste and adjust seasoning with the sea salt. Add more vegetable stock at this point to thin out the soup if you prefer.
- Serve hot with extra red pepper flakes and the fresh chives.
Notes
- After experimenting a few times with this soup I came to the conclusion that there is no need to soak the cashews in advance. By boiling them in the soup they will become soft and easy to blend in a powerful blender.
- I adapted the original recipe to yield a larger batch as the only complaint about this soup has been that the portions were too small and people didn't have any leftovers. Problem solved!
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 893mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1700IU | Vitamin C: 66mg | Calcium: 82mg | Iron: 6mg
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This soup is amazing, my children loved it, my husband lived it’s a winner. I forgot to soak the cashews so I juts cooked the soup longer and it turned out perfect once blended.
i wonder if sweet potatoes are a good sub for the golden ones
Sweet potatoes work well too, just know the flavors and colors will be different.Enjoy!
I made this for dinner tonight. It was soooo good!!! Thanks for the recipe!
This soup was hearty and delicious! It was very easy to make as well. We enjoyed every bite.
This soup was incredibly easy to make and it tastes delicious. It’s hearty and filling. Perfect meal to fill you up and warm you up. We will make it part of our regular rotation. <3
So happy you loved it Christine, this is always on rotation at our house too, it seems everyone is happy with a bowl of this and I can get that broccoli in their bellies without having to beg. Ha! Winner winner!
This soup is outstanding! It’s the best thing I ate since I went vegan!!! Love this recipe ❤️
Woohoo, thank you Tosia, i could go for a big pot of this right now myself. Enjoy!
Do the cashews have to be raw? I have roasted, lightly salted ones.
You can use the roasted ones too, just rinse them well and soak in hot water!
Made this the other night and it turned out AMAZING! The cashews make it nice an creamy, and I love all of the flavors. Definitely something I will be making again! Perfect for making the cold winter nights feel cozy!
Can something be subbed for the cashews? We have cashew and peanut allergies in my home. TIA
I have not tried this but I suspect macademia nuts would be a great replacement.
I made this for dinner tonight. It was delicious!