Vegan Broccoli Potato Soup Recipe
This post may contain affiliate links. Read our disclosure policy.
Creamiest Broccoli and Potato Soup 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 broccoli soup is the way friends. Top with this amazing vegan chorizo and then make sure to also try our most favorite vegan clam chowder + white bean soup with some focaccia bread rolls to dunk in <—DIVINE!
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, cheddar cheesy creaminess without the addition of any cream or dairy at all.
It’s magically dreamy, healthy, oil free, vegan, easy to make, cheesy but there’s No Cheese in sight (Dairy Free & Cholesterol -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!
Recipe Tips
- Leeks – Feel free to use a leek 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 nice salty crunch to the final dish so sprinkle some of those on top if you have them.
- Cashews – No need to soak the cashews in advance, the boiling process will get them perfectly soft to be blended in the creamiest of soup. This is a super easy recipe that also makes fabulous leftovers to refrigerate or freeze for a later date.
- Variation – I’ve also experimented making this soup with a mix of potatoes and cauliflower florets, and although it was good this version is the best. If you need to use up some cauliflower florets just make this amazing lemony cauliflower soup instead.
how to make vegan broccoli potato soup
Vegan Broccoli Potato Soup
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.
Video
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
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!
We have nut allergies. Has anyone tried this without nuts.
You can just leave out the nuts and add an extra potato or two. Report back if you ret it 🙂
Do you think some of the cashews could be replaced with white beans to remove some fat, or would that completely alter the flavor?
I suspect you could, just don’t eliminate the cashews entirely, I would go for half cashews + half white beans. Report back if you try it that way.
I would try replacing the cashews with coconut cream or full fat coconut milk.
Hi there! I just made this soup and substituted the cashews for navy beans. very creamy and very good!
I made this for dinner tonight and OMG it’s delicious!!! My two picky eaters (husband and son) loved it! I ended up adding additional steamed diced potatoes, carrots and broccoli. The guys like soft veggies. I tried to make the coconut bacon but burned it 🤦🏽♀️😩 I’ll try it the next time I make the soup, which will be very soon. 😋 Thank you for sharing this amazing recipe
Do you think I could freeze the base (without the broccoli) after made, so I could take out and prepare when I have the broccoli?
Sure!
Wow! This soup is delicious! My omnis even loved it. They couldn’t believe how “cheesy” it was. Will definitely make this again.
Do you think you could use russet potatoes instead? Thanks!
Yes you can just make sure to peel them first so your soup won’t turn a brownish color.
This soup was delicious. I will definitely make this again. My husband loved it.
I had a huge bag of broccoli that I needed to use up. I found this recipe in a search and I am so glad that I did! It is going on my rotation for sure! It’s creamy and smooth. It’s super filling. I have enough to freeze some for one of those lazy evenings. I would say it’s about 4-6 servings. I did end up adding black salt for flavor and double the nutritional yeast, because why not!