Vegan Broccoli Potato Soup Recipe
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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
What is the reason for adding the yeast? Can it be omitted without causing issues with the end result?
It’s just nutritional yeast, it ads nice flavor to the soup much like a boullion cube and also has lots of B vitamins.
This recipe is amazing! Thank you so much, my entire family loved it.
This is such a yummy and easy to make recipe. I thought as I added the broccoli that next I would steam them, then I see you already suggested that (hmm slow down me haha), This is be one of our regular go to’s. Thanks so much.
Ha, i prefer steaming the broccoli myself, this way it’s perfect every time. I do the same with my creamy green bean soup. Enjoy!
This looks amazing but I’m new to cooking and confused by the first instruction. What does “preheat a heavy stock up” mean?
Thanks for your help!
It means to put the pot on the stove, turn on the range and let it heat up a bit before adding your ingredients.
Delicious!
Thanks for the great recipes and work you do for us. Please Please Please list the ingredients in the same order as the instructions.
Hi Florentina!
I am so impressed with the way this turned out! I didn’t think it was going to resemble broccoli cheese soup but it absolutely did!
Thanks for the recipe!
Thank you Florentina!!, your recipe for the soup is amazing , it came out delicious , my family enjoyed it, you’re so creative putting together all those ingredients!!!!
This was soooooo delicious! Made it per the recipe. It was satisfying and totally hit the spot – will definitely be making it again. Thank you!
This was so delicious! I’m impressed by how cheesy and filling it is without being heavy. I followed the recipe pretty exactly (minus the chive garnish) and it turned out great. The recipe doesn’t mention when to add the (optional) turmeric, so I sprinkled a bit in with the broccoli because that’s when I realized I hadn’t used it, but I probably didn’t add enough to make much of an impact. Do you think it should go in earlier?
Making this right now, and can not believe how gorgeous it smells and tastes! Thank you so much for sharing this recipe!
HI, this soup was delicious. I modified it slightly while making based on a vegan mac and cheeze I make. I added juice of a half of a lemon, a few dashes of vegan Worcestershire and paprika. It tasted just like a delicious broccoli cheese soup I haven’t had for 20 or more years. Thank you!
Mine came out brown, not yellow. I used Russet potatoes, so I assume that’s why. My 11 yr old said it looked like vomit (she’s not completely wrong) but it tasted good. I left out the nutritional yeast because she’s sensitive to it. I halved this recipe and it still made 6 servings. If I have golden potatoes on hand sometime, I may try this again and see if I can get a better color.
Hey Abby, to achieve that pretty golden color you really want to use the Yukon gold potatoes in this soup and also add a little pinch of turmeric. If you used Russets you must peel them first but they still won’t yield that nice golden soup.
Delicious! I added 1-2 tbsp (to taste) Dijon, lots of black pepper and some oat milk at the end to make it even creamier. My immersion blender worked well to blend it smoothly (I blended for a long time). Super creamy and exactly the flavor I was looking for to satisfy my broccoli soup craving! Thank you 💜
This looks and sounds DELICIOUS! Can you suggest the best nut alternative as we have severe cashew/nut allergies in our house. I often use sunflower seeds but this time when I tried them the soup had little “bits” in it but the flavor was really good. Any suggestions?
Thanks!
The sunflower seeds are great, in order the get them super creamy you must use a really powerful blender. It’s the only way i am able to get the cashews that creamy too.