Name: Vegan Broccoli Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1/2 yellow onion (or 1/2 leek), chopped; 4 cloves garlic, minced; 2 lb golden potatoes, scrubbed, rinsed, and diced; 1 large carrot, diced; 1 celery stick, chopped; 1 lb broccoli florets; 1 cup raw cashews; 7-8 cups low sodium vegetable stock; 5-6 tbsp nutritional yeast; 1 pinch sea salt, to taste; 1 pinch red pepper flakes; 1/3 cup fresh chives, snipped for garnish; 1/2 tsp turmeric (optional); Water or a drizzle of olive oil (for sautéing)

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I am so excited to share this cozy, nourishing Vegan Broccoli Potato Soup Recipe with you! It’s one of my absolute favorite comfort foods, combining creamy textures and vibrant flavors in every spoonful. This soup is a beautiful, plant-based twist on the classic combination of broccoli and potato, enriched with cashews and nutritional yeast for that luxurious, silky mouthfeel. It’s perfect for chilly days when you want something warm and hearty but still light enough to feel fresh. Trust me, once you try this, it’ll become a staple in your kitchen just like it is in mine.

Why You’ll Love This Vegan Broccoli Potato Soup Recipe

What I truly adore about this Vegan Broccoli Potato Soup Recipe is how effortlessly it balances flavor and texture. The creamy potatoes and cashews create this incredibly smooth base, while the broccoli adds a lovely fresh bite that keeps it from feeling too heavy. I also love the slight earthy note from the turmeric and the subtle kick from red pepper flakes—it’s a really well-rounded bowl of warmth and comfort. Every time I make it, I find myself savoring each spoonful, knowing it’s packed with wholesome goodness.

Another reason this soup has won my heart is how simple it is to prepare. I love recipes where I don’t have to fret over complicated steps, and this one fits the bill perfectly. With basic, easy-to-find ingredients, stirring and simmering is all you need to do, yet the results are far from basic. It’s so great for weeknight dinners, casual get-togethers, or even when I want to impress guests with minimal fuss. Plus, it reheats beautifully, making it a reliable option for meal prep or leftovers that feel just as delicious the next day.

Ingredients You’ll Need

A white pot filled with creamy light yellow soup that has small pieces of bright orange carrots, light green celery, and dark green broccoli evenly spread throughout. A wooden spoon is scooping a round portion of the soup, showing the chunky texture of the vegetables floating in the thick broth. The pot sits on a white marbled surface, highlighting the warm colors of the soup. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of simple, wholesome ingredients that come together to create a creamy, flavorful soup. Each ingredient plays a key role—potatoes deliver the velvety texture, broccoli brings vibrant color and nutrients, and cashews contribute that rich creaminess that makes this soup stand out.

Yellow onion (or leek): Adds a mild, sweet aroma that forms the flavor foundation.
Garlic cloves: Provide depth and warmth, essential for that comforting feel.
Golden potatoes: The star ingredient for body and silky texture.
Carrot: Adds subtle sweetness and color, balancing the earthiness.
Celery stick: Injects a gentle savory crunch that brightens the mix.
Raw cashews: This is the magic ingredient for creaminess without dairy.
Vegetable stock: The flavorful liquid base that ties everything together.
Nutritional yeast: Brings a cheesy, umami note for depth.
Broccoli florets: For that fresh green bite and nutritional boost.
Sea salt: Enhances all the flavors naturally.
Red pepper flakes: Adds a gentle heat to awaken the palate.
Fresh chives: Perfect for bright, herbaceous garnish.
Turmeric (optional): A subtle earthy color and anti-inflammatory kick.

Directions

Step 1: Preheat a heavy stockpot over medium low heat. Add a splash of water or a drizzle of olive oil and sauté the chopped onion until it becomes translucent and fragrant—this usually takes about 5 minutes.

Step 2: Toss in the sea salt, red pepper flakes, chopped celery, and diced carrots. Stir everything together, then cover with a lid and let the vegetables sweat for several minutes, until you notice the carrots beginning to soften—about 5 to 7 minutes.

Step 3: Add the minced garlic, diced potatoes, raw cashews, and vegetable stock to the pot. Give it a good stir, then sprinkle in the nutritional yeast. Cover with the lid and bring everything to a simmer. Cook for about 20 minutes, or until the potatoes and cashews are tender enough to blend smoothly.

Step 4: Carefully transfer the soup to a high-powered blender and purée until silky smooth. I find using a Vitamix really makes a difference in achieving that perfect velvety texture, but an immersion blender works if you’re careful to blend thoroughly.

Step 5: Pour the creamy soup back into the stockpot and return to a gentle simmer. Add the broccoli florets, cover, and cook just a few minutes—3 to 5 minutes is ideal—to keep the broccoli tender yet crisp. You can also steam the broccoli separately if you prefer a bit more control over its texture.

Step 6: Taste the soup and adjust the seasoning with sea salt as needed. If the soup feels too thick, stir in more vegetable stock to reach your desired consistency.

Step 7: Serve the soup hot, garnished with extra red pepper flakes and freshly snipped chives for a pop of color and fresh flavor.

Servings and Timing

This Vegan Broccoli Potato Soup Recipe makes about 8 generous servings, perfect for sharing with family or meal prepping for the week. The prep time is approximately 10 minutes, mostly chopping and assembling ingredients. Cooking time is around 35 minutes, including simmering and blending, so the total time is around 45 minutes from start to finish. There is no resting or cooling time required, so it’s ready to enjoy as soon as it’s finished simmering.

How to Serve This Vegan Broccoli Potato Soup Recipe

A white bowl filled with creamy yellow soup with a smooth texture, containing small green broccoli pieces scattered evenly throughout. The soup has tiny red and black spice flakes sprinkled on the surface, adding contrast to the yellow color. A white ladle lifts a portion of the thick soup, showing broccoli chunks covered in the sauce. The background is a white marbled surface with a soft blue cloth partly visible on the top left corner. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot because it really brings out the flavors and the comforting warmth that makes it so special. A simple side of crusty whole grain bread or a crisp green salad works beautifully to balance the creamy texture. When I want to make it a complete meal, roasted chickpeas or a warm quinoa salad are fantastic accompaniments that add protein and crunch.

For a beautiful presentation, I sprinkle a handful of fresh chopped chives on top and a few extra red pepper flakes for those who like a little more heat. A drizzle of good-quality olive oil or a swirl of coconut cream can also elevate the look and add an extra layer of richness. It’s so pleasing to the eye and palate, making it a wonderful option for casual dinner parties or family meals where everyone appreciates simple, clean flavors.

When it comes to beverages, I often enjoy this soup with a crisp white wine like a Sauvignon Blanc or a light, refreshing herbal iced tea when serving it for lunch. For cozy winter evenings, a warm spiced apple cider pairs beautifully. This soup also shines as a nourishing weeknight dinner or a comforting meal for holidays when you want something wholesome but easy to prepare.

Variations

I often tweak this Vegan Broccoli Potato Soup Recipe to suit different moods and pantry supplies. For example, if you don’t have golden potatoes, Yukon gold or red potatoes both work well and add slight variations in texture. You can swap cashews for soaked almonds or silken tofu to keep the creaminess but shift the nutty flavor slightly.

If you need a gluten-free option, this entire recipe fits perfectly since there are no gluten-containing ingredients. To add a flavor twist, I sometimes stir in a spoonful of miso paste for extra umami or add a splash of apple cider vinegar to brighten the soup just before serving. Roasting the vegetables before simmering adds a deeper, caramelized flavor that’s fantastic for more elaborate meals.

I also experiment with cooking methods—sometimes I use a slow cooker to let everything gently meld together over a few hours, which enhances the richness without any extra hands-on time. No matter how you make it, this soup adapts beautifully to your personal preferences and available ingredients.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store the soup in airtight containers, either glass jars or BPA-free plastic containers work great. It keeps well in the refrigerator for up to 4 days, making it an excellent make-ahead meal. Just make sure to cool the soup completely before sealing to maintain freshness.

Freezing

This soup freezes wonderfully if you want to save portions for later. I like to freeze it in individual-sized containers or freezer-safe bags, leaving some space at the top because it can expand when frozen. It will keep well in the freezer for up to 3 months. To thaw, I recommend moving it to the fridge overnight before reheating.

Reheating

To reheat, I gently warm the soup on the stovetop over medium-low heat, stirring often to avoid sticking or scorching. Adding a splash of vegetable broth or water if it’s too thick helps restore that perfect creamy consistency. Avoid boiling it vigorously, as that can affect the texture of the broccoli if it’s already added. Microwave reheating works too, but shorter bursts with stirring in between preserve the soup’s luscious texture best.

FAQs

Can I make this soup nut-free?

Absolutely! If you have a nut allergy or prefer to avoid cashews, you can substitute with cooked white beans like cannellini or great northern beans to maintain creaminess. Silken tofu also works well as a rich alternative without changing the flavor too much.

Is nutritional yeast necessary?

While nutritional yeast adds a lovely savory, cheesy depth, you can skip it if you don’t have any on hand. The soup will still be delicious, just a bit milder in flavor. You could also try adding a dash of smoked paprika or a splash of soy sauce for extra umami.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli is a convenient option and works well in this soup. Just add it in during the last few minutes of cooking to avoid overcooking, and you might want to drain any excess water from the frozen florets first to keep the soup from thinning out too much.

How can I make this soup spicier?

If you love some heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper while cooking. A splash of hot sauce at the table is also a great way to adjust spice levels to individual tastes.

Does this soup freeze well without the broccoli added?

Yes, in fact, I recommend freezing the soup before adding the broccoli to preserve the best texture. You can add fresh or frozen broccoli after thawing when reheating, so it stays bright and slightly crisp rather than mushy.

Conclusion

I hope you feel inspired to make this Vegan Broccoli Potato Soup Recipe soon because it’s a true keeper in my kitchen. It’s full of warmth, flavor, and wholesome ingredients that nourish both body and soul. Simple to prepare yet incredibly comforting, this soup makes for an easy weeknight meal or an impressive dish to share with loved ones. I can’t wait for you to enjoy every creamy, delicious bite!