This Vegan Broccoli Potato Soup is one of those warm, cozy meals that feels like a hug in a bowl.
It’s creamy without any cream, hearty enough to fill you up, and packed with veggies so you feel good about every bite.
This one’s on repeat in my kitchen, especially when the weather cools down or I just want something super comforting and simple.
It’s the kind of recipe you make once, and then it becomes part of your regular lineup.
Why I Love This Recipe
This soup saved me one night when I came home tired, cold, and craving comfort food but didn’t want anything heavy or fussy. I grabbed what I had in the fridge—broccoli, potatoes, onion—and just went for it. I didn’t expect much, but it blew me away. I’ve been making it ever since.
- No cream, but it’s still super creamy
- Only simple pantry ingredients
- Great way to use up leftover veggies
- You can blend it smooth or leave it a little chunky
What You’ll Need
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups vegetable broth
- 1 cup unsweetened canned coconut milk
- 1 tsp salt (more to taste)
- 1/2 tsp black pepper
- Optional toppings: coconut cream, fresh herbs, crushed red pepper
Pro Tips
- Dice your potatoes small so they cook faster and blend smoother
- If using frozen broccoli, no need to thaw—just toss it right in
- A hand blender makes cleanup easier than a regular blender
- Add more broth for a thinner soup, less if you like it thick
- Stir in a little lemon juice at the end for brightness
Tools Required
- Medium pot
- Wooden spoon or silicone spatula
- Cutting board
- Sharp knife
- Blender or immersion blender
- Ladle
Substitutions and Variations
- Use cauliflower instead of broccoli
- Swap coconut milk for oat milk if preferred
- Add spinach at the end for more greens
- Stir in nutritional yeast for a cheesy flavor
Make Ahead Tips
You can chop all your veggies a day ahead and store them in the fridge. This soup also tastes even better the next day, so feel free to make it entirely ahead and reheat.
Cooking Instructions
Step 1: Sauté Onion and Garlic
Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 diced onion and sauté for about 3–4 minutes until soft. Add 3 minced garlic cloves and cook another 30 seconds.
Step 2: Add Potatoes and Broth
Add 2 peeled and diced russet potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Step 3: Add Broccoli
Add 4 cups broccoli florets to the pot. Simmer another 8–10 minutes, until both the potatoes and broccoli are very tender.
Step 4: Blend
Remove the pot from heat. Use an immersion blender to blend the soup right in the pot until smooth (or leave a few chunks if you like texture). Stir in 1 cup unsweetened canned coconut milk, 1 tsp salt, and 1/2 tsp black pepper.
Step 5: Serve
Ladle the soup into bowls. Top with a swirl of coconut cream, fresh herbs, or a little crushed red pepper if you like.
Servings and Time
Serves: 4
Total Time: 30 minutes
Macros (Per Serving – Estimated)
- Calories: 220
- Protein: 5g
- Carbs: 30g
- Fat: 10g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Potatoes naturally release starch as they cook and blend, which thickens the soup without needing cream or flour. Coconut milk adds creaminess and fat, balancing the flavor while keeping it dairy-free. Broccoli gives the soup body and a vibrant green color.
Common Mistakes
- Not cooking the potatoes long enough—they should be soft so the soup blends smooth
- Skipping the salt—seasoning is key since veggies alone can be bland
- Using too much broth—it can get too thin if you don’t measure it
What to Serve With
- Crusty sourdough or garlic toast
- A light salad with lemon vinaigrette
- Roasted chickpeas for extra crunch
FAQ
Can I freeze it?
Yes! Let it cool completely, then freeze in airtight containers for up to 2 months.
Can I use a regular blender?
Yes, but let the soup cool a bit first and blend in batches.
Does it taste like coconut?
Not really—the coconut milk just makes it creamy without being overpowering.
Can I use sweet potatoes?
Totally! It’ll be a little sweeter, but still delicious.
Wrap Up
This Vegan Broccoli Potato Soup is a go-to for good reason—it’s cozy, easy, and made with real, simple ingredients. If you make it, I’d love to hear how it went! Drop a comment below with your thoughts or any questions.