Creamy Vegan Broccoli Potato Soup in Just 35 Minutes

Oh, do I have a hug-in-a-bowl for you today! This vegan broccoli potato soup became my go-to comfort food during a particularly rainy spring when I needed something warm, creamy, and nourishing—fast. What started as a “clean out the fridge” experiment turned into my most-requested soup recipe among friends. The magic happens when humble potatoes and broccoli transform into velvety perfection with just a swirl of coconut milk. It’s one of those rare vegan soups that feels indulgent yet is packed with wholesome ingredients. My secret? Letting the potatoes cook until they practically dissolve into the broth before blending—that’s how you get that luscious texture without any dairy. Perfect for those nights when you want comfort food that won’t weigh you down.

Why You’ll Love This Vegan Broccoli Potato Soup

Trust me, this isn’t just another vegetable soup—it’s a bowl of pure comfort that happens to be good for you too. Here’s why it’s become my winter staple:

• Creamy without the cream: The potatoes and coconut milk create that rich, velvety texture you crave, no dairy needed
• Weeknight easy: From chopping to serving in under 35 minutes—perfect when you’re hangry and need food NOW
• Sneaky healthy: Packed with broccoli’s nutrients but tastes like indulgence (my kids still don’t suspect a thing)
• Meal prep hero: Tastes even better the next day, so I always double the batch
• Customizable canvas: Add a pinch of nutmeg for warmth or red pepper flakes for kick—it’s your soup playground

Seriously, this soup checks all the boxes: comforting, quick, nutritious, and completely plant-based magic.

Ingredients for Vegan Broccoli Potato Soup

Gather these simple ingredients—you probably have most in your kitchen right now! The magic happens when fresh basics come together. Here’s exactly what you’ll need (and why each matters):

• 2 cups broccoli florets (chopped into bite-size pieces—stems work too if peeled!)
• 2 medium potatoes (peeled and diced—Yukon Golds are my favorite for creaminess)
• 1 onion (chopped—yellow onions add sweetness, but red work in a pinch)
• 2 cloves garlic (minced—don’t skimp, this adds depth!)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 cup coconut milk (full-fat for maximum creaminess—shake the can well!)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1 tsp salt (add more to taste after blending)
• ½ tsp black pepper (freshly cracked is ideal)

That’s it! No fancy ingredients—just real food that transforms into something special. Pro tip: Have everything prepped before heating the pot. It makes the cooking process feel effortless.

How to Make Vegan Broccoli Potato Soup

Ready to transform these simple ingredients into creamy comfort? Follow these easy steps—I’ve made this soup so many times, I could do it with my eyes closed (though I don’t recommend that with hot soup involved!).

Step 1: Sauté the Aromatics

First, heat that olive oil in your favorite soup pot over medium heat. Toss in the chopped onions and minced garlic—oh, that sizzle gets me every time! Stir them around until the onions turn translucent and the garlic smells irresistible (about 3-4 minutes). This builds the flavor foundation, so don’t rush it!

Step 2: Cook the Potatoes

Now, add your diced potatoes and pour in all that vegetable broth. Crank up the heat until it boils (the potatoes should be completely submerged). Then lower it to a gentle simmer, cover, and let the magic happen for 15 minutes. The potatoes should be fork-tender—they’ll practically beg to be blended!

Step 3: Add Broccoli and Blend

Toss in those bright green broccoli florets and cook for just 5 more minutes—you want them tender but still vibrant. Then grab your immersion blender (careful, it’s hot!) and blend until silky smooth. No immersion blender? Let it cool slightly and carefully blend in batches.

Step 4: Finish with Coconut Milk

Last step—the grand finale! Stir in that creamy coconut milk until fully incorporated. Now taste and season with salt and pepper. I always add a pinch more than I think I need—the potatoes can handle it! Serve immediately while it’s piping hot and velvety smooth.

Tips for the Best Vegan Broccoli Potato Soup

After making this soup more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every time:

• Blending is key: Want super smooth? Blend longer. Prefer some texture? Pulse lightly—those little broccoli flecks make it feel homemade!
• Spice it your way: My secret weapon? A pinch of nutmeg (trust me!). For spice lovers, red pepper flakes add the perfect kick.
• Thickness control: Too thick? Add broth by the quarter-cup. Too thin? Simmer uncovered for 5 minutes—those potatoes will thicken it right up.
• Coconut milk hack: Can’t do coconut? Cashew cream works beautifully—just soak ½ cup cashews in hot water for 15 minutes, then blend with ½ cup water until smooth.

Remember, soup is forgiving—taste as you go and make it yours!

Ingredient Substitutions and Notes

This soup is wonderfully adaptable—I’ve made it with whatever I had on hand during many pantry-cleaning missions! Here are my favorite swaps that still deliver that creamy comfort:

• No coconut milk? Almond milk works (though it’ll be less creamy), or blend soaked cashews with water for richness.
• Out of potatoes? Sweet potatoes add a lovely twist—just peel well and expect a slightly sweeter, earthier flavor.
• Broccoli alternatives: Cauliflower florets blend beautifully, or throw in a handful of spinach at the end for extra greens.
• Broth options: Water works in a pinch with extra seasoning, or use mushroom broth for umami depth.

The key is maintaining that potato-to-liquid ratio—everything else can flex based on what’s in your fridge!

Serving Suggestions for Vegan Broccoli Potato Soup

This soup deserves great company! I love pairing it with crusty sourdough for dipping—that satisfying crunch against the creamy soup is everything. For lighter meals, a simple arugula salad with lemon dressing cuts through the richness perfectly. Cold weather calls for grilled cheese dunking (vegan or regular—no judgment here!).

Storing and Reheating Vegan Broccoli Potato Soup

This soup is a dream for meal preppers! Let it cool completely, then store in airtight containers—it keeps beautifully for up to 3 days in the fridge. When reheating, go low and slow on the stovetop with a splash of broth to revive the creamy texture. Stir often—those potatoes love to settle at the bottom! Pro tip: Freeze portions in mason jars (leave headspace!) for instant comfort on busy nights.

Nutritional Information for Vegan Broccoli Potato Soup

Here’s the good news—this soup nourishes as much as it comforts! One generous bowl (about 1/4 of the recipe) packs roughly 220 calories with 4g fiber and 4g plant-based protein. The coconut milk adds healthy fats while keeping it completely cholesterol-free. Remember, nutritional values are estimates and vary based on ingredients used—your homemade version might be even healthier if you go easy on the salt or use low-sodium broth!

Frequently Asked Questions

I’ve gotten so many questions about this soup over the years—here are the ones that pop up constantly in my DMs and at family dinners:

Can I freeze this soup?
Absolutely! It freezes beautifully for up to 2 months. Just cool completely, leave about an inch of headspace in your container (it expands!), and thaw overnight in the fridge before reheating. The texture might thicken—just stir in a splash of broth when warming.

How to make it oil-free?
Easy—skip the sauté step! Instead, cook your onions and garlic with a few tablespoons of broth until softened. You’ll miss a tiny bit of richness, but the coconut milk still makes it plenty creamy.

Why did my soup turn out gluey?
Oh no! This happens if you over-blend the potatoes—they release too much starch. Next time, blend just until smooth (20-30 seconds max) or leave some chunks if you prefer texture.

Try this recipe and share your results—tag me so I can see your creamy creations! You can find more delicious recipes on Pinterest.

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