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As the wind howls outside and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort into our homes. I love whipping up a pot of Vegan Potato Broccoli Soup that not only warms the soul but is also quick and easy to prepare in under an hour. This hearty, plant-based delight is perfect for sharing with loved ones or enjoying solo while curled up by the fire. With its creamy texture and rich flavors, you can easily transform your meals and feel good about indulging, thanks to its nutritious ingredients. Plus, it’s a fantastic make-ahead option that tastes even better the next day! Curious about how you can elevate your soup game? Let’s dive into this recipe!
Why is this soup a must-try?
Creamy Comfort: This Vegan Potato Broccoli Soup is a warm embrace in a bowl, perfect for chilly nights. Hearty and Filling: With its rich texture and robust flavors, it satisfies even the hungriest of appetites. Quick & Easy: Ready in under an hour, it’s ideal for busy weeknights or last-minute gatherings. Nutritious & Delicious: Packed with wholesome ingredients, you can enjoy a guilt-free meal that nourishes both body and soul. Plus, serve it with crusty bread for the ultimate cozy experience! If you love comforting recipes, don’t miss my Hamburger Potato Casserole or Skillet Garlic Potatoes for more delightful dishes.
Vegan Potato Broccoli Soup Ingredients
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For the Soup Base
• Vegan Butter – Adds creaminess and richness to the soup; can use olive oil for a lighter version.
• Medium Onion – Provides a savory base and depth of flavor; use any variety (yellow, white, or brown).
• Stalk of Celery – Contributes to the soup’s aromatic base; freshness impacts the overall flavor.
• Crushed Garlic (3 Cloves) – Enhances flavor; substitute with garlic powder if fresh is unavailable. -
For the Soup Flavor
• Red Pepper Flakes (¼ tsp) – Adds subtle heat to the dish; omit for a milder soup.
• Fresh Rosemary (2 sprigs) – Imparts fragrant herbal notes; dried rosemary can be used as a substitute. -
For the Creaminess
• Medium Potatoes (7, peeled and chopped, approx. 2.5lb/1.2kg) – Provides body and thickness; Russet potatoes are ideal.
• Broccoli Florets (4 cups, ~360g) – The core vegetable of the soup, delivering flavor and nutrition; frozen broccoli is acceptable.
• Vegetable Stock (4 cups or 960ml) – Enhances the flavor profile; can be substituted with homemade stock.
• Nutritional Yeast (½ cup or 30g) – Adds a cheesy flavor; can be omitted for those who dislike it.
• Coconut Milk (14 oz or 400ml, unsweetened) – Creates a creamy texture; substitute with any plant-based milk for a lighter option. -
For the Seasoning
• Sea Salt (¼ tsp) – Essential for seasoning; adjust to taste.
• Black Pepper (¼ tsp) – Provides additional seasoning; freshly ground is ideal.
Remember, this Vegan Potato Broccoli Soup is a comforting choice that brings warmth to your table!
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Step‑by‑Step Instructions for Vegan Potato Broccoli Soup
Step 1: Melt the Base
In a large pot, melt 2 tablespoons of vegan butter over medium heat. Watch for it to foam and become fragrant, about 1-2 minutes. This step sets a flavorful foundation for your Vegan Potato Broccoli Soup, so ensure it doesn’t brown.
Step 2: Sauté Aromatics
Add 1 chopped medium onion and 1 chopped stalk of celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. You’re looking for a lovely golden color here; it will enhance the depth of your soup’s flavor.
Step 3: Add Spices
Incorporate 3 crushed garlic cloves, ¼ teaspoon of red pepper flakes, and 2 sprigs of fresh rosemary into the pot. Sauté for an additional 2 minutes to allow the garlic to become fragrant, stirring often to prevent burning. This aromatic blend is key to your comforting Vegan Potato Broccoli Soup.
Step 4: Mix in Vegetables
Toss in 7 peeled and chopped medium potatoes along with 4 cups of broccoli florets, mixing well to combine. Pour in 4 cups of vegetable stock, stirring thoroughly. Bring this mixture to a boil over high heat, then reduce to medium heat, allowing it to simmer gently for 30 minutes until the potatoes are fork-tender.
Step 5: Blend Smooth
Once the vegetables are tender, remove the pot from the heat and discard the rosemary stalks. Stir in ½ cup of nutritional yeast and a 14-ounce can of unsweetened coconut milk, mixing well. For a smooth and creamy consistency, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer batches to a standard blender, but allow it to cool slightly first.
Step 6: Season to Taste
Return the blended soup to the pot if you used a standard blender. Season your Vegan Potato Broccoli Soup with ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper to taste. Stir well and taste for adjustments, ensuring every spoonful is perfectly seasoned.
Step 7: Serve Warm
Ladle the creamy Vegan Potato Broccoli Soup into bowls while it’s hot. Top each serving with a sprinkle of freshly ground black pepper, and pair it with slices of crusty bread for dipping. Enjoy this comforting bowl of goodness on a chilly evening!
Make Ahead Options
These Vegan Potato Broccoli Soup preparations are perfect for busy home cooks looking to save time during the week! You can chop the potatoes and broccoli, and sauté the aromatics (onion, celery, garlic) up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to keep them fresh. When you’re ready to enjoy your soup, just combine the prepped ingredients with the vegetable stock and follow the remaining steps. This way, you can have a cozy, homemade soup on the table in no time, with all the flavors still intact and just as delicious! Enjoy the comfort of a warm meal without the last-minute rush!
How to Store and Freeze Vegan Potato Broccoli Soup
Fridge: Store leftovers in an airtight container for up to 4-5 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain texture.
Freezer: For long-term storage, freeze the soup in freezer-safe containers for up to 3 months. Ensure the soup has cooled completely before transferring to avoid condensation.
Thawing: Thaw frozen soup in the fridge overnight before reheating. This helps retain the creamy consistency of your Vegan Potato Broccoli Soup.
Reheating Tips: Reheat on the stove over low heat, adding a splash of vegetable stock for creaminess if needed. Enjoy your comforting bowl of soup again!
What to Serve with Vegan Potato Broccoli Soup
Nothing completes a cozy meal like delightful pairings that awaken the senses and enhance the warmth of your Vegan Potato Broccoli Soup.
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Crusty Bread: The perfect vessel for scooping up your creamy soup, offering a satisfying crunch that contrasts beautifully with the velvety texture.
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Garlic Breadsticks: Warm, buttery garlic breadsticks provide an aromatic kick, adding a flavorful twist that complements the soup’s earthiness.
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Simple Salad: A refreshing mixed greens salad with a light vinaigrette adds a crisp texture and bright flavor, balancing out the richness of the soup.
Savor every bite, and don’t forget a side of warm, crusty bread to soak up that comforting goodness!
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Roasted Vegetables: Seasonal roasted veggies add an earthy sweetness and textural contrast that enhances the overall warmth of the meal.
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Herb-Infused Olive Oil: Drizzling herb-infused olive oil over the soup adds depth and richness, enhancing the flavors with a delightful herbal note.
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Chilled White Wine: A glass of chilled Sauvignon Blanc brings a bright acidity that refreshes the palate while complementing the creamy soup beautifully.
Pairing your Vegan Potato Broccoli Soup with these side dishes transforms it into a delightful, comforting feast that warms both heart and home.
Vegan Potato Broccoli Soup Variations
Feel free to make this creamy delight your own with these fun twists and substitutions!
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Dairy-Free Alternative: Use unsweetened almond milk instead of coconut milk for a lighter texture. It’ll give your soup a different dimension that’s still comforting.
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Extra Veggies: Toss in chopped carrots or spinach for color and added nutrients. Both bring a delightful sweetness to balance the savory flavors of the soup.
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Creamy Texture Boost: For an even creamier soup, swap in cashew cream instead of nutritional yeast. It adds a rich, velvety touch that is simply divine.
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Spice It Up: Add more red pepper flakes or a diced jalapeño for an extra kick. This can transform your soup into a warming bowl that makes every sip exciting!
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Herbal Enhancements: Experiment with thyme or basil in place of rosemary for a unique flavor profile. Each herb offers a different fragrant layer that can elevate your dish.
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Thicker Consistency: Blend half of the soup and leave the other half chunky for added texture. It creates a more rustic feel, reminiscent of hearty chowders.
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Make It Lush: Add a tablespoon of tahini to the mix for a nutty richness. It’s a great way to enhance creaminess while staying fully plant-based.
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Flavor Booster: Stir in a splash of liquid smoke or a teaspoon of miso paste for deep umami flavors. These little additions can make a big impact on the overall soup.
Whichever variation you choose, I hope you fall in love with this dish just like my family has! Pair it with my easy Skillet Garlic Potatoes for a truly delightful meal.
Tips for the Best Vegan Potato Broccoli Soup
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Use Fresh Ingredients: Fresh broccoli and vegetables enhance flavor significantly. Avoid wilted or overly mature produce to ensure a vibrant taste in your soup.
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Perfect Blending: An immersion blender is ideal for achieving a smooth consistency without transferring hot soup. If you must use a standard blender, let the soup cool slightly first to avoid splattering.
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Adjust Thickness: If you prefer a thinner soup, simply add more vegetable stock during cooking. For a chunkier version, reserve some broccoli florets and stir them in after blending.
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Season Well: Don’t shy away from tasting and adjusting salt and pepper as needed. The balance of flavors truly makes this Vegan Potato Broccoli Soup shine.
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Creative Add-ins: Consider adding extra veggies like carrots or kale for nutritional variety. Just be mindful not to overload the pot, which can dilute the flavors.
Vegan Potato Broccoli Soup Recipe FAQs
What are the best potatoes to use for this soup?
I recommend using Russet potatoes for their high starch content, which creates a perfect creamy texture. Yukon Gold also works beautifully for a slightly buttery flavor. Just make sure they are medium-sized, peeled, and chopped for even cooking.
How long can I store leftovers and how should I do it?
Leftovers can be refrigerated in an airtight container for up to 4-5 days. To reheat, gently warm on the stove or microwave, stirring occasionally to maintain texture. This way, you can enjoy your Vegan Potato Broccoli Soup every day for a few more cozy meals!
Can I freeze the Vegan Potato Broccoli Soup?
Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will maintain its quality for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat on low heat, adding a splash of vegetable stock as needed for creaminess.
How can I make this soup thicker or thinner?
If you prefer a thicker soup, simply reduce the amount of vegetable stock you add during cooking. On the flip side, for a thinner consistency, just add more stock to reach your desired texture. You can also reserve some broccoli florets and stir them in after blending for added dimension!
What should I do if my soup is too salty?
If your soup turns out a bit salty, one effective trick is to add a raw potato (peeled and chopped) and let it simmer in the soup for 10-15 minutes. The potato absorbs some of the excess saltiness. Just be sure to remove it before blending the soup!
Is this soup suitable for people with allergies?
This Vegan Potato Broccoli Soup is naturally dairy-free and plant-based, making it a great option for those with lactose intolerance or following a vegan diet. However, if you have specific allergies, check all ingredients, especially the vegetable stock and nutritional yeast, as brands can vary in their contents.
Creamy Vegan Potato Broccoli Soup for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, melt 2 tablespoons of vegan butter over medium heat until foamed and fragrant, about 1-2 minutes.
- Add 1 chopped medium onion and 1 chopped stalk of celery to the pot, sauté for about 5 minutes until soft and translucent.
- Incorporate 3 crushed garlic cloves, 0.25 teaspoon of red pepper flakes, and 2 sprigs of fresh rosemary into the pot. Sauté for an additional 2 minutes.
- Toss in 7 peeled and chopped medium potatoes along with 4 cups of broccoli florets, mixing well. Pour in 4 cups of vegetable stock and bring to a boil.
- Simmer gently for 30 minutes until the potatoes are fork-tender.
- Remove from heat, discard rosemary stalks, stir in 0.5 cup of nutritional yeast and 14 oz of unsweetened coconut milk. Blend until smooth.
- Return blended soup to pot, season with 0.25 teaspoon of sea salt and 0.25 teaspoon of black pepper. Stir and taste for adjustments.
- Ladle into bowls, top with freshly ground black pepper, and serve with crusty bread.
