When it comes to the perfect soup, we’re more than happy to share our secret: potatoes. Pureeing our favorite root veggie adds a rich creaminess to our fall-ready vegan broccoli soup, no dairy required. Packed with nutrients, it’s perfect when paired with some vegan pasta or as a hearty meal by itself!
How to Make Vegan Broccoli Soup
- 3 medium onions, chopped
- 2 celery ribs, chopped
- 2 tablespoons canola oil
- 4 cups plus 1/2 cup vegetable broth
- 4 medium russet potatoes, peeled and cubed (about 4 cups)
- 6 cups chopped fresh broccoli (about 3 small heads)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Step 1: Boil, Baby, Boil
Warm some canola oil in a large saucepan. Saute the onions and celery on medium heat until tender and translucent, about 8 to 10 minutes. Add four cups of broth and potatoes and bring to a boil. Once bubbling, cover and reduce to a simmer until potatoes are tender, or about 15 to 20 minutes.
Step 2: Blend to Perfection
Remove the saucepan from the heat, and let the broth and veggies cool for a few minutes. Carefully ladle into a blender (here are our favorite models) in batches, adding more once the prior batch is completely pureed.
Editor’s Tip: For flawless creaminess, an immersion blender is your best friend and a worthwhile investment. It also minimizes the risk of mess, since the blending is done in the pot.
Step 3: Bring on the Broccoli
Add the blended mixture back to the saucepan with the remaining broth and increase heat. Once boiling, add broccoli, and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green.
Pro tip: To make it a meal, sneak in some additional seasonal veggies, or even the broccoli stems! If you prefer smaller pieces or want to shorten prep time, toss them in a food processor before cooking.
Embrace the Season(ing)
To make the soup your own, play around with different flavors and spices. Some red pepper flakes or cayenne can add a little heat, while garlic is a perfect pairing with the broccoli. For a warming take, mix in some ginger, cinnamon and anti-inflammatory turmeric.
How to Store Vegan Broccoli Soup
Store leftovers in a sealed glass container—the soup will last in the fridge for a few days after cooking. Reheat before serving. Since this will become a repeat recipe, shorten future cooking time by chopping vegetables in advance and storing them in the fridge.
Check out more easy vegan recipes. (They have 5 ingredients or less!)