How to Make Vegan Broccoli Soup

Easy to make and brimming with nutrients, this vegan broccoli soup is a must-have autumn staple.

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!

Find all of our favorite vegan recipes here.

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 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!)

For low-carb options, try our delicious low-carb soups.

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Kim Bussing
Kim Bussing is a writer and editor living in Los Angeles. She has written for publications including Reader’s Digest, Modern Farmer, Clean Plates and Vice, among others, and she is working on her first novel. She is always on the hunt for the perfect gluten-free cinnamon roll.