Easy to make and brimming with nutrients, this vegan broccoli soup is a must-have comfort food.
Vegan Cream of Broccoli Soup Recipe photo by Taste of Home

When it comes to the perfect soup, we’re more than happy to share our secret: potatoes. Pureeing our favorite tuber adds a rich creaminess to our cozy vegan broccoli soup, no dairy required. Packed with nutrients, it’s perfect when paired with a vegan main dish or as a hearty meal by itself!


Step 1: Make the soup base

Warm canola oil in a large saucepan. Saute the onions and celery on medium heat until tender and translucent, 8 to 10 minutes. Add 4 cups of broth and the potatoes; bring it to a boil. Once bubbling, cover and reduce the heat to a simmer. Cook until the potatoes are tender, 15 to 20 minutes.

Step 2: Blend it up

Remove the saucepan from the heat and let the broth and veggies cool for a few minutes. Working in batches, carefully ladle the soup into a blender, adding another ladleful after 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 mess, since you can blend the soup right in the pan.

Step 3: Add the broccoli

Return the blended mixture back to the saucepan with the remaining broth. Turn up the heat. Once boiling, add the broccoli and reduce to a simmer, uncovered, for an additional 8 to 10 minutes, or until the broccoli is tender and bright green.

Editor’s Tip: To make it more hearty, 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.

Vegan Broccoli Soup Variations

  • Make it cheesy (but still vegan): Blend in creamy cashews and nutritional yeast like we do in this vegan broccoli cheddar soup.
  • Play with the spices: Some red pepper flakes or cayenne can add a little heat. 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.

Vegan Cream of Broccoli Soup

Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Vegan Cream of Broccoli Soup Recipe photo by Taste of Home
Total Time

Prep: 20 min. Cook: 25 min.


8 servings (2 quarts)


  • 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


  1. In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  2. Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.

Nutrition Facts

1 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 409mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.