Creamy Vegan Broccoli Potato Soup Ready in 30 Minutes

Name: Creamy Vegan Broccoli Potato Soup Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups broccoli, chopped; 2 medium potatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp turmeric

Author: lia

Published: September 22, 2025

Updated: September 23, 2025

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There’s something magical about a steaming bowl of Vegan Broccoli Potato Soup on a chilly evening. It’s my go-to comfort food when I want something creamy, nourishing, and ready in about 30 minutes—no complicated ingredients or techniques needed. The secret? Using coconut milk instead of dairy creates the most luscious texture, while turmeric adds a beautiful golden hue and anti-inflammatory boost. I love how the broccoli keeps its bright green color and slight crunch against the tender potatoes. This recipe has gotten me through countless busy weeknights and sniffly winter days. Trust me, your whole family will be asking for seconds!

Ingredients for Vegan Broccoli Potato Soup

Here’s what you’ll need to make this cozy, creamy soup – all simple ingredients you probably have on hand:

2 cups broccoli, chopped into small florets (stems work too if you peel them!)
2 medium potatoes, diced – Yukon Gold are my favorite for creaminess
1 onion, chopped (yellow or white work great)
2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
4 cups vegetable broth – homemade or store-bought
1 cup full-fat coconut milk – this gives the richest texture
1 tbsp olive oil or any neutral oil you have
1 tsp salt, plus more to taste
1/2 tsp black pepper
1/2 tsp turmeric – for color and that subtle earthy flavor

See? Nothing fancy – just real food that comes together beautifully. The coconut milk is the real game-changer here, making this soup luxuriously creamy without any dairy.

How to Make Vegan Broccoli Potato Soup

Don’t let the creamy texture fool you – this soup couldn’t be easier to make! Just follow these simple steps, and you’ll have a pot of comfort ready in no time.

Step 1: Sauté Aromatics

First, heat your olive oil in a large pot over medium heat. Add the chopped onion and minced garlic – you’ll know it’s ready when your kitchen smells amazing! Cook them for about 3-4 minutes, stirring occasionally, until they’re soft and translucent. Keep the heat moderate so the garlic doesn’t burn (trust me, I’ve learned this the hard way).

Step 2: Cook Vegetables

Now toss in those diced potatoes and chopped broccoli. Give everything a good stir so the veggies get coated with all that flavorful onion-garlic mixture. I like to let them cook together for about 2 minutes – you’ll see the broccoli start to turn bright green. This quick sauté helps bring out their natural flavors before we add the liquid.

Step 3: Simmer and Blend

Pour in the vegetable broth and bring everything to a gentle boil. Then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes – just until the potatoes are fork-tender. Here’s my favorite trick: use an immersion blender to puree about half the soup right in the pot (or transfer half to a regular blender). This gives you that perfect creamy-yet-chunky texture. Finally, stir in the coconut milk and spices, and let it all warm through for another minute or two.

Why You’ll Love This Vegan Broccoli Potato Soup

This soup checks all the boxes for a perfect weeknight meal – here’s why it’s become my absolute favorite:

Creamy without dairy: Coconut milk gives that velvety texture you crave – even my dairy-loving friends can’t tell the difference!
Ready in 30 minutes: From chopping to serving, this comes together faster than ordering takeout.
Nutrient-packed: Broccoli and potatoes deliver vitamins and fiber while keeping you full and satisfied.
Family-approved: The mild flavors appeal to picky eaters (my niece gobbles it up!).
Meal prep superstar: Tastes even better the next day and reheats beautifully.

Basically, it’s comfort in a bowl that happens to be good for you – what’s not to love?

Tips for Perfect Vegan Broccoli Potato Soup

After making this soup dozens of times (sometimes in my pajamas at midnight), I’ve picked up a few tricks that make it foolproof:

Broth control: Want it thicker? Use less broth. Prefer it soupier? Add an extra cup – easy!
Turmeric boost: If you’ve got fresh turmeric, grate in a teaspoon for extra zing and that gorgeous golden color.
Texture tweak: For chunkier soup, blend just a quarter of it – or skip blending altogether for a rustic feel.
Don’t overcook: Keep the broccoli bright green by not letting it boil too long – nobody likes mushy veggies!

These little adjustments let you make the soup exactly how you love it every single time.

Ingredient Substitutions

Don’t have everything on hand? No worries – this soup is super forgiving! Here are my favorite swaps that still deliver amazing flavor:

For coconut milk: Try almond milk for a lighter option (just know it won’t be quite as creamy) or cashew cream for extra richness.
For potatoes: Sweet potatoes add a lovely sweetness and more vitamins – just chop them smaller since they take longer to cook.
For broccoli: Kale or spinach work beautifully (add them at the end) or try cauliflower for a different twist.

The beauty of this recipe is how adaptable it is – make it your own with what you’ve got!

Serving Suggestions

This soup shines all on its own, but I love pairing it with a few simple sides to make it extra special. A thick slice of crusty sourdough is perfect for dunking, while a crisp green salad keeps things fresh. My secret favorite? A handful of roasted chickpeas sprinkled on top for the most satisfying crunch – it’s like flavor confetti!

Storage and Reheating

This soup keeps like a dream! Just pop any leftovers in an airtight container – they’ll stay fresh in the fridge for up to 3 days. When reheating, I always do it gently on the stovetop with a splash of extra broth to bring back that perfect creamy consistency. (Microwaving can make the texture a bit grainy, in my experience.) And if you’ve got more than you can eat? Freeze portions in freezer-safe bags – they’ll be waiting for you on those “I need soup NOW” days!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (remember, these are estimates and can vary based on your specific ingredients):

Calories: 220
Carbs: 25g
Fiber: 5g
Protein: 4g
Fat: 12g

The exact numbers will dance around a bit depending on your potato size or how creamy your coconut milk is – that’s home cooking for you!

Frequently Asked Questions

I get asked about this soup all the time – here are the answers to the most common questions that pop up:

Can I freeze this soup? Absolutely! Though I recommend leaving out the coconut milk before freezing (add it fresh when reheating). The texture stays perfect this way.
Can I use frozen broccoli? Yes! Just thaw it first and pat dry to avoid extra water in your soup. Frozen works great in a pinch.
Is this soup gluten-free? Naturally! All the ingredients are gluten-free – just double-check your broth if that’s a concern.
Can I make it oil-free? Sure thing – just sauté the onions and garlic in a splash of broth instead of oil. Easy swap!

Got more questions? I’m happy to help – this soup is too good not to share! For more recipe inspiration, check out our Pinterest page.