This creamy broccoli and potato soup is a healthy, dairy free, gluten free, and vegan soup made with 7 simple ingredients in 30 minutes. The creaminess comes from potato and vegetable broth, not cream or cheese, so it feels nourishing and hearty without being heavy.
Easy and healthy broccoli and potato soup
When soup season arrives, I love a bowl that feels light but still satisfies. This nourishing green soup is a nice change from the orange soups that often fill the pot, such as butternut squash soup, carrot sweet potato lentil soup, or roasted sweet potato soup. It is hearty, creamy, and made with 7 simple ingredients.
The secret is simple. Vegetable broth and potato create the creamy body, so you do not need cream or cheese to make it taste rich. If you want an extra creamy version, stir in 1/2 cup cream or coconut cream near the end.
For a dairy free bowl, choose coconut cream. This is also a good soup to make when you want something homemade without a long shopping list.
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Why you’ll love this recipe
This is the kind of soup that fits a busy weeknight and still feels homemade. Here is what makes it worth adding to your rotation.
- Ready in 30 minutes. It is quick and easy to make, with a short ingredient list and simple stovetop steps.
- Made with fresh, simple ingredients. Broccoli, potatoes, and parsley do most of the work, with pantry basics like olive oil, garlic, and vegetable broth.
- Creamy with no cream. The potato gives the blended soup a velvety, creamy texture, so you get that rich feel without a heavy cream base.
Recipe details
This recipe makes 4 servings and comes together in 30 minutes total. Here are the practical details before you start.
| Detail | Information |
|---|---|
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Yield | 4 servings |
| Serving size | 1/4 of the recipe |
| Category | Appetizer |
| Method | Cook |
| Cuisine | American |
| Diet | Vegan |
Per serving, based on 1/4 of the recipe, the source nutrition is 178 calories, 18g carbohydrates, 4g fiber, 9g protein, 8g fat, and 3.5g sugar. Nutrition can vary with the broth and exact ingredients you use.
Broccoli and Potato Soup ingredients
These are the measured ingredients for the base recipe. The list is short, and each item has a job.
- 2 tbsp olive oil: for sauteing the onion and garlic.
- 1 medium onion, chopped: a yellow onion works well and adds sweetness.
- 3 garlic cloves, chopped: fresh garlic gives the soup a savory base.
- 1 large head of broccoli, cut into florets, about 5 cups: fresh broccoli is best, but frozen broccoli can be used if that is what you have.
- 1 medium russet potato, peeled and cut into cubes: a regular white russet potato is perfect, and any white or yellow potato can be used.
- 1/4 cup parsley: adds a fresh flavor and helps keep the soup a vibrant green color.
- 1 bay leaf: gives a deep, earthy flavor. It must be removed before blending because it is tough and should not be eaten.
- 4 cups vegetable broth: any vegetable broth or vegetable stock will work.
- Salt and pepper to taste: for seasoning at the end.
For the creamiest texture, starchy russet or Yukon Gold potatoes are the best choice. They break down as they cook, and once blended they make the soup thick and creamy with no roux, cream, or cheese needed. Cut the potato into even cubes so it softens at the same time as the broccoli.
How to make broccoli potato soup
The method has three simple parts: saute the aromatics, simmer the vegetables, then blend until creamy. Keep the pot covered during the simmer so the broccoli and potato cook evenly. This is a gentle stovetop recipe, so you do not need any special equipment beyond a pot and a blender.
Step 1
Heat the olive oil in a large pot on medium high heat. Add the onion and garlic and saute for 2 minutes, until they start to soften and smell fragrant. Add the broccoli florets and potato cubes.
Cut the potato into even cubes so it cooks at about the same rate as the broccoli, and stir everything so the vegetables pick up the flavor from the onion and garlic.
Step 2
Add the vegetable broth, parsley, and bay leaf to the pot and mix everything together. Add a pinch of salt and pepper. Bring the soup to a light boil, then cover and let it simmer on low heat until the vegetables are tender.
The recipe card gives about 15 minutes, while the original body notes 15 to 20 minutes, so use tenderness as your guide. The potato should mash easily with a spoon, and the broccoli should be soft but still green.
Step 3
Once the vegetables are cooked, remove the bay leaf before blending. Blend the soup until creamy with an immersion blender, or use a regular tabletop blender. Blend just until creamy, since over blending starchy potatoes can make the texture gummy.
For a chunkier soup, blend less. For a smoother soup, blend a little more. If you use a tabletop blender, work in batches, fill it only halfway, vent the lid for steam, and let the soup cool slightly first.
Taste and season with salt and pepper. If you like, add a squeeze of lemon at the end to brighten the flavor.
Tips for making this recipe perfectly
Use fresh broccoli when possible. Frozen broccoli can work, but fresh gives a better color, texture, and flavor. If you use frozen, add it straight to the pot and expect a slightly softer result.
Use low sodium broth when possible so you have more control over the salt level. Start with a modest amount of salt, then taste after blending and add more as needed. A little pepper goes a long way too.
For a more gourmet finish, top each bowl with a drizzle of coconut milk and freshly chopped herbs. A little sour cream also works if you are not keeping the soup vegan.
How to store
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove over low heat, or in the microwave, stirring now and then. Add a splash of water or vegetable broth if the soup thickens too much.
The soup can also be stored in the freezer for up to 3 months. Use freezer safe containers, thaw overnight in the fridge, and reheat gently on the stove. If the texture looks thick after freezing, loosen it with a little broth or water. Label the container with the date so you know when it was made.
Recipe variations
You can keep the base recipe the same and change the finish to suit your mood.
- Extra creamy: add 1/2 cup cream or coconut milk. Coconut milk is the dairy free option and keeps the soup vegan.
- Cheesy: add 1/2 cup shredded cheddar cheese and stir it in until melted. This makes the soup vegetarian but not vegan.
- Dairy free cheesy: add 2 tablespoons nutritional yeast. It gives the broth a savory, cheesy, nutty flavor and adds richness and creaminess.
- Veggie packed: add carrots, cauliflower, kale, or spinach. Stir them in with the broccoli and potato, or add tender greens near the end.
Serve with crusty bread for a simple meal. If you love creamy soups, my creamy potato leek soup is another cozy bowl to try.
FAQs
How do you make broccoli and potato soup creamy without cream?
Yes, the potato makes it creamy without cream or cheese. As 1 medium russet potato cooks in 4 cups of vegetable broth, its starch thickens the soup, and blending the tender potato and broccoli gives a smooth, velvety texture. Simmer the vegetables for about 15 minutes until tender, remove the bay leaf, blend with an immersion blender or a regular blender, and season with salt and pepper to taste.
What potatoes are best for broccoli potato soup?
A medium russet potato is the best choice because its starch breaks down as it cooks and blends into a smooth, velvety soup without cream, flour, or a roux. Any white or yellow potato can also be used in this recipe. Waxy potatoes are less ideal for a fully smooth soup because they hold their shape better and suit a chunkier style.
Can I use frozen broccoli in broccoli and potato soup?
Yes, you can use frozen broccoli if fresh broccoli is not available, although fresh broccoli gives a better result and the brightest color. Frozen florets usually soften faster than fresh florets, so check tenderness early and stop cooking once a fork slips easily into both the potato and the broccoli. Use the same quantity, about 5 cups, and simmer gently until the vegetables are tender.
How long does broccoli and potato soup last in the fridge?
Store cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat the soup in a pot on the stove or in the microwave. It can also be frozen for up to 3 months in freezer-safe containers, leaving space at the top for expansion, then thaw overnight in the fridge and reheat gently.
Broccoli And Potato Soup
This creamy broccoli and potato soup is a healthy, dairy free, gluten free, and vegan soup made with 7 simple ingredients in 30 minutes. The creaminess comes from potato and vegetable broth, not cream or cheese, so it feels nourishing and hearty without being heavy.
- Total Time: 30 min
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 large head broccoli, cut into florets (approx 5 cups)
1 medium russet potato, peeled and cut into cubes
1/4 cup parsley
1 bay leaf
4 cups vegetable broth
salt and pepper
Instructions
1-Heat the olive oil in a large: Heat the olive oil in a large pot on medium-high heat, then add the onion and garlic and saute for 2 minutes.
2-Add in the broccoli, potato, parsley, bay: Add in the broccoli, potato, parsley, bay leaf, vegetable broth, salt and pepper and bring to a light boil.
3-Reduce the heat to low, cover and: Reduce the heat to low, cover and let simmer for about 15 minutes, or until the potato and broccoli are tender.
4-Remove the bay leaf (don’t forget this: Remove the bay leaf (don’t forget this step!) and blend the soup with an immersion blender, or in a regular blender.
- Prep Time: 10 min
- Cook Time: 20 min
- Method: stovetop
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 178
- Sugar: 3.5g
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
