Vegan Classic Broccoli Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

Golden Yukon Gold potatoes and bright broccoli florets simmer together in a savory herbed broth until perfectly tender, then get partially blended right in the pot for that classic cozy texture — creamy in places, with plenty of hearty chunks throughout. Onion and garlic build a deeply savory base, while a hint of thyme keeps things warm and comforting. The result is a thick, satisfying bowl that eats like a hug, whether you're ladling it up on a chilly weeknight or serving it as a starter for company. Finish each bowl with a scattering of chives for a fresh, sharp contrast to all that cozy richness. This one's a genuinely great fit for a vegan kitchen, easy to make ahead, and just as good reheated the next day.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp dried thyme
¼ tsp black pepper
4 cups broccoli florets, cut into small pieces (about 1 medium head)
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 cup shredded sharp cheddar cheese, plus more for serving
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
salt, to taste

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced chives, for serving (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2
Add the potatoes, chicken broth, thyme, and black pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are just tender when pierced with a fork, about 12 minutes.

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