Broccoli & Potato Soup

My man came home from work with severe flu symptoms yesterday. Aches, chills, sore throat, you know the deal. “No problem,” I thought. “I’ll just go to the freezer and pull out one of the many homemade soups I’ve stashed there for precisely these types of emergencies. I’m so awesome!” But just as I was about to high-five the air, I opened the freezer and realized that we ate the last soup/chili/stew weeks ago and the freezer was bare, except for a few frozen bananas and a bottle of rum. If only daiquiris cured the flu! It was time to look through the kitchen to see what type of soup I could make. Roasted Fresh Tomato Soup was out of the question – there weren’t any fresh tomatoes in sight and there was no time to roast anything anyway. The two measly carrots in the fridge were not enough to make my mom’s awesome Carrot Soup. But I did come across two giant heads of broccoli and a few potatoes. I knew exactly what I would make!

Broccoli & Potato Soup - Vegan & Gluten-Free

A bit of background. When we moved to Australia almost 3 years ago, I brought 2 giant bags with me. Bag #1 was filled with clothes. Duh. Bag #2 was for shoes. Hey, there was no way I was leaving all my shoe babies behind! Only two other items also made the journey: 1) my pampered chef garlic press (I will write an ode to that little guy someday) and 2) my 3-ring recipe binder, filled with all the recipes that I had collected over the years. In that binder lay the recipe that would save the day: my grandma’s Broccoli & Potato Soup, which my mom had annotated with her own notes and typed-up for me in French many years ago:

Broccoli & Potato Soup - Vegan & Gluten-Free

I’ve made this recipe many times over the years and I’ve modified it further because I found that by the time the potatoes were ready, the broccoli had lost its beautiful green color. Even with a couple extra steps, this is still a super-quick soup that you can have ready in less than 30 minutes… perfect for those days when you’re feeling great, but even better if you or someone you know is feeling under the weather.

Broccoli & Potato Soup Broccoli & Potato Soup
Broccoli & Potato Soup Broccoli & Potato Soup

Notes

  • If you’re using a stick blender, you may need to tilt your pot a little bit so that there is enough soup to cover the blades. See the photo above to see what I mean.
  • This is a pretty thick soup. Feel free to add an extra cup of stock if you prefer a thinner soup.
  • This is also beautiful served with a drizzle of roasted red pepper coulis.

Broccoli & Potato Soup - Vegan & Gluten-Free

Broccoli & Potato Soup - Vegan & Gluten-Free

4.5 from 8 reviews
Vegan Broccoli & Potato Soup
 
Prep time
Cook time
Total time
 
This soup is easy to prepare and freezes well. It serves 2 big bowls, or 4 small ones. Vegan & Gluten-Free
Author:
Recipe type: Soup
Serves: 2-4
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, peeled and diced
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 2 cups broccoli florets (about 1 head of broccoli)
  • 3 medium potatoes, peeled and quartered
  • ¼ tsp thyme
  • salt and pepper, to taste
  • garnish: chives, vegan sour cream (optional)
Instructions
  1. In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.
  2. Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.
  3. Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.
  4. Puree the soup in a blender or with a stick blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.

Broccoli & Potato Soup - Vegan & Gluten-Free

Broccoli & Potato Soup - Vegan & Gluten-Free

Vegan Month of Food 2011

57 Comments

  1. Sarah says:

    About to high five the air!
    Bhah-ha-ha-ha!
    Soup looks awesome too!

    Reply
    • vegangela says:

      Heh heh! Thanks!

      Reply
  2. Kimberly says:

    Your soup looks delicious. (And I was pleasantly surprised that my high school French has held up well enough to understand almost all of the original recipe!)

    Once the weather cools off in Toronto, I am so making this. (It’s crazy — it was 24C today.)

    Reply
    • vegangela says:

      Thanks Kimberly! I’ve been reading all about all the great weather back home. That’s so awesome. Fall is my favorite season but it normally seems to only last 2 weeks. Enjoy it – plenty of time to make soup once the frost hits :)

      Reply
  3. Pam says:

    Angela, this looks so delicious! First thing on my list to make when I return from the Juice PLUS+ Leadership Convention in Nashville, TN! This is going to be a staple in my freezer! Pam :)

    Reply
    • vegangela says:

      Hi Pam, Thanks for your comment. Let me know what you think of the soup!

      Reply
  4. Hannah says:

    And now I feel rather inadequate about having broccoli simple steamed with nooch sprinkled over every night. Time to put on my big girl panties and make something different and broccoli-delicious!

    Reply
    • vegangela says:

      Oh no need for that! Straight-up broccoli is all-good in my books! But speaking of nooch, I’m sure a little bit of it would be great in this soup. Must remember that next time :)

      Reply
  5. wow that soup is so green – I have made broccoli soup before and found it is a bit dull looking – the recipe I have also uses a tomato which I find strange but seems to work! Hope your soup helped fight the flu

    Reply
    • vegangela says:

      Thanks Johanna – It’s all about only adding the broccoli for the last 5 minutes or so. Otherwise, it comes out baby-puke-green, as I’ve found many times in the past! Man is feeling better today, must be the soup, hah!

      Reply
  6. Vanessa says:

    Oh my! This looks amazing. And so easy. I have to try it. Thanks for the recipe. =)

    Reply
    • vegangela says:

      Thanks Vanessa! It’s a pretty basic soup but as I said above, you can jazz it up as you like. But it’s simple and healthy and sometimes that’s exactly what you need :)

      Reply
  7. Cara says:

    And I thought I was the only one who high-fived herself :) Alright, I’ve met my match! That bowl of deliciousness looks so good–is there really anything better than soup??? Didn’t think so either. Tell your love that I will have a daiquiri in honor of him getting better…

    Reply
    • vegangela says:

      Self-high-fivers unite! Ha ha! Homemade soup is the best! The man is feeling better. I think I’ll have a daiquiri too. Thanks for stopping by!

      Reply
  8. Awesome! :)

    Just made it! And even my girlfriend who hates broccoli likes it. Thank you for the recipe! :)

    Reply
    • vegangela says:

      Wow – that’s impressive! Thanks for that feedback :)

      Reply
  9. veronica says:

    Made the soup today. We loved it. Look forward to making it again. Thank you for sharing it.

    Reply
    • vegangela says:

      Hi Veronica – Thanks for the feedback, I’m so glad you liked it!

      Reply
  10. Veganturtle says:

    LOVE this recipe! Thank you so much for sharing (:

    Reply
    • vegangela says:

      So glad to hear it – thanks for taking the time to comment :)

      Reply
  11. Jen says:

    I had to laugh about your Pampered Chef garlic press. My husband and I also own one that we must have bought 20 years ago and have frequently commented how we LOVE it!
    Had leftover Tomato soup today that I made from your recipe last night. It was wonderful! Was thinking fennel seeds would also go well with it.. does that sound odd?

    Reply
    • vegangela says:

      It’s the best garlic press… EVER! Hah! Glad to hear I’m not the only one who loves it.
      Wow fennel would be interesting. I’d love to try that :)

      Reply
  12. Whitley says:

    This looks so amazing! Definitely making it soon. I was just wondering if this is a good recipe to make extra and freeze? :)

    Reply
    • vegangela says:

      Thanks Whitley – And yes, it freezes very well :)

      Reply
  13. Becky says:

    I just made this and it turned out great! I doubled the recipe, pureed half in the blender. Put the other half in the blender and pulsed it to make it chunky. Garnished with green onions, vegan sour cream and fresh chives. YUMMY!! Thanks for sharing this =)

    Reply
    • vegangela says:

      I’m so glad you liked it. Thanks for trying it and taking the time to let me know you did!

      Reply
  14. Mona says:

    I’m in a soup making frenzy today. Just made this one and it’s fantastic! On to the carrot soup! Thanks for all the wonderful recipes!

    Reply
    • vegangela says:

      Glad to hear it!! Thanks for taking the time to comment :)

      Reply
  15. Angela says:

    I made this tonight. It was seriously quick and super yum! I did not have thyme, so I substituted oregano instead. Added (2) diced carrots at the same time as potato. Also, when serving it – I stirred in a handful of reduced fat cheddar cheese into each bowl. It was a hit!

    Reply
    • vegangela says:

      Hello Angela – great name, by the way :) – I’m glad you liked the soup recipe. I will have to try it with vegan cheddar cheese on top next time. Thanks for taking the time to comment :)

      Reply
  16. Sarah says:

    Hi! I just tried this, it was so yummy! My family loved it. Thanks for this awesome recipe :)

    Reply
    • vegangela says:

      That’s great, thanks for taking the time to let me know :)

      Reply
  17. Lexi says:

    This looks delicious! One question though – would it be possible to substitute cauliflower for the potatoes? I have somewhat of an aversion to them…

    Reply
    • vegangela says:

      Yes, I don’t see why not?! Let me know how it works out, I’d love to know!

      Reply
  18. Patrice Adams says:

    I made this soup this evening. Awesome. Some is going in the freezer for my son and daughter-in-law so they have something to quickly heat up at some time after the birth of their first baby. They asked me to make some vegan dishes they could freeze. Thank you for the freezer-friendly, vegan recipes. I plan on trying more of them. Oh, and I will make this soup again.

    Reply
    • vegangela says:

      Hi Patrice – Funny enough, I just made a batch of this soup about an hour ago. It’s cooling on the kitchen counter right now :) I’m glad to hear that you enjoyed the soup and honored that it will help your son’s new family. Please keep in touch and let me know what other recipes you try. All the best to you and your whole family :)

      Reply
  19. Hristiana says:

    This one too. I was in fact having a Vegangela inspired cooking weekend and this was on the list. Easy & delicious! Will definitely do it again.

    Reply
    • vegangela says:

      Aww really?! That’s so awesome. This is my grandma’s recipe, so I’m so glad to hear that. Thank you!

      Reply
  20. YuBalance says:

    Thanks for the recipe. I tried it for lunch today because it is very cold outside and wanted a soup to warm me up. Broccoli and potatoes are both in season so it seemed like the perfect soup. I used 4 cups of broth and the consistency was still very thick — my boyfriend described it as “almost like mashed potatoes”. In the future, I would probably only use two potatoes. I don’t think I’ll make this again, but I had a fun time trying a new recipe. Thanks again for sharing! :)

    Reply
    • vegangela says:

      Sorry to hear that. Thanks for taking the time to share your feedback. How big were your potatoes? I’ll try to measure them in cups next time I make this, so I can update the recipe with that info.

      Reply
  21. megha says:

    I totally loved the soup. Thanks for the recipe. Everyone loved it at the party.

    Reply
    • vegangela says:

      Yay, I’m glad to hear it. Thanks for taking the time to let me know :)

      Reply
  22. Morgan says:

    I made this last week. It was great! Forewarned by some of the other commenters who said that it was too thick, I used small potatoes, and the texture turned out fine.
    My only issue is that my soup turned a rather dull and unattractive shade of green. I carefully watched the time after adding the broccoli, but it still didn’t stay a nice, bright green like your pictures. Are you supposed to remove the soup from the heat before adding the broccoli? I guess the taste matters more than the appearance, anyway.

    Reply
    • Good call on using smaller potatoes. As I mentioned in the “notes” area, you can also thin it with extra broth. Sorry to hear that your soup didn’t turn out so bright. Was the broccoli still a nice shade of green before you blended it? Maybe I need to add a tbsp of fresh lemon juice to keep it from turning? I’ll have to make it again soon and see…?

      Reply
    • Dar says:

      Did you leave the peel on the potato? My color wasn’t as bright either, but I wanted the nutrients from the peel.

      Reply
      • I don’t leave the peel on. If you’d like your soup a bit brighter, toss in a couple handfuls of spinach right before blending it.

        Reply
      • Morgan says:

        I didn’t peel the potatoes- it didn’t occur to me that you were supposed to! I’ll try that next time.

        Reply
  23. Dar says:

    Thank you so much for making and posting this soup! This soup has become one of my favorite go-to soups this past winter. I made it for a party recently and everyone loved and wanted the recipe!

    Reply
    • So glad to hear that. I’ll let my grandmother know :)

      Reply
  24. lisa says:

    This soup was really good. I’m always looking for recipes for my special needs son that are vegan and gluten free. Thanks so much!

    Reply
    • You’re so welcome. Glad you liked it :)

      Reply
  25. Derek says:

    I nade this soup for lunch today. We’ve been trying to cut back on the sodium so I used a tad less dehydrated bouillon than called for and added no salt at the end. It came out great! I will definitely be adding this to my permanent recipes.

    I wanted to mention that I also love your mac and cheese. After I found that recipe, I made it 4 times in 2 weeks. Delicious!

    Reply
    • Awesome! Glad you’re liking my recipes so much. Thanks for writing :)

      Reply
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