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photo of creamy vegan broccoli potato soup in white bowl

Vegan Broccoli Potato Soup

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5 from 4 reviews

  • Author: Sweet Simple Vegan


This Vegan Broccoli Potato soup is made rich and creamy with silken tofu and is packed with good-for-you vegetables. It’s naturally gluten-free, dairy-free, and high in protein making it the perfect weeknight vegan recipe. Serve with a side of our favorite no-knead bread!


  • 16 ounces silken tofu
  • 1 cup non-dairy milk
  • ½ cup nutritional yeast
  • 2 tablespoons oil
  • ½ medium onion, finely diced
  • 1 rib celery, finely diced
  • 3 cloves garlic, finely minced
  • 2 ½ cups broccoli, finely chopped
  • 2 small russet potatoes, chopped into ½” inch pieces
  • 1 cup carrot, julienned
  • 2 ½ cups vegan chicken broth
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt, divided
  • 1 tablespoon lemon juice
  • Black pepper, to taste
  • Optional: ¼ teaspoon turmeric
  • Optional: chives, for garnish


  1. Add the silken tofu, nutritional yeast, and non-dairy milk to a high-speed blender. Blend until smooth and set aside.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the diced onion, celery, and ½ teaspoon salt. Sauté until softened, about 4 minutes.
  4. Add in the garlic and cook for another 2 minutes.
  5. Add the vegetable broth to the pot along with the blended silken tofu cream, broccoli, potatoes, carrot, nutmeg, a pinch of black pepper, the remaining ½ teaspoon salt, and turmeric, and mix again until combined.
  6. Bring the mixture to a boil and then lower it to a simmer. Simmer until the potatoes are cooked through and the soup is thickened, stirring occasionally, about 13-15 minutes. Remove the soup from the heat.
  7. Add the lemon juice and season with more salt and black pepper to taste.
  8. Serve warm and top with fresh chives. Enjoy!