Vegan Creamy Potato Broccoli Soup
Flavorful and creamy, this delicious, vegan Creamy Broccoli Soup is nourishing and easy to make. It’s also gluten-free and nut-free.
For a girl who hates tahini, I sure do use it a lot in my recipes (like in this Creamy Chickpea Soup, this 5-Minute Vegan Cheese Sauce, this Creamy Cannellini Spinach Pasta, this Sesame Stir-Fry, and this Oil-Free Hummus). It’s interesting how an ingredient can totally change in taste when you combine it with other ingredients.
Whether you like tahini or not, I’m quite sure you’re going to love this rich and flavorful, Vegan Cream of Broccoli Soup.
Rich and Creamy – but Not Fattening
This delicious Vegan Cream of Broccoli Soup is rich and creamy – without a drop of cream. Just the right combination of potatoes, chick peas, milk, seasonings, and tahini give it luscious creaminess without the fatteningness.
Good and Good for You
Not only does this soup taste delicious, but it is also very nutritious. With every serving you get a good dose of vitamin K, a vitamin that helps keep your brain healthy. This soup also provides folate. Folate is important for healthy cell growth, and sufficient folate in the diet lowers risk of depression. And every lusciously, creamy bite provides you with slimming fiber, which of course is great for weight loss.
A Crowd Pleaser
Unlike most creamy vegan soups, this version is nut-free. It’s also gluten-free, so it’s great for those with specific dietary needs and/or preferences. But I’ve served it at potlucks, family gatherings, and other “mixed company” occasions and everyone (even the most die-hard meat-eaters) loved it!
It makes a great dish to serve for company. And I love it for lunch with salad or a sandwich or a loaf of crusty, whole-grain bread.
Vegan Creamy Broccoli
Silky and creamy. Rich and flavorful. Easy to make and kid-approved. Comforting and nourishing.
And much heartier than most cream of broccoli soup recipes.
Perhaps the best Creamy Broccoli Soup there ever was – vegan or not!
Enjoy!
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Creamy Potato Broccoli Soup
Ingredients
- 1 small yellow onion - diced
- 3 cloves garlic, chopped
- 1 medium-large russet potato - or other dry, starchy potato
- 1 1/4 cups water - or vegetable broth, divided
- 1 1/4 cups plain, unsweetened non-dairy milk - See note
- 1/4 small carrot
- 2 tablespoons cooked chickpeas (garbanzo beans)
- 2 teaspoons granulated onion
- 1 tablespoon roasted tahini
- 1 1/2 teaspoons salt - See note.
- 4 cups very small (3/4-inch) broccoli florets and tender stems
Instructions
- Dice onions.Heat a large saucepan over medium heat just until warm. (Note: This recipe is oil-free and uses the following dry-sauté method to sauté the vegetables. If you prefer to sauté with oil, add 1 tablespoon of oil to saucepan.)Add onions and reduce heat to medium-low. Sauté for about 5 minutes, stirring occasionally and adjusting heat as necessary so that the onions are translucent at the end of the cooking time.
- Add garlic and sauté for 1 additional minute.
- Dice potatoes into 3/4-inch cubes. Add potatoes and 3/4 cup water or broth to saucepan. Cover and bring to boil over high heat. When potatoes come to a boil, reduce heat and cook until potatoes are tender – about 7 to 8 minutes.
- Meanwhile, place milk, carrot, chickpeas, granulated onion, tahini, and salt in blender jar.
- When potatoes are tender, transfer most of the potato mixture from saucepan to blender jar. It’s okay if a few of the vegetables get left in the saucepan. Set aside.
- Pour remaining 1/2 cup water or broth into saucepan and begin heating over high heat. Add broccoli, cover, and bring to boil. Reduce heat and simmer until broccoli is tender – about 4 to 5 minutes.
- Meanwhile, blend mixture in blender until smooth and creamy.
- When broccoli is tender, add blender mixture to saucepan. Stir. Heat until hot.Serve hot.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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That looks awesome! Can’t wait to try it!!
Great photo also!!
This soup was excellent. My husband and I ate the whole batch for lunch on a snowy day. The only thing I did differently was I added some cauliflower that needed to be used to the potato and onion mix. Oh and I didn’t use oil to sauce the onions just stock. This is a new favorite. It is the first recipe I have tried from this site and I can’t wait to try others.
Thank you
Can you explain granulated onion please. Are these tiny dry onion pieces? Thank you. Looks yummy.
just “powedered” or dried ground onion.
Excellent flavor. I added more broccoli and grated the other half of the carrot into it as well. So delicious. Thank for such a great recipe.
I love the idea of the extra vegetables! Thank you for your comment ☺️ So happy you liked it!