Creamy Broccoli Potato Soup

by Jill Dalton

Creamy Broccoli Potato Soup

Jill Dalton
What could be better on these cool fall nights than a Plant Based Creamy Broccoli Potato Soup? It is rich and creamy and hearty enough to satisfy even the biggest appetites. It is even better when you eat it with my Sweet Potato Flat Bread. This recipe will serve at least 6 so if you have leftovers, you can either freeze it for another meal or keep it in the fridge to eat for lunch the next day!
5 from 1 vote
Servings 8 people
Prep 15 minutes
Cook 35 minutes
Total 50 minutes

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  • Sautè onions and celery on medium high heat in a large soup pot for 5 minutes
  • Add potatoes, spices and broth and let cook for 5 minutes
  • Add lemon juice, nutritional yeast and broccoli
  • Blend water and cashews together and add to soup
  • Let cook for 30 – 35 minutes or until potatoes are cooked
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Nutrition info

Calories: 178kcalCarbohydrates: 31gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 30mgPotassium: 722mgFiber: 6gSugar: 4gVitamin A: 215IUVitamin C: 45mgCalcium: 44mgIron: 2mg

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Cindy October 14, 2018 - 6:52 pm

Hey Jill, I am sure the recipe header is to be ‘Soup’ and not ‘Sop’. 🙂

John Gabriel Otvos October 15, 2018 - 6:00 am

Dr G has suggested that if we want the maximum cancer fighting properties of broccoli, i.e., the sulforaphane, we must either chop the florets at least 45 minutes before we add heat, or simply add a 1/4 – 1/2t of mustard powder, that supplies the missing enzyme that creates the sulforaphane. ‘Cept for the onion powder living here in NS, I have all the ingredients including the last head of broc that grew to 7″! Great recipe, thanks so much.

Maggie October 15, 2018 - 3:12 pm

Just made this for supper, minus the celery as I didn’t have any. Used garlic powder instead of onion powder. I thought juice of a whole lemon was a bit too much and balanced it with some extra nutritional yeast. Overall very tasty and looking forward to left-overs tomorrow. Thank you.

Magdalaena Griffin October 15, 2018 - 8:45 pm

Made for dinner tonight. Didn’t have broccoli so used cauliflower. Didn’t have potatoes so used red lentils. Big hit! So delicious! Thank you for this recipe!

Margaret October 16, 2018 - 10:17 am

Oh my goodness! I waited at least two minutes before actually making this! A new wonderful record for me 🙂 This recipe is easy – I had all the ingredients already in the house – – -Another First! Its done now and I’m making some fresh bread to go with. I will give some to an omnivore friend who just had surgery. This one will become a favorite! My hubby will get both for lunch too. And he will die of happiness !!!!

Jill Dalton October 20, 2018 - 5:30 pm

That’s fantastic! Thanks Margaret

Julia Lindsay October 16, 2018 - 3:24 pm

We love you and the recipes you make up. And we really enjoy watching your YouTube videos. And the recipes you’ve developed are delicious! Keep up the good work and I’m so happy to be part of your site now. Julia

Shelly Ogle Schwent October 19, 2018 - 11:52 pm

Wow! That was so delicious! Super easy to make and I’ll be enjoying the leftovers for a while. My carnivorous husband and toddler even thought it was good!

Kelly October 22, 2018 - 12:04 pm

Jill, this soup is so delicious! We love it so much I’m making a second batch this week. Great flavor! Thank you!

Chip Bolcik December 3, 2018 - 9:21 pm

I’ve been making several of your recipes, and I am really enjoying them all. That cherry pie is amazing. I am looking forward to trying this soup next!

Angie M March 16, 2020 - 6:45 am

Hi Jill! I made this soup last night and it was a hit! I made it in the instant pot and the potatoes were so creamy.

Denise Baumgartner May 5, 2020 - 3:51 pm

Hi Jill – Thank you so much for the recipe. My whole family loved it!

Brad November 12, 2020 - 10:13 pm

Looks amazing. Fresh or dried dill??

Jill Dalton November 13, 2020 - 9:56 am



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