Creamy Potato Soup with Roasted Broccoli


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]There have been a lot of soups in my life lately, including this kale and navy bean soup and broccoli cheddar soup. In fact, almost everywhere I go, there’s a broccoli cheddar soup on the menu. And why not? It’s an awesome, classic, savory combo that I really can’t get enough of. Most recipes, unfortunately, would not be something I’d serve to my gluten and/or dairy avoiding friends.

This creamy potato soup with broccoli is my attempt to satisfy those cheesy broccoli cravings for the vegan and/or gluten free crowd. The potatoes create a thick, creamy quality in this soup which bypasses any need for dairy or flour. Be sure to select brown Russet baking potatoes. Other potatoes have different starch ratios and can make your soup gooey. (Over boiling or blending will also make your soup gooey, see notes below.) I tend to leave my potato skins on, but you could peel your potatoes if you prefer.

Since I love my soups chunky (and I’ve been obsessed with roasted broccoli this winter), I added the broccoli after blending the soup. It also ensures the soup doesn’t become a yellow-green looking mess. Yuck. The roasted broccoli adds both flavor and texture to the creamy potato soup. Be sure to chop the broccoli into even, bite sized pieces so they cook quickly. The nutritional yeast adds a cheesy flavor and brightens up the color of the soup. But if you can’t find it, you can leave it out. (Or if you’re a dairy tolerant cheese-a-holic, go on and sprinkle some cheese in your bowl.)

Next time you crave a bowl of broccoli cheddar soup, or you’re short on time, try this easy creamy potato soup with roasted broccoli!

5 from 1 vote

Creamy Potato Soup with Roasted Broccoli

This vegan, gluten free soup combines potatoes and roasted broccoli to create a creamy, savory, and filling soup. An easy dinner, ready in less than an hour.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings


  • 2 tablespoons olive oil, divided
  • 4 cups finely diced broccoli (about 1 1/2 pounds)
  • 1 medium onion, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced
  • 4 large russet potatoes, diced (about 2 pounds)
  • 4 cups low sodium vegetable broth
  • 1/2 cup nutritional yeast
  • crushed red pepper, for topping
  • parsley, for topping


  1. Preheat oven to 400°F. Toss diced broccoli with 1 tablespoon olive oil and place on a baking sheet. Roast for 25 to 35 minutes in the oven until slightly brown and crisp.

  2. While broccoli is roasting, heat 1 tablespoon olive oil in a large pot or dutch oven over medium heat. Add in onion, salt and pepper and stir well to combine. Cook 5 to 10 minutes, until fragrant and translucent. Add garlic and cook 2 to 3 minutes more.

  3. Stir in potatoes and broth. Cover and bring to a boil. Reduce heat to low and let potatoes simmer about 15 minutes, until fork tender.

  4. If using a high speed blender, carefully transfer soup to a blender. Add nutritional yeast and pulse several times until desired consistency. Then return soup to pot.

    If using an immersion blender, add in nutritional yeast and puree soup until desired consistency.

  5. Stir in roasted broccoli and serve immediately with crushed red pepper and parsley.

Recipe Notes

Have you ever had sticky, gluey potatoes? To avoid this, be sure that the potatoes do not overcook when they are simmering. Additionally, when you blend the soup, a few short pulses in a blender will do! Take care to not over-puree the soup. This works for mashed potatoes too!

I often serve soup with a nice crusty bread. Since this is a gluten free soup, I typically serve it with rolls from a local gluten free bakery (lucky me!). Other options include gluten free baguettes from Udi’s or biscuits made with this mix from Bob’s Red Mill.

Use a homemade chicken or vegetable stock instead of store bought. I like to use vegetable scraps for this option. Or make your own vegetable bouillon to use.

Other roasted vegetables like cauliflower or cabbage would be great in this soup instead of broccoli. Looking to add some protein? Add 2 cups of cooked chickpeas when you blend the soup to keep it vegan. Or mix in bacon bits or cubed ham for carnivores.



1 Comment

  • Reply
    June 10, 2020 at 7:28 pm

    This recipe was delicious. I used vegetable bouillon cubes and some of the broccoli stalks in the soup base. It was extremely thick, though, so I kept adding water to thin it out. I made my first sourdough boule to go with this. A very hearty vegan dinner.

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