Broccoli and Potato Soup
A creamy yet broth-based vegetable soup with tender broccoli florets and potatoes, brightened by garlic and onion. This comforting soup is naturally vegan and comes together in under an hour. Finish with a drizzle of olive oil and fresh cracked pepper for warmth and depth.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 servings (about 6 cups total)
Steps
Before you start
- Chop all vegetables before you start cooking so you can work efficiently.
- Use a 5-quart (4.7 L) Dutch oven or large pot—the soup needs room to simmer without boiling over.
- Have your broth measured and at room temperature for even heating.
Sauté onion and garlic
- Heat 2 tbsp (30 ml) olive oil in a 5-quart (4.7 L) Dutch oven over medium heat.
- Once the oil shimmers, add the diced onion and cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and softens slightly.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Do not let the garlic brown.
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Ready when: Onion is translucent; garlic is fragrant and light golden
Tip: Keep the heat at medium to avoid browning the garlic, which would turn bitter.
Add potatoes and broth
- Pour in 6 cups (1440 ml) of vegetable broth and add the cubed potatoes.
- Stir well to combine.
- Increase the heat to medium-high and bring the soup to a gentle boil, then reduce the heat to medium and simmer uncovered for 10–12 minutes.
- The potatoes should begin to soften but still hold their shape.
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Ready when: Potatoes are fork-tender but not falling apart
Tip: Start with medium-high to speed up the boil, then lower the heat so the soup simmers gently without splattering.
Add broccoli and finish cooking
- Add the broccoli florets to the pot and stir to submerge them in the broth.
- Return the heat to medium and simmer for 8–10 minutes until the broccoli is bright green and tender, and a floret breaks easily between your fingers.
- The potatoes should now be completely soft.
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Ready when: Broccoli florets are bright green, tender, and break easily; potatoes are fully soft
Tip: Don't overcook the broccoli or it will turn olive-green and lose its bright color and fresh taste.
Season and serve
- Taste the soup and season generously with sea salt and freshly ground black pepper.
- Ladle the soup into bowls and, if desired, drizzle each bowl with ½ tsp (2.5 ml) of fresh olive oil.
- Serve hot.
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Ready when: Soup is hot throughout and flavors are balanced
Tip: Taste before adding salt; vegetable broth already contains sodium, so you may need less salt than expected.
Good to know
Tips
- For a creamier soup without dairy, blend 1 cup (240 ml) of the finished soup with an immersion blender and return it to the pot. This thickens the soup naturally using the starch from the potatoes.
- Add fresh herbs like thyme, bay leaf, or parsley during the final simmering step for extra depth of flavor.
- If you prefer larger broccoli pieces, cut the florets into 1.5-inch (4 cm) florets instead, but they will take 1–2 minutes longer to cook.
- For a heartier soup, stir in cooked chickpeas, white beans, or diced tofu during the final heating step.
Make ahead
Prepare the soup up to 2 days ahead and refrigerate in an airtight container. Reheat gently over medium heat on the stovetop, stirring occasionally, until heated through (about 10 minutes). Do not boil, as this can soften the vegetables further and dim the broccoli's color.
Storage & reheating
Room temperature (not recommended): Store in an airtight container for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days. Freezer: Freeze in airtight containers or freezer bags for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat until heated through.
Substitutions
- russet potatoes, medium → Yukon Gold or red potatoes. Use the same weight. These varieties are waxy and hold their shape better during cooking, creating a slightly different texture but equally delicious soup.
- vegetable broth, unsalted or low-sodium → chicken broth. Use the same amount. This will give the soup a richer, slightly savory flavor and is not vegan.
- broccoli florets, fresh → cauliflower, Brussels sprouts, or a mix of both. Use the same weight (1 lb / 454 g). Cut into similar-sized florets. Cooking time may vary slightly depending on the vegetable's density.
- extra-virgin olive oil → vegetable oil or butter. Use the same amount. Butter will add richness; vegetable oil will keep the soup neutral. This is not vegan if using butter.
