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You are here: Home / Main Dishes / Soups / Vegan Smoky Broccoli Potato Soup (Low-fat)

Vegan Smoky Broccoli Potato Soup (Low-fat)

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This Vegan Smoky Broccoli Potato Soup is low-fat, dairy-free, gluten-free, oil-free and features roasted broccoli and roasted potatoes on top for the most delicious flavor and texture. It uses only 8 ingredients and is ready in less than an hour.

VEGAN BROCCOLI POTATO SOUP

How can a soup be so incredibly delicious when it is totally dairy-free, oil-free and low-fat?! Well, this one is! We are talking smoky flavor, cheesy flavor, exceptional creaminess and so much roasted, crispy texture instead of just a plain old boring pureed potato soup. This vegan broccoli potato soup has almost a bacon type flavor from the smokiness and is so easy, being only 8 ingredients!

INGREDIENTS NEEDED

(full measurements and instructions are in the recipe card below)

  • Russet potatoes: Potatoes are the creamy base of the soup, but I take it a step further and roast some extra to top the soup with. You end up with SO much awesome texture and flavor!
  • Broccoli florets: Roasting these and then adding to the end of the soup gives more flavor and texture.
  • Nutritional yeast: This imparts a cheesy flavor to the soup.
  • Smoked paprika: This spice obviously yields a wonderful smoky flavor to the soup.
  • Garlic cloves: For extra yummy depth of flavor.
  • White or yellow onion
  • Dill pickle juice: From a jar of dill pickles. This is an odd ingredient, but trust me, it imparts extra depth of flavor and lends to its cheesiness!
  • Canned lite coconut milk: There is only a small amount of milk used for this recipe, which keeps it low-fat. But the coconut milk is wonderfully creamy and leaves no coconut taste since it is the lite version.

HOW TO MAKE VEGAN BROCCOLI POTATO SOUP

Step 1: Add only the potatoes to a medium pot. Add the water, salt/pepper, onion, garlic and smoked paprika. Stir well and bring to a boil. Once boiling, reduce heat and simmer for 15-20 minutes until the potatoes are really tender.

TIP: For the crispy potatoes on top as well for extra texture, measure out 2 cups extra of chopped potatoes. You will bake them at the same time as the broccoli below.

Step 2: Spread the broccoli out evenly on a lined pan with parchment paper. Season with salt and pepper and bake at 375°F for 15 minutes.

Step 3: For the extra potatoes for garnish, add them to a separate pan, season with salt and pepper and place them on the bottom rack.

You will be leaving the potatoes in the oven for 10 minutes extra (after removing the broccoli) or more until golden brown. After you remove the broccoli, you can move the potatoes to the center rack to continue cooking.

Step 4: Once the potatoes in the pot are tender, add the coconut milk, nutritional yeast and pickle juice. Using a handheld immersion stick blender, blend until all the potatoes are smooth and creamy.

Step 5: Stir in the broccoli and top with extra baked potatoes.

LOW-FAT BUT FULL OF FLAVOR

Low-fat doesn’t mean boring or bland though, I can assure you. This soup is super creamy and full of flavor and yet, only has about 2 g fat per cup! Potatoes are my favorite food in the entire world….as if you hadn’t already figured that out by my recipe index. This is because they are basically fat-free, full of vitamins, so incredibly healthy, filling, give us fuel and energy, healthy carbs and fiber-rich, so they are slower to digest, keeping us full longer. The longer we are full, the less we are likely to indulge on unhealthy junk food. I don’t need to explain how much potatoes have healed my hubby’s gout either. No other food satisfies me like a potato. I got much love for the spud. Don’t be afraid of these types of carbs!

I debated on calling this a “cheesy” broccoli potato soup, but it only has a mild cheesy flavor, so I didn’t think it fit the title. I didn’t want to go overboard on the cheese flavor, but feel free to increase that cheese part if you like. Due to my recent discovery of pickle juice in cream cheese, I added a good amount to this soup and it really boosts the flavor and lends a bit of cheesy flavor.

This Vegan Broccoli Potato Soup comes together with very easy, basic ingredients and in under an hour.

MORE VEGAN SOUP RECIPES TO TRY

  • Hearty Italian White Bean Basil Soup
  • Easy 1 Pot Creamy Curry Rice Soup
  • Sweet Potato Broccoli Cheese Soup
  • Creamy Sweet Potato Soup
  • Hearty Veggie Potato Stew
  • Healthy Potato Carrot Tomato Soup 

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Bowl of roasted smoky broccoli potato soup

Vegan Smoky Broccoli Potato Soup (Low-fat)

Brandi Doming
Low-Fat Smoky Broccoli Potato Soup. Vegan, dairy-free, gluten-free, oil-free broccoli potato soup with a smoky flavor and ready in less than an hour.
5 from 45 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine American, Vegan
Servings 4 heaping cups
Calories 212 kcal

Ingredients

  • 4 heaping cups of chopped 1/2 inch pieces of russet potatoes (these produce the best texture result (with skins on, 570g, plus 2 extra cups {280g} for baking & garnish later)
  • 2 cups (480g) water or low-sodium veggie broth
  • salt & pepper (1 teaspoon salt and 1/8-1/4 teaspoon black pepper, to taste)
  • 1/2 packed cup (80g) finely chopped onion
  • 4 large garlic cloves, minced
  • 1 1/2 teaspoons smoked paprika
  • 2 heaping cups (170g) broccoli florets, I used frozen
  • 1/2 cup (120g) "lite" canned coconut milk (if you don't want to use coconut, make sure to select another creamy plant-based milk, such as cashew or soy. I wouldn't suggest almond b/c of the strong taste)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons (30g) dill pickle juice (sounds odd I know, but it gives depth of flavor & aids in giving a somewhat cheesy flavor)
  • I use this scale.

Instructions
 

  • Add only the 4 cups chopped potatoes to a medium pot. Add the water, salt/pepper, onion, garlic and smoked paprika. Stir well and bring to a boil. Once boiling, cover and turn to low and simmer for 15-20 minutes until the potatoes are really tender. Note: For the crispy potatoes on top as well for extra texture, measure out 2 cups extra of chopped potatoes. You will bake them at the same time as the broccoli below.
  • Note: For the crispy potatoes on top as well for extra texture, measure out 2 cups extra of chopped potatoes. You will bake them at the same time as the broccoli below.
  • Preheat the oven to 375°F and line a pan with parchment paper. Spread the broccoli out evenly and lightly season with salt and pepper. If baking extra potatoes for garnish, add them to a separate pan, season with salt and pepper and place them on the bottom rack.
  • Bake the broccoli on the middle rack for 15 minutes and remove. You will be leaving the potatoes in the oven for 10 minutes or more until golden brown. After you remove the broccoli, you can move the potatoes to the center rack to continue cooking.
  • Once the potatoes in the pot are tender, add the coconut milk, nutritional yeast and pickle juice. Using a handheld immersion stick blender, blend until all the potatoes are smooth and the soup is creamy and thick. Taste and adjust spices if necessary.
  • Stir in the broccoli and top with extra baked potatoes.
  • This soup will thicken a lot in the fridge overnight, so you can add a little broth to thin it out if desired and reheat on very low heat on the stove.

Nutrition

Serving: 1large cupCalories: 212kcalCarbohydrates: 42.8gProtein: 6.8gFat: 2.3gSodium: 567mgFiber: 7.7gSugar: 4.2g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword low vegan potato soup, vegan broccoli potato soup, vegan broccoli soup, vegan potato soup

Filed Under: Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, Nut Free, Potatoes/Rice, Soups Tagged With: Broccoli, Cheesy, Gluten-free, Potato, Potatoes, Smoky, soup

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Comments

  1. Carri

    April 16, 2016 at 4:01 pm

    5 stars
    You’ve outdone yourself with this one! I love so many of your recipes, but this has to be one of your very best. My husband could not stop raving about it. I just added a little chipotle pepper for a little kick. The textures are what really make this one stand out. Thanks so much for sharing your fabulous recipes!

    Reply
    • brandi.doming@yahoo.com

      April 16, 2016 at 5:24 pm

      Oh wow, thank you so much Carri for the best feedback! I’m so very happy you and your husband loved it so much, this is one of my favorite soups too, thank you so much!!

      Reply
  2. Donna

    September 28, 2016 at 9:39 pm

    5 stars
    This soup was soooo yummy and easy to make. I loved the creaminess and the bit of crunch from the broccoli and roasted potatoes. I was so excited to have this for lunch the next day and it did not disappoint. Will be making this more regularly this winter. Thanks for a great recipe!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2016 at 10:03 pm

      So happy to hear that Donna, thank you so much for making it and the feedback!

      Reply
  3. Jane Bishop Halteman

    September 29, 2016 at 10:26 pm

    5 stars
    One of the best soups I’ve ever made…have prepared it four times since it posted a week or so ago on Forks over Knives, twice for us, once for a family welcoming a new baby, and once for our son’s family. Delicious!!

    Reply
    • brandi.doming@yahoo.com

      September 30, 2016 at 5:34 pm

      That is so wonderful to hear Jane, thank you so much for the wonderful feedback!

      Reply
  4. Tracey

    October 24, 2016 at 2:00 am

    5 stars
    I was so excited to try this recipe and I’m glad I did. It was just delicious! I wasn’t sure about the pickle juice (it seemed like an odd ingredient to add), but I can see how it helped add the cheesy flavor. Very simple, I didn’t need to get much from the store. I don’t have a immersion stick so I just mashed with a potato masher and it turned out just fine. I loved the roasted broccoli and I ended up roasting my leftovers just to snack on….everything about this soup was perfect for me! I really enjoyed it. I had two bowls and decided to try the second bowl with some tofutti sour cream and it was like eating a baked potato. I can eat it either way…….thank you for sharing.

    Reply
    • brandi.doming@yahoo.com

      October 29, 2016 at 11:46 pm

      I’m so very happy you loved it Tracey! Thank you so much for the wonderful feedback!

      Reply
  5. audrey @ unconventional baker

    October 31, 2016 at 3:08 pm

    5 stars
    Hey Brandi. I made this soup for a large gathering this weekend and everyone loved it. So funny, people were like “I normally hate smoked paprika / broccoli / coconut, but I love this soup! It’s so flavorful” Anyways, it was yummy. I was looking for recipe inspiration for a filling vegan soup that didn’t contain beans or lentils, and this was perfect 🙂

    Reply
    • brandi.doming@yahoo.com

      October 31, 2016 at 7:53 pm

      Oh, yay Audrey! Thank you so much for making it and I’m so happy to hear everybody loved it! xx

      Reply
  6. Madeline

    December 10, 2016 at 1:58 am

    5 stars
    Just made this for dinner and it’s delicious!!!! I was scared to use the dill juice or coconut milk because of the flavor, but it came out perfect!!! Thanks!

    Reply
    • brandi.doming@yahoo.com

      December 10, 2016 at 2:51 am

      SO happy you loved it Madeline! Oh yes, trust me, haha! Thank you for the feedback!

      Reply
  7. Catherine

    February 9, 2017 at 1:02 am

    Hi, what could I use as a substitute for the dill pickle juice? Don’t have that in New Zealand! Vinegar and water maybe? Thanks so much!

    Reply
    • brandi.doming@yahoo.com

      February 9, 2017 at 6:03 am

      Hi Catherine! I would just try adding lemon juice and maybe also a pinch of apple cider vinegar and just add to taste. The soup really needs that acidic punch. So just add some until you like the taste. You might need more salt possibly, too.

      Reply
  8. Christa Clark

    February 14, 2017 at 2:59 am

    5 stars
    Oh Brandi, I made this for dinner tonight and my husband and I both LOVED it!!! So hearty, filling, comforting, tasty, delicious – yes, yes, yes! Thank you for the amazing recipe. I’ve wanted to try it since you published it and am so happy I finally did. What a delight! I love the roasted broccoli pieces, and the crisp potatoes and the rich creaminess of it all.

    Reply
  9. Elyse Sokoloff

    March 31, 2017 at 3:49 am

    5 stars
    Another hit! I had to make a few tweaks to use up wilting celery and only full fat coconut milk (only used 1/4 cup) but it was a huge success. Your recipes have been very helpful in us making the transition to a family that all eats the same thing instead of different meals for us and the girls. Next time I’ll be making a double (or triple) batch!

    Reply
    • brandi.doming@yahoo.com

      April 1, 2017 at 4:04 am

      I’m so happy this soup was such a hit Elyse! Thank you very much for the feedback!

      Reply
  10. KM

    May 28, 2017 at 11:23 pm

    5 stars
    This is the best potato soup I have ever eaten! I made it exactly as written, with the exception of an extra T of pickle juice! 🙂 Sooo yummy! Delish!

    Reply
    • brandi.doming@yahoo.com

      May 30, 2017 at 2:06 am

      Oh yay! That is so wonderful to hear KM! Thank you so much for the feedback!

      Reply
  11. Sharon McVeigh

    June 4, 2017 at 1:13 am

    5 stars
    Hi Brandi, I have to say that this is THEE BEST SOUP I have EVER tasted and I LOVE my vegetable, barley soup and didn’t think anything could top it. I must say that this does. I made it last night and it was even better today, the flavour was over-the-top…… Wonderful. I’m not a pickle person and never have any in the house so I used just a little of the Capers juice I had, I didn’t really taste it too much which is okay with me. This will be my go too soup for company from now on and I love how the potatoes and their water become the base for the soup, it’s so quick and easy. I almost didn’t roast the broccli and potatoes, I thought it would be too much trouble; it wasn’t and the flavour really made the difference. Thanks for this, I’ll be trying much more of your recipes on my guests very soon. Keep up the good work. 🙂

    Reply
    • brandi.doming@yahoo.com

      June 4, 2017 at 4:25 pm

      Oh, you just made my day Sharon! This is such a wonderful review and I’m very happy you loved it so much! Capers juice taste so similar, so that is a great idea! I actually use some for a dressing recipe I wrote the other day. Yes, the added roasted veggies really complete the soup and give it a lovely texture. So glad you didn’t skip that part! Thank you again!

      Reply
  12. Kori

    January 3, 2018 at 10:49 pm

    Hi!! This looks amazing! Can I sub sweet potato? I’m thinking it would be good and I love your other sweet potato soup 🙂

    Reply
    • brandi.doming@yahoo.com

      January 4, 2018 at 2:48 am

      Hi Kori! I have never tried that but feel free to experiment! You might want to try this recipe instead though that is already sweet potato focused.

      https://thevegan8.com/2014/02/05/potota-soup/

      Reply
  13. K

    February 1, 2018 at 2:25 am

    5 stars
    This was delicious 🙂 Husband thought it tasted like a potato bacon soup.
    Thank you!

    Reply
  14. Name*

    February 15, 2018 at 5:39 am

    It tastes great. Girlfriend was hesitant about it but she loved it. Thank you for the recipe I’ll have to try you other recipes.

    Reply
    • brandi.doming@yahoo.com

      February 15, 2018 at 7:28 am

      Awesome, so glad you both enjoyed it!

      Reply
  15. Lexie Victoria

    June 25, 2018 at 12:09 am

    5 stars
    This is hands down one of my favorite soups! I love to add mushrooms, and I will also add liquid smoke to get a deeper Smokey flavor. I love your site, thank you for being a pesence!

    Reply
    • brandi.doming@yahoo.com

      June 25, 2018 at 6:21 am

      Yay! So happy you loved it so much Lexi! I love liquid smoke too and sometimes add a splash! Thank you for the lovely review 🙂

      Reply
  16. Casandra

    October 3, 2018 at 10:18 pm

    5 stars
    I just recently made this recipe this past weekend and it was beyond amazing. To me after being vegan for one year there is no way if I would have tried this before hand that I would have thought it was vegan. It taste so amazing and the crispy potatoes add such a great texture to this creamy soup! I am so glad to have found the vegan 8 and I am looking forward to the cookbook coming out this month.

    Reply
    • brandi.doming@yahoo.com

      October 17, 2018 at 12:11 am

      So thrilled to read this Casandra, thank you so much for this glowing review!!

      Reply
  17. Leesh

    October 17, 2018 at 3:00 am

    5 stars
    How can something so quick and easy to make be so insanely delicious? This was so good, my family is still talking about it, days after I made it. I get the feeling we’ll be having this soup a lot this winter!

    Thank you, Brandi! And congratulations on the book!!!

    Reply
  18. Elisabeth

    December 24, 2018 at 11:14 am

    5 stars
    A winner all the way. Baking the vegetables adds a touch of special taste that makes it outstanding. A hearty, healthy warmth during winter months. In the summer months, you, easily, could make a cold soup out of it. Thank you so much for all the work you put into this. I was wondering about a similar soup but with sweet potatoes? Would love to see your combinations of vegetables. Much appreciated. Great recipe, well balanced, highly recommended.

    Reply
    • brandi.doming@yahoo.com

      December 24, 2018 at 7:00 pm

      Hi Elisabeth! So glad you loved it!
      Yes, I have a couple of sweet potato soups in here:
      https://thevegan8.com/2018/11/26/vegan-creamy-sweet-potato-soup/

      https://thevegan8.com/2016/02/09/sweet-potato-broccoli-cheese-soup/

      Reply
  19. Lisa

    January 15, 2019 at 4:23 am

    5 stars
    This soup was AMAZING tonight!!😋
    Loved it! Thank you again for your wonderful oil free recipes!
    Five ⭐️ for sure!!

    Reply
    • brandi.doming@yahoo.com

      January 15, 2019 at 5:25 pm

      5 stars
      Wonderful Lisa, so very happy to hear that, yay! I added the 5 stars for you, haha!

      Reply
  20. Dora Phill

    June 1, 2019 at 1:51 am

    5 stars
    Brandi, this vegan blog is like a heaven for people like me and this “Low-Fat Smoky Broccoli Potato Soup” I will certainly try dear! thanks love for sharing it.

    Reply
    • brandi.doming@yahoo.com

      June 1, 2019 at 7:41 pm

      Thank you so much Dora, that is so kind!

      Reply
  21. Megan

    October 11, 2019 at 11:21 pm

    5 stars
    Found this recipe yesterday and cooked it up for lunch today! Perfect for this Fall weather!

    Reply
  22. Nancy

    November 8, 2019 at 9:06 pm

    5 stars
    This is outrageously good!!!

    Reply
    • brandi.doming@yahoo.com

      November 9, 2019 at 3:16 am

      So awesome to hear that Nancy!

      Reply
  23. Coletha

    December 23, 2019 at 3:43 am

    5 stars
    This soup is awesome. Strangely it had a “bacony” taste to it. Also thick and cheesy. We loved it fresh out the pot the first day! Will definitely make again.

    Reply
    • brandi.doming@yahoo.com

      December 23, 2019 at 6:16 am

      Yay! Glad y’all loved it! Yes, the smoked paprika really helps that bacon-ish flavor!

      Reply
  24. Maritza

    January 31, 2020 at 9:30 pm

    This look amazing! What if I dont have a handheld immersion stick blender?

    Reply
    • brandi.doming@yahoo.com

      January 31, 2020 at 10:40 pm

      Just use a masher and mash it the best you can.

      Reply
  25. CT

    February 11, 2020 at 6:00 pm

    Can you substitute vegetable broth for water? Want to try to make this tonight, but wonder if the flavor will be off?

    Reply
    • brandi.doming@yahoo.com

      February 11, 2020 at 6:05 pm

      Yes, that should be fine! Vegetable broth will just add even more flavor.

      Reply
  26. Alison

    April 3, 2020 at 7:59 pm

    5 stars
    Unbelievable! This soup is SO GOOD. All the tastiness of cheddar potato broccoli soup without the nasty dairy products! I didn’t have any smoked paprika on hand, so I subbed with the same amount of regular paprika and about half a teaspoon of liquid smoke. Definitely bookmarking this one!

    Reply
    • brandi.doming@yahoo.com

      April 3, 2020 at 8:22 pm

      Aww yay!! So glad you loved it so much Alison!! I love liquid smoke so much, so I’m glad you had that and were able to sub it, thank you so much for making it!

      Reply
  27. Lala

    April 5, 2020 at 11:10 pm

    5 stars
    Please please please whoever read this comment you should make this soup. It’s the most delicious creamy soup ever. Thank you Brandi. Amazing flavours and easy to make.

    Reply
  28. Bev Sheehan (me)

    May 14, 2020 at 9:30 pm

    5 stars
    I have never left a comment on a recipe before this. This soup is delicious!! I only had the full fat coconut milk, so I scooped out the fat on top and figured that made it low fat! I love potato soup, but can’t handle the dairy and sodium in regular soup. I can’t wait for my husband to try it tonight!

    Reply
  29. i

    December 27, 2020 at 4:02 pm

    Eager to make this! Question: When you adjust the serving size scale in the ingredients, it does not adjust the actual recipe’s directions. Is there an adjustment that can be made so the quantity of ingredients in the instructions changes also if someone changes the serving scale? Thank you!

    Reply
    • brandi.doming@yahoo.com

      December 28, 2020 at 2:07 am

      Hi! So sorry, the serving adjustment calculator is not supposed to be on there, I need to fix it. It isn’t on there since it does not adjust according to the gram weights. If you want to double it, just double the gram weights I have listed.

      Reply
  30. Danelle

    December 28, 2020 at 3:18 am

    5 stars
    LOVED this soup! Especially the addition of pickle juice, I even added a little bit more. I will definitely be making this again! Thank you for the awesome recipe!

    Reply
  31. kay

    December 30, 2020 at 6:56 am

    Is there an alternative for nutritional yeast?

    Reply
    • brandi.doming@yahoo.com

      December 30, 2020 at 9:46 am

      It does add a lot of flavor and cheesy bite, so without it, the flavor will be lacking. You could up the salt, garlic or add some vegan Parmesan or vegan Worcestershire sauce for added depth.

      Reply
      • kay

        January 1, 2021 at 2:35 am

        5 stars
        Your nutritional yeast substitution worked for us! Thank you. the soup is delicious. Hubby is having seconds now…

        Reply
        • brandi.doming@yahoo.com

          January 1, 2021 at 3:20 am

          Yay, so glad to hear it, thank you so much Kay!

          Reply
  32. Becca Ticker

    January 11, 2021 at 2:13 am

    5 stars
    This is so delicious. Second time I have made it. This time I roasted some chopped carrots on the same sheet with the potatoes. Nice addition. Glad I found this vegan keeper.

    Reply
    • brandi.doming@yahoo.com

      January 11, 2021 at 2:19 am

      That’s so wonderful to hear Becca!!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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