There’s a certain kind of magic that happens when the weather turns chilly, and all you crave is a big, warm bowl of soup. But not just any soup; one that’s incredibly creamy, deeply smoky, and hugs you from the inside out, without weighing you down. Well, friends, let me introduce you to your new favorite comfort food: my Vegan Smoky Broccoli Potato Soup.
If you’ve been around here for a while, you know my cooking philosophy is all about maximizing flavor while keeping things wholesomely plant based. This soup is a true testament to that. It’s luxuriously thick and creamy, yet it’s made without a drop of heavy cream or oil. The secret? The humble russet potato. When simmered until perfectly tender and blended, it creates a velvety smooth base that’s naturally rich and satisfying.
We’re building layers of incredible flavor here. A sizzling foundation of finely chopped onion and plenty of garlic is infused with the star spice: smoked paprika. It adds that campfire like, smoky depth that makes this soup taste like it’s been simmering for hours. Then comes a handful of nutritional yeast and, my quirky secret weapon; dill pickle juice! I know it sounds surprising, but trust me on this. That little splash of tangy brine cuts through the richness and creates a remarkably cheesy, complex flavor profile that will have everyone guessing your secret ingredient.
To make this bowl truly special, we’re not just stirring in sad, soggy broccoli. Instead, we’re roasting the florets in the oven until they get those irresistible lightly charred, crispy edges. And for the ultimate garnish? A scattering of crispy, golden brown roasted potato croutons. It’s a symphony of texture: silky smooth soup, tender crisp broccoli, and crunchy potatoes, all in one spoonful. This low fat, nutrient packed beauty is proof that healthy eating never has to be boring. Let’s make it!
Vegan Smoky Broccoli Potato Soup
Ingredients
- 4 heaping cups 570g russet potatoes, chopped into 1/2 inch pieces, skin on
- 2 cups 280g extra russet potatoes, chopped into 1/2 inch pieces, for garnish
- 2 cups 480g water or low sodium vegetable broth
- 1 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/2 packed cup 80g finely chopped yellow onion
- 4 large garlic cloves minced
- 1 1/2 teaspoons smoked paprika
- 2 heaping cups 170g broccoli florets (frozen is fine, no need to thaw)
- 1/2 cup 120g "lite" canned coconut milk (or other creamy plant based milk like cashew or soy)
- 3 tablespoons nutritional yeast
- 2 tablespoons 30g dill pickle juice
Instructions
- Prepare the soup base: In a medium pot, combine the 4 heaping cups of chopped potatoes, water or broth, salt, pepper, onion, garlic, and smoked paprika. Stir well. Bring to a boil over high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and simmer for 15 to 20 minutes, or until the potatoes are very fork tender.
- Roast the garnishes: While the soup simmers, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Spread the broccoli florets evenly on one side of the pan and the remaining 2 cups of extra chopped potatoes on the other side. Season everything lightly with salt and pepper.
- Bake: Place the pan in the oven. Roast for 15 minutes, then remove the roasted broccoli from the pan and set it aside. Continue to roast the potatoes for an additional 10 to 15 minutes, or until they are golden brown and crispy.
- Blend the soup: Once the potatoes in the pot are completely tender, remove the pot from the heat. Add the "lite" coconut milk, nutritional yeast, and dill pickle juice.
- Creamify: Use a handheld immersion blender to blend the soup directly in the pot until it is completely smooth, creamy, and thick. Taste and adjust the seasoning with more salt, pepper, or smoked paprika, if desired.
- Finish and serve: Gently stir the roasted broccoli florets into the smooth soup. Ladle the soup into bowls and top generously with the crispy roasted potato croutons. Serve immediately.
Notes
- Storage: This soup will thicken significantly as it cools and in the fridge overnight. To reheat, add a splash of vegetable broth or water to thin it to your desired consistency and warm gently on the stove over low heat.
- No Immersion Blender? Carefully transfer the soup base in batches to a standard blender. Be cautious of steam buildup; vent the lid and cover it with a kitchen towel for safety.
- Coconut Free Option: Lite coconut milk is recommended for its neutral flavor and creaminess, but unsweetened cashew milk or soy milk are excellent alternatives. Oat milk can also work, but ensure it's a creamy, barista style brand.
