Vegan Smoky Broccoli Potato Soup

This intensely flavorful Vegan Smoky Broccoli Potato Soup is unbelievably creamy and 100% oil free. Russet potatoes are blended into a velvety smooth base with smoky paprika, nutritional yeast, and a secret tangy ingredient, then finished with roasted broccoli and crispy potato croutons. It’s healthy comfort food at its finest.

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Servings 4

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.