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Vegan Broccoli Potato Soup

Vegan Broccoli and Potato Soup with Tarragon

The Pesky Vegan
This vegan broccoli and potato soup is a delicious bowl of plant-based goodness that's healthy, hearty, and gluten-free.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Soup
Cuisine Gluten-free, Vegan
Servings 4
Calories 245 kcal


  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 3 medium potatoes, scrubbed and diced into 1 cm cubes (approx. 1.1 lb / 500 g)
  • 5-6 cups (1.2-1.5 litres) vegan stock
  • 2 teaspoons dried tarragon
  • 4 tablespoons nutritional yeast
  • 1 large broccoli head, broken into small florets and the stem chopped into smaller pieces (approx. 1 lb / 400 g)
  • ¾ cup (200 ml) plant-based milk
  • Salt and pepper, to taste


  • Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
  • Once the onions are soft, add the chopped garlic and cubed potatoes and cook for another 2-3 minutes.
  • Next, add the vegan stock, dried tarragon, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for around 12 minutes or until the potatoes have softened.
  • Once the potatoes are soft, add the broccoli pieces and plant-based milk. If necessary, top up with a little more vegan stock or water to submerge the broccoli. Simmer for 2-3 minutes or until the broccoli is just starting to become tender.
  • Once the broccoli has been cooked to your liking, turn off the heat and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
  • Adjust the seasoning (I sometimes add a touch more nutritional yeast) and serve with homemade vegan cream and fresh bread. This is also delicious when topped off with crispy tofu pancetta.


Potatoes: You could use pretty much any potatoes you like, however the best varieties tend to be all-rounders such as Maris Piper, Yukon Gold, or Désirée.
Other veg: Try adding chopped carrot and celery with the onion for a more flavourful base. You could also swap the broccoli for other brassica vegetables such as cauliflower or Brussels sprouts. 
Other herbs: If you don't have tarragon, you could try herbs such as thyme, oregano, marjoram, or mixed herbs. 
Other flavours: Try adding flavours such as mustard and lemon (zest during cooking and then juice to serve) if you want some extra brightness and zing. 
Heat: Add fresh chilli or chilli powder if you prefer a bit of a kick. 
Plant-based milk: I went for unsweetened oat milk, but you could use any you like (soya or cashew milk would have been my next choices).
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You’ll want to do the same for any plant-based cream and/or bread that you use when serving.
Storage: You can store this soup in the fridge for up to four days or freezer for up to six months. 
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* The nutrition info below is for one serving, based on a total of four servings.


Calories: 245kcalCarbohydrates: 43gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 358mgPotassium: 1137mgFiber: 9gSugar: 9gVitamin A: 773IUVitamin C: 119mgVitamin D: 21µgCalcium: 163mgIron: 3mg
Nutrition Facts
Vegan Broccoli and Potato Soup with Tarragon
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 358mg16%
Potassium 1137mg32%
Carbohydrates 43g14%
Fiber 9g38%
Sugar 9g10%
Protein 11g22%
Vitamin A 773IU15%
Vitamin C 119mg144%
Vitamin D 21µg140%
Calcium 163mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword broccoli, broccoli soup, healthy vegan soup
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan