This vegan broccoli cheese soup is nutritious, and cheesy! Making it a cozy and healthy choice that tastes so good. It’s a satisfying and incredibly tasty soup that will leave you wanting more.

About the Ingredients:

  • Broccoli Florets: Broccoli is a cruciferous vegetable known for its health benefits. It’s rich in vitamins, minerals, and dietary fiber. In this soup, broccoli provides the vibrant green color and a fresh, earthy flavor.
  • Carrots: Carrots are packed with beta-carotene, a powerful antioxidant. It gives them their orange color. They add natural sweetness and nutrition to the soup.
  • Potatoes: Potatoes help create a creamy texture in the soup without the need for dairy. They’re also a good source of complex carbohydrates.
  • Onion and Garlic: Onion and garlic contribute to the savory and aromatic base of the soup. They provide depth of flavor and are often used in vegan and vegetarian cooking.
  • Vegetable Broth: Vegetable broth serves as the liquid base of the soup, adding depth and flavor. It’s typically made by simmering various vegetables and seasonings.
  • Plant-Based Milk: Unsweetened plant-based milk (such as almond or soy milk) adds creaminess to the soup without dairy. It’s a key component in achieving a rich and smooth texture.
  • Nutritional Yeast: Nutritional yeast is used to impart a cheesy flavor to the soup. It’s a common ingredient in vegan cooking and is rich in vitamins, especially B-complex vitamins.
  • Raw Cashews: Soaked cashews provide creaminess to the soup and help achieve a velvety texture. They are often used in vegan recipes to create dairy-free creaminess.
  • Olive Oil: Olive oil is used for sautéing the onions and garlic, adding a touch of richness to the soup.
  • Lemon Juice and Paprika: These seasonings add depth and a hint of tanginess and smokiness to the flavor profile of the soup.
  • Salt and Pepper: These seasonings are used to enhance the overall taste and can be adjusted to your preference.

These thoughtfully chosen ingredients come together to create a nutritious, dairy-free, and delicious vegan broccoli cheese soup that is both satisfying and comforting.

More Delicious Soups

Vegan Broccoli Cheese Soup

This vegan broccoli cheese soup is nutritious, and cheesy! Making it a cozy and healthy choice that tastes so good. It's a satisfying and incredibly tasty soup that will leave you wanting more.
Print Recipe
Two bowls of Vegan Broccoli Cheese Soup
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes


  • 2 -3 cups chopped broccoli florets
  • 1 cup chopped carrots
  • 1 ½ cup chopped potatoes
  • ½ cup onion chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 ½ cups unsweetened plant-based milk (such as almond or soy)
  • cup nutritional yeast (for cheesey flavor) – Add more (1/2 cup) for cheesier flavor
  • ½ cup raw cashews, soaked for at least 2 hours (for creaminess)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon paprika
  • salt and pepper to taste


  • In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 4 -5 minutes until they become translucent.
  • Add the chopped carrots, garlic, *broccoli and potatoes to the pot and sauté for another 5 minutes. *(Note: If you want some whole broccoli florets in your soup then reserve 1/2 of the broccoli for this)
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the carrots and potatoes are tender.
  • While the vegetables are cooking, drain and rinse the soaked cashews.
  • Once the vegetables are tender, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  • Return the pot to low heat and stir in the plant-based milk, nutritional yeast, lemon juice, and paprika. Cook for an additional 5 minutes, allowing the flavors to meld.
  • If you reserved 1/2 of the broccoli then stir in the chopped broccoli florets and cook for another 5-7 minutes, or until the broccoli is tender but still vibrant green.
  • Season the soup with salt and pepper to taste.
Servings: 4

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