This vegan broccoli cheese soup is nutritious, and cheesy! It’s makes a cozy and healthy choice that tastes so good! Perfect for lunches, or a light dinner. Serve as a casual meal with sandwiches or veggie burgers, or add as a course in a menu. It’s a satisfying and incredibly tasty soup that will leave everyone wanting more.

Often during Fall and Winter, there is a strong craving for creamy and cheesy comfort food. Vegan food hits those cravings but doesn’t add the guilt that often comes with those indulgences. This soup is the perfect example of that. It’s cheesy and rich tasting but is completely healthy!

Bowl of vegan Broccoli Cheese Soup garnished with croutons, broccoli, and chopped parsley

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

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

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)
⅓ 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

Instructions

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.