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

Vegan Broccoli Cheese Soup

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.
Servings 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

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