There’s something undeniably magical about a bowl of warm, creamy soup on a chilly evening. This Vegan Broccoli Cheese Soup isn’t just comforting—it’s a little powerhouse of plant-based nutrition that satisfies cravings while keeping things light.
Perfect for those who want all the indulgence of a classic cheese soup without dairy or guilt, this recipe is my go-to for cozy nights when I want something quick, nourishing, and utterly delicious.
The secret? Nutritional yeast and blended cashews combine to create a velvety, cheesy base that hugs the tender broccoli florets in every spoonful. A squeeze of fresh lemon brightens the flavors, while a hint of smoked paprika adds depth.
Fun fact: Did you know broccoli is loaded with vitamin C and packed more per serving than an orange? That makes this soup a real immune-boosting treat, especially during the cooler months when we need it most.
I first made this recipe during a winter pantry clean-out, discovering that humble staples like broccoli and cashews could create something restaurant-worthy. Try it once, and you’ll see why this vegan take on a classic is trending.
Flavor Bomb Alert!
- Rich, Creamy Texture Without the Guilt: Blended cashews create an indulgent texture that feels like a cheat meal but isn’t.
- Budget-Friendly and Simple: No fancy ingredients—just pantry staples and fresh veggies! Perfect for weeknight cooking.
- Customizable Goodness: Add extra spices, swap broccoli for cauliflower, or toss in a handful of vegan cheddar shreds for a new twist.
- A Bowl of Cozy Nutrition: High in vitamin C, fiber, and plant protein, it’s a hug in a bowl that loves you back.
- Meal Prep Hero: This soup tastes even better the next day, making it perfect for leftovers.
Vegan Broccoli Cheese Soup Recipe
Equipment
- Soup pot
- Measuring cups
- Blender
- Wooden spoon
Ingredients
- 3 cloves garlic, minced
- 2 cups shredded vegan cheddar cheese
- 1 tsp salt, or to taste
- ½ cup nutritional yeast
- 1 medium russet potato, peeled and chopped
- 4 cups vegetable broth
- 3 medium carrots, peeled and chopped
- 2 tbsp olive oil
- ½ cup raw cashews
- 4 cups broccoli, finely chopped
- 2 cups water, as needed
- 1 tsp smoked paprika
- 1 small sweet onion, chopped
Instructions
- In a large soup pot, heat olive oil and sauté the onion and garlic for 2-3 minutes over medium heat, stirring occasionally.
- Add the potatoes, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika, and salt.
- Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are fork-tender.
- Blend the soup in batches until smooth, then return it to the pot.
- If the soup is too thick, add water to reach your desired consistency, about 1 cup.
- Stir in the broccoli florets and cheese, if using, and simmer for 10 minutes until the broccoli is soft and the cheese has melted.
- Serve with extra vegan cheddar cheese on top if desired.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen.
Notes
- For a smoother soup, ensure the vegetables are well-cooked before blending.
- You can use any type of plant-based cheese for a richer flavor.
| Nutrition | Value |
| Calories | 324kcal |
| Carbohydrates | 34g |
| Fibre | 6g |
| Fat | 18g |
| Protein | 8g |
