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This image shows a creamy vegan broccoli cheese soup served in a white bowl, made with blended russet potato, onion, broccoli, cashews, and carrots, and garnished with small broccoli pieces.

Vegan Broccoli Cheese Soup Recipe

This Vegan Broccoli Cheese Soup is a creamy, comforting dish packed with nutritious vegetables and a rich, cheesy flavor, all made without dairy. It’s perfect for cozy nights or as a hearty meal that everyone will enjoy, even without the traditional cheese.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 324 kcal

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.
    This image shows diced onion and minced garlic being sautéed in a skillet, releasing their aromatic flavors as the base for vegan broccoli cheese soup.
  • Add the potatoes, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika, and salt.
    This image shows broccoli florets, diced potatoes, and seasonings being added to a pot, combining key ingredients for the vegan broccoli cheese soup.
  • Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are fork-tender.
    This image shows the soup ingredients, including broccoli, potatoes, and carrots, simmering in a pot to soften and blend their flavors.
  • Blend the soup in batches until smooth, then return it to the pot.
    This image shows a blender filled with the cooked soup ingredients, being blended into a smooth and creamy consistency for the vegan broccoli cheese soup.
  • If the soup is too thick, add water to reach your desired consistency, about 1 cup.
    This image shows the blended soup being poured back into the pot, with additional vegetable broth added to achieve the desired consistency.
  • Stir in the broccoli florets and cheese, if using, and simmer for 10 minutes until the broccoli is soft and the cheese has melted.
    This image shows the blended vegan broccoli cheese soup simmering in a pot, ready to be served hot and garnished with fresh broccoli pieces.
  • 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.