Vegan Broccoli Cheese Soup
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This Vegan Broccoli Cheese Soup is loaded with cheesy goodness and totally dairy free! It’s so thick and creamy and ready in just 30 minutes.
Meet my new favorite soup.
You will not believe how cheesy and yummy this tastes, without any dairy at all! This soup is sure to fool all the non-vegans in your life. It’s thick, cheesy, creamy and rich; but is in fact very nutrition packed and good for you.
I didn’t really care for vegetables until my 20’s (when I woke up and realized that vegetables=life). But I did love broccoli cheddar soup, and really any creamy broccoli soup. I’d buy the cheap canned stuff in college, and later ate it frequently at one popular lunch spot, usually in a bread bowl.
It’s one soup I’ve been trying to come up with the perfect recipe for years now, and it finally came together. I hope you love it as much as I do! My kids have declared this their new favorite soup, and it will be great for packing in a thermos for lunch at school.
How do you make Vegan Broccoli Cheese Soup?
I’ve made this recipe as simple as possible!
First, you saute the onion and garlic for a few minutes, then add the vegetables (except the broccoli), cashews, nutritional yeast, salt, spices and vegetable broth.
Once the vegetables are fork tender, blend it all up in batches if needed. Return it the the soup pot, add a little water for a thinner soup if desired, stir in bite sized broccoli pieces and simmer for about 10 minutes, until soft.
Serve with a little non-dairy cheddar cheese, if desired. Enjoy!
What can I serve this soup with?
This broccoli cheese soup is pretty low calorie, so I like to serve it most often with some quality sourdough bread for dipping. But we also like eating it with brown rice or over baked potatoes. Or eat a large salad alongside it for soup and salad.
If you enjoyed this soup recipe, you might also want to check out these recipes:
Vegan Cheesy Broccoli Twice Baked Potatoes
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Vegan Broccoli Cheese Soup
Ingredients
- 2 tablespoons vegetable broth or olive oil, for sauteing
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and cubed
- 3 medium carrots, peeled and chopped
- 1/2 cup raw cashews
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1-2 cups water, as needed (see instructions)
- 4 cups bite sized broccoli florets
Instructions
- In a large soup pot, saute the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.
- To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.
- Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.
- Return the mixture back to the pot. If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). Add in the bite sized broccoli florets and stir into the soup.
- Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked.
- Serve, topping with non-dairy cheddar cheese shreds, if desired. Enjoy!
Notes
- If you have a nut allergy, you may make this without the cashews, it just won't be quite as creamy and rich.
- If desired, you may use a immersion blender once the broccoli is cooked to create a creamier broccoli cheese soup without chunks of broccoli florets.
Nutrition
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112 Comments on “Vegan Broccoli Cheese Soup”
Fantastic- 5 stars! This was warm, toasty, delectable. I used 2 carrots, 2 potatoes. Also, microwaved my broccoli so it would cook faster. Other than that, followed directions exactly. This will be added to the regular soup lineup!
Thank you for using my recipes, Emily! So glad you loved the soup! It is one of my favorites! I appreciate you taking your time to share your review and feedback!
If I want to add sour cream sub for cashews, at what point in the instructions would I do that? Thanks in advance!!
I would probably add it in at the very end, just stir it in until it’s creamy to your liking. 🙂 Thanks!
I made this soup in the instant pot and it was delicious – it tastes very cheesy, but it quite light. The modifications I made for the instant pot were that, instead of simmering for 15 min at step 2, I put the pot on high pressure for 5 – 6 min to cook all of the veggies. I added frozen broccoli and water at step 5 and then put the pot back on high pressure for 1 – 2 min (you could also use the soup feature). It was really easy to do in the instant pot – thanks for the great recipe!
any idea if this could be made in an Instant pot? Just received one for Christmas…thanks!
That’s fun! I haven’t tried this recipe in my Instant Pot, so I’m not exactly sure. I would probably cook it first without the broccoli, then blend it, then add the broccoli and maybe cook at high pressure for a few more minutes. Good luck, and let me know how it turns out!
Holy vegan cannoli! You did it again, Nora! We just finished this for dinner and it was amazing. Step aside, Panera, this is no vegan wannabe recipe – it’s the real deal. I wouldn’t change a thing about this recipe. I’m hoping it freezes well as I want to make sure this goes in the meal prep rotation. Thanks again, Nora – you make cooking a joy for someone that never felt like they belonged in the kitchen 🙂
I am so glad you loved the soup! Thank you for sharing your wonderful comments! I’m thrilled that you find my recipes fun to make, and easy! By the way, the soup freezes quite well. How great it’s going onto your meal rotation! I appreciate you!
This might be a silly question but can I used my immersion blender ? I’ve made it before (was REALLY GOOD bye) but I don’t wanna use my regular blender this time around so I was just wondering.
Not a silly question, but an immersion blender won’t blend the cashews smooth. You could skip the cashews and add a little full fat coconut milk or vegan creamer instead, for creaminess. Then you could use an immersion blender.
This recipe is amazing, I make it at least twice per month. So creamy and nutritious! Wishing you all the best in the New Year, Nora. And a heartfelt thank you for all the fantastic recipes!
Sooooo goooood! As always!
Nora, Nora, Nora!!!!! This right here is so delicious. Best best non dairy broccoli soup!! Will be making again! So glad I came across your recipe. Thank you!
Hi Diane! I’m glad you found the recipe as well! Thanks so much for taking your time to share your review and comments! I’m glad you love the soup!