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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86 Comments on “Vegan Broccoli Cheese Soup”
Followed recipe exactly except steamed the broccoli separately: I’m a little finicky about broccoli texture! So thanks to the reviewer who suggested that. CRAZY good soup! I dripped some on a dishtowel and licked it off before I realized what I was doing! Yes, it is THAT good. Don’t waste a single drop. Thank you Nora!
LOL…your towel story made me laugh! Thank you for sharing your review, Jenny! I’m glad you love the soup!
Fabulous! Made it 4 times now, and reduced the cashews to 1/3 cup and still creamy and delicious. Thank you.
Thank you for sharing your review! I’m glad you love the soup!
Just made this and so happy with how yummy and creamy it is! It’s so good, I feel like I’m cheating. 🤭
I’m so glad you loved it, Wendy! Thank you for sharing your wonderful review!
Yummy good! I followed except tried 1/2 cup of cannelini beans to replace the cashews ( I just love beans). Worked well! (My blender is not powerful so I can never get the cashews really creamy.) I added a little mustard, too. Thanks so much!!!
Thanks Karen! I’m glad you liked the soup! Thank you for sharing!
Do i have to let the soup cool slightly before blending? Im concerned it will break my blender.
Check with your particular brand of blender, if it can handle hot things or not. With a Vitamix or other high powered blender, it’s fine to blend hot soup. But definitely check if you have a regular blender!
Okay thanks!
This recipe is great! Very tasty and easy to make with clear instructions. Loved it.
I’m glad you like the soup, Alex! Thank you for taking time to share your review!
I loved this recipe! My boyfriend enjoyed it as well. Broccoli cheese soup is one of my favorites but I can’t tolerate all the dairy. I’m super excited that I found this, thank you so much!!
I’m glad you both love the soup! Thank you, Megan!
Outstanding recipe. Very quick to make. The second time I made it added two diced Roma tomatoes and 2 T vegan worcestershire sauce and I think it give it a nice flavor boost without affecting the cheesy creaminess of the soup at all.
Hi Scott. Thank you for sharing! Your soup sounds delicious!
Hi, this looks great. Do you think I could freeze it?
Yes, it freezes quite well. Thanks!
Perfect! Thanks for responding so quickly.
I’ve made this recipe so many times now! First time I followed the recipe exactly but it was too carroty for me, so I started doing 2 potatoes (whatever kind I have) and 1 carrot with extra nooch. Today I made it with 3 gold potatoes, 2 carrots, no cashews, and 3/4c of nooch. I think this is my best version of this soup yet!
Hi Marigold! I’m glad you are enjoying the recipe! I love soups this time of the year. Thank you for sharing your review and comments!
I made yge soup today but it taste a little grainy but I can add more broth to smooth it out which was better thank you for this I am T1 and need a way for my food to have a flavor 11 s cancer free head and neck ❤️
Hi Veronica, I wonder if you blended it with a regular blender? To get it super smooth, you really need a high powered blender like a Vitamix. If not, soak the cashews for several hours, that should help.
A solid go to dinner that everyone loves!
Solid recipe for a beginner vegan
WOW! My new fave soup too, Nora; thank you! Substitutions for me that worked well: Hemp Hearts for cashews, Sweet Potato for potato. YUM-MY!!
Lovely soup! 5 stars.
Wow. The real Broccoli cheese was my favorite soup growing up, and this is SO close. I’m amazed.
Thank you for making this and sharing with us. This will be a new staple in my diet. So healthy too! Might even add some baked tofu for some extra protein.
I’m so glad to hear that!
Do you think I could use cauliflower instead of potatoes so it’s low carb?
I’m not sure, maybe, but I haven’t tried it!
Hi Nora!
I made this soup and my whole family loved it!
Including my small kids!
Added splashes of pumpkin seed oil (we’re crazy about it here in Austria) and also some roasted pumpkin and sunflower seeds to give it some crunch.
Amazing! Thanks a lot! <3
You’re welcome!
This is delicious! Next time I’ll lightly steam the broccoli first and use some of that water to thin the base. It took forever for the broccoli to get to that perfect degree of doneness. I don’t want crunchy soup. 🙂 But the flavor is spectacular and it really does taste just like broccoli and cheese soup of my youth!
That’s so great!