This vegan broccoli cheese soup recipe is savory, creamy, and packed with vegetables. Let me show you how to make this easy vegan dinner idea now. 

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This vegan broccoli cheese soup recipe is easy to make and a great vegan meal prep lunch idea. 

Who says you need actual cheese to make broccoli cheese soup?

With a little help from nutritional yeast and cashews, this vegan broccoli soup recipe hits all the flavor notes that you expect from the traditional recipe. 

Even if you aren’t vegan or plant-based, this recipe is a great way to get your family eating more veggies! 

Let me show you how to make a delicious vegan broccoli cheese soup that you can either reheat throughout the week for easy lunches or enjoy with your family at dinner. 

>>Check out my other healthy vegan recipes, including desserts, breakfasts, and easy lunches.

Why you’ll love this recipe

• Vegan alternative for a cold-weather favorite. 
• Cheesy savory flavor without any cheese. 
• Packed with vegetables. 
• Family-friendly. 

Ingredient notes and substitutions for vegan broccoli potato soup 

• Broccoli: I recommend using fresh as frozen broccoli tends to get too mushy, especially when pureed. Feel free to use a bag of broccoli florets to save on prep time. 
• Yukon gold potato: Just 1 diced potato will help add some thickness and creaminess to the soup. Any potato should work since we’re blending it. 
• Carrot: It may sound strange, but the carrot adds a subtle sweetness. I don’t recommend leaving it out. 
• Shallot: I love shallots in soup as they’re a little sweeter than onions and have that slight garlic flavor. You can use half of a sweet onion instead. 
• Garlic: To save time, I use pre-minced garlic that comes in a jar. You could also use ½ teaspoon of garlic powder. 
• Nutritional yeast: The key to making this soup taste cheesy is nutritional yeast. I don’t recommend leaving it out. 
• Vegetable broth: Store-bought or homemade. Just make sure it has a lot of flavor! My go-to brands are Kitchen Basics and Zoup. 
• Cashews: It may sound odd, but cashews are the key to adding a thicker consistency to this soup without needing any cream. I don’t recommend substituting with another nut as cashews have a unique creaminess that other nuts lack. I haven’t tried this recipe with coconut milk to make it nut-free. 
• Apple cider vinegar: Just a splash, but it really helps with the flavor! If in a pinch you could use apple cider juice or white vinegar. 
• Lemon juice: Again, just a little acidity helps balance out the flavors of this soup. I used fresh but you could also use bottled. 
• Dijon mustard: While you won’t notice the flavor of adding mustard, you do notice when it’s not there. I don’t recommend yellow or spicy mustard. However, you can use a pinch of mustard powder. 
• Extra-virgin olive oil: Any oil will work. 

What is nutritional yeast? 

Nutritional yeast is the same type of yeast that’s used to bake bread or brew beer. However, while bread and beer-making require live yeast, nutritional yeast has been inactivated.

So, instead of helping your baked goods to rise, nutritional yeast is used simply to add a cheesy, umami flavor to whatever you sprinkle it on. 

It’s also incredibly nutritious. 

Health benefits of nutritional yeast include: 

• Complete source of protein. 
• Rich in B vitamins. 
• Fortified nutritional yeast is an excellent source of vitamin B12. 
• Contains important minerals, including zinc, selenium, and manganese.

You can find nutritional yeast at most large grocery stores, or buy it online. 

How to make a broccoli potato soup that’s vegan

Making a broccoli cheese soup that’s vegan is super easy. All you need is a large soup pot and a blender or immersion blender. 

1. Saute the vegetables with olive oil until softened, about 8-10 minutes.  
2. Add the nutritional yeast and broth. Bring to a boil, then simmer for 20 minutes. 
3. Blend with cashews, vinegar, and lemon juice. 
4. Adjust seasonings to taste and enjoy! 

Tip: To make this soup even easier, use an immersion blender rather than having to transfer the soup into a blender. 

If you are using a standard blender, make sure to blend on low and then gradually increase the speed. Be especially careful as hot liquids can cause the top of your blender to pop off! 

Can you freeze vegan broccoli soup? 

You can freeze vegan broccoli soup, but I will say that the texture does get a bit more watery and grainy. To help with this, after reheating, simply blend the soup again and add a splash of a plant-based milk. 

To freeze, allow the soup to cool completely. Pour individual servings into small freezer containers. I like using deli containers for this. Freeze for up to 3 months. 

To thaw, place a container of soup in the fridge overnight. The next day, reheat it in the microwave or on the stove until bubbling hot. 

Topping ideas

In my opinion, a soup isn’t complete without toppings or something to dip into it. 

Here are some ideas for toppings, but feel free to get creative: 

• Roasted chickpeas
• Coconut “bacon” 
• Homemade croutons 
• Fresh parsley or dill 
• Red pepper flakes
• Raw chopped broccoli 
• Dollop plant-based yogurt 
• Splash of plant-based milk 

Of course, my FAVORITE pairing with any soup is a slice of freshly baked sourdough bread (or at least bakery-style sourdough). 

More healthy vegan soup recipes to try 

• Chickpea Chowder from Running on Real Food
• Carrot Ginger Soup from Grateful Grazer
• 1-Pot Everyday Lentil Soup from Minimalist Baker
• Instant Pot Wild Rice Soup from A Couple Cooks

If you tried this vegan broccoli cheese soup recipe, or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Vegan Broccoli Cheese Soup

This vegan broccoli cheese soup recipe is savory, creamy, and packed with vegetables.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course, Soup

Keyword: Vegan Broccoli Cheese Soup

Servings: 4

Calories: 270kcal

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot diced
• 1 large carrot chopped
• 4 cups chopped broccoli florets about 3 small heads of broccoli
• 1 small yukon gold potato washed and chopped
• 2 cloves garlic minced
• 2 tablespoons nutritional yeast
• 4 cups vegetable stock
• ½ cup raw cashews
• 1 ½ teaspoons apple cider vinegar
• ½ teaspoon dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

• In a large pot over medium heat, heat the oil. Once hot, add the shallot, broccoli, carrots, and a sprinkle of salt and pepper. Cook for 10 minutes, stirring frequently, or until the vegetables are slightly tender.
• Increase the heat to medium-high and add the potatoes, garlic, nutritional yeast, and vegetable stock to the pot. Stir well to combine and bring to a low boil. Once boiling, reduce the heat to a gentle simmer and cook for 20 minutes.
• Carefully ladle the soup into a blender. Add the cashews, vinegar, mustard, and lemon juice. Blend until smooth. If you prefer a few chunks of vegetables in your soup, leave about a cups-worth of soup in the soup pot.
• Taste and add additional salt or pepper to taste. Serve immediately or pour the soup back into the pot over low heat to keep warm until ready to serve.

Notes

Nutrition for ¼ of recipe: 270 calories, 15 grams fat (2 grams saturated), 27 grams carbs, 7 grams fiber, 6 grams sugar, 10 grams protein

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