If you're having a cheese craving, you NEED to try this vegan broccoli cheese soup recipe! It's so cheesy and creamy...pure comfort food! Dairy-free & gluten-free.

Vegan Broccoli Cheese Soup

This easy to make, 30-minute vegan broccoli cheese soup recipe is rich and creamy and it will quench your craving for comfort food any night of the week. Kid-friendly, vegan, and gluten-free.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 208kcal
Author Stacey Eckert




  • Begin by sautéing the diced onion in 2-3 tbsps of low-sodium vegetable broth in a dutch oven until translucent, for about 5 minutes.
  • Add the diced potatoes, sliced carrots, raw cashews, minced garlic, and two cups of water. Bring it to a simmer and then reduce the heat to medium-low and cover it. Let it cook for 20 minutes or until everything is soft and tender
  • Add all of the cooked ingredients, nutritional yeast, smoked paprika, salt, pepper, and vegetable broth to a high-speed blender (this is the Vitamix blender that I use) and blend it on high until it’s smooth and creamy.
  • Pour the cheese sauce back into the pan and bring it to a low simmer. Add the fresh or frozen broccoli florets and let it cook for about 2-3 minutes or until it's to your desired preference. Don't let the broccoli overcook, you want it to keep it's bright green color. 
  • Taste the soup and add more salt to taste if you like. Based on your preference, you might want to add more vegetable broth to thin it out. (I prefer a thicker soup because the consistency reminds me of my favorite Panera’s dairy-based broccoli cheese soup but it’s up to you.) Garnish each bowl with red pepper flakes, fresh parsley, or chives.


  • You don't need to soak the cashews before cooking them because they're boiled with the potatoes and carrots.
  • Feel free to add grated carrots or other vegetables to the soup when you add the broccoli.
  • If you’d like to make this vegan broccoli cheese soup nut-free, omit the cashews and substitute one extra small russet potato in its place. 
  • You can use fresh or frozen broccoli florets in this soup. If you use frozen broccoli, use two 12 oz packages of small broccoli florets.
  • I usually have this frozen organic broccoli from Costco (Here’s my vegan Costco shopping list) on hand in my freezer. However, if you want to use this broccoli, the florets are really big so you will have to cook it separately and then chop the broccoli up to use it in this soup. 
  • The best type of potato to use is medium russet potatoes. When they break down, they are super creamy and thick which is the perfect consistency for this soup. 
  • Do not use rainbow carrots for this recipe, you need the orange carrots to help color the soup.
  • The turmeric powder is for color not flavor. 1/4 tsp gives the perfect yellow tint to the soup. Don’t add 1/2 tsp or it will turn into a highlighter yellow colored soup. Believe me, I've done it.  
  • Use low-sodium vegetable broth so you can control the amount of salt in the soup. This is my favorite low-sodium vegetable broth to use because it’s oil-free and has no added sugar. 
  • If you don’t have fresh garlic cloves, you can sub 1 tsp (more to taste) of garlic powder. This is my favorite organic garlic powder because it has an attached grinder cap so the garlic powder actually tastes like fresh garlic! This is a great deal too because you get three bottles for less than what you would pay in a grocery store. 
  • Store the leftover soup in an airtight container in the fridge for 4-5 days.
  • You could also use the leftover broccoli cheddar soup to make cheezy loaded baked potatoes
  • You can freeze the leftover soup for a future meal. Add more vegetable broth when you reheat it to thin the soup out if it’s too thick.


Serving: 1cup | Calories: 208kcal | Carbohydrates: 34g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 916mg | Potassium: 990mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8010IU | Vitamin C: 109.4mg | Calcium: 89mg | Iron: 2.7mg