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.
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Vegan Broccoli Cheese Soup

This easy to make, 30-minute vegan soup 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

Equipment

Ingredients

Instructions

  • 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. Garnish each bowl with red pepper flakes, fresh parsley, or chives.

Notes

  • You don't need to soak the cashews before cooking them because they're boiled with the potatoes and carrots.  
  • 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.
  • 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 to use orange carrots to give the soup its yellow color.
  • If you don't want to use carrots, you can make a vegan broccoli cheese soup butternut squash version with this recipe.
  • The turmeric powder is for color, not flavor. 1/4 tsp of turmeric powder gives the perfect yellow tint to the soup. Don’t add any more or it will turn into a highlighter yellow colored soup. Trust 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 can also 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.

Nutrition

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