There’s something undeniably comforting about a creamy, cheesy soup—but if you’re avoiding nuts and oils, it can feel like a dream out of reach. That’s where this Vegan Broccoli Cheese Soup comes in. With its velvety texture and rich, savory flavor, you’d never guess it’s crafted entirely from wholesome, plant-based ingredients.
This recipe not only skips the nuts and oils but also packs in fiber and vitamins, making it a cozy bowl of health-conscious indulgence.
I first stumbled upon this idea during a rainy week when I was craving something hearty yet guilt-free. After a few tweaks to traditional vegan cheese recipes, I discovered the magic of blending steamed potatoes and carrots with nutritional yeast to create a luscious, “cheesy” base that perfectly complements tender broccoli florets.
The result? A soup so creamy and flavorful, that you might just abandon dairy forever.
This soup is more than just a recipe—it’s a trendsetter in the plant-based world. With a growing number of people seeking oil-free and nut-free options, it’s no surprise that vegan cheese recipes are dominating Pinterest boards and Instagram feeds.
Why You’ll Be Hooked?
- Unbelievable Creaminess: The combination of potatoes and carrots creates a silky texture that feels indulgent without the need for heavy cream or cashews.
- Flavor-Packed in Every Bite: Nutritional yeast gives it a cheesy tang, while smoked paprika and garlic powder add depth. It’s everything you want in a cheese soup—minus the dairy.
- Quick and Budget-Friendly: With simple, affordable ingredients, it’s a weeknight hero that doesn’t require special trips to the grocery store.
- Customizable Comfort: I love tossing in extra veggies like cauliflower or peas for variety. You can make it yours, too!
- Health Perks, You’ll Love: Low in fat but high in nutrients, this soup keeps you full and satisfied without weighing you down.
Vegan Broccoli Cheese Soup Recipe
Equipment
- Cutting board
- standard blender
- Measuring cups and spoons
- Large pot
- Ladle
Ingredients
- 3 cups diced Yukon Gold potatoes
- 2 tbsp lemon juice
- ⅛ tsp freshly ground black pepper
- 4 cups low-sodium vegetable broth
- ½ tsp onion powder
- 1 tsp paprika
- ½ cup nutritional yeast
- 4 cups chopped broccoli steamed
- ½ tsp salt
- 1 large onion diced
- 2 ribs celery diced
- ½ tsp garlic powder
- 1 cup soy milk
- 3 cups carrots diced
- 4 cloves garlic minced
Instructions
- In a large pot, sauté onion and celery until softened, adding a splash of water or broth to prevent sticking.
- Stir in garlic and cook until fragrant.
- Add potatoes, carrots, and vegetable broth; bring to a boil, then reduce the heat, cover, and simmer until vegetables are tender.
- Stir in soy milk, nutritional yeast, paprika, garlic powder, onion powder, salt, and pepper, and blend until smooth using an immersion blender or a regular blender in batches.
- Mix in steamed broccoli and lemon juice, and simmer briefly until warmed through.
Notes
- For extra creaminess, ensure the potatoes are thoroughly cooked before blending.
- Use fresh or frozen broccoli; both work perfectly in this recipe.
| Nutrition | Value |
| Calories | 211.6kcal |
| Carbohydrates | 38.7g |
| Fibre | 10.7g |
| Fat | 1.9g |
| Protein | 14.2g |
Variations That Will Help You Customize Your Dish!
- Boost the Greens: Stir in kale, spinach, or Swiss chard during the last few minutes of cooking. These greens add vibrant color and a nutrient-packed punch.
- Switch the Beans: Not feeling pinto beans? Try black beans, kidney beans, or chickpeas to keep things exciting.
- Hearty Additions: For extra substance, toss in quinoa, barley, or rice. They’ll soak up the flavorful broth and make the soup even more satisfying.
- Spice Lovers, Rejoice: Dial up the flavor with smoked paprika, cumin, or chili powder. Feeling adventurous? A dash of cayenne or a squeeze of lime can elevate the entire dish.
- Dreamy Creaminess: Craving something rich? Stir in a splash of coconut milk, heavy cream, or even cashew cream at the very end for that velvety finish.
