Vegan Broccoli Cheese Soup Recipe
This Vegan Broccoli Cheese Soup is creamy, hearty, and packed with flavor—all without nuts or oil! It’s a wholesome and satisfying dish made with simple ingredients like potatoes, carrots, and nutritional yeast, delivering a rich, cheesy taste perfect for cozy nights or quick lunches.
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.