Vegan Broccoli Cheese Soup (Dairy Free + Whole30)

This easy Vegan Broccoli Cheese Soup is so thick and creamy but completely dairy-free and packed with healthy vegetables. Serve as is or with croutons for a nutritious plant-based winter meal. Whole30 approved & Dairy-free! 

Vegan Broccoli Cheese Soup for the soul!

Like a big, cozy fuzzy blanket, this soothing vegan broccoli cheese soup will help you get through the cold months. It combines healthy broccoli, potatoes, and carrots with the most amazing vegan cheese sauce! All the comfort of spooning that cheesy liquid gold without the dairy-based cream or the actual cheese.

Trust me, this soup is sure to fool all the non-vegans in your life and should you be trying veganuary this year, this soup might just save you during that transition time when you are craving cheese. It’s thick, cheesy, creamy and so rich; but is in fact very healthy and packed with seasonal veggie goodness.

Guys, this is one of the recipes that even people who do NOT love vegetable soups enjoy. I mean, veggies are awesome but you got to know how to cook them, right? People don't wake up someday in their 20s and realize that vegetables=life. The kid in each of us needs convincing and "cheat" recipes like this one.

As a French girl, I love me a good cheesy soup and broccoli cheddar soup is a personal favorite! You might have had the cheap canned stuff in your college days, or a better but super greasy one at your favorite pub. Maybe even served in a bread bowl. Delicious, I know! But let me tell you, this one is even better and there shall be no belly rumbles.

If you want to go fancy, you could add some homemade croutons to the mix.

This vegan broccoli cheese soup recipe is not to be confused with cream of broccoli soup. This one is more a thick vegan cashew cheese soup with some steamed broccoli added in the end.

How to Make Vegan Broccoli Cheese Soup

Step 1- Start by steaming the broccoli. Place the florets in a steaming basket set over a pot of water. Cover the pot, bring the water to a simmer, and steam for 5-7 minutes or until the broccoli is cooked through but still a bit crispy. Remove basket from the pot and set aside.

Step 2 - In a large soup pot or Dutch oven, sauté onion with olive oil over medium heat until translucent, about 2 minutes.

Step 3 - Stir in potatoes, carrots and garlic, and cook for a minute or so.

Step 4 - Add vegetable broth to the pot. Cover and simmer for 20 minutes or until the veggies are soft.

Step 5 - Transfer the soup to a blender, and add soaked cashews, nutritional yeast, mustard, paprika and pepper. Blend until super smooth. Depending on the size of your blender, you might need to work in two batches. Taste and add some salt if needed.

Step 6 - Return the soup back to the pot, stir in the broccoli florets and simmer for just a couple of minutes or less, until they’re cooked to your liking (make sure they stay crisp and don’t become mushy). Serve and enjoy

How to store:

Store leftovers in the fridge or freeze for up to 2 months.  This soup is also great for packing in a thermos for lunch at school.

Tips & Substitutions

• If you forgot to soak your cashews the night before or if the craving for broccoli soup struck unexpectedly, you can add them to the pot along the potatoes and carrots. They will soften while it cooks and be perfect for blending.
• For a more substantial, complete meal, serve this soup with toasted crusty bread (leave out to keep paleo/Whole30)
• The nutritional yeast is of the essence here so don't skip it or you will just have broccoli soup.
• The carrots give this soup an amazing color. Feel free to use 1 big sweet potato or 3 cups of butternut squash instead.
• As for the paprika powder, I enjoy smoked Spanish paprika in this recipe.
• You can serve this with a little grated non-dairy cheddar cheese, if desired.

5 from 5 votes

Print

Vegan Broccoli Cheese Soup 

This Vegan Broccoli Cheese Soup is so thick and creamy but completely dairy-free and packed with healthy vegetables. Serve as is or with croutons for a nutritious plant-based winter meal. Perfect for feeding a crowd, kids love it and it can be made ahead of time too

Course Main Course

Cuisine American

Keyword broccoli soup, cheese soup, vegan cheese soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 241 kcal

Ingredients

• 1 large head broccoli cut into small florets (about 4 cups)
• 1 tablespoon olive oil
• 1 small onion chopped
• 2 medium potatoes peeled and cubed (2 cups)
• 3 medium carrots sliced (2 cups)
• 3 cloves garlic minced
• 4 cups vegetable broth
• ½ cup raw cashews soaked overnight and drained - see notes if you forgot to soak them
• ½ cup nutritional yeast
• 1 teaspoon ground mustard
• ½ teaspoon paprika
• ½ teaspoon pepper
• salt to taste

Instructions

1. Start by steaming the broccoli. Place the florets in a steaming basket set over a pot of water. Cover the pot, bring the water to a simmer, and steam for 5-7 minutes or until the broccoli is cooked through but still a bit crispy. Remove basket from the pot and set aside.
2. In a large soup pot, or Dutch oven, sauté onion with olive oil over medium heat until translucent, about 2 minutes.
3. Stir in potatoes, carrots and garlic, and cook for a minute or so. Add vegetable broth to the pot. Cover and simmer for 20 minutes or until the veggies are soft.
4. Transfer the soup to a blender, and add soaked cashews, nutritional yeast, mustard, paprika and pepper. Blend until super smooth. Depending on the size of your blender, you might need to work in two batches. Taste and add some salt if needed.
5. Return the soup back to the pot, stir in the broccoli florets and simmer for just a couple of minutes or less, until they’re cooked to your liking (make sure they stay crisp and don’t become mushy).
6. Serve and enjoy!

Recipe Notes

• If you forgot to soak your cashews the night before or if the craving for broccoli soup struck unexpectedly, you can add them to the pot along the potatoes and carrots. They will soften while it cooks and be perfect for blending.
• For a more substantial, complete meal, serve this soup with toasted crusty bread (leave out to keep paleo/Whole30)
• The nutritional yeast is of the essence here so don't skip it or you will just have broccoli soup. 
• The carrots give this soup an amazing color. Feel free to use 1 big sweet potato or 3 cups of butternut squash instead. 
• As for the paprika powder, I enjoy smoked Spanish paprika in this recipe. 

Nutrition Facts

Vegan Broccoli Cheese Soup 

Amount Per Serving

Calories 241 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Sodium 1026mg45%

Potassium 892mg25%

Carbohydrates 28g9%

Fiber 8g33%

Sugar 9g10%

Protein 11g22%

Vitamin A 9214IU184%

Vitamin C 141mg171%

Calcium 103mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Vegan Broccoli Cheese Soup recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy soup and stew recipes from the blog:

• Vegan Moroccan Spiced Chickpea Soup
• Creamy Mushroom and Rice Soup
• Healthy Turkey Taco Soup
• Beef and Sweet Potato Chili