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Creamy Vegan Broccoli Cheese Soup

Creamy Vegan Broccoli Cheese Soup

Plant Based Recipes

Last Updated on March 31, 2022

Warm up to a big bowl of this Vegan Broccoli Cheese Soup! This creamy soup is made with fresh broccoli, homemade vegan cheese, lots of veggies, and it is seasoned to perfection.

When you’re chilled to the bone, nothing quite says, “Let me warm you up,” like a big snuggly bowl of warm, creamy broccoli soup. And, fresh baked rolls. Mmmmm.

While typical creamy soups are delicious, they’re not exactly health food. I did the calorie calculations, and I was pretty shocked.

Homemade, dairy packed, creamy broccoli soup is approximately 575 calories! However, my broccoli soup recipe is 265 a serving and just as delicious. It’s also full of vitamins!

I promise, your family will have no idea they’re eating so many vegetables! 

why you’ll love this vegan broccoli soup recipe

  • It’s a 30 minute meal!
  • Great for meal prepping
  • Made with fresh ingredients
  • Vegan broccoli soup is creamy and thick
  • Easy cleanup

vegan broccoli cheese soup ingredients

  • Carrots
  • Red Potatoes
  • Yellow Potatoes
  • Red Bell Pepper
  • Orange Bell Pepper
  • Yellow Onion
  • Garlic
  • Leek
  • Cashews
  • Vegetable Stock
  • Broccoli
  • Pepper
  • Kosher Salt
  • Onion Powder
  • Garlic Powder
  • Turmeric
  • Sweet Smoked Spanish Paprika
  • Nutritional Yeast

how to make vegan broccoli soup

step 1: chop the veggies

Chop all of the vegetables into small pieces so they cook evenly. Reserve half of the broccoli. Set aside.

step 2: boil the vegetables

Add all of the veggies and half of the broccoli to a pot and cover with water. Boil until tender, about 20 minutes. Reserve one cup of boiling water.

step 3: steam the reserved broccoli

Steam the broccoli while everything else is boiling. I like to place a colander over my pot of boiling liquid and put the lid on.

step 4: blend

Place your spices and cashews in the bottom of your high powered blender.

Pour one cup of boiling water from your veggies in the blender with 3 cups of stock and all of the vegetables.

Blend on high for 1-2 minutes. It should turn to a lovely, thick creamy consistency.

vegan cheese broccoli soup expert tips

  • If you don’t have a high power blender, you may need to soak the cashews at least three hours before making this broccoli soup recipe. 
  • If the vegan cheese broccoli soup is too thick, add a little more stock to thin.
  • You may have to separate it into two separate blendings. To do so, you’ll need to You may have to separate this into two separate blendings. blend 1/3 cup of cashews, 1/2 a cup of boiling liquid, 1 1/2 cups of stock, and roughly half of your veggies. 

how do you serve vegan broccoli soup?

It’s great in a regular soup bowl with some steamed broccoli on top. It’s also great with crackers or inside of a bread bowl. Adding a garden salad and some warm bread is the finishing touch you need to complete the meal.

can you make creamy broccoli soup ahead of time?

Yes! The flavors in this vegan cheese broccoli soup blend together even more as it sits overnight. After the vegan broccoli soup has cooled down, place it in a sealed airtight container and refrigerate for up to 4 days.

how do you reheat soup?

Warm the vegan broccoli cheese soup in a saucepan on the stovetop using medium heat. Stir frequently so it doesn’t burn to the edges.

You can also microwave for 1-2 minutes, stir and repeat until it’s hot all the way through. Don’t forget to cover the bowl of soup with a kitchen towel when using the microwave so you don’t end up with a mess.

Related Articles

If you make this, please share with me on instagram! Use my hashtag #goingzerowaste. I love following along with your journeys! 

Yield: 4

Creamy Vegan Broccoli Cheese Soup

broccoli soup recipe in a bowl

Warm up to a big bowl of this Vegan Broccoli Cheese Soup! This creamy soup is made with fresh broccoli, homemade vegan cheese, lots of veggies, and is seasoned to perfection.

Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 4 Carrots
  • 2 Red Potatoes
  • 2 Yellow Potatoes
  • 1/2 Red Bell Pepper
  • 1/2 Orange Bell Pepper
  • 1/2 Yellow Onion
  • 3 Cloves Garlic
  • 2/3 Cup Cashews
  • 3 Cups Vegetable Stock
  • 1 Head of Broccoli, divided in half
  • 1 Tablespoon Pepper
  • 1 Tablespoon Salt
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Turmeric
  • 1 Tablespoon Sweet Smoked Spanish Paprika
  • 1 Tables Nutritional Yeast

Instructions

  1. Chop all of the vegetables and reserve half of the broccoli.
  2. Boil veggies and half the broccoli for 20 minutes or until tender.
  3. Steam the rest of the broccoli while the vegetables are boiling.
  4. Add spices and cashews to a high powered blender.
  5. Pour 1 cup of the boiling vegetable water into the blender along with 3 cups of vegetable stock and all of the veggies.
  6. Blend for 1-2 minutes on high.
  7. Serve and enjoy!

Notes

If you don't have a high power blender, soak the cashews with cool water for 3 hours to soften them up.

You may have to separate this into two separate blendings. If you do, blend 1/3 cup of cashews, 1/2 a cup of boiling liquid, 1 1/2 cups of stock, and roughly half of your veggies. 

  • Add a little vegetable stock to the vegan cheese if it is too thick. It's best to add 1 tablespoon at a time and check it.
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  1. This sounds so good. I will have to make this for my sister in law, who is a vegan, when she comes over 🙂

  2. I am so excited to try this soup. Broccoli Cheese is one of my favorites. We’ve been eating more vegan inspired food lately, so this is perfect.

    1. Yes! I think it’s so important to find a balance! Cutting back meat and dairy a couple of meals out of the week help the planet and you’re health so much! Plus, if it tastes just as good it’s a great way to pump up your veggie intake! It can be hard to eat those 10 servings of veggies a day!

  3. Are you a vegan? This sounds heavenly I am a huge fan of soup especially in the winter when I want something lovely and warm to keep me toasty.

    1. No, I just like to eat a mostly vegan diet. I had an extreme dairy allergy for 20 years. Like if you touched a piece of cheese and you touched my sandwich I couldn’t eat it. I was healed in 2015, but I still like experimenting with dairy-free alternatives. I just find it really fascinating to make veggies taste like cheese. Tag me if you make it!

  4. I love broccoli and cheese soup. I’ve never tried a vegan version. I’ll have to try this. Thanks for sharing such a yummy sounding recipe.

  5. Hot soup is the perfect lunch when the weather is cold out. I’m looking forward to trying this healthier version of an old favorite.

  6. This is my absolute favorite kind of soup! Thank you so much for sharing this, it looks like it’s also gluten free which means I can try it out!

  7. I’m not a vegan but I have limited my meat eating and I’ on 15 days and no bread like products (very little). Thank you saving for later.

  8. Here’s a tip: Raw sunflower seeds make a good substitute for cashews! More allergy-friendly, and they are cheaper, too. 🙂

    I’ve also had good luck substituting cooked white beans for cashews in vegan cheese recipes.

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