Vegan Broccoli Cheese Soup

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Flavorful, creamy and comforting vegan broccoli cheese soup is packed with lots of fiber and nutrients from broccoli and sweet potatoes! It is ready in less than 30 minutes.

Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup Recipe

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Vegan Broccoli Cheese Soup

My daughter’s first official job was at Panera Bread in Ohio, she enjoyed working there while attending college.

So I asked her what was one of the customer’s favorite soup and she said, their broccoli cheddar soup was definitely a hit!

Personally, I never had Panera broccoli cheese soup,  but I loved broccoli cheese soup so much as a student in England.

I have been making and enjoying vegan versions for many years but somehow I never shared a recipe on here.

Today as I was scouting through my refrigerator wondering what to prepare.

I decided to make a dish with broccoli, so this is how this version of my dairy-free broccoli and cheese soup was created.

I used sweet potatoes for the beautiful cheesy color and it also added to the creamy texture along with cashews.

My daughter and son love it so much, she takes it as packed lunch for college in her thermos.

Vegan Broccoli Cheese Soup

How To Make Vegan Broccoli Cheese Soup

You won’t miss the cheese nor milk of the conventional recipe

. This is way better for your heart. It is easy to prepare and the results are flavorful. You can use fresh or frozen broccoli to make this soup and you can garnish it with Coconut Bacon.

  1. Heat a large saucepan with oil or water over medium-high heat. Add onion and saute until soft, about 4 minutes.
  2. Stir in garlic and cook for 1 minute. Add broccoli florets stir to coat, add vegetable broth and bring to a boil. Reduce heat to simmer for 5 minutes until broccoli is tender. Meanwhile, prepare the cheesy sauce.
  3. Place cashews and water in blender and process until smooth. Add sweet potatoes, yeast flakes onion, garlic, salt, and pepper and continue processing until smooth and creamy.
  4. Transfer cheese sauce into a bowl and set aside. Take half the broccoli soup and pulse in a blender (I prefer it to be chunky).
  5. Return the blended soup to the saucepan along with the cheesy sauce and cook stirring until thickened. Enjoy on its own or baked potato, or bread.

For more recipe idea check out my:

  1. Broccoli Cheese Baked Potatoes
  2. Vegan Broccoli And Rice Casserole
  3. Gluten-Free Vegan Cauliflower Casserole
  4. Vegan White Bean Soup

Vegan Broccoli Cheese Soup

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Categories

Nutrition

(Per portion)
  • Energy: 252 kcal / 1053 kJ
  • Fat: 13 g
  • Protein: 13 g
  • Carbs: 24 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For:
  • 4 servings

Ingredients

Instructions

  1. Heat a large saucepan with oil or water over medium-high heat. Add onion and saute until soft, about 4 minutes.
  2. Stir in garlic and cook for 1 minute. Add broccoli florets stir to coat, add vegetable broth and bring to a boil. Reduce heat to simmer for 5 minutes until broccoli is tender. Meanwhile, prepare the cheesy sauce.
  3. Place cashews and water in blender and process until smooth. Add sweet potatoes, yeast flakes onion, garlic, salt, and pepper and continue processing until smooth and creamy.
  4. Transfer cheese sauce into a bowl and set aside. Take half the broccoli soup and pulse in a blender (I prefer it to be chunky).
  5. Return the blended soup to the saucepan along with the cheesy sauce and cook stirring until thickened. Enjoy on its own or baked potato, or bread.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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30 Comments
  1. Brenda
    December 14, 2020

    This soup was so delicious!!! I have been looking to incorporate more plant-based foods into my diet. I look forward to making the coconut bacon…in the meantime, I used real bacon on top. It was so good, I had two bowls and now am stuffed!!! Will definitely keep this in my soup rotation.

    • Michelle Blackwood, RN
      December 14, 2020

      Brenda, I’m so happy you enjoyed it. Thank you very much for sharing your feedback, I really appreciate it. I hope you enjoy the coconut bacon too.

  2. Elisa
    November 4, 2020

    Made this tonight and it was SO good – even my picky 10 year old loved it. Mine didn’t look anything like the picture, but still looked and tasted like broccoli cheese soup. I thought the cheese sauce needed an extra kick, so I added some garlic powder and Trader Joe’s onion seasoning + tumeric for color. Will definitely make this again.

    • Michelle Blackwood, RN
      November 5, 2020

      Elisa, I’m so happy you and your 10-year old enjoyed it. I love how you added extra garlic powder and Trader Joe’s seasoning. I do love to use both to give an extra kick also. I go through a lot of Trader Joe’s onion seasonings but don’t like to add it to the ingredient list since Trader Joes aren’t common in some locations.

  3. Nicci
    October 21, 2020

    Yet another winner! This soup is DEElicious! I added some cardamom and turmeric and it is absolute heaven! You are truly a God send Michelle.

    • Michelle Blackwood, RN
      October 21, 2020

      Nicci, I’m so happy you enjoyed it. Thank you very much for your kind feedback, I will have to try it with cardamom and turmeric. Thank you again for sharing with us your adjustment.

  4. Janet
    October 18, 2020

    This soup is absolutely delicious and I love that it is healthy and low in calories too. Mine didn’t come out as pretty as yours, but I will keep playing around with it. It would be perfect to serve to guests, especially if I can get it to look better. Pretty or not, this recipe is a keeper and I’ll be making it often.

    • Michelle Blackwood, RN
      October 18, 2020

      Janet, I’m happy you enjoyed it. I have been styling, taking photos and editing them, almost every day for the last 9 years so that might be why.

  5. Kelly Forbes
    October 17, 2020

    Another amazing recipe! Thank you Michelle!

  6. Hazel
    September 16, 2019

    Love Love Love…making again, this is warm delicious and comforting, and even better the next day

  7. Mercedes
    September 12, 2019

    Lovely taste!

  8. Rochelle
    February 2, 2019

    For the recipe, Is the sweet potato the lighter one or the yam? I just recently discovered there are different sweet potatoes.

    • Michelle Blackwood
      February 3, 2019

      Rochelle they are but any will work because people use the names interchangeably.

  9. Brandon
    December 16, 2018

    Just made this- very good! I blended almost all of the soup, came out perfect.

    • Michelle Blackwood
      December 16, 2018

      Brandon, I’m happy it turned out good for you, Thank you for your feedback.

      • Leah
        July 21, 2020

        Really great soup. I don’t like nutritional yeast so I left it out, and added a bay leaf and about a half cup more sweet potatoes mashed with a fork. It was a hit, thanks!

  10. Ashley
    February 21, 2018

    This soup looks so decedent and delicious. Definitely pinning it, thanks for sharing!

    • Michelle Blackwood
      February 21, 2018

      You are welcome Ashley!

  11. Court
    January 16, 2018

    I’m a novice here…when you say soaked cashews, you mean sit them in water for an hour?

    • Michelle Blackwood
      January 16, 2018

      That’s right Court, hope you enjoy! You can even boil them for 5 minutes in water. It softens it so you end up with a creamier texture.

  12. Carmen
    January 11, 2018

    Even my picky children enjoyed this recipe!

    • Michelle Blackwood
      January 11, 2018

      Thank you Carmen, I am so happy that your children enjoyed it!

  13. Tash
    January 4, 2018

    Is the nutritional break down for one of the “14” serves? That is literally close to only a quarter of a cup of broccoli per serve..,

    • Michelle Blackwood
      January 4, 2018

      It’s a typo, so I will edit it now, thank you. Four servings

      • Javier
        November 30, 2020

        Do you not have to cook the sweet potatoes before hand?