Vegan Broccoli Cheese Soup
Broccoli and Cheese Soup is one of the comforting creamy soups that my kids used to love to eat before we went Plant Based so I knew I needed to create a vegan version that is not just full of flavor but is also super nutritious. By using potatoes, carrots, and nutritional yeast I was able to create that thick creamy cheesiness without using any of the dairy products that the traditional recipe calls for.
Ingredients
- 1 onion diced
- 2 cups potatoes cubed
- ½ cup carrots chopped
- 2 liters vegetable broth low sodium
- 6 cups broccoli florets
- 1 tablespoon lemon juice
- ½ cup nutritional yeast
- ½ teaspoon turmeric
- 1 teaspoon onion powder
- 1 tablespoon dijon mustard
- cracked pepper
Instructions
- Sauté the onions until translucent, using a little bit of veggie broth if they start to stick.
- Boil the potatoes and carrots in a separate pan until they are soft, 10-15 minutes.
- Once the onions are translucent, add one of the liters of veggie broth and the broccoli and cook on medium high until the broccoli is just about soft.
- Drain the potatoes and carrots once they are done cooking and add them to a blender along with the other liter of veggie broth.
- Blend until smooth.
- Once broccoli is almost soft, add the blender mixture along with the remaining ingredients and cook for 10 minutes.
Nutrition
Calories: 101kcalCarbohydrates: 21gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 53mgPotassium: 548mgFiber: 5gSugar: 4gVitamin A: 1764IUVitamin C: 74mgCalcium: 47mgIron: 1mg
Hi Jill,
I notice you use a lot nutritional yeast, can you substitute that with something else or leave it out? Never eaten cheese or any dairy. I understand that has a cheesy flavor.
I don’t really know a substitute for nutritional yeast. It is not enough like cheese or dairy to make you think you are eating cheese.
The recipe does make quite a large amount of food. I’m sure 1/2 a cup isn’t too much by any standard.
Made the recipe tastes awesome! Added some leek in and it tastes exactly like a potato leek soup! YUM !
Hi
I love your show its amazing!
I just dont like that you use yeast i know for a fact it’s not good for you check out what Anthony William is aware of! I trust him he saved my life with his knoledge when my dr. Would not listen to me and could not understand my illness.
What can i use insted of yeast? That would taste and do the same texture?
Thanks be well!
Dianna
I don’t really know anything that can replace nutritional yeast but for flavor you could always use a Tbsp of white miso
Nutritional yeast is healthier than traditional baker’s yeast, which is why many of us vegans choose to use it as a “cheesy” alternative to dairy (particularly fortified products, you just need to read the labels carefully). If you have an allergy to yeast like I do, “nooch” contains deactivated yeast.
I made the olive and sun dried tomato bread 3 times. Great for breakfast with vegan cream cheese and cup of coffee, or a slice with salad for lunch. My daughter and I love it.
One of our favorites are the Blondies.. which I’ve made several times. A small slice with afternoon tea is perfect.
I live alone so I would love to be able to adjust the serving size and have the ingredients automatically adjust.. I can do this when printing recipes from Clean & Delicious.com. I’m very happy I found your website.
Thanks for the yummy recipe. It is fine as it, but I added water sliced mushrooms and 2 additional cubed potatoes (not blended) since there was a lot of broth.
Made this for my family tonight. I did add 2t thyme and 1/2 c cashew cream. Very Good, even my omnivorous family Loved it.