Vegan Broccoli Cheese Soup

by Jill Dalton

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.

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Vegan Broccoli Cheese Soup

Print Recipe
Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 46 voted )

Ingredients

1 onion, diced
2 cups potatoes, cubed
1/2 cup carrots, chopped
2 liters low sodium vegetable broth
6 cups broccoli florets
1 tablespoon lemon juice
1/2 cup nutritional yeast
1/2 teaspoon turmeric
1 teaspoon onion powder
1 tablespoon dijon mustard
cracked pepper

Instructions

  1. Sauté the onions until translucent, using a little bit of veggie broth if they start to stick.
  2. Boil the potatoes and carrots in a separate pan until they are soft, 10-15 minutes.
  3. 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.
  4. Drain the potatoes and carrots once they are done cooking and add them to a blender along with the other liter of veggie broth.
  5. Blend until smooth.
  6. Once broccoli is almost soft, add the blender mixture along with the remaining ingredients and cook for 10 minutes. 
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9 comments

Shorty March 13, 2021 - 3:00 pm

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.

Reply
Jill Dalton March 16, 2021 - 11:28 am

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.

Reply
nikki p May 17, 2021 - 6:20 am

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 !

Reply
Dianna March 13, 2021 - 10:32 pm

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

Reply
Jill Dalton March 16, 2021 - 11:27 am

I don’t really know anything that can replace nutritional yeast but for flavor you could always use a Tbsp of white miso

Reply
JM Kim November 24, 2021 - 12:50 pm

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.

Reply
Nancy Allen March 15, 2021 - 1:42 pm

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.

Reply
Ann April 8, 2021 - 4:18 am

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.

Reply
Debbie May 29, 2021 - 9:09 pm

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.

Reply

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