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    Home » Recipes » Soup Recipes

    Vegan Broccoli and Cheese Soup

    Published on October 9, 2018 by Kate, Updated on January 24, 2023 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    overhead shots of vegan broccoli and cheese soup with text overlay

    This super creamy vegan broccoli and 'cheese' soup is just the kind of soul food everyone needs to enjoy on a regular basis!! You won't miss the dairy in this cashew-cream based soup! Just a few minutes to prep!

    overhead shot of vegan broccoli and cheese soup in a white bowl with garnish of broccoli and shredded carrots

    It's true.  I really do love broccoli - besides being tasty and beautiful, it's outrageously healthy!  Did you know that Broccoli is so loaded with Vitamin K & C that it's called a Superfood?  Yeah!!  And now you have a new way to make this wonderful veggie completely irresistible!

    Related recipe: Vegan Broccoli Salad

    What do you need to make this yummy Vegan Broccoli Soup?

    • broccoli
    • cashews
    • a cup of peeled baked or boiled potato
    • vegan chicken-style seasoning - I make my own vegan chicken seasoning or (I often use vegan McKay's Chicken Style Broth)
    • nutritional yeast flakes
    • seasonings
    • light miso paste

    side view of vegan broccoli soup being held by two hands in a white bowl with apron in the background

    Related recipe: Vegan Zuppa Toscana

    What are the steps to make Vegan Broccoli and 'Cheese' Soup?

    Start by measuring out your raw cashew pieces into a colander.

    overhead shot of cashews in a colander

    Rinse them under hot running water for a couple minutes or let them soak in HOT water for 5 minutes, then rinse and drain.

    overhead shot of cashews in a colander being rinsed under running water

    Related recipe: Broccoli Tofu Stir Fry with Mushrooms

    Add two cups of water and rinsed cashews to your blender.

    overhead shot of cashews and water in blender

    Blend until completely smooth!

    overhead shot of cashew cream in blender

    Now add everything else except for the broccoli and blend until smooth!

    overhead shot of ingredients for vegan broccoli and cheese soup in blender

    Also add your cup of peeled/cooked potato and blend until smooth!

     side view of peeled potato chunks in measuring cup

    In a medium sized sauce pan steam bite-sized pieces of broccoli in two cups of water for just a couple minutes!

    overhead shot of chopped broccoli in a silver pot

    See how the broccoli has turned bright green?  It's still crispy, and that's perfect, because it will cook more when you add the cream sauce!

    overhead shot of lightly steamed broccoli in a pot

    Now add the cream sauce and stir over medium heat until thickened!

    overhead shot of cheesy cream sauce boing poured over steamed broccoli

    Serve warm with a garnish of vegan cheese, shredded carrots, croutons, or whatever else your heart desires!

    overhead shot of vegan broccoli and cheese soup resting on a chambray napkin

    Related recipe:  Cream Vegan Cauliflower Soup

    Cooking tips:

    → Light Miso paste helps add a 'cheesy' flavor.  Don't confuse this with dark Miso, whose flavor is MUCH stronger and would dominate the soup! If you can't find light miso paste in your grocery store, you can get it on Amazon. 

    → Don't have vegan chicken stock on hand?  Make your own Vegan Chicken Style Seasoning or in a pinch, sub with basic vegetable stock. I also love using McKays Vegan Chicken Seasoning, it's available on Amazon.

    →Plan ahead: Make a little extra when you bake or boil potatoes earlier in the week.  Then you'll have extra to quickly peel and use to make this yummy soup!

    closeup shot of vegan broccoli and cheese soup on a spoon

    More vegan soup recipes to try:

    • Creamy Vegan Potato Soup
    • Vegan Parsnip Soup
    • Sweet Potato Miso Soup
    • Quick and Creamy Lentil Soup
    • Vegan Minestrone Soup
    • Creamy Fresh Tomato Soup
    • Vegan Cream of Zucchini Soup
    • The BEST Vegan Taco Soup

    If you’ve tried this Vegan Broccoli Soup Recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead shot of vegan broccoli and cheese soup resting on a chambray napkin

    Vegan Broccoli and 'Cheese' Soup

    A quick and creamy cashew-based broccoli soup that is both hearty and heart-healthy!  
    4.75 from 12 votes
    Print recipe Leave a comment
    Course: Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 367kcal
    Author: Kate

    Ingredients

    Blend First:

    • 1 Cup Raw Cashew pieces
    • 2 cups Water

    Now add to blender:

    • ¼ Cup Flour, or 3 Tbsp. Cornstarch for Gluten-free
    • 5 tablespoon Nutritional Yeast Flakes
    • 1 tablespoon Vegan Chicken Seasoning , or Vegetable Bullion
    • 1 tablespoon Onion Powder
    • 2 tablespoon Refined (neutral flavored) coconut Oil
    • 1 tablespoon White Miso Paste
    • 2 tsp Seasoned Salt, add more to taste after thickening step
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Smoked Paprika
    • ¼ teaspoon Turmeric
    • 1 cup Potato , (peeled and cooked)

    In a medium sized saucepan prepare:

    • 4 cups Broccoli , chopped in bite-sized pieces
    • 2 cups Water

    Instructions

    • Measure out your raw cashew pieces into a colander.
    • Rinse the cashews under hot running water for a couple minutes or let them soak in HOT water for 5 minutes, then rinse and drain.
    • Add two cups of water and rinsed cashews to your blender and blend until completely smooth.
    • Now add everything else except for the broccoli to the blender.  Blend until smooth!
    • In a medium sized sauce pan steam bite-sized pieces of broccoli in two cups of water for just a couple minutes!
    • You want the broccoli to turn bright green, but still be quite crunchy.  (It will cook more when you add the cream sauce and thicken.)  Do NOT drain the broccoli!
    • Now add the cream sauce and stir over medium heat until thickened!
    • Serve warm with a garnish of vegan cheese, shredded carrots or croutons!

    Notes

    Cooking tips:
    Light Miso paste helps add a 'cheesy' flavor.  Don't confuse this with dark miso, whose flavor is MUCH stronger and would dominate the soup!
    Plan ahead:
    Make a little extra when you bake or boil potatoes earlier in the week.  Then you'll have extra to quickly peel and use to make this yummy soup!

    Nutrition

    Serving: 1.5cups | Calories: 367kcal | Carbohydrates: 36g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Sodium: 1375mg | Potassium: 988mg | Fiber: 8g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 87.5mg | Calcium: 85mg | Iron: 5.9mg

     

     

    More Vegan Soup Recipes

    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Blackened Tofu Black Eyed Pea Bowls (Vegan Protein Bowls)
    • Vegan Zuppa Toscana

    Reader Interactions

    Comments

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      Recipe Rating




    1. Alicia Harding

      October 22, 2018 at 10:48 am

      After a week of 3 digit weather here in Zambia, we got a cold snap and woke up cold this morning! I had some garden grown broccoli in my freezer, so decided it was time for soup! This recipe was so easy to make, and just as delicious as your gorgeous pictures made it look! Thanks for sharing. Craig thought it was great too, so I think I'll print this one out for a repeat. 😉

      Reply
      • Rebecca

        October 23, 2018 at 1:47 pm

        Glad you had a cold snap Alicia!! Sounds like it's warm over there! Miss you bunches!

        Reply

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