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Creamy Vegan Broccoli & Cheese Soup

a creamy and comforting vegan soup that's packed with broccoli and a delicious cheesy flavour. This soup is blended with a vegan "cheese" sauce that's made of potatoes and carrots.
Course Side Dish
Cuisine vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 head broccoli (about 5 cups)
  • 3 cups vegetable broth, unsalted
  • 3/4 teaspoon salt, more to taste
  • Pepper to taste

Vegan Queso

  • 1 1/2 cup potato, peeled and diced
  • 1/2 cup carrots, peeled and diced
  • 5 tablespoons nutritional yeast
  • 1 tablespoon water
  • 1 tablespoon olive oil

Instructions

  • Start by making the vegan cheese sauce: Bring water to a boil in a medium saucepan. Add your diced potatoes and carrots (ideally chopped in a similar size), then reduce to medium heat and let it simmer, covered, for 10-15 minutes or until fork tender.
  • Add the remaining cheese sauce ingredients in a high-speed blender. Add the cooked potatoes and carrots and blend it all together until smooth. Set aside.
  • Heat oil in a large saucepan. Add the onion and garlic and cook until fragrant, about 5 minutes.
  • Add the broccoli, broth, nutritional yeast and salt. Bring to a boil, then reduce heat to low-medium and simmer for 5-10 minutes or until the broccoli is fork tender.
  • Transfer the soup to the blender, along with the cheese sauce. Blend it all together until smooth. Taste and adjust salt and add pepper to as needed.
  • Serve with roasted chickpeas or croutons if desired.

Notes

If you have a small blender, you can work in batches or use an immersion blender.
This soup is creamy, but on the thinner side. For a thick soup, reduce the amount of broth to 2 cups.