This Vegan Broccoli Cheese Soup
This Vegan Broccoli Cheese Soup is a classic dish, bursting with flavor, naturally gluten-free, and easy to make. Creamy and smooth, this soup is satisfying and light at the same time.
Servings 5
Ingredients
- 1 tbsp oil
- 1 medium onion diced
- 2 (300 g) potatoes peeled & diced
- 2-3 (200 g) carrots diced
- 3 cloves garlic minced
- 3 cups (720 ml) vegetable broth
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
- Sea salt & pepper to taste
- 1 bay leaf
- 1/3 cup (40 g) nutritional yeast (*see notes)
- 1/4 cup (60 g) cashew butter (*see notes)
- 1 large head (400 g) broccoli (about 3 cups of florets) fresh or frozen
- Fresh herbs to garnish
- A little lemon juice (optional)
Instructions
- You can watch the short video for visual instructions.Heat the oil over medium heat in a large pot. Stir in the onion and sauté for about 3 minutes.
- Add the carrots, potatoes, and garlic. Stir to combine. Add all spices, the bay leaf and pour in the vegetable broth.
- Cover the pot and simmer for 20 minutes or until the veggies are softened.
- Meanwhile, cook broccoli in a different pot. I steamed the florets for a couple of minutes until fork-tender.
- Blend the soup with an immersion blender. If you don't have an immersion blender you can also blend it in a blender until completely smooth.
- Add nutritional yeast and the cashew butter. Stir or whisk until smooth.
- Finally, add the cooked broccoli and stir to combine. Taste and adjust seasoning, adding more salt/pepper/spices to taste.
- You can also add a little lemon juice and garnish the soup with fresh herbs (I used chives). Enjoy! Store leftovers covered in the refrigerator for up to 3 days. Check the recipe notes below.
Notes
- Cashew butter - You can use any other nut butter of choice. Use cashews if you don't have nut butter at home. Simply add 1/2 cup of cashews to the soup and boil them with the carrots and potatoes, then blend everything in a blender. Another option would be to use coconut cream!
- Roast the broccoli - You can roast the broccoli in the oven for even more flavor instead of steaming it.
- Make it keto - If you want to keep this keto broccoli cheese soup keto-friendly or more low carb, reduce the amount of potatoes to one. If you have a more keto-friendly option that’s similar to potatoes, then you can use that as well. Just know substitutions may make the soup have a different flavor.
- Nutritional yeast - Read the blog post to find out what nutritional yeast is. Unfortunately, there isn't really a substitute that would make the broccoli soup as "cheesy". You could add a little miso paste for flavor but it won't taste the same.
Nutrition Facts
This Vegan Broccoli Cheese Soup
Amount per Serving
Calories
206
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
10
%
Carbohydrates
25
g
8
%
Fiber
6
g
24
%
Sugar
6
g
7
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.