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Vegan Broccoli Cheese Soup

Creamy vegan broccoli cheese soup loaded with vegetables. Nutritional yeast and cashews are used to make a creamy vegan cheese sauce. Great meal prep recipe for lunch or dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Keyword: gluten-free, nutritional yeast, vegan
Servings: 4
Author: Gabriella @Nutritious Minimalist

Ingredients

  • 4 cups broccoli florets, cut into bite-sized pieces
  • 2 tsp olive oil
  • 1 small onion, chopped
  • 3 carrots, peeled and chopped
  • 2 small Yukon gold potatoes, peeled and chopped
  • 3 garlic cloves, minced
  • 1/2 cup nutritional yeast
  • 1/2 cup raw cashews
  • 1 tsp smoked paprika
  • 4 cups vegetable broth
  • 1/2 tsp salt, more to taste
  • 1/4 tsp ground black pepper, more to taste

Instructions

  • Preheat the oven to 400℉. Toss the broccoli with a little oil and some salt and pepper and spread evenly on a large baking sheet. Roast for 20 minutes. 
  • While the broccoli roasts, heat 2 teaspoons of olive oil in a Dutch oven or large pot over medium heat. Add onion and carrots and cook for 6-8 minutes until the vegetables are soft. Add the garlic and cook another 30 seconds. 
  • Add the potatoes, broth, cashews, nutritional yeast, paprika, salt, and pepper and bring to a boil. Then reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are soft.
  • Allow the soup to cool a bit then transfer to a blender to puree it, working in batches if necessary. After the soup is pureed, add the roasted broccoli and pulse a few times, just enough to incorporate the broccoli without pureeing it.