With tender broccoli florets, a rich and creamy texture, and zippy cheesy flavor, you’ll never miss the dairy in this luscious vegan broccoli cheese soup.
I think I lived on broccoli cheese soup for a few years during high school. I remember my boss (at the Diary Queen, of all places) commenting that if she ate as much broccoli cheese soup as I did she’d feel horrible. I had no idea what she was talking about.
I literally used to buy a box of prepackaged powdered broccoli cheese soup mix (that was supposed to feed around four people) cook it up, and eat the whole pot, all by myself. Oh, the joys of being sixteen.
So yeah, after hitting my mid twenties, I kind of figured that was never happening again. That was before I discovered vegan broccoli cheese soup.
Okay, I’m not about to eat a whole pot of this stuff, but I guess the point is that I could. Like, if I was really hungry, I think I could pound a whole pot of this soup without feeling too bad. If there’s ever a broccoli cheese soup eating contest, here’s your recipe.
I’m going to assume you’re not ready to enter any soup eating contests though, and just tell you this: this soup is fantastic. My sixteen year old self would’ve gladly taken this over the junky boxed (but delicious) stuff I was so fond of eating at the time. And I think I wouldn’t have even known that this stuff is dairy-free.
The magic ingredients to my vegan broccoli cheese soup are potatoes, carrots and cashews. I actually tried a few other combinations, but this was best. Rice based soup didn’t work, and cauliflower didn’t give me quite the texture I was looking for. Spuds are where it’s at. Cashews add richness because cheese is very rich, and carrots make it orange.
I found the resulting soup to be quite addictive and I bet you will too.
And look, I even made a video to show how easy it is to create some cheesy vegan broccoli goodness in your own kitchen.
Vegan Broccoli Cheese Soup
With tender broccoli florets, a rich and creamy texture, and zippy cheesy flavor, you'll never miss the dairy in this luscious vegan broccoli cheese soup.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 medium russet potato, peeled and coarsely chopped
- 1 medium carrot, chopped
- 1/2 cup raw cashews
- 1 cup unflavored soy or almond milk
- 1/4 cup nutritional yeast flakes
- 1/4 cup vinegar based hot sauce
- 3 tablespoons white miso paste
- 4 cups broccoli florets (about 1 large crown)
- 2 tablespoons all-purpose flour (optional)
- Salt and pepper to taste
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
Add the vegetable broth and stir in the potato, carrot, and cashews. Raise the heat and bring the mixture to a boil. Lower heat and allow to simmer, uncovered, until the carrot and potato are tender, about 20 minutes.
Working in batches if needed, transfer the mixture to a food processor or blender and blend until smooth.
Return the mixture to the pot and stir in the milk, nutritional yeast, hot sauce, miso and broccoli. Place over high heat and bring everything to a boil. Allow to simmer until the broccoli is tender and the soup thickens up a bit, about 7 minutes. If you'd like the soup to be even thicker, transfer a small amount to a bowl and whisk in up to 2 tablespoons of flour until smooth, then stir the flour mixture into the soup.
Remove from heat and season with salt and pepper to taste. Serve.
Believe it or not, the hot sauce makes the soup taste cheesy. I used Louisiana Crystal brand and my soup had only a mild kick. If you really don't want any heat at all, you might be able to skip it. Taste test and add a splash of vinegar if it needs a little zip.