Vegan Broccoli Cheese Soup

BRRRRR, welcome back to freezing cold temps and soup week! I convinced Bowen to eat one plant based meal a week and he agreed so naturally I made something vegan that night 😉

We both LOVED THIS RECIPE!! It’s actually one of my favorite soups I’ve ever made, plant based or not it is really, really yummy. Baby Bowen loved this the most.

I don’t know that I’ve seen him eat as much in one sitting as he has with this soup. He ate two huge cups the first night, the next night I added quinoa and chopped spinach in with the creamy soup and he devoured it.

I love that he’s getting so many vitamins via vegetables this time of year. I will definitely be making this again, probably weekly. I will say it takes a little time, I am all about throwing things in my instant pot these days but this is not quite as quick. I would say start to finish this soup took around an hour.

 A key component to this dish is the “cheese” sauce which taste so much better than a processed cheese sauce. It’s made with potatoes, carrots, garlic and nutritional yeast. A little bit about nutritional yeast-it’s really yummy in this dish and has a lot of health benefits. 

Just one tablespoon of nutritional yeast can contains: 

  • 180% Daily Value B1 (Thiamine)
  • 160% Daily Value B2 (Riboflavin)
  • 70% Daily Value B3 (Niacin)
  • 140% Daily Value B6 (Pyridoxine)
  • 40% Daily Value Folic Acid
  • 40% Daily Value B12
  • 3 grams protein
  • 1 gram fiber
  • Vegan Broccoli and Cheese Soup
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    Cheese sauce
    1. 2 cups peeled potatoes
    2. 1 cup diced peeled carrots
    3. 2 tablespoons nutritional yeast
    4. 2 tablespoons refined coconut oil
    5. 2 tablespoons water
    6. 1 1/2 teaspoons fresh lemon juice
    7. 1/2 teaspoon kosher salt
    8. 1 garlic clove
    9. 1/2 teaspoon apple cider vinegar
    Broccoli Soup
    1. 1 tablespoon olive oil
    2. 1 medium onion, diced
    3. 1 cup chopped celery
    4. 5 to 6 cups chopped broccoli florets
    5. 3 cups low-sodium vegetable broth
    6. 2 tablespoons nutritional yeast
    7. 1/4 teaspoon cayenne pepper
    8. Kosher salt and cracked pepper to taste
    For the cheese sauce
    1. Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
    2. Once potatoes and carrots are cooked add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender along with cooked veggies and set aside.
    For the soup
    1. Chop the onions, celery, and broccoli for the soup. In a large pot, sauté the oil, onion, and celery over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
    2. To the pot, add broccoli and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the broccoli is fork-tender. Carefully transfer HALF the soup into a blender blend until smooth and place back into the pot. Stir in cheese sauce then enjoy!
    Mississippi Made

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2 Responses to “Vegan Broccoli Cheese Soup”

  1. Ashlee
    January 17, 2018 at 9:07 pm #

    Oh yay maggie! I am going to have to try this recipe!! We love plant based meals but a lot of the time only bryan and i can eat them since C and D are allergic to nuts! I love that this cheese sauce doesn’t use cashews! Thanks for sharing this!!

    • Maggie Weir
      January 18, 2018 at 2:29 am #

      Big bowen is allergic to nuts too which really limits some things! You will LOVE the cheese sauce. It would be so good over so many things -nachos!

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