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Creamy Vegan Broccoli Cheese Soup

When the weather starts to turn colder, my family starts craving nice warm soups. Soups are comforting and soothing, and this Creamy Vegan Broccoli Cheese Soup is sure to satisfy.
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You can feel the comfort of this healthy and delicious bowl of Creamy Vegan Broccoli Cheese Soup. The slightly smoky flavor mixed with a creamy, cheesy sauce it the perfect combination on any day.

This yummy vegan broccoli cheese soup is loaded with nutrient-rich ingredients like carrots, broccoli and potatoes. And it’s still delicious enough for kids to love it. In fact, it’s one of the most requested soups by my teenagers too.

The cheese sauce is perfectly paired with this soup but is quite versatile. Use it over veggies, baked potatoes, or nachos for a healthy and tasty meal. And it can be a great base for many other soups.

Creamy Vegan Broccoli Cheese Soup

Difficulty: Intermediate Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins
Servings: 6


You can feel the comfort of this healthy and delicious bowl of Creamy Vegan Broccoli Cheese Soup. Packed with nutritious ingredients, this creamy goodness will leave you wanting more.


Vegan Cheese Sauce

Soup Ingredients


Vegan Cheese Sauce

  1. In a medium saucepan, combine carrots, potatoes, and onion with enough water to cover well. Cover and cook for 15 minutes or until tender.

  2. Drain veggies and pour into blender along with cooking water. Add remaining ingredients and blend until smooth. Let sit in blender for a later step.

Soup Instructions

  1. In a large pot, saute onions and garlic in a few tablespoons of water (enough so it doesn't stick). Saute until lightly browned.

  2. Add 2 1/2 cups of water, carrots, and broccoli florets. Cover and cook for 10 - 15 minutes, or until slightly tender but not mushy.

  3. Remove from heat and take 1/2 of the veggies and add to blender with cheese sauce. Also, add  1/2 cup of the reserved cooking water from the cheese sauce. Blend until just combined, about a minute or less.

    Leave the other 1/2 of the veggies in the pot still removed from heat.
  4. Empty blender contents back into the pot with the remaining 1/2 of the cooked broccoli and veggies. Add plant milk, 1 cup of water, Braggs, chicken seasoning, mustard, chili powder, and salt.

  5. Cook for about 10 minutes on low heat. Remove from heat and serve.


This creamy cheese sauce is versatile and can be used on many dishes—from potatoes and nachos to a topping over broccoli. Store it in the refrigerator for up to one week or freeze for longer storage. 

Keywords: soup, main dish, broccoli cheese soup, vegan, vegetarian, dairy free

Roz | Losing Weight After Forty

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