Creamy Vegan Broccoli Cheese Soup

Losing Weight After FortyA Journey of Faith, Health and Weight Loss Home Health EatingRecipes Exercises Faith Creamy Vegan Broccoli Cheese Soup
Difficulty Intermediate
Prep Time: 20 min Cook Time: 45 min 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
  • 1 cup white potatoes (peeled and diced)
  • 1/4 cup onions (diced)
  • 1/4 cup carrots (diced)
  • 1 cup broth (from veggies)
  • 1/2 cup raw cashews (soaked in warm water for 30 minutes)
  • 4 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon Bragg's liquid aminos
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 dash turmeric
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon vegetarian chicken seasoning
  • Soup Ingredients
  • 4 cups broccoli florets (fresh or frozen)
  • 1 small onion (diced)
  • 1 small carrot (diced)
  • 2 teaspoons minced garlic
  • 1/2 cup broth from veggies (from making the cheese sauce)
  • 1 cup plant milk (unsweetened)
  • 2 1/2 cups water
  • 1 tablespoon Bragg's liquid aminos
  • 1 teaspoon vegetarian chicken seasoning
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups Vegan Cheese Sauce
    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.

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

  5. 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.

  6. 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.
  7. 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.

  8. 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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