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Centered navy bowl filled with cheese soup and b roccoli.
5 from 14 votes

Vegan Broccoli Cheese Soup

This Vegan Broccoli Cheese Soup recipe is comfort food at it's best.
Course Dinner, Soup
Cuisine Dairy-Free, Soy Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 322kcal


  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 4 cups vegetable broth
  • 4 tablespoons dairy free butter
  • 1 cup Yellow onion - diced small
  • ½ cup All-purpose flour
  • 4 cups dairy-free milk - unsweetened
  • 4 cups broccoli florets
  • 2 cups carrots - grated
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Place the cashews, nutritional yeast, and 2 cups of the vegetable broth in a blender. Blend until smooth.
  • Melt the dairy-free butter to medium-high heat in a stockpot and add the diced onion. Sauté until soft and translucent.
  • Add the flour and stir and cook over medium heat for about a minute.
  • Pour in about half of the broth, whisking as you go. Add in remaining broth, as well as the dairy-free milk, slowly whisking as you pour.
  • Cook for about 2-3 minutes, whisking often to get out all the lumps,
  • Add in paprika, garlic powder, dry mustard, salt. and pepper.
  • Add in the broccoli florets and grated carrots. Cook over medium heat about 10 minutes until the broccoli is fork tender. Stir occasionally.
  • Add the blended 'cashew cheese' and heat through.



Serving: 1Serving | Calories: 322kcal | Carbohydrates: 26g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Sodium: 416mg | Potassium: 664mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7588IU | Vitamin C: 59mg | Calcium: 59mg | Iron: 2mg