Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30 minutes


1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 Tbsp Olive Oil

1/2 tsp Dried Basil

1/2 tsp Oregano

4 Medium Potatoes (2.2 pounds / 1kg) Peeled and chopped

4 Large Carrots Chopped

4 cups Vegetable Stock (960ml)

1/2 cup Nutritional Yeast (30g)

1 tsp Onion Powder

1 tsp Dijon Mustard

1/2 tsp Paprika

14 ounces Canned Coconut Cream (400ml) Unsweetened

4 cups Broccoli Florets (360g) about 1 Large Head or 2 Medium Heads cut into florets

Sea Salt and Black Pepper To taste

For Serving:

Vegan Cheese Grated, Optional

Black Pepper


1Add the chopped onion and crushed garlic to a pot with the olive oil, dried basil and oregano and sauté until softened.

2Add in the potatoes and carrots and the vegetable stock and bring to the boil. Reduce heat, cover the pot and simmer until the potatoes and carrots are cooked.

3Then add in the nutritional yeast, onion powder, dijon mustard and paprika and stir in. Add in the coconut cream.

4Remove the pot from the heat and blend with an immersion blender. If you don't have an immersion blender, transfer in stages to a blender jug and then return to the pot.

5Return the pot to the heat. Add in the broccoli florets and cook for a few minutes in the soup until just softened.

6Serve the soup with a little grated vegan cheese (optional) and some black pepper.

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