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Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center.
Home // Courses // Soup // Vegan Broccoli Soup

Vegan Broccoli Soup

This soup gets its 'cheesy' flavor from nutritional yeast while keeping the soup dairy-free. It's also cooked with some cashew cream to give this Vegan Broccoli 'Cheese' Soup a thick and creamy texture. And best news? It only uses 7 ingredients and takes less than 30 minutes start to finish!
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Jump to RecipePrint Recipe

It’s officially soup season and this Vegan Broccoli Soup is perfect for those cozy, comfort food cravings. After all, there’s nothing better than an easy and hot meal after a long day of working or being out in the cold!

This Vegan Broccoli Cheese Soup has that great “cheesy” flavor we all love but from a vegan source, nutritional yeast! If you’ve never tried this wonder food before you absolutely must for this soup. It’s packed with vitamins and gives the best “cheese” flavor while remaining 100% vegan. Now that’s a win! 

There’s no excuse to skip this soup because it’s easy and suitable for nearly everyone. But, if you’re looking for cozy, comfort food that’s not soup, definitely try this Vegan Hamburger Helper Recipe, you won’t regret it!

Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center. A small bowl of nutritional yeast is in the upper right corner and there's another partial bowl of soup in the lower left corner.

Ingredients

Raw Cashews – The cashew cream creates a creamy base for this soup that keeps it 100% dairy free!

Onion – Adds depth to the flavor of this soup when caramelized with the olive oil and fresh garlic.

Garlic Clove – Fresh garlic adds such great flavor to the soup but if you’re in a pinch, try subbing for 1/4 tsp garlic powder.

Broccoli Florets – Chop the broccoli into medium sized florets to ensure they soften enough while cooking in the soup.

Nutritional Yeast – Gives the “cheesy” flavor to this soup while remaining vegan. Plus it’s full of vitamins and keeps this soup dairy free so everyone can enjoy!

Salt – Enhances the flavor of the soup and makes the nutritional yeast taste “cheesy”.

Cayenne – This touch of heat really elevates the soup but can be left out if needed.

Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center. Someone is cupping the bowl with their hands while scooping up a spoonful. Another partial bowl of soup is in the upper right corner and one in the lower left corner as well.

How to Make Vegan Broccoli Soup

Cashew Cream

  1. Start by making your cashew cream. In Vitamix blend together the raw cashews and water.
  2. Blend on high for 5 minutes and set aside.

Vegan Broccoli Cheese Soup

  1. In a large pot, heat olive oil over medium heat.
  2. Cook onions and garlic in olive oil until onions are clear, approximately 3-4 minutes.
  3. Add remaining ingredients (broccoli, water, nutritional yeast, salt, cayenne, and the cashew cream made earlier) to your pot and bring to a low boil.
  4. Simmer while covered and on low for 20 minutes. Stir as needed since the soup tends to bubble up!
  5. Serve warm and enjoy!
  • Top down shot of cashew cream and broccoli florets in a large soup pot for Vegan Broccoli Soup. There is a wooden spoon in the pot as well.
  • Top down shot of Vegan Broccoli Soup mix as a wooden spoon stirs in the nutritional yeast.
  • Top down shot of Vegan Broccoli Soup in a large pot with a wooden spoon inside for mixing.

What to Serve with this Soup

  • This soup would be great with a vegan grilled cheese or topped with some homemade croutons.

  • If serving this soup as an appetizer, it would go great with my Vegan Alfredo – another quick + easy recipe that needs just 6 ingredients! 

  • I eat something sweet after every meal and I think a delicious end to a vegan soup dinner would be my Vegan Lemon Cake Cookies.
Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center. The bowl sits on a circular wooden board with a small bowl of nutritional yeast beside the soup. There is another partial bowl of soup in the lower left corner and a small bowl of flaky sea salt in the upper left corner. Along the top edge is another bowl of Vegan Broccoli Soup.

Can you Freeze Vegan Broccoli Soup?

You most certainly can! I think soup is a great option to freeze because it’s easy to meal prep a bunch then have it whenever needed. Then you have an easy + cozy dinner ready to go with nearly no work required!

After making the soup let it cool completely before transferring to plastic Tupperware or glass jars. Either way, make sure to leave an inch of space between soup and lid since freezer foods expand! You can then store it in the freezer for up to 4 months. 

When the time comes to dig in, simply leave it out at room temperature or in the fridge overnight to thaw. Then to re-heat, feel free to use the microwave otherwise you can also reheat in a large pan on the stove.

  • Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center.
  • Close up shot of Vegan Broccoli Soup with a cashew cream swirl in the center.

Recipe Modifications

To jazz this soup up, add an extra pop of flavor, or simplify it, check out these easy modifications!

– Add ½ cup of white wine when you’re adding the cashew cream (before simmering)  to add extra depth of flavor.

– If you don’t have a Vitamix and are unable to make your own cashew cream, Nutpods original creamer (vegan) would be a great substitute. You could also try full fat coconut milk, although this would alter the final taste. 

– If you prefer a creamier / smoother soup consistency, you could blend with an immersion blender right before serving. 

– Add extra cayenne for more of a kick to the soup!

Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center. There is another bowl of soup to the left and one in the lower right corner as well. A small bowl of nutritional yeast is slightly showing in the upper right corner.

Other Soup Recipes

As I mentioned before, it is officially soup season and I couldn’t be happier! And while this Vegan Creamy Broccoli Soup is delicious, if broccoli just isn’t for you try this healthy yet classic Vegetarian French Onion Soup,  it’s so delicious!

Another classic remake that I absolutely love this time of year is my Vegan Cream of Mushroom Soup recipe, highly recommend it for any cozy meal.

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Vegan Broccoli Soup 🙂

Top down shot of Vegan Broccoli Soup in a white ceramic bowl with a swirl of cashew cream in the center.

Vegan Broccoli ‘Cheese’ Soup

Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Servings: 4 servings
Print Leave a Review
This soup gets its ‘cheesy’ flavor from nutritional yeast while keeping the soup dairy-free. It’s also cooked with some cashew cream to give this Vegan Broccoli ‘Cheese’ Soup a thick and creamy texture. And best news? It only uses 7 ingredients and takes less than 30 minutes start to finish!

Ingredients

Cashew Cream

  • 1/2 cup raw cashews
  • 1.75 cup water

Vegan Broccoli ‘Cheese’ Soup

  • 2 Tbsp olive oil
  • 1 cup diced onion (~1 medium onion)
  • 1 clove garlic chopped
  • 4 cups raw broccoli florets chopped medium fine
  • 2 cups cashew cream
  • 3/4 cup nutritional yeast
  • 2 tsp salt
  • 1 pinch cayenne 2-3 shakes

Instructions

Cashew Cream

  • Start by making your cashew cream. In Vitamix blend together the raw cashews and water.
  • Blend on high for 5 minutes and set aside.

Vegan Broccoli ‘Cheese’ Soup

  • In a large pot, heat olive oil on stovetop over medium heat.
  • Cook onions and garlic in olive oil until onions are clear, approximately 3-4 minutes.
  • Add remaining ingredients (broccoli, water*, nutritional yeast**, salt, cayenne, and the cashew cream made earlier) to your pot and bring to a low boil.
  • Simmer covered, on low, for 20 minutes. Stir as needed as soup tends to foam up.

Notes

*If you’re looking for a thicker soup, you can add less water. Soup will also thicken when refrigerated.
**I normally get mine from Trader Joe’s, but I feel like it’s a pretty popular topping these days and most grocery stores tend to sell it.

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Easy Vegan Tomato Soup

Vegan Cream of Mushroom Soup

Vegetarian French Onion Soup

Vegan Potato & Corn Soup

About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

Reader Interactions

2 comments

  1. Emily says

    November 1, 2018 at 6:45 pm

    I want to make this soup so bad but I’m out of cashews 🙁 Hopefully by next week I’ll be restocked though, can’t wait to try this!

    Reply
    • Casey Colodny says

      November 1, 2018 at 10:42 pm

      I’ve been using the cashew cream in everything! It makes all the soup recipes so dang creamy 🙂

      Reply

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