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The BEST “Cheesy” Vegan Broccoli Soup Recipe

This dreamy, cheesy, vegan broccoli soup recipe is the ultimate, allergy-friendly comfort food. If you once loved Panera’s famous broccoli cheese soup, this vegan version will satisfy your cravings and fill you up without leaving you feeling sick! Just 10 ingredients and seriously the BEST.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: oil free, vegan, vegan broccoli soup
Servings: 4 servings


  • 1 large head of broccoli about 4-5 cups florets
  • 1/2 large sweet or white onion thinly sliced
  • 1/2 cup carrots diced
  • 5 cloves garlic minced
  • 1 medium russet potato about 1 1/4 cup diced chunks
  • 1/3 cup raw cashews
  • 4-5 cups vegetable broth
  • 2/3 cups nutritional yeast
  • 1 tbsp white miso paste optional, but highly recommended
  • 1 tsp smoked paprika
  • 1/2 tsp ground mustard powder optional, but highly recommended
  • salt and pepper to taste
  • vegan cheese to garnish


  • Sauté onion over medium heat in a large pot with a little vegetable broth or oil. Stir consistently and don’t let the onion brown, you just want them to soften slightly and become fragrant. Add potato, carrot, garlic and cashews and sauté for another 2-3 minutes, again making sure to stir and avoid browning.
  • Next add vegetable broth and bring to a low boil, then lower the heat to a simmer. Cover, and let cook for about 8-10 minutes, until vegetables are fork tender.
  • Transfer all ingredients to a blender and add nutritional yeast, smoked paprika, ground mustard powder, miso paste and salt and pepper. Blend until smooth and return to the pot.
  • Toss in your broccoli florets, and cook for 3-5 minutes on medium heat until broccoli florets are tender. Taste and season with salt and pepper as needed.
  • To serve, top with shredded vegan cheese or a nut based parmesan to top.



Secrets to Success!

  • Make it hearty: Sauté your vegetables and aromatics with a few tablespoons of vegan butter. The traditional (dairy-based) broccoli cheese soup starts with butter which adds extra richness and depth. You could also stir in meltable shredded vegan cheese. 
  • Boost nutrition: Add some extra broccoli to the soup or another green vegetable like spinach! I love adding some turmeric because not only does it give your soup that lovely orange color, but it also has some great health benefits.
  • No Blender? If you don't have a blender, no worries! Use an immersion blender and blend straight into the pot! You definitely don't want to skip blending, though, as you want a smooth and creamy soup base.
  • Add some texture! Finish off your soup with a small handful of croutons or roasted broccoli florets!

Serving Tips

  • Serve warm with desired toppings and accompaniments. This soup can be served with a salad and crusty bread for a meal or as an appetizer course. Your choice!

Storage Tips

  • This vegan broccoli soup is best enjoyed immediately, but you can also store leftovers in the fridge for up to 4 days.
  • To freeze, allow the soup to cool, portion it, label and seal it in an airtight container, then store it in the freezer for up to 2-3 months. When ready to enjoy, thaw and reheat over the stovetop or in the microwave. 
Note: This recipe was updated on January 7th, 2020. 3 tbsp of raw cashews were upped to 1/3 cup of cashews, and the method no longer requires pre-soaking. Ground mustard was also added to the recipe for depth of flavour, and liquid quantities were modified slightly.