Name: Vegan Cheesy Broccoli Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil (or ghee, if not vegan); 1 small onion, diced; 1-2 cloves garlic, minced; 2 cups vegetable stock (or chicken stock if not vegan or Whole30); 4 cups broccoli florets; 1 ½ cups shredded carrot (about 2 medium carrots); 1 cup raw cashews (soaked for 4 hours if you don’t have a high-speed blender); 1 cup water; ½ teaspoon mustard powder; ½ teaspoon smoked paprika; ½ cup nutritional yeast; 1 tablespoon fresh lemon juice (about half a lemon); ¼ cup almond milk; 1 dash cayenne pepper; Sea salt, to taste; Freshly cracked black pepper, to taste; Fresh parsley, chopped (optional); Shredded vegan cheese (optional)

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Introduction

This Vegan Cheesy Broccoli Soup is a creamy, comforting bowl packed with vibrant flavors and nourishing ingredients. Perfect for chilly days, it combines tender broccoli and carrots with a rich, cheesy cashew base that’s entirely plant-based. Simple to make and deeply satisfying, it’s a great way to enjoy a wholesome, healthy meal.

A white bowl filled with creamy yellow soup topped with shredded orange cheese and small green herb pieces, showing a thick smooth texture with visible small chunks inside. The bowl sits on a white marbled surface with some scattered green herbs around it. To the side, there are two pieces of crusty brown bread and a silver spoon resting next to the bowl. There are also two clear glasses with light yellow liquid placed on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (or ghee, if not vegan)
1 small onion (diced)
1-2 cloves garlic (minced)
2 cups vegetable stock (or chicken stock if on Whole30 or not vegan)
4 cups broccoli florets
1 ½ cups shredded carrot (about 2 medium)
1 cup raw cashews (soaked for 4 hours if you don’t have a high-speed blender)
1 cup water
½ teaspoon mustard powder
½ teaspoon smoked paprika
½ cup nutritional yeast
1 tablespoon fresh lemon juice (about half a lemon)
¼ cup almond milk
1 dash cayenne pepper
Sea salt (to taste)
Freshly cracked pepper (to taste)
Fresh parsley (to serve, optional)

Instructions

Step 1: In a medium saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, stirring often. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant.
Step 2: Pour in the vegetable stock, then add the broccoli florets and shredded carrots. Cover with a lid and simmer until the broccoli is tender, about 10–15 minutes.
Step 3: Meanwhile, in a high-speed blender, combine the soaked cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper. Blend on high until the mixture is very smooth and creamy.
Step 4: Pour the cashew mixture into the saucepan with the cooked vegetables. Stir well until fully combined and smooth. Add sea salt and freshly cracked pepper to taste.
Step 5: Ladle the soup into bowls and garnish with fresh chopped parsley. Optionally, top with shredded vegan cheese for extra richness. Serve warm and enjoy!

Tips & Variations

Soaking cashews for at least 4 hours softens them and helps achieve a creamier texture, especially if your blender isn’t very powerful.
For a spicier kick, increase the amount of cayenne pepper or add a pinch of chili flakes.
You can swap almond milk for oat milk or any other plant-based milk you have on hand.
If you prefer a thinner soup, add more vegetable stock or water until you reach your desired consistency.
To boost protein content, add cooked white beans or lentils when blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of almond milk or water to loosen it before serving.

How to Serve

A close-up of a creamy, thick soup in a white bowl, showing a rich, pale yellow base mixed with small pieces of vegetables and herbs creating a speckled texture throughout. The soup is topped with a generous layer of shredded bright orange cheddar cheese and fresh green parsley sprinkled on top. A metal spoon is partially dipped into the soup, scooping up a thick portion, with the melted cheese resting on the spoon. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a blender?

Using a blender is key to achieving the creamy texture of this soup. If you don’t have one, you can use an immersion blender directly in the pot or mash the vegetables as finely as possible, but the texture may be less smooth.

Is this soup suitable for Whole30 or other diets?

For Whole30, substitute vegetable stock with chicken stock and use ghee instead of olive oil to keep it compliant. The soup is naturally gluten-free and suitable for vegan and dairy-free diets as written.