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+ servings
Vegan broccoli cheese soup

Get the Recipe: Vegan Broccoli Cheese Soup

The perfect vegan broccoli cheese soup: creamy, rich, bold, extremely cheesy without any cheese! Serve this is as a cosy 30-minute dinner the whole family will love. Gluten-free and oil-free.
5 from 2 votes


  • 3 medium potatoes, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 large onion, chopped
  • 1 1/2 cups cabbage, chopped
  • 1 1/2 cups button mushrooms, chopped
  • 3 cups broccoli
  • 1 cup water
  • 1 1/2 cups plant based milk
  • 2 tbsp tamari
  • 1 cup cashews, (see recipe notes on soaking)
  • 3 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1 tsp pink Himalayan salt
  • 1 lemon , juice of
  • 1 1/2 cups kale, de-stemmed and chopped


  • Saucepan x 2
  • High speed blender


  • Start by boiling the carrot and potatoes in a saucepan for 12-15 minutes, until fork tender.
  • Meanwhile, add the onion and cabbage to a different saucepan and sauté for 2-3 minutes, until they start to soften. Then, add the mushrooms and sauté for a further 2 minutes.
  • Add the broccoli, water, 1 cup of the plant based milk and tamari. Stir together and leave to simmer for 5-7 minutes, until the broccoli is bright green and soft.
  • Once the potatoes and carrots are cooked, drain them, but retain and set aside 1/2 cup of the cooking water. Transfer the vegetables to a blender or food processor together with the cashews, nutritional yeast, turmeric, salt, the rest of the plant based milk, lemon juice, and the cooking water. Blend until very smooth.
  • Stir the 'cheese' sauce into the saucepan with the broccoli. Simmer for a further 5 or so minutes to allow the soup to thicken, adding the kale around half way through to allow it to wilt.


Calories: 394kcal, Carbohydrates: 52g, Protein: 17g, Fat: 16g, Saturated Fat: 3g, Sodium: 1282mg, Potassium: 1562mg, Fiber: 9g, Sugar: 9g, Vitamin A: 6329IU, Vitamin C: 78mg, Calcium: 243mg, Iron: 6mg