Cheesy Vegan Broccoli Potato Soup
on Sep 14, 2018, Updated Jul 18, 2024
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This cheesy vegan broccoli potato soup is so easy to make with just a few simple ingredients but it’s full of flavour and hearty goodness. You’ll need onion, garlic, carrot, broccoli, potato, vegetable broth and nutritional yeast, that’s it!
Vegan Cheesy Soup
To make this vegan cheesy soup you’ll need to get your hands on nutritional yeast. I use it in recipes to create a cheesy, salty flavour.
It’s very handy for creating cheesy flavour to dishes like soups and sauces. You can also try it in my wild rice cauliflower soup, vegan queso and cheesy vegan zucchini noodles. Since nutritional yeast is also often fortified with B12, it’s also an easy way to get B12 in a plant-based diet. More on that in vegan nutrition guide.
Recipe Details
This cheesy soup is easy to make in under 30 minutes. You just need to simmer it until the potatoes are tender, blend until smooth and creamy, mix in the broccoli, cook a few more minutes and it’s ready to go.
You can either blend it all until completely smooth or leave 1/2 behind for a chunky potato soup. I’ve made it both ways and both are awesome. I love it completely blended and creamy but it’s also amazing with bites of potato and carrot throughout.
All you need to make it is potato, onion, garlic, carrot, vegetable broth, nutritional yeast and broccoli. Despite the simple ingredient list, this cozy, yummy, creamy soup has no shortage of flavour and nutrition.
The flavours only get better the next day and it can be kept in the fridge up to 5 days, so go ahead and include it as part of your weekly food prep for healthy meals all week.
Recipe Nutrition Details
This recipe 5 makes large meal-sized servings. Each serving provides 172 calories with grams of 35 carbohydrates, 8 grams of protein and less than 1 gram of fat. You’ll also be getting grams of 7 grams of dietary fibre with more than your daily requirements of vitamin A and vitamin C and 10% of your daily iron and calcium. It’s also rich in B vitamins, potassium, vitamin E and folate.
For more on plant-based nutrition read my vegan nutrition guide and post all about the best vegan protein sources.
More Healthy Soup Recipes
I’ve got quite the collection of healthy soup recipes, so if you’re loving this one, check these out too:
Curried Roasted Butternut Squash Soup // Healthy Kale and Cauliflower Soup // Creamy Cauliflower Wild Rice Soup // Roasted Red Pepper Tomato Soup // Spicy Vegan Black Bean Soup // Vegan Sweet Potato Corn Chowder
Cheesy Vegan Broccoli Potato Soup
Ingredients
- 1 medium white or yellow onion, diced (approx. 3 cups, 350 g)
- 4 cloves garlic, minced
- 5 medium carrots, peeled and chopped (approx. 4 cups, 450 g)
- 2 medium potatoes, peeled and cubed (approx. 4 cups, 450 g)
- 6 cups vegetable broth
- 1/2 cup nutritional yeast, 30 g
- 4 cups chopped broccoli
- 1 tsp each sea salt and black pepper, or more to taste
Instructions
- Add the minced garlic, chopped onion and a splash of water or broth to a soup pot and cook over medium heat for 5-6 minutes until softened and fragrant.
- Add the chopped carrots and potatoes. Stir and cook for a few more minutes.
- Add the vegetable broth and simmer until the potatoes and carrots can be peirced with a fork, about 15-20 minutes.
- Transfer the soup to a blender (or leave about 1/3 behind for a chunky soup), add the nutritional yeast and mix until smooth and creamy. Once blended, add it back to the pot.
- Stir in the broccoli and cook for about 5 more minutes until the broccoli is cooked al dente.
- Season with salt and pepper and serve right away. Leftovers can be stored in the fridge in a sealed container for up to 5 days.
Made this tonight and absolutely love it! Fantastic recipe, thank you so much. I love eating great food that you know is excellent for you. Fabulous.
Thanks April! Very happy to hear you enjoyed it.
Incredibly delicious. Made the following changes to kick it up a notch:
* Fried the veggies in avocado oil
* Added a can of butter beans alongside the potatoes for extra protein. (I think any white bean, or even chickpeas, would work)
* Added some tapioca starch alongside the broth for a cheese effect (I went for about a tablespoon and I’m not sure it was enough)
* Added the nutritional yeast at the same time as the broth because I was dubious it would blend as well when added later (not sure I noticed a difference)
* Added in a bit of chili powder and paprika alongside the salt and pepper. (Delicious! Also topped my own bowl with some red pepper flakes)
I used frozen broccoli and onions both and it worked fine. I think this is a really flexible base, too… I can easily see adding leeks, pumpkin or sweet potato, maybe also a sprinkle of cayenne. Going to try to make sourdough bread bowls to serve this in next time, too! Probably also great with croutons.
Thanks so much for this!
Oh, and also a spoonful of miso, forgot to say! Added that at the end in hopes of preserving the probiotic effect by adding when the soup was a little cooler.
Thanks so much for all the great suggestions, it’s super helpful for others making the recipe. Glad you enjoyed it!
I’ve been on a soup kick lately and this was excellent! It was also super quick to put together! I added a little bit of miso because I didn’t quite have enough nutritional yeast and the flavor was still great 🙂 Thank you for all of your wonderful recipes. Your website is one that I frequent
I make this often to have for lunch for me and the people i work with at a brown bear recue facility in Sitka, Alaska. I am the only vegan, but everyone loves my soups, especially this one. It rains a lot here and is cool, even in summer, so this hits the spot! Thanks
I love that! So glad everyone enjoys it. Thank you for the review!
Looking forward to your books. Thank you.
My sweet non vegan dad sent me this recipe.
It’s getting cold here so I went ahead and made it!! Oh my gosh it was so cheesy, creamy, yummy! I was worried about al dente broccoli, but it was perfectly cooked! Everyone loved it! Thank you Deryn!!
That’s amazing to hear!! Yay for your Dad sharing the recipe!! I’m so glad you enjoyed it. I appreciate the comment!
Hm…mine came out VERY brown – not appetizing at all. I suppose it’s the type of vegetable broth (or stock?) I used? I also didn’t peel the potatoes – i’m lazy. But it wasn’t even close to that bright yellow color.
Yes, if you used a darker stock and didn’t peel the potatoes it would be darker brown. I’ve made it 4 or 5 times though and it always comes out bright yellow. I used bouillon cubes so they’re very light in colour and do suggest peeling the potatoes as noted in the recipe. Hopefully it still tastes good!
This looks yum!! I’ve just recently found nutritional yeast and have wondered where it has been all my life. Do you think this soup would work using one potatoe and subbing cauliflower for the “other potatoe”?
Yep, I think that would be fine. Let me know how it turns out with cauliflower! I probably would have used some too but I developed an intolerance to cauliflower and can’t eat it anymore!! So sad.
LOVE how this contains 15 cups of veggies…with 5 servings, that’s THREE cups of veggies worth in each serving!! 🙂
The more veggies, the better!!
This sounds and looks delicious! Can you believe I’ve never used nutritional yeast? I need to try it!
Haha, I don’t believe it! You’ve got to try it. Let me know if you do.