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Vegan Broccoli Potato Cheese Soup - Running on Real Food

Cheesy Vegan Broccoli Potato Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 5
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Cheesy broccoli potato soup made with just a handful of simple vegan ingredients. This soup is healthy, tasty, great for meal prep and so easy to make.


  • 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


  1. 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.
  2. Add the chopped carrots and potatoes. Stir and cook for a few more minutes.
  3. Add the vegetable broth and simmer until the potatoes and carrots can be peirced with a fork, about 15-20 minutes.
  4. 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.
  5. Stir in the broccoli and cook for about 5 more minutes until the broccoli is cooked al dente.
  6. 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.


  • Serving Size: 1
  • Calories: 172
  • Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 8 g

Keywords: broccoli potato soup, vegan potato broccoli soup