Handful of Raspberries

Vegan Broccoli “Cheese” and Potato Soup

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This Broccoli Cheese and Potato Soup is a creamy and delicious combination of broccoli cheese soup and potato soup. It's made vegan by the use of almond milk and nutritional yeast.

Sorry I’m giving you another soup recipe today but I just love soup. Soup recipes are usually healthy and easy to make, they are an easy way to add more vegetable to your diet, and they make you feel all warm and cozy inside. They also make excellent leftovers, which means more delicious food for less work.

Vegan Broccoli Cheese and Potato Soup | Handful of Raspberries

This recipe is the updated version of one of my favorite soups before I went vegan. I love this soup because it’s a combination of my two favorite kinds of soup: broccoli cheese soup and potato soup. To veganize this soup, the milk is replaced with almond milk and cheese is replaced with nutritional yeast. To make this soup deliciously creamy, you just take a small portion of the soup, blend it up, and add it back to the pot (you could also use an immersion blender if you have one). I had my doubts, but the vegan version of this soup tastes much better than the old version (it’s healthier too!).

Vegan Broccoli Cheese and Potato Soup | Handful of Raspberries

4.7 from 18 reviews
Vegan Broccoli "Cheese" and Potato Soup
 
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Recipe type: Vegan
Yield: 4 bowls
Ingredients
  • 1 tablespoon olive oil
  • 1/4-1/2 small onion, finely chopped
  • 2-3 carrots, sliced
  • 1 celery stalk, sliced
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 2 1/2 cups vegetable broth
  • 1 cup unsweetened plain almond milk
  • 2 medium potatoes, peeled and diced
  • 4 cups broccoli florets, chopped into bite size pieces
  • 1/3 cup nutritional yeast
  • 1/4 teaspoon smoked paprika
  • salt and fresh ground black pepper
Instructions
  1. Heat oil in a large soup pot over medium heat. Add the onion, carrots, celery, and garlic and cook until soft, about 3-5 minutes.
  2. Add the flour and stir until smooth. Add the broth, almond milk, and potatoes. Bring to a boil, then reduce heat, and simmer until potatoes are almost soft, about 8-10 minutes.
  3. Add the broccoli and return to a simmer. Cook uncovered until the broccoli is tender, about 5 minutes.
  4. Stir in the nutritional yeast and smoked paprika. Adjust salt and pepper to taste. Remove 1-2 cups of soup, scooping up as little broccoli as possible, and puree in a blender. Add back to the soup and stir.
Nutrition Information
Serving size: 1 bowl (1/4 recipe) Calories: 210 Fat: 5g Saturated fat: 1g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 37g Sugar: 5g Sodium: 590mg Fiber: 7g Protein: 8g Cholesterol: 0mg

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Comments

  1. I live in damp & chilly southeast Alaska and volunteer at a brown & black bear rescue, and at a raptor rehab facility. Both jobs keep us out in the elements for hours at a time, so the night before I cut up all of the veggies for this and refrigerate them, then make it up quickly in the morning, put it in a crock pot and take it to wherever I am working. The bear place is 5 miles out of town on a winding road and there is no place to eat for 5 miles, so we dig into this (or other vegan soups I make) with some bread and are able to keep going all day! Everybody loves this soup thoroughly ~ thanks!

    Reply

  2. We had this for dinner this evening. It was pretty good. If I make it again I will use extra broth in place of the milk. Thanks for sharing the recipe.

    Reply

  3. This was great! Made it last night and enjoyed it for dinner and lunch. My 9 year old ate it with parmesan sprinkled on it but it she ate almost all of it. Keeper recipe.

    Reply

  4. Made this with very chunky carrots and celery, added one large jalapeno to the onions, kicked up with a bit of cayenne pepper and texas pete. Scooped out a large ladle full and let my mini ninja produce a nice thick base.Let simmer on uber low for about an hour. Did not add the smoked paprika until served, sprinkled with the paprika and chopped chives. Toasted some chibata bread and served with an ice cold glass of Yuengling. My only advise, use caution with the salt, youll want a little to sweat the onion, but most veggie broth has a good bit of salt content.

    Reply

  5. Loved this one. Super comforting, healthy and warming for a rainy fall day. I live with picky omnis, so super happy the remaining servings of this soup are airing for me and me alone in my freezer!

    Reply

  6. We loved this recipe!! When we reheated it the next day, we added a can of organic corn for even more flavor. Will definitely make this again and again….thank you!!

    Reply

    • You could substitute cornstarch both work as a thickener but the cornstarch is better added mixed into water at the end

      Reply

  8. This recipe is fantastic! I did an extra stalk of celery, went with 3 large carrots, and did a full onion, so I added a little more veggie broth. Next time I am doubling the recipe for sure! This will be a regular in my rotation now! Thanks so much for this!

    Reply

  9. Made this for a church potluck tonight. It was delicious!! A few substitutions based on what I had on hand: Used Cashew Milk, Cooked a head of cauliflower and blended it with some soup avoiding the broccoli and added it back in. Only had one potato, so kept that one diced. Used sharp cheddar cheese instead of nutritional yeast. Great recipe- thanks!!

    Reply

    • You could saute the onions carrots and celery as in the first step add the flour as instructed then put everything in the slow cooker

      If a slow cooker is all you have just add everything together accept the flour and let it go until the potatoes are soft then dissolve some cornstarch into a small amount of water to thicken let that go for a bit longer repeat until your desired thickness is reached

      Reply

  12. This was seriously so good. I didn’t have celery, so I added a healthy amount of celery salt and added some green onions. I also ended up only using 2.5 cups of broccoli. Thank you so much for the recipe! It’s definitely a keeper

    Reply

  15. this is the best. like ever. I added more carrots and more potatoes and then just added more broth (and nutrirional yeast) and it’s amazing. 😍

    Reply

  16. Hi Cassie!

    Just wondered if you had a good sub for almond milk (very allergic) I’ve tried coconut milk/beverages and it seems to eat up the flavor of whatever I’m using,,, thanks so much

    Reply

    • Any non-dairy milk should work in this recipe. I really like soy and cashew milk but rice or hemp are good too. Hope that helps!

      Reply

    • Have you tried ripple , it’s a plant base milk made from peas, you can’t even tell. It’s delicious and very creamy.

      Reply

    • I live the creaminess of cashew milk … and there’s not such a distinct flavor like almond milk. It’s a great dairy substitute, imo.

      Reply

  18. Thank you for this recipe! Cheesy broccoli potato soup was one of my childhood favorites, that I haven’t had since I went vegan. I tweaked things to make a larger batch, and it was delicious. The blending of two cups of it really is what made it go from good to super creamy and delicious! I made this as a surprise for my jetlagged boyfriend , and he downed two bowls of it enthusiastically. 5 STARS! 😀 I love how all the ingredients are inexpensive and easy to have on hand too. While I love daiya, this soup was cheesy and creamy enough with just the nooch and blended potatoes where I didn’t add any at all.

    Reply

    • I can’t think of anything you could replace the celery with but you could definitely skip it and the recipe will still work. Hope you like it!

      Reply

  22. Just made this and it turned out perfect. I followed the directions to the T. I’m not a fan of regular old broccoli cheddar soup, but I would eat this anytime. Thanks for the great recipe.

    Reply

  23. Just made the soup and OMG it’s yummy! I didn’t put mine in the blender and it was still really good (I also used soy milk because me and almond milk don’t get along) I added a little Daiya cheese on top just because I like to add “extras” to my dishes. I like to make recipes that don’t require a long shopping list and this was perfect. Had everything I needed to make it. I will be making this again, it’s on my most favorite recipes list!!!!!!! Thank you for sharing.

    Reply

  25. The soup looks so yummy. May I ask, why do you need to add yeast? what is the roles of yeast in this recipe?

    Reply

    • Thanks Hang! Nutritional yeast is a common ingredient in many vegan recipes. It has a nutty, cheesy flavor so it’s commonly used as a cheese substitute. In this recipe, it makes the soup taste more like a traditional broccoli cheese soup but without any dairy. Hope that helps!

      Reply

      • Many thanks Cassie, it is very helpful. Is the nutritional yeast as the same as fresh yeast normally used in baking? Any differents? Or any alternatives if I could not find nutritional ones?

        Reply

        • It’s completely different from yeast that you would use in baking. You can find it at most health foods stores or maybe a health food section of a regular grocery store. Unfortunately, there aren’t really any alternatives.

          Reply

        • Nutritional yeast is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food stores.(Aldi, Whole foods, trade joes all carry it) Personally, I use Red Star Vegetarian Support Formula because it is a good source of vitamin B12 and contains no whey, an animal product that is used in some other brands.You can also get it off Amazon.

          Reply

  26. I LOVE soup, and I am super duper thrilled that this is a creamy vegan cheesy potato soup. Yay! I can’t wait to try this recipe. I always have almond milk on hand, and I never think to use it in soups. Yum.

    Reply

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