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.
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!).
- 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
- 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.
- 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.
- Add the broccoli and return to a simmer. Cook uncovered until the broccoli is tender, about 5 minutes.
- 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.
Cassie is a a Registered Dietitian in training and the blogger, recipe creator, and photographer behind this blog. 
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
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!
Yum, yum!!!!! I made this 2 nights in a row. So good!! Thanks for the recipe.
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.
Made this tonight for dinner, topped with crispy jalapeños. Superb!! Thanks for sharing!
I don’t have celery can I substitute.
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!
Absolutely love this recipe!! I added a bit more flour as the hubby wanted a thicker consistency! Deeeelish!
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.
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.
So glad to hear you liked it!
THANKS:)
The soup looks so yummy. May I ask, why do you need to add yeast? what is the roles of yeast in this recipe?
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!
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?
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.
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.
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.
Yum! I love broccoli cheese soup. It’s so comforting!
Kari
http://www.sweetteasweetie.com
This looks so yummy! I’ve been on a soup kick lately too… it’s just so simple to make and comforting to eat. I love broc & cheese soup and I bet my vegan BFF would love this version!
Yum this is a great vegan recipe. I need some soup recipes badly – suffering from a toothache/ swollen jaw or something right now 🙁