A perfectly cozy, rich, and satisfying Cheesy Potato and Broccoli Soup perfect with some crusty bread for a warming meal. This one is of course vegan and dairy-free.
THIS CHEESY POTATO AND BROCCOLI SOUP IS
- Made with a few simple ingredients
- Easy to make with one pot
- Great for those cold winter days
- Rich and super comforting
- Vegan and dairy free
- Perfect to make in big batches
INGREDIENTS TO MAKE THIS COZY SOUP
You can find the full detailed & printable recipe in the card below!
- 20Ā ozĀ broccoliĀ , I used 2 small heads
- 20Ā ozĀ potatoes
- 2Ā tbspĀ vegan butter
- 1Ā smallĀ onionĀ diced
- 3Ā clovesĀ garlicĀ minced
- 5Ā cupsĀ vegetable broth
- 2Ā tspĀ miso pasteĀ optional for extra umami
- Salt and pepperĀ to taste
- 1Ā cupĀ unsweetened oat or soy milkĀ or other plant milk
- 1Ā tspĀ saltĀ or to taste
- 2Ā tbspĀ nutritional yeastĀ , optional
- 3/4Ā cupĀ vegan cheddar shreds
TO SERVE
- More vegan cheddar or parmesan cheese
- Crusty bread
TO MAKE THE SOUP
BROCCOLI AND POTATOES
- Broccoli:Ā peel the tougher and fibrous outer layers of the stalks. Chop off the broccoli heads from the stalks.
- For the stalks, I sliced the stalks horizontally in half before slicing into small half-circle pieces. Set aside.
- For the broccoli heads, simply separate these into florets. Roughly chop the florets into smaller chunks. Set aside.
- Potatoes:Ā Peel the potatoes and then chop into 1 to 2-inch (2.5 to 5 cm) chunks.
BOIL UNTIL TENDER BEFORE BLENDING
- Heat a large dutch oven or pot over medium high. Once hot, melt the vegan butter. Add the onion and garlic. SautƩ until the onion is translucent, around 2 minutes.
- Add in the diced potatoes and broccoli stalks into the pot. Add in the vegetable broth. Add in the miso paste. Season with salt and pepper to taste. Cover the pot and leave to boil.
- Leave the potatoes and broccoli stalks to cook for 8-10 minutes until fork tender.
- Once tender. Allow to cook for a few minutes before transferring to a blender. Blend until smooth and creamy. You can also use an immersion blender.
COOK THE SOUP
- Place back the soup into the pot. Add in the oat milk, more salt to taste (if needed), nutritional yeast (if using), and vegan cheddar shreds.
- Mix in the chopped broccoli florets. Leave the broccoli florets to cook for 4-5 minutes or until tender to your liking.
WANT A SMOOTH SOUP?
- If you prefer a completely smooth soup, you can skip chopping up the florets and add this along with the potatoes and stalks in the pot, then blend everything until smooth.Ā
SERVE AND ENJOY!
- Serve the soup while hot and then top with more shredded cheddar cheese. Enjoy with bread of your choice.
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Cheesy Potato and Broccoli Soup (Vegan)
A perfectly cozy, rich, and satisfying Cheesy Potato and Broccoli Soup perfect with some crusty bread for a warming meal. This one is of course vegan and dairy-free.
Ingredients
Soup
- 20 oz broccoli , I used 2 small heads
- 20 oz potatoes
- 2 tbsp vegan butter
- 1 small onion diced
- 3 cloves garlic minced
- 5 cups vegetable broth
- 2 tsp miso paste , optional for extra umami (I used white miso paste)
- 1 cup unsweetened oat or soy milk or other plant milk
- 1 tsp salt or to taste
- Salt and pepper to taste
- 2 tbsp nutritional yeast , optional
- 3/4 cup vegan cheddar shreds
To Serve
- More vegan cheddar or parmesan cheese
- Crusty bread
Instructions
- Broccoli: peel the tougher and fibrous outer layers of the stalks. Chop off the broccoli heads from the stalks.
- For the stalks, I sliced the stalks horizontally in half before slicing into small half-circle pieces. Set aside.
- For the broccoli heads, simply separate these into florets. Roughly chop the florets into smaller chunks. Set aside.
- Potatoes: Peel the potatoes and then chop into 1 to 2-inch (2.5 to 5 cm) chunks.
- Heat a large dutch oven or pot over medium high. Once hot, melt the vegan butter. Add the onion and garlic. SautƩ until the onion is translucent, around 2 minutes.
- Add in the diced potatoes and broccoli stalks into the pot. If you want extra flavour, you can opt to slightly brown and char the broccoli.
- Pour in the vegetable broth. Add in the miso paste, if using. Season with salt and pepper to taste. Cover the pot and leave to boil.
- Leave the potatoes and broccoli stalks to cook for 8-10 minutes until fork tender.
- Once tender. Allow to cook for a few minutes before transferring to a blender. Blend until smooth and creamy. You can also use an immersion blender.
- Place back the soup into the pot. Add in the oat milk, more salt to taste (if needed), nutritional yeast (if using), and vegan cheddar shreds.
- Mix in the chopped broccoli florets. Leave the broccoli florets to cook for 4-5 minutes or until tender to your liking.
- Serve the soup while hot and then top with more shredded cheddar cheese. Enjoy with bread of your choice.
WATCH Video
Notes
WANT MORE FLAVOUR?
- If you want extra flavour, you can opt to slightly brown and char the broccoli before adding the broth.
WANT A SMOOTH SOUP?
- If you prefer a completely smooth soup, you can skip chopping up the florets and add this along with the potatoes and stalks in the pot, then blend everything until smooth.Ā
NUTRITIONAL INFO
Serving: 1serving | Calories: 270kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1767mg | Potassium: 997mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1611IU | Vitamin C: 128mg | Calcium: 153mg | Iron: 2mg
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What brand of vegan cheddar do you like to use? I saw in the video that you were grating it and I havenāt found a block of vegan cheddar that I really like.
I love Daiya Foods and Good Planet Foods vegan cheddar blocks ā”Ģ
This broccoli soup is so creamy and delicious. My non-vegan husband says itās very good. I used Violifeās cheddar shreds and grated Violife parm on top as a garnish. Rustic,homemade whole-grain bread on the side; a yummy and satisfying meal.
Thanks so much Bec! Hope you both enjoyed ā”Ģ
My family is a huge fan of hot soup, so everyone in my family can enjoy this recipe. This dish is easy to make and doesn’t take too long. Plus, I can feel good about serving this meal because it’s healthy and I can make it a part of my family’s weekly meal rotation. Plus, the addition of nutritional yeast gives this soup a nice umami flavor that is sure to have everyone in the family asking for seconds.
Hi Mary Joy, hope you all enjoyed this soup! ā”Ģ thanks for giving it a try!
It was delicious. Iāve loved every recipe of yours that Iāve tried. The creamy mushroom udon and three cup tofu are my favorites so far. Thank you!!
Ahh thank you so much Camille! Appreciate this as lot ā”Ģ
Very delicious! I was so happy to find a vegan version of this soup using plain oat milk, thank you for creating this. Using an immersion blender in the pot makes it so much easier.
Hey Becky, thanks so much for trying it out! And yes, an immersion blender is so handy š