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–+ servings
Cheesy potato and broccoli soup in a dutch oven pot

Cheesy Potato and Broccoli Soup (Vegan)

5 from 4 votes
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Side Dish, Soup, Soups, Starters
Cuisine American, Fusion
Servings 5 people
Calories 270 kcal

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. Sauté 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.

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. 
 

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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