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'Cheesy' Vegan Broccoli Soup

This simple veggie-packed soup only requires one pot and 30 minutes to make! (nut-free, grain-free + gluten-free)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Side Dish
Cuisine: American
Servings: 4
Calories: 311kcal


  • 2 tablespoons olive oil or vegan butter
  • 1 medium onion finely chopped
  • 1/2 cup finely chopped carrots about 3 medium carrots
  • 3 garlic cloves minced
  • 3 cups diced russet potato about 2 large potatoes, peeled
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 8 cups chopped broccoli florets about 4lbs including the stem
  • 3-4 cups vegetable broth see notes
  • 4 tablespoons nutritional yeast
  • 3 tablespoons lemon juice from 1 large lemon
  • 1 cup plain unsweetened non-dairy milk oat milk is my favorite
  • salt & pepper to taste
  • shredded vegan cheese and/or croutons for garnish


  • In a large pot, warm olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, carrot, and potato, then continue to cook for 2 more minutes.
  • To the pot, add the oregano and tomato paste then stir to combine. Cook for a few minutes then add the chopped broccoli, and vegetable broth. Bring to a boil and allow to cook for about 15 minutes, just until broccoli and potato are tender. Set aside to cool for a few minutes.
  • To a high speed blender, add the contents of the pot. If you like a chunkier texture, reserve about 1/2 of the broccoli in the pot. Add the nutritional yeast, lemon juice and non-dairy milk to the blender then blend on high until smooth.
  • Pour the soup back into the pot and warm over low heat. Cook until heated through. Add salt & pepper to taste. Serve warm with shredded cheese and croutons, and enjoy!


You may need more than 3 cups broth but I recommend starting with that and adding more as needed.


Calories: 311kcal | Carbohydrates: 51g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 1389mg | Fiber: 10g | Sugar: 13g | Vitamin A: 4383IU | Vitamin C: 178mg | Calcium: 218mg | Iron: 4mg