There’s just something about a warm bowl of broccoli cheese soup that feels like a hug in a bowl. Creamy, cheesy, and packed with flavor—it’s one of those nostalgic recipes that instantly brings comfort on a chilly day.

This plant-based version gives you all the cozy, classic vibes of the original but with a nourishing twist. Instead of heavy cream and cheese, the creaminess comes from blending root vegetables and raw cashews into a luscious “cheese” sauce. The result is rich, velvety, and completely dairy-free—without sacrificing any of the comfort you crave.

What I love most about this soup is how vegetable-packed it is. Along with the broccoli, you’ll find carrots, celery, and potatoes simmered together to create layers of flavor. The potatoes and cashews work their magic to mimic that cheesy texture, while nutritional yeast adds a subtle “cheddar-like” tang.

It’s hearty enough to enjoy as a main dish with some crusty bread, but also makes a perfect starter for a cozy dinner. Plus, it stores beautifully, so you can make a big batch and have a nourishing meal ready all week long.

Whether you follow a plant-based lifestyle or just want to sneak in more veggies, this soup is a keeper for the colder months.

Ready to make it? This recipe comes together in about 45 minutes and uses simple ingredients you probably already have on hand. Once everything’s simmered and blended, you’ll have a pot of nostalgic comfort waiting to be ladled into bowls.

Equipment Needed

Sharp Knife
Large Pot
Medium Pot
High Speed Blender
Immersion Blender (optional)

Broccoli “Cheese” Soup

Makes about 6 servings

Ingredients:

• 1 tbsp vegan butter
• 1 tbsp extra virgin olive oil
• 1 1/2 broccoli crowns (about 3 cups)
• 1 medium onion, rough chopped
• 2 cloves garlic, chopped
• 3-4 cups veg broth
• 2 large Yukon gold potatoes, rough chop (unpeeled)
• 2 celery stalks, rough chop
• 4 carrots, rough chop
• 1 cup raw cashews
• 2 tsp salt
• 1/2 tsp paprika
• Oat milk to blend
• 1/4 cup nutritional yeast
• 1/4 tsp turmeric
• 1/2 tsp pepper

Cooking Instructions

1. Start with the aromatics. In a large soup pot, heat olive oil and a little vegan butter over medium heat. Add the onion and cook for 2–3 minutes until it begins to soften. Stir in the celery and garlic, then continue cooking until everything is fragrant and tender, about 5 minutes.
2. Simmer the broccoli. Add the roughly chopped broccoli florets, vegetable broth, and ½ teaspoon salt. Bring to a boil, cover, and simmer until the broccoli is very soft.

3. Blend the base. Once the broccoli is tender, use an immersion blender directly in the pot to puree the mixture until smooth. (If you don’t have an immersion blender, carefully transfer to a regular blender in batches—vent the lid to let steam escape.)
4. Cook the veggies for the “cheese” sauce. In a separate pot, combine the potatoes, carrots, and raw cashews with enough water to cover and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until everything is very soft, about 20 minutes depending on the size of your pieces.
5. Blend the cheese sauce. Drain the potatoes, carrots, and cashews, then transfer them to a high-speed blender. Add nutritional yeast and your seasonings, blending in batches if needed. Slowly pour in just enough oat milk to get things moving—you want the mixture thick and creamy, not runny.

3. Combine and finish. Pour the blended “cheese” sauce into the broccoli base. Stir well to combine, then taste and adjust seasoning. Add more salt, pepper, or nutritional yeast for an extra cheesy flavor.
4. Serve & garnish. Ladle into bowls and top with shredded vegan cheese, fresh chives, or some roasted broccoli florets. Serve with crusty bread for the ultimate cozy meal.

Frequently Asked Questions

Q: Can I make this soup nut-free?
A: Yes! Simply swap the cashews for 1 cup of canned coconut milk or another creamy non-dairy milk.

Q: How long does broccoli “cheese” soup last in the fridge?
A: Stored in an airtight container, this soup will keep for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Q: Can I freeze this soup?
A: Absolutely. Let it cool completely, then store in freezer-safe containers for up to 6 months. Thaw overnight in the fridge before reheating.

Q: Do I need a high-speed blender for the cashews?
A: A high-speed blender (like a Vitamix) will give you the smoothest results, but boiling the cashews before blending softens them quite a bit so you could always try using a regular blender.

Q: How can I make the soup extra “cheesy”?
A: Add a few extra tablespoons of nutritional yeast, or stir in a dollop of your favorite dairy-free cream cheese for a tangy kick.