This vegan broccoli cheese soup is luxuriously creamy and naturally “cheesy,” made entirely from whole food, plant-based ingredients—no processed cheese. It’s oil-free and gluten-free, too.
I wanted to create a genuinely cheesy broccoli soup for a while. After testing several versions, I landed on this one that felt blog-worthy. It’s rich and velvety—so thick and flavorful you might call it “broccoli with an abundance of cheese sauce”—but it’s still a spoonable soup.
If you liked my butternut mac and cheese, you’ll appreciate the inspiration behind this soup. I adapted the creamy butternut sauce from that recipe, adjusted the seasoning and consistency, and turned it into this comforting, cheesy soup base. The result is smooth, savory, and deeply satisfying.
The best part is that the “cheesy” flavor comes from whole ingredients—not processed cheese. Yukon gold potatoes and butternut squash build a silky base, sweet onion adds depth, and raw pumpkin seeds lend a subtle nuttiness that helps mimic the texture and mouthfeel of a traditional cheese sauce.
A small amount of nutritional yeast is included to enhance that cheesiness, but it isn’t the main ingredient. If you prefer to skip nutritional yeast, the soup still delivers excellent flavor—do not substitute other types of yeast for nutritional yeast.
More vegan broccoli recipes
- Vegan Brussels Sprouts Salad with Broccoli and Tahini Dressing
- Easy Green Bean Broccoli Stir Fry
- BBQ Lentil Power Bowls
- Crunchy Veggie Tacos
I hope you love this recipe as much as we do! If you try it, please rate the recipe and leave a comment with your feedback. For more easy family recipes, check out the author’s cookbook.
Vegan Broccoli Cheese Soup
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Ingredients
- 1 ½ cups chopped Yukon Gold potatoes
- 2 cups chopped butternut squash
- 1 sweet onion (chopped)
- 2 ½ cups vegetable broth
- ⅓ cup raw shelled pumpkin seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon mustard powder
- ¼ teaspoon ground turmeric
- ⅛ teaspoon ground nutmeg
- 1 teaspoon salt
- dash of pepper
- ¼ cup nutritional yeast (optional)
- 4 cups chopped broccoli florets
Instructions
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Place the potatoes, butternut squash, chopped onion and vegetable broth in a medium pot. Bring to a boil, then reduce the heat and simmer about 15 minutes until the potatoes and squash are tender.
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Transfer the cooked veggies and broth to a high-speed blender. Add the pumpkin seeds, lemon juice, apple cider vinegar, mustard powder, turmeric, nutmeg, salt and pepper, and nutritional yeast if using. Blend until completely smooth.
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Return the blended mixture to the pot over medium heat. Stir in the chopped broccoli, cover, and simmer for 10–15 minutes until the broccoli is tender.
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Serve hot. If you prefer a thinner soup, stir in a splash of unsweetened cashew or almond milk and heat through before serving.
Notes
Nutrition
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Carbohydrates: 33 g
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Protein: 9 g
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Fat: 5 g
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Saturated Fat: 1 g
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Sodium: 509 mg
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Potassium: 848 mg
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Fiber: 6 g
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Sugar: 9 g
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Vitamin A: 7800 IU
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Vitamin C: 83.3 mg
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Calcium: 90 mg
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Iron: 3.1 mg
Nutrition values are estimates and should be verified if precise information is required.
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