This soup is like one giant, cozy HUG! Full of flavorful feel-good ingredients, this soul-warming Vegan Broccoli Cheese Soup is ultra-comforting, satisfying, and bursting with delicious rich cheesy flavor. Tender, wholesome broccoli florets are bathed in a velvety cheesy broth that warms you from head to toe. Grab your favorite bowl, and get ready to cuddle up with this fabulous dish. It is a sure bet that you will get second requests for this deliciousness! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ameera here!
There isn’t anything quiet as comforting as a warm, delicious bowl of soup on a cold Fall day. This soul-warming soup really hits the spot and will always be one of my absolute favorites. It’s creamy, cheesy, and full of flavor! Mom and I were doing a happy dance all over the kitchen when this beauty came together. We knew we were on the right path, but it needed a few tweaks before lift-off.
Mmmm Soup
What can I say that we haven’t already said about a million times already (yes, I have been known exaggerate a little at times *wink*), we are a soup loving family. I mean, we live in Ohio after all. The weather is typically cold(er) 7 to 8 months of the year, which means we eat a lot of cozy and comforting soups and stews. The kind that really ‘stick to your bones’ good. Plus, it just makes sense to want to eat warm, satisfying foods that makes your tummy happy when the cold weather puts a damper on being outdoors.
Garden wrap up
As I am sitting here typing this, I got up to look out the window to see the garden all “rolled up” ready for winter. It makes me a little melancholy as it typically does this time of year when summer is definitely over, and the weather is getting colder and colder.
Our garden was a real mixed bag this past season. We had tons of beautiful zucchini and collards, but the tomatoes, peppers, beans, and cucumbers were a little sparse to say the least.
But, I’m excited to say our potato harvest was outstanding. We have been boiling potatoes and just snacking on them because they are just that great! I almost forgot how utterly delicious a fresh from the garden potato actually is.
Farm Share
My brother, Chris, had called me several weeks ago to discuss a soup with leeks and potatoes as his weekly garden share has contained some really beautiful leeks and potatoes. They live in Stamford, CT and their garden share comes in from New York called Stoneledge Farms in Leeds, NY.
Mom and I have been in Stamford visiting Chris and Katie when they have picked up their farm share and I must say, the box of goodies from Stoneledge Farms is quite impressive, filled full of nutritious deliciousness! For Whole Food Plant Based people like us, it is a treasure trove of wholesome goodies.
The obvious thing to make would be a leek and potato soup; however, in this recipe we used the potatoes as one of the elements to make the creamy base for this soup. It turned out super delicious! We were VERY happy campers.
Freezes Well
So, we found out in a round-about way that this soup freezes well simply because we woke up the next morning and everything in our fridge was frozen solid, including our left-over soup. Eeeekkk!
Our freezer was working fine, but for some odd reason the refrigerator side froze everything. This was not the first time, so we knew it was time to replace the old one. We went refrigerator shopping that afternoon. I was like a kid in a candy store. Me and Mom went straight for the most expensive one in the store, but alas it was so huge, it would never have fit in our kitchen. LOL
The good news is that our recently made and delicious soup did not fall victim to our refrigerator tragedy. I had taken some out of the fridge (which pretty much turned into a freezer) to thaw out and am I am happy to report that this soup was equally yummy after being frozen solid. I’ll let Mom tell you more.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Hi! Robin here.
Yup, Monkey and I were all about this massive refrigerator/freezer at the appliance store. It was really like two separate units in one, but it truly would not have fit in our kitchen; we simply don’t have the space for it and I can tell you TP109 would have had a fit if we had really wanted it, and pushed for it.
Mind you, he still has his First Communion money, so it would have been pretty painful for us to shuck out that kind of money from our savings. He is pretty much a tight-wad to be honest. He knows it too! He actually takes great pride in it. He says he’s frugal, and I tend to agree with that label, except there are times when if he had just spent a few more dollars on certain things, he would have been happier with his purchases and would have gone from “cheap” to “frugal.” He concedes to that statement as well. LOL
Vegan Broccoli Cheese Soup
Back to the subject at hand, I fell in love with the first bite. It is so creamy and delicious! It is everything that a great Vegan Broccoli Cheese Soup should be and then some extra! The best part is, you can’t tell it’s vegan AND healthy for you. It tastes like the real deal!
Give this recipe a try! We would love to hear from you!
Products Used:
- High-Speed Blender
- 6-quart or 8-quart enamel-ceramic lined Dutch oven or similar large stock pot
Vegan Broccoli Cheese Soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hours 15 minutes
- Yield: 4-6 Servings 1x
- Category: Soup
- Cuisine: American
Description
This soup is like one giant, cozy HUG! Full of flavorful feel-good ingredients, this soul-warming Vegan Broccoli Cheese Soup is ultra-comforting, satisfying, and bursting with delicious rich cheesy flavor. Tender, wholesome broccoli florets are bathed in a velvety cheesy broth that warms you from head to toe. Grab your favorite bowl, and get ready to cuddle up with this fabulous dish. It is a sure bet that you will get second requests for this deliciousness! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 3 medium leeks, sliced, then soaked, rinsed, and drained
- 2 celery ribs, diced
- 3 carrots, divided (2 diced, 1 grated)
- 1 Tablespoon minced garlic, finely minced
- ½ cup [raw] cashews
- 4 cups water
- 2 cup low-sodium vegetable broth *
- 6 medium all-purpose potatoes, peeled and cubed (we used Kennebec potatoes)
- 1 Tablespoon ume plum vinegar *
- 4 Tablespoons nutritional yeast
- 1 Tablespoon white miso *
- 1 cup unsweetened plain plant milk
- 4 cups broccoli florets, cut into tiny florets and microwaved or steamed until tender
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ½ teaspoon sweet paprika
- 1/8 teaspoon dried crushed thyme leaves (+/-) *
- 1 ½ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper
Optional Topping Ingredients:
- Microgreens
- Sprinkle of hemp seeds
Instructions
- Remove the green leek stems (discard or save for later making your own veggie broth). Use only the white portion of the leeks. Cut the leeks lengthwise in half, then take each half and chop into thin slices. Place the leek slices into a large bowl of water and swish the leek slices around in the water, pulling the leaves apart with your fingers to remove any dirt hidden between the leaves. Scoop out the leek slices into a colander to drain. This allows the dirt and sand to fall to the bottom of the bowl while the leeks float to the top. Shake to remove any excess water and allow to drain until ready to use.
- Dice the celery ribs and 2 of the 3 carrots, set aside.
- Peel and cube the potatoes, sit the cubed potatoes in a bowl of water until ready to use.
- Place all the spices and herbs (except the thyme) into a small bowl, set aside.
- In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, over medium-high heat, sauté the leeks, carrots, and celery for about 7 minutes until softened. Add a splash of water if they start to stick.
- Once the leeks, carrots, and celery are softened, then add the minced garlic and sauté for one minute.
- Then add all the remaining Soup Ingredients except for the following: plant milk, miso, nutritional yeast, remaining carrot and broccoli. Bring to a boil, then immediately lower to a simmer. Add the Spice/Herb Mix. Simmer at a low boil for 20 to 30 minutes or until the potatoes are fork tender.
- Once the potatoes are fork tender, remove the pot from the heat and allow to stand for 5 minutes to slightly cool down, then transfer the soup mixture into a high-speed blender and pulse until completely smooth, about one minute. You may have to do this in several batches. Please be very careful, do not overfill the blender. Cover the high-speed blender with a thick tea towel to prevent burns when unscrewing the lid as the steam from the hot soup builds and can squirt out when you unscrew the lid.
- Transfer all the pureed soup back into the pot, place the pot back on the stove, then add the nutritional yeast, thyme, miso, and plant milk, stir well to dissolve the miso, and cook over medium-low heat for 4 minutes.
- Add the grated carrot to the soup mixture. Stir well, continue to simmer on low heat.
- Microwave or steam the tiny broccoli florets until tender, then add to the soup mixture and simmer on low heat for 10 minutes.
- After 10 minutes, taste the soup for seasonings and adjust seasonings accordingly to suit personal preferences. Test the broccoli and grated carrots for desired tenderness. Continue cooking until everything reaches the desired tenderness.
- To serve, we topped with microgreens, and/or hemp seeds, and a side of quinoa flatbread.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Cashew Substitutions: You can try the typical cashew substitutions like silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly. We have not tried any substitutions.
*Ume Plum Vinegar: Ume Plum Vinegar is perfect for this recipe as it has that deliciously tangy flavor. It is relatively inexpensive. We use it quite frequently and it worth requesting it from your local grocery, or ordering off of Amazon in our humble opinion.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Thyme Leaves: Please note that dried crushed thyme leaves are not the same as ground thyme. You can use either in this recipe. We used dried crushed thyme leaves, so if you are using ground thyme, scale back a little bit and start with about half of the amount listed in the recipe, then check for flavor. Adjust to suit your own personal tastes.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 12 cups (approx. 4 large servings or 6 small servings with a side salad, veggie, sandwich, or as an appetizer)
*Storage: Refrigerate and use within 5 days. Freezes well.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Any alternative to ume vinegar?
Hi there Alex 🙂
Thank you so much for reaching out to us. If you can find ume plum vinegar, we highly recommend it for this dish. There is an extra element of richness that ume plum adds to create a more cheesy-like flavor. Otherwise, you can try using red wine vinegar, keeping in mind the flavors will be slightly different.
-Ameera and Robin 🙂
This soup is delicious! There is nothing I would change! Even my 90 year old father in law (a meat and potato eater) loved it! Thank you for this and all your fabulous recipes!
Hi there Paula 🙂
Yaaayyy!!! We are so excited that you and your family enjoyed this soup! And we are SUPER thrilled that your father-in-law loved it too – total WIN! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
For the record, I have never been a fan of broccoli cheese soup. It always seems like it is prepared by melting a block of velveeta and throwing in some almost gone bad broccoli. Just goopy and gloppy and the poor broccoli! But! I had full faith in the Monkey and Me team to make this right and bring me around. And you certainly did! The soup was velvety and smooth and fresh and rich, while the broccoli stayed crisp and green. Really amazing. Even my 17 year old son, whom I love, but he can be a jerk about… Read more »
Hi there Eleanore 🙂
Awesome!!! We are so glad this recipe delivered with texture and taste and SUPER thrilled your son enjoyed this soup too! Thank you so much for your wonderful support, kind words, and for taking the time to write!
-Ameera and Robin 🙂
This is amazing and super filling! I subbed just an onion for the leeks and still good. Made a double batch for dinners. My wife and I both love it!
Hi there Tiffany 🙂
Woo hoo!!! We are so thrilled to hear that you and your wife loved this recipe. We appreciate you sharing your adjustments, awesome feedback, and for taking the time to write.
-Ameera and Robin 🙂
Can it be made without the paprika? My brother is allergic
Hi there Christine 🙂
Thank you so much for reaching out to us. Yes, this recipe can be made without paprika. Keep in mind that the color might be slightly different as paprika adds to the overall color of the soup
-Ameera and Robin 🙂
Thank you!!
Another fabulous recipe…thank you! I didn’t have leeks so I substituted it with 2 large yellow onions. Simply delicious and great textures too. Perfect for a cold winter day (or anytime!).
Hi there Yael 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this soup. Thank you so much for sharing your tasty adjustments and awesome feedback with us; we appreciate it!
-Ameera and Robin 🙂
So delicious! It was quite a bit of work, but actually tested like Broccoli and CHEESE soup. My husband said it was the closest thing he has had for years that tasted like cheese. Yummy. Omni’s loved as well.
Hi there Marta 🙂
Woot woot!!! We are so glad to hear that you and your husband enjoyed this soup and felt that it was the closest thing to tasting like “cheese.” What an awesome compliment. Thank you so much for sharing your fantastic feedback with us! We truly appreciate you taking the time to write.
-Ameera and Robin 🙂
Hi do you have the nutritional facts for this? Thanks
Hello there Christine 🙂
We do not have the nutritional facts for this recipe. This recipe was created before we started providing them. You will see them on later recipes. We suggest using cronometer. Thank you.
-Ameera and Robin
Do you have a cookbook? Your recipes are s I flavorful!
Hi the Sandra,
No, we do not have a cookbook at this time. Hopefully soon! Thank you so much.
-Ameera and Robin
I was blown away by the depth of flavor in this soup. Thank you so much for this delicious recipe!
Hi there Jennifer,
TOTALLY made our day! We are so happy that you enjoyed this soup. Thank you so much for the awesome review of this recipe!
-Ameera and Robin
Made this today…..so thick, creamy and delicious! It was a bit of work but worth it! Will definitely make again!
Hi there Dorothy,
WOOO HOOOO!! We are thrilled that you gave this recipe a try and enjoyed it. Thank you for taking time to leave us a great review.
-Ameera and Robin
Oh my this was good! I was trying to use up a lot of broccoli so I made this to freeze dry. I tasted it before freeze drying and I was amazed at the cheesy flavor and smooth texture! I will definitely make it again and I can’t wait to try out the freeze dried product while camping!
Hi there Teri,
YAYYYY! We are thrilled that you enjoyed this soup. So happy that you plan to make it again. Thank you so much for the awesome review.
-Ameera and Robin
Snowy day here in Idaho and was looking for some comfort food for lunch. I saw this recipe and realized I had the stuff to make it. All of your recipes are wonderful so I whipped this up. My husband, who is quite critical of new recipes, said “This is a keeper for sure!” YUM YUM YUM will be on regular rotation!
I didn’t have ume plum vinegar so substituted some red wine vinegar and olive juice. I have some fresh thyme over wintering in the garage so used fresh.
Hi there Cate,
WOOO HOOOO!! We are thrilled that you enjoyed this soup and that your husband enjoyed it as well. Thank you for taking time to leave us a great review.
-Ameera and Robin
Do you add the spice/herb mix in step 6?
Hi there Mary,
Thank you for bringing this to our attention. We have updated the recipe card.
-Ameera and Robin
How many cups are 6 medium all-purpose potatoes, peeled and diced? My medium might be your large or someone’s small.
Hi Sew,
Thank you for your question. Unfortunately, we did not weight them, but the good news is that for this recipe, it will not be a huge deal. Use your best guess.
-Ameera and Robin
How many cups or weight of peeled and cubed potatoes?
Your six medium may be different than my six medium potatoes? (6 medium all-purpose potatoes, peeled and cubed (we used Kennebec potatoes))
Hi Sew,
Thank you for your question. Unfortunately, we did not weight them, but the good news is that for this recipe, it will not be a huge deal. Use your best guess.
-Ameera and Robin
Hello, I’m getting ready to try this recipe but I’m confused what to do with the cashews!
Hi Michele,
Thank you for your question. Please see Step 7 which indicates all the remaining Soup Ingredients. The cashews are added in Step 7, boiled in the soup, then you will note that the soup is blended in Step 8, so in other words, the cashews are blended with the soup.
-Ameera and Robin