One pot creamy vegan broccoli soup

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Amanda Stansfield
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You’d never guess that this creamy vegan one pot broccoli soup is totally dairy-free! It’s made with a rich, savory blend of sweet potatoes, veggies, and herbs. It’s the perfect comforting soup, and brimming with cheesy flavor.

Vegan Broccoli Soup Recipe Ingredients

The creamy texture and rich taste come from these plant-based ingredients:

  • Broccoli, of course! And yes, I used the entire stalk!
  • Cashews and sweet potatoes – This magical duo provide the creamy cheesy texture
  • Carrots – For cheesy color and more nutrients… (soups are a great way to sneak in more veggies)
  • Celery, onion, and garlic – They add savory depth of flavor
  • Nutritional Yeast – Provides a vegan alternative to cheese for flavour
  • Apple cider vinegar – For tang (adds more cheezy flavour)

To make this simple one-pot recipe, rinse, chop and prepare veggies, toss them into a large saucepan, bring to a boil, then simmer on low medium heat for an hour or longer. Use an immersion blender and blend to your desired creaminess. If you like it chunky, keep a few chunks. Picky kids, blend until creamy and they will never see the veggies! Season to your preference and Enjoy!

Tip: Feeling gourmet? Top it with something crunchy such as homemade croutons, or roasted broccoli florets. The crispy topping takes your vegan broccoli soup to a whole new level!

 

Craving more healthy, plant based soups? Try these:

Red Lentil Soup with Lemon
Simple Tomato Soup
Vegan French Onion
Vegan Cream of Mushroom Soup
The best vegetable soup
Roasted Butternut Squash Soup

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One pot vegan broccoli soup
This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.
Ingredients
  • 1 medium yellow onion diced
  • 3 stalks chopped celery
  • 2 carrots rinsed and chopped
  • 1 medium head broccoli chopped
  • 1 small sweet potato peeled and diced
  • 4 garlic cloves minced
  • 2 pints vegetable broth
  • ½ cup raw cashews
  • 2 tbsp nutritional yeast
  • 1½ teaspoons apple cider vinegar
  • 1 teaspoon sea salt
  • freshly ground black pepper
Instructions
  1. Add all ingredients to a large saucepan. Bring to a boil, then reduce heat and simmer over medium low heat for 1 hour. (flavour will intensify the longer it simmers)

  2. Use an immersion or traditional blender and blend until creamy smooth.

  3. Season to taste before serving.
  4. Store in a sealed container in the refrigerator for up to 4 days.
Recipe Notes
  • Pine nuts make an alternative to cashews.
  • Nutritional yeast makes the cheesy flavour, but it's not necessary.
  • Keep it chunky if you prefer a little texture.

 

If you try this soup, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #amandavs), I’d love to see your creations.

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xo
Amanda