This Broccoli Cheese Soup is so flavorful and creamy, no one will believe it's plant-based.

Best Vegan Broccoli Cheese Soup

Rich and velvety smooth, this broccoli cheese soup tastes better and comes together in less time than the original. Although it's plant-based, no one will guess thanks to the clever use of creamy raw cashews and umami-packed nutritional yeast. Top it off with fragrant garlic and seed oil for a crisp, flavorful topping that's a nutritious alternative to croutons.
Course Soups & Stews
Cuisine American
Level Beginner
Main Ingredient Grains & Seeds, Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 430 kcal


for soup

  • 1 tablespoon olive oil
  • 170 grams onion (1 small onion, finely minced)
  • 400 grams broccoli (1 head)
  • 3 cups vegetable stock
  • 70 grams raw cashews (1/2 cup)
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon salt

for garlic seed oil

  • 1/4 cup olive oil
  • 7 grams garlic (1 large clove, finely minced)
  • 30 grams walnuts (1/4 cup)
  • 30 grams pumpkin seeds (1/4 cup)
  • 1 tablespoon chia seeds
  • 1 teaspoon nigella seeds
  • pinch salt


  1. Separate the florets of broccoli and finely chop them. Trim away any stringy skin from the stalk and finely chop. Alternatively, you can separate the florets, trim and slice the stalk and pulse the broccoli in a food processor until chopped. 

    Broccoli chopped finely on a cutting board, for making creamy broccoli and cheese soup.
  2. Heat 1 tablespoon of olive oil in a pot over medium-heat and then saute the onions until they are very fragrant and just starting to turn brown. Don't caramelize them all the way or your soup will turn brown. 

    Minced onions, being sauteed in a pan on a stove for broccoli cheese soup.
  3. Add the broccoli and saute until bright green, about 2 minutes. 

    Bright green chopped broccoli in a pan for making creamy broccoli cheese soup.
  4. Add the vegetable stock, raw cashew nuts, nutritional yeast, and salt and bring the soup to a boil over high heat. Cook for 3 minutes.

    Nutritional yeast and raw cashew nuts go into a pot of chopped broccoli with vegetable stock.
  5. Transfer the soup to a blender and puree until smooth. 

    Pureed broccoli cheese soup in a Vitamix blender.
  6. To make the garlic seed oil, add the olive oil and garlic to a small frying pan and fry until the garlic is light brown. 

    Caramelized garlic and olive oil in a frying pan to make garlic seed oil for broccoli cheese soup.
  7. Add the walnuts, pumpkin seeds, chia seeds, and nigella seeds and season with a pinch of salt. 

    Caramelized garlic, olive oil, walnuts, pumpkin seeds, chia seeds and nigella seeds in a frying pan.
  8. Toast the nuts and seeds until fragrant and just starting to brown (about 1-2 minutes). Be careful not to burn the smaller seeds. 

  9. To serve the broccoli cheese soup, reheat it and ladle it into bowls. Top with a smattering of nuts, seeds, and oil. 

Nutrition Facts
Best Vegan Broccoli Cheese Soup
Amount Per Serving
Calories 430 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 4g20%
Sodium 1180mg49%
Potassium 683mg20%
Carbohydrates 23g8%
Fiber 6g24%
Sugar 6g7%
Protein 12g24%
Vitamin A 1000IU20%
Vitamin C 92.9mg113%
Calcium 101mg10%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.