Go Back
Broccoli Cheese Final

Cheesy Broccoli Soup

A creamy, warm bowl of soup perfect for a cold winter day.

Course Main Course
Cuisine American, vegan
Keyword Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 4 cups water
  • 2 medium russet potatoes
  • ½ cup cashews
  • 3 cups broccoli
  • 3 cloves garlic
  • 1 tbsp tomato paste
  • 1 tsp salt
  • ¼ tsp turmeric
  • tsp black pepper
  • 4 tbsp nutritional yeast
  • Optional parsley or cilantro for garnish


  1. Bring the water to a boil in a medium saucepan. Make sure to use 4 cups exactly as this will reduce to the perfect amount for blending later.
  2. Roughly chop the potatoes and add them to the boiling water.
  3. Add the cashews to the boiling water and let these boil for 5 minutes.
  4. Roughly chop the broccoli and garlic and add them to the boiling water. Let these boil for another 5 minutes.
    Broccoli Cheese Boil
  5. After 10 minutes check that the potatoes are fork tender. You don’t want them to be too soft as the soup will become very starchy. Only soft enough that your fork can just pierce them.

  6. Add the boiled ingredients, including water, to a blender.
  7. Add all remaining ingredients to the blender.
  8. Either pulse or blend your ingredients, depending on if you want a smooth or chunky soup.
  9. Pour the soup into a bowl and add garnish of choice.

Recipe Notes

This soup is best served right away, but can be refrigerated for up to three days. Just add some water to thin it out a little when reheating.