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Cheesy Broccoli Soup

Feel like something cosy, but there’s nothing in the fridge? Try this Cheesy Broccoli Soup – it is to die for. I've added cauliflower and cashews to the base, which create the most unbelievably creamy yet light and fluffy texture. All you need is some hot buttered toast or flatbreads, and you’re ready to roll into winter in style.
Course Soup
Cuisine European
Keyword dairy free, egg free, gluten free, refined sugar free, soup, vegan, vegetarian, warm, winter
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 224kcal
Author Buffy Ellen
Cost $6


  • Blender


  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic chopped
  • 1 broccoli (including stems and leaves) chopped
  • ½ cauliflower (including stems and leaves) chopped
  • 6 c boiling water
  • 6 tsp vegetable stock powder
  • ½ c cashews
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp dijon mustard
  • squeeze lemon juice

To Serve

  • Grated vegan cheese, red chilli flakes, cracked black pepper, flaky sea salt


  • Add the olive to a large pot on low, and sauté the onion and garlic for a few minutes until soft.
  • Set aside a large handful of the chopped broccoli florets. Then add all remaining ingredients (including broccoli stem and leaves), except the lemon juice, and simmer for 8 minutes or until the veggies are just tender.
  • Transfer to a blender, blend for 1 minute until super creamy and smooth, then pour back into the pot with the reserved broccoli florets. Pop the lid on and cook for 3 minutes until the broccoli florets are bright green but firm to bite.
  • Add the lemon juice, then season to taste with more salt, pepper, and lemon as desired. Serve in bowls, topped with grated vegan cheese, red chilli flakes, cracked black pepper, and flaky sea salt, with hot (vegan) buttered toast or flatbreads on the side.



  • Nut free: Use sunflower or hemp seeds instead of cashews.
  • I used a large broccoli here, and ½ a medium sized cauliflower. They can differ massively in size, so if yours are tiny or massive, adjust accordingly. You want a relatively large amount broccoli, with a smaller amount of cauliflower (around ⅔ as much) for the right flavour balance.


Calories: 224kcal | Carbohydrates: 21g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 1299mg | Potassium: 663mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 107mg | Calcium: 76mg | Iron: 2mg