Vegan Cheesy Roasted Broccoli & Potato Soup

This easy Vegan Cheesy Roasted Broccoli & Potato Soup is made with wholesome ingredients. Dairy-free, gluten-free comfort food that’s rich, cozy, and easy to make! Simply roast the veggies, blend and serve. This gluten-free, vegan soup has all the cheesy flavor of broccoli cheese soup without the dairy! It’s the perfect filling and comforting dinner recipe for cold winter evenings.

Ahhh, soup season. Soup season for me is bittersweet. I love soup, I hate the cold, haha. But one thing that helps me get through the winter months is a big bowl of soup. Soups like my One-Pot Smoked Paprika Corn Chowder, my Roasted Butternut Squash Carrot Soup, and Roasted Creamy Tomato Carrot Soup to name a few of the popular soups on the Healthy Little Vittles blog.

Cozy, creamy, and deeply satisfying, this soup delivers everything you crave in a classic cheesy potato soup—without dairy, gluten, or unnecessary heaviness. Roasting the vegetables first brings out rich, caramelized flavors that elevate this simple soup into something truly special. This is the kind of recipe that feels indulgent yet leaves you feeling good. It’s perfect for chilly evenings, meal prep lunches, or whenever you’re craving a warm bowl of plant-based comfort.

Why You’ll Love This Soup

• Ultra creamy without dairy thanks to blended potatoes and cashews.
• Roasted vegetables add depth and natural sweetness.
• Simple, wholesome ingredients you can feel good about.
• Naturally gluten-free and vegan.
• Great for meal prep and leftovers.

The Secret to the “Cheesy” Flavor

The cheesy flavor in this soup comes from a combination of nutritional yeast, garlic, cashews, and roasted vegetables—creating a savory, umami-rich base without any actual cheese. Nutritional yeast adds that classic cheesy taste while also boosting the soup with B vitamins and protein.

Roasting Makes the Difference

I’m a big fan of roasted veggies, particularly roasted broccoli. There’s something about roasting the broccoli with olive oil and salt that brings out the flavor of the broccoli but also kind of sweetens it and crisps it at the same time. I would have to say roasted broccoli is probably my go-to veggie side dish with a lot of meals I serve. The kids love it, I love it… it’s a winner all around and it brings the perfect flavor to this Vegan Cheesy Roasted Broccoli & Potato Soup.

Instead of boiling everything from the start, the broccoli and potatoes are roasted until golden and tender. This step intensifies their flavor, adds subtle caramelization, and prevents the soup from tasting flat or watery. It’s a small extra step that makes a big difference in taste.

Soup Ingredients

Broccoli. Fresh broccoli is the heart of this soup, bringing both nutrition and flavor. I recommend using fresh broccoli, but in a pinch you can use frozen.

Potatoes. Potatoes give this soup its comforting, hearty base. Once blended, they naturally thicken the soup and add to the creamy texture without the need for dairy or heavy thickeners.

Carrots. Using baby carrots sneak in some extra veggies and help contribute to the soup’s creamy golden color.

Yellow Onion. Sweet yellow onion is so delicious when roasted and is the perfect addition to this soup.

Olive Oil. Drizzling the roasted veggies with olive oil helps the vegetables roast evenly and caramelize beautifully.

Garlic. Garlic enhances the “cheesy” flavor profile.

Diced Pimentos, canned. Pimentos bring that “classic cheesy soup vibes” without any spiciness. It’s a small amount, but it adds a subtle pop of flavor and also adds to the color.

Raw Cashews (soaked). Cashews also give this soup its luxurious, creamy texture. When blended, they mimic the richness of cream while keeping the recipe completely dairy-free.

Vegetable Broth. Vegetable broth forms the liquid base of the soup. Using a good-quality broth makes a noticeable difference in overall flavor.

Coconut Milk. This is what makes the soup extra creamy and rich while keeping it completely dairy-free. Coconut milk gives the most luxurious texture, but oat milk, cashew milk, or unsweetened almond milk also work if you want a more neutral flavor.

Nutritional Yeast. Nutritional yeast is the secret to the cheesy flavor in this vegan soup. It adds that cheesy flavor making the soup feel indulgent without any actual cheese.

Lemon Juice. A splash of lemon juice brightens the entire dish and balances the richness. It helps lift the flavors and keeps the soup from tasting heavy.

Salt. Salt enhances all the natural flavors of the roasted vegetables and helps the cheesy notes really shine. Adjust to taste, especially depending on the saltiness of your broth.

Black Pepper. Just a little bit to round out the flavor without overpowering the soup.

Smoked Paprika. Smoked paprika adds a gentle smokiness that pairs beautifully with the roasted vegetables. It gives the soup a deeper, more complex cheesy flavor.

Apple Cider Vinegar. This adds a tangy “sharpness” that mimics the bite you’d normally get from a cheddar-type cheese that is of

Customization Ideas

• Add white beans or chickpeas for extra protein.
• Stir in spinach or kale at the end for added greens.
• Top with vegan cheddar shreds, crispy chickpeas, or fresh chives.
• Make it extra smoky with a pinch of smoked paprika.

How To Make This Soup

1. Preheat the oven to 425 degrees F. Place the broccoli, potato, carrots, and onion on the same baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for about 25-30 minutes.
2. Place 2 cups of cashews in a microwave safe bowl and cover with water. Microwave for 5 minutes to soften them. Alternatively you can soak them in warm water for 30 minutes.
3. While the veggies are roasting, blend together the minced garlic, pimentos, vegetable broth, coconut milk, softened cashews, nutritional yeast, smoked paprika, and apple cider vinegar until smooth and no cashew pieces remain.
4. Pour the soup base into a large pot and heat the soup over medium low heat. Add the roasted vegetables when they are done roasting and continue to heat until the soup thickens.
5. Use an immersion blender and blend until desired soup consistency. If the soup is too thick you can add more milk, broth, or water. If you like a chunkier soup you can just pulse the soup/blender to blend to leave some vegetable chunks, or you can blend the soup until smooth if you like a smoother soup. Add more salt and pepper to taste, if desired.
6. Enjoy the soup right away garnished with leftover roasted broccoli and potato (optional), fresh parsley, microgreens, and hemp seeds!

💡 If you don’t have an immersion blender, you can pulse/blend the veggies in a blender and heat.

Storage & Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4–5 days
• Freezer: Freeze in individual portions for up to 2 months
• Reheating: Warm gently on the stovetop, adding a splash of broth or plant milk to loosen if needed

FAQs

Is this vegan broccoli potato soup really cheesy without cheese?

Yes. Nutritional yeast combined with roasted vegetables, garlic, cashews, and blended potatoes creates a rich, savory, cheese-like flavor—without any dairy.

Can I make this soup without cashews?

Absolutely. You can substitute soaked sunflower seeds, white beans, or extra potatoes for a nut-free version while keeping the soup creamy, though it will minimize the creaminess slightly.

Is this soup gluten-free?

Yes. This recipe is naturally gluten-free and made with whole-food, plant-based ingredients.

Can I freeze vegan broccoli potato soup?

Yes. Let the soup cool completely, then freeze in airtight containers for up to two months. Reheat gently on the stovetop with a splash of broth or plant milk.

How do I make this soup thicker or thinner?

For thicker soup, blend more of the mixture. For thinner soup, add additional vegetable broth or plant milk until desired consistency is reached.

I hope this I hope this easy cheesy Roasted Broccoli Potato Soup brings you all the cozy feels this winter. If you love it, be sure to comment below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this homemade vegan, plant-based broccoli cheese soup recipe alternative! Tag me on Instagram, Facebook, or save it for later on Pinterest!

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