Serves a Crowd

Cheesy Roasted Broccoli Potato Soup

December 12, 2022
1 Ratings
Photo by Gina Fontana
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 6-8
Author Notes

This 30-minute Cheesy Roasted Broccoli Potato Soup is boasting with nutrients! 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. —Healthy Little Vittles | Gina Fontana

What You'll Need
  • 8 ounces broccoli florets, preferably fresh
  • 3 cups yukon gold potatoes, peeled and cubed
  • 2 cups baby carrots
  • 1 cup sweet yellow onion (about 1/4 large onion), cubed
  • 2 tablespoons olive oil
  • salt & pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon diced pimentos, canned
  • 32 ounces vegetable broth
  • 2 cups coconut milk (or other plant milk of choice)
  • 2 cups raw cashews, softened
  • 1/4 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 tablespoon apple cider vinegar
  1. Preheat the oven to 425 degrees F. Place the broccoli, potato, carrots, and onion on the same baking sheet 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.
  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. 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. 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 pulse to blend the veggies together or you can blend until smooth if you like a smoother soup. If you don’t have an immersion blender, you can blend the veggies in your blender and heat. Enjoy the soup right away garnished with leftover roasted broccoli and potato (optional), fresh parsley, microgreens, and hemp seeds!

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1 Review

Sherri June 2, 2023
The flavor is good, but would recommend steaming broccoli otherwise florets will char which will dot soup with more black bits than green.