Crockpot Vegan Broccoli Cheese Soup Recipe
Want comfort food without the dairy overload? This vegan broccoli cheese soup delivers all the creamy goodness—minus the regret. Toss everything in the crockpot, let it do its magic, and come back to a silky, cheesy masterpiece. Cashews, potatoes, and nutritional yeast create that dreamy cheese-like texture, while broccoli adds the perfect bite. The best part? No stirring, no mess, just pure, hands-off deliciousness. Pair it with crusty bread, serve it in a bowl, or drink it straight from the pot (we won’t judge). Either way, this soup will keep you warm and happy all season long.
Crockpot Vegan Broccoli Cheese Soup Recipe
A creamy, cheesy, dairy-free broccoli soup made effortlessly in the crockpot. Perfect for cozy nights and zero-effort cooking.
Ingredients
Method
Dump & Forget
- Add broccoli, potatoes, carrot, cashews, broth, milk, onion, garlic, and spices into the crockpot.
- Stir everything to combine.
Slow Cook the Goodness
- Cover and cook on low for 4 hours.
Blend It Smooth
- Transfer most of the soup to a blender.
- Add nutritional yeast and blend until smooth.
Final Touches
- Pour the blended mixture back into the crockpot.
- Stir well and taste for seasoning.
Serve & Enjoy
- Ladle into bowls, garnish with parsley, and sprinkle with red pepper flakes.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g
Vitamins & Minerals (Per Serving)
- Calcium: 18%
- Vitamin A: 35%
- Vitamin C: 70%
- Iron: 22%
- Magnesium: 15%
Pro Tips for the Best Soup
- Soak cashews overnight for a smoother texture.
- Add a splash of lemon juice for a bright, fresh finish.
- Use roasted broccoli for an extra smoky depth.
- Store leftovers in the fridge for up to 4 days.
