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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.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Soup
  • 3 cups broccoli florets
  • 2 medium potatoes peeled, diced
  • 1 small carrot chopped
  • ½ cup raw cashews soaked
  • 3 cups vegetable broth
  • 1 cup unsweetened plant milk
  • ¼ cup nutritional yeast
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp turmeric
For Serving
  • Crusty bread
  • Fresh parsley chopped
  • Red pepper flakes

Method
 

Dump & Forget
  1. Add broccoli, potatoes, carrot, cashews, broth, milk, onion, garlic, and spices into the crockpot.
  2. Stir everything to combine.
Slow Cook the Goodness
  1. Cover and cook on low for 4 hours.
Blend It Smooth
  1. Transfer most of the soup to a blender.
  2. Add nutritional yeast and blend until smooth.
Final Touches
  1. Pour the blended mixture back into the crockpot.
  2. Stir well and taste for seasoning.
Serve & Enjoy
  1. 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.

Final Thought

This soup proves that dairy-free can still be rich, cheesy, and oh-so-satisfying. Now, where’s that spoon?