Cheesy Roasted Broccoli Potato Soup
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.
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.
I’m hopeful this Cheesy Roasted Broccoli Potato Soup will be up on there on the list as well. It’s creamy, nourishing, easy to make and gives all the warming, cozy feels that’s required of a good soup. The potato adds some hardiness and acts as a carb-y thickener. The cashews, nutritional yeast, and dairy-free coconut milk bring the creaminess, and the vegetable broth brings the volume, added vegetable nutrients and added flavor. And I’m sneaking in some roasted carrots too, for that undeniable orange cheesy color (and of course nutritional content). The sweet onion adds that sweet onion flavor, and diced pimentos and smoked paprika brings a bit of smokiness that pairs so well with the vegan cheese flavors.
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 Cheesy Roasted Broccoli Potato Soup.
You simply roast the broccoli, potato, carrot, and onion on the same baking sheet in the oven for about 25-30 minutes on 425 degrees F. 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!
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!
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!
Cheesy Roasted Broccoli Potato Soup
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.
Ingredients
- 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
Instructions
- 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.
- Place 2 cups of cashews in a microwave safe bowl and cover with water. Microwave for 5 minutes to soften them.
- 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!
