Bold “Cheezy” Broccoli and Potato Soup

I will be honest. I bought too much broccoli, I don’t know why I bought so much, but somehow I did. I had no idea what to do with it and I was tired of just eating it as a side dish. This is what happened, and I thought it was delicious and seriously filling. Hope you enjoy ~


Ingredients :



  • 5 cups of broccoli florets
  • 2 large russet potatoes, skinned and roughly cubed
  • 1 cup of almond milk, or soy
  • 1 TBSP soy sauce
  • 1/2 cup of nutritional yeast
  • 1 cup vegetable broth
  • 1 to 2 tsp salt
  • 1 tsp black pepper
  • 1 to 2 TBSP crumbled or shredded jack style Daiya
  • 1 onion, sliced into thin strips
  • 1 TBSP liquid smoke

To Make : 

Bring a large pot of water to a boil, make sure it is big enough to hold all of the broccoli and potatoes. Once boiling add 1 TBSP salt and the potatoes. Let them boil for 10 minutes with the lid on. Add broccoli and let boil until both veggies are fork tender.


* Note : I made enough onion mixture for only 2 large bowls of soup. When I eat the leftovers later, I will make more onion mixture. If you plan on serving more than 2 bowls, I’d go ahead and double the onion topping recipe. 

Slice onion while you heat a small pan over medium high heat with a small amount of oil.  (I used my cast iron, so no oil was needed for me, probably around 1/2 TBSP would do) Toss liquid smoke on the onions and fry until soft, turn the heat off and sprinkle the cheese on top to melt while you blend your soup.


* If you like a chunkier soup, leave out 1 cup or more of veggies while you blend the rest, then mix it together before serving. 

Add potatoes and broccoli to a food processor as well as : almond milk, soy sauce, nutritional yeast, vegetable broth, salt and pepper. Blend until smooth.



Add onions to the top and serve hot with a chunk of bread  🙂








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