Broccoli, Sweet Potato “Cheesy” Soup [V., G.F.]

Broccoli, sweet potato cheesy soup

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5 from 2 reviews

Recipe adapted from the cookbook "Oh She Glows Everyday" by Angela Liddon.


  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 small-medium carrots, chopped
  • 1 broccoli head, cut into florets
  • 1 small sweet potato or half big one, peeled and diced.
  • 5 cups vegetable broth
  • 3 Tbsp nutritional yeast
  • salt and pepper to taste
  • 2 tsp fresh lemon juice
  • 3/4 cup vegan cheddar cheese
  • 2 bay leaves
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • sea salt, and cracked black pepper


  • Toasted pepitas
  • Cubed bread croutons
  • 1 tbsp olive oil
  • Pinch of garlic powder, salt and pepper



  1. In a large soup pot drizzle in olive oil and bring to a medium to high heat.
  2. Toss in carrots, onions, and celery.
  3. Season with a bit of sea salt, cracked pepper, and paprika.
  4. Saute until veggies start to soften.
  5. Now add in broccoli, sweet potato, garlic, and bay leaves.
  6. Splash in lemon juice.
  7. Cook for a few minutes, then pour in vegetable broth.
  8. Lower heat, cover and simmer for about 20 minutes.
  9. Check sweet potato and broccoli, when they are fork tender turn heat off.
  10. Take out bay leaves, and with a hand blender puree until smooth and velvety.
  11. Add in nutritional yeast and vegan cheese and stir until well blended and melted.


  1. While soup is simmering combine in a bowl croutons, salt pepper, and garlic powder. Mix well, tossing with your hands.
  2. Place croutons on a parchment lined baking sheet and bake in a 400° F oven till golden brown, about 2-4 minutes. Take out of oven and cool.


  1. Ladle soup into a bowl.
  2. Sprinkle some paprika onto surface of soup.
  3. Carefully place the garlic croutons on top, along with the toasted pepitas.
  4. Ready to serve.
  5. Enjoy!


Use gluten-free bread to make croutons, in order for the soup to be gluten-free.


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