Vegan Broccoli & ‘Blue Cheese’ Soup

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Vegan Broccoli & ‘Blue Cheese’ Soup

Need something to warm you up? This comforting bowl of vegan broccoli and ‘blue cheese’ soup is the perfect dish to make – and you don’t even need to buy any vegan blue cheese to make it.


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This recipe for vegan broccoli soup replicates the flavours of blue cheese without the high-fat content, or having to buy vegan blue cheese. The nutritional yeast adds a cheesy flavour, the miso adds intensity and the vinegar adds acidity.

It’s truly easy to cook. Simply cook the vegetables in a saucepan with oil for under 5 minutes and then add the rest of the ingredients and bring to the boil. Then, just leave it to simmer for 20 minutes and blend. That’s it!

What is nutritional yeast?

Nutritional yeast is a powdered yeast that can be bought as flakes or powder and is perfect for recreating cheesy flavours.

It’s great for sprinkling over pasta dishes that might be classically topped with cheeses like Cheddar or Parmesan.

It’s aptly named, containing protein and lots of nutritional goodness. It contains all of the essential amino acids, which means it’s a complete protein, and most varieties have added vitamin B12.

What is white miso paste?

White miso paste is a fermented paste that’s made from a combination of rice, barley and soy beans.

It’s the type of miso that’s fermented for the shortest amount of time and thanks to this is lighter in colour and sweeter in flavour than most other types of miso paste.

It’s purpose is to add a rich umami flavour to the soup, but also adds a saltiness, so make sure you don’t season the soup too heavily yourself. Taste the soup before you add any seasoning to see how much it needs.

Cooking tips

To get the perfect consistency, it’s important to stir the soup continuously as it simmers on a low heat, otherwise it can curdle.

Be careful to add the nutritional yeast slowly while you stir to help achieve that smooth soupy texture which is easy to blend.

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 144

Servings: 6


Total Time: 40 minutes

Calories: 144

Servings: 6




(Servings: 6)

  • 0.16666666666667 0.16666666666667 tbsp vegetable oil
  • 0.33333333333333 0.33333333333333 cloves garlic, puréed
  • 16.666666666667 16.666666666667 g potato, peeled and diced
  • 0.16666666666667 0.16666666666667 tsp garlic granules
  • 0.66666666666667 0.66666666666667 tbsp nutritional yeast
  • 0.5 0.5 tsp tahini
  • 0.33333333333333 0.33333333333333 tsp Dijon mustard
  • 0.16666666666667 0.16666666666667 onion, chopped
  • 0.16666666666667 0.16666666666667 head broccoli, chopped
  • 0.16666666666667 0.16666666666667 tsp onion granules
  • 0.16666666666667 0.16666666666667 tbsp white miso paste
  • 0.5 0.5 tbsp cider vinegar
  • 0.33333333333333 0.33333333333333 tsp maple syrup
  • 0.83333333333333 0.83333333333333 cups vegetable stock


  1. Add the vegetable oil to a saucepan over medium heat, then add the onion, garlic clove and broccoli to the pan and cook for 3-4 minutes.
  2. Add the potato, onion granules, garlic granules, white miso paste, nutritional yeast, cider vinegar, tahini, maple syrup, Dijon mustard and vegetable stock and bring to a boil.
  3. Allow to simmer for 20 minutes until the potato and broccoli are soft, then using a stick blender, blend until smooth. Season to taste before serving.

Each 262g serving provides:

4.6g Fat, 0.5g Saturates, 22g Carbohydrate, 6.3g Sugars, 7g Fibre, 8.5g Protein, 1.2g Salt.


Need another helping? Try making this creamy vegan mushroom soup!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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