Cheesy Cream Soup with Broccoli

Preparation time 10 min
Cooking time 35 min
This recipe keeps for 3 days

Ingredients (4 servings)

  • 1 tbsp Water (more as needed)
  • 1 medium Red onion (chopped)
  • 3 clove Garlic, raw (minced)
  • 1 tsp Salt
  • 1 medium Potatoes, raw (cubed)
  • 2 medium Carrots, raw (chopped)
  • 500 g Broccoli, raw (stems diced, florets chopped)
  • 1/2 cup Cashews
  • 4 cup Water (or vegetable broth)
  • 1/2 cup Nutritional yeast
  • 1/2 tbsp Yellow mustard (dijon)
  • 1 tbsp Lemon juice, raw
  • 1/2 tsp, ground Black pepper (more as needed)

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  1. Heat a large soup pot over medium heat. Once hot, add the chopped onion, minced garlic and salt. Sauté in a tablespoon of water for 2 - 3 minutes, stirring frequently.
  2. Add the chopped potatoes, carrots and broccoli stems (without the florets) and sauté for 5 minutes. If necessary, add more water by the tablespoon when sautéing, to prevent veggies from sticking. Add cashews and water (or vegetable broth), bring to a boil, then lower the heat and simmer for 15 minutes or until the vegetables are fork tender.
  3. Transfer to a blender and add the nutritional yeast and Dijon mustard. Blend until smooth and creamy.
  4. Pour the soup back in the pot and add the bite size broccoli florets. Cook until tender, around 10 minutes. Let it cool for a couple of minutes and then add the lemon juice.
  5. Season to taste and enjoy with croutons on top. Enjoy!
  6. How to store
    Store the leftovers in the refrigerator for up to 3 days.

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One serving contains 230 calories, 11 grams of protein, 8 grams of fat, and 32 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.