Ultimate Broccoli-Cheese Soup from Brandi Doming’s The Vegan 8
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By Brandi Dominig, vegan food blogger & cookbook author

This Ultimate Broccoli-Cheese Soup recipe is an exclusive from Brandi Doming’s cookbook The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

Brandi Doming, creator of the popular blog The Vegan 8, is a mom, wife, designer, and blogger. Her blog was voted a Top 21 Vegan Blog of 2016 by the hugely popular vegan magazine, VegNews. She’s appeared regularly in Forks Over Knives magazine, and was featured in the documentary Eating You Alive. She lives with her husband and daughter in Houston, Texas.

Ultimate Broccoli-Cheese Soup from Brandi Doming’s The Vegan 8

Ultimate Broccoli-Cheese Soup

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This soup is comfort food in a bowl. It is creamy, rich, and every bit as amazing as the dairy version I grew up eating.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Author: Brandi Doming | The Vegan 8
Servings: 4 servings
Calories: 345kcal


  • 5 heaping cups 300g broccoli florets
  • 1 3/4 teaspoons 10g fine salt, separated
  • 1/4 + 1/8 teaspoon 1.5g ground black pepper, separated
  • 2 heaping cups peeled 1/4-inch pieces Yukon Gold potatoes 300g
  • 1 packed cup 160g finely chopped yellow onion
  • 3/4 cup 114g raw, unsalted cashews
  • 3/4 cup 180g tomato sauce
  • 1/2 cup 120g unsweetened plain coconut yogurt
  • 2 teaspoons 10g apple cider vinegar
  • 1 1/4 teaspoons 3g smoked paprika



  • Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
  • Spread the broccoli out on the prepared pan, and season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Bake at 375°F for 15 to 20 minutes or until tender and beginning to brown on top but still firm.
  • Meanwhile, add the potatoes, 3 cups (720g) water, onion, and 1⁄2 teaspoon salt to a pot over medium heat. Bring to a simmer, and cook until the potatoes are tender, about 10 minutes.
  • Meanwhile, add the cashews, tomato sauce, yogurt, vinegar, paprika, remaining 1 teaspoon salt, remaining 1⁄4 teaspoon pepper, and, if desired, cayenne and nutritional yeast to a high-powered blender or food processor (see Note), and blend until completely smooth. Scrape the sides as needed. Set aside.
  • Once the cooked potatoes are tender, immediately remove the pan from the heat. Add the potato mixture, including the water, to the blender. Blend until completely smooth. Be careful not to overblend or the starch in the potatoes will release too much and make the texture too glue-like. You only need to blend until just combined. Taste and add more salt or spices, if desired.
  • Pour in bowls and top with the roasted broccoli. Garnish with cubed bread and fresh green onions, if desired.


If you do not have a high-powered blender like a Vitamix, you’ll need to soak your cashews for 8 hours or preferably overnight in a bowl of warm water to soften, and then drain, rinse, and proceed with the recipe. Otherwise, the soup will be gritty. If using soaked cashews, a food processor works better than a regular, non-high-powered blender. Alternatively, you can sub with raw cashew butter for the same amount, 114g, which is about 7 tablespoons. If using store-bought, make sure to use a raw cashew butter with no added oil.


Calories: 345kcal | Carbohydrates: 56g | Protein: 15.7g | Fat: 8.5g | Sodium: 374mg | Fiber: 20.1g | Sugar: 7.2g
Tried this recipe?Let us know how it was!



Ultimate Broccoli-Cheese Soup from Brandi Doming’s The Vegan 8

Reprinted from THE VEGAN 8 copyright Brandi Doming 2018, used with permission by Oxmoor House Books, a division of Meredith Corporation.

The Vegan 8 Cookbook Cover

(Click on the image above to order your copy)

About the book

Blogger Brandi Doming grew up in Texas, where meat and dairy were staples in every meal she ate. Six years ago, she became vegan.

It wasn’t a planned dietary change. Her husband suffered for years from debilitating gout, a type of arthritis that causes inflammation. “It was through many painful years, sleepless nights, conflicting advice from doctors, and being on and off crutches that I discovered our own answer in how to heal him,” Doming said. She researched a vegetarian diet, then a vegan diet. “Our lives changed dramatically in a wonderful way,” she said.

With her blog The Vegan 8, Doming started sharing her recipe triumphs and found a still-growing fan base of readers who love her recipes of 8 ingredients or less.

In her debut cookbook The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less (Oxmoor House, October 16, 2018, $25.99), Doming provides 90 all-new recipes along with 10 of the blog’s most popular dishes that are all made with 8 ingredients or less (excluding salt, pepper, and water).

Her recipes are ideal for anyone new to plant-based cooking or those seeking simplified, wholesome, family-friendly options for weeknight dinners. All the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Doming offers suitable alternatives).

If you loved this ultimate broccoli-cheese soup…

Stay tuned for more exclusive recipes from The Vegan 8! Until then, here are some more comforting vegan soup recipes:

13 Hearty Vegan Soup Recipes to Try At Home


Vegan Broccoli Cheddar Soup

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