Please ensure Javascript is enabled for purposes of website accessibility

Plant-Based Broccoli Cheddar Soup

Prep: 20 minutes | Serves 2 | Products Used: Pot Pies


Cheese base
  • 1 ½ Cups of diced golden Yukon potatoes
  • ½ Cup of carrots, diced and peeled
  • 3 Garlic cloves, minced
  • 2 Tablespoons of olive oil
  • ½ Teaspoon of white wine vinegar
  • 1 Teaspoon of kosher salt
  • ¼ Teaspoon of freshly black pepper
Broccoli base
  • 1-2 Tablespoons of extra virgin olive oil
  • 1 Yellow onion, diced
  • 2 Celery stalks, diced
  • 2 Cloves of garlic, minced
  • 1 Teaspoon of fresh thyme sprigs
  • 1 ½ Cups of diced golden Yukon potatoes
  • 5 Cups of chopped broccoli heads, plus more for garnish
  • 2 1/2 Tablespoons of nutritional yeast
  • 1-2 Tablespoon of miso paste
  • Pinch or two of cayenne pepper
  • ¼ Teaspoon of freshly ground black pepper
  • 1 Teaspoon of kosher salt
  • 3 Cups of vegetable broth
  • ½ Cup of chopped green onions


  1. In a large saucepan add golden Yukon potatoes and carrots. Fill pot with water until vegetables are just covered. Bring to a boil and cook for 10-12 minutes. Drain carrots and potatoes and add to a blender or Vitamix. Add in garlic cloves, olive oil, white wine vinegar, kosher salt, and black pepper. Blend cheese base mixture for 30-60 seconds or until smooth and creamy. Reserve ½-1/2 cup for soup garnish and set aside the rest.
  2. In a large dutch oven heat olive oil one medium heat for 30 seconds. Add in diced onion, celery stalks, garlic and thyme sprigs. Sauté mixture for a few minutes or until the onions are translucent. To the same pot add the remaining potatoes, broccoli heads and sauté for 5 minutes. Add in nutritional yeast, miso paste, cayenne pepper, black pepper, salt and stir together. Add vegetable broth and cover pot for 15 minutes.
  3. Add in cheese sauce and stir. Transfer the entire mixture with a ladle into large blender or Vitamix. Blend soup for 30-60 seconds or until smoothness level is achieved (I like it a little chunky but mostly smooth). Transfer soup back to Dutch oven and heat on low or serve right away. Top soup bowls with a few tablespoons of remaining cheese sauce, green onions and fresh broccoli.
  4. Serve with your favorite Alpha Pot Pie flavor – we love serving this soup with Beefy Cheddar or the Chick’n Veggie options!