Broccoli Potato Cheese Soup with Mustard and Nutritional Yeast

Broccoli Potato Cheese Soup with Mustard and Nutritional Yeast

Total Time: 00h 40m
Hands-on Time: 00h 20m
Makes: 6 servings

This lighter take on the classic cheesy broccoli potato soup is just as soul-soothing as its rich predecessor. Nutritional yeast and nut milk replace part of the dairy, while a pungent mix of spices lends lively flavor. This vegan-friendly recipe can be adapted wtih regular cheddar cheese if your dietary preferences allow.

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  1. In a large pot or Dutch oven, heat oil over medium heat.
  2. Add onion, celery and garlic, season with salt and pepper and sweat for 5 minutes, until onion is softened.
  3. Add potatoes, mustard, paprika, turmeric and cayenne and cook 1 minute, stirring to coat potatoes.
  4. Add vegetable broth, Worcestershire and Tabasco sauces, stirring to combine. Bring to a boil, reduce heat to medium-low, and cook, partially covered, for 10 to 15 minutes, until potatoes are fork-tender.
  5. Coarsely mash potatoes, then stir in broccoli, cheddar, milk and nutritional yeast. Cook for 5 minutes, until cheese is melted and soup comes to a simmer.
  6. Remove from heat and season with salt and additional pepper, if desired.
  7. Serve soup with additional Tabasco or Sriracha sauce.