Sweet Potato Broccoli Cheese Soup

Sweet Potato Broccoli Cheese Soup

Vegan Sweet Potato Broccoli Cheese Soup. So incredibly rich, creamy, dairy-free, oil-free and just 8 easy ingredients.

Who really loved broccoli cheese soup as a kid? Please tell me you said yes. Well, today I've got a vegan broccoli cheese soup with a twist....a sweet potato-ish, cheesy-ish broccoli soup. Not overly cheesy, but more of a combo of a sweet potato flavor and a cheesy flavor. As you all know by now, I love soup. They are so easy and fast to make and with my schedule lately and for this year, I need easy meals.

I've got an insane month happening, well, an insane next few months. I have so many exciting things that I'm working on and to share with you coming soon. I'm so grateful to be doing what I love and getting to share it with all of you. I'm especially excited to share with you another soup recipe. It's going to be getting in the 80's soon here in Texas, so I need to get up some more soup recipes before it gets too hot and you all think I'm crazy.

One of my absolute favorite recipes my mom made for us growing up, was broccoli cheese soup. I'm not talking about the purred broccoli soup where there is no visible broccoli florets left. No, I want the chunks please, thank you. Roasted chunks, to be exact. I did my usual roasted broccoli trick that I do for a lot of my soups. As I've mentioned before, I hate overly cooked/soggy broccoli, which happens a lot when you cook it in the pot. I avoid all this by roasting my broccoli under tender and just beginning to brown. It adds such a better flavor and texture to my soups.

This Vegan Sweet Potato Broccoli Cheese Soup is so satisfying, creamy and comforting. Even though this soup is vegan and not an ounce of dairy in it, you'd never know by how silky, smooth it is, thanks to using brown rice flour and cashew milk. The soup my mom made was obviously loaded with dairy and processed cheese. Yummy, yes, but I'm no way interested in putting that in my body anymore. So, I created a healthier, but still absolutely delicious, version. It does not taste as intensely cheesy as the one I used to consume, and it is sweeter because of the sweet poatoes, but it's delicious in it's own right. Lots of veggies and flavor going on here.

I decided to give the traditional broccoli cheese soup a dairy-free version and a twist, by adding sweet potatoes. My first trial was with regular potatoes and it just was a bit bland for my taste and a bit too starchy for what I was going for. Sweet potatoes taste much less starchy than regular potatoes, plus they also give a beautiful color.

I love this soup and I hope you do too! Please leave me feedback below after you make it and if you like, I'd love to see your pic on Instagram @thevegan8 and don't forget my hashtag #thevegan8 so it saves to my page and this way I won't miss the notification!

I'm a huge potato soup fan in general and if you are too, then make sure to check out one of my most popular recipes, this Low-fat Smoky Broccoli Potato Soup!

Sweet Potato Broccoli Cheese Soup

Yields 4

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 2 heaping cups of peeled and chopped 1/2 inch pieces sweet potatoes ( 270 g)
  • 1 packed cup of finely chopped white onion (160 g)
  • 4 large garlic cloves, finely minced (12 g)
  • 1 1/2 teaspoons fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups water
  • 3-4 cups frozen broccoli florets, depending on how chunky you want it (I use frozen because I like that it keeps the broccoli moist and not dry out, but you can use fresh)
  • 3 tablespoons brown rice flour (30 g)
  • 1/2 cup nutritional yeast (52 g, add more for a stronger cheesy flavor, I use Sari brand , better flavor and no nasty aftertaste)
  • 1 1/2 cups (360 mL) cashew milk (for nut-free, sub with another creamy milk, not a watery one, soy or "lite" coconut milk should work well)
  • 3-4 Tablespoons dill pickle juice-I used 4 and liked the flavor, but start with 3 (just regular hamburger dill pickle juice, nothing fancy, this helps aid in the cheesy flavor and give depth)
  • Optional: For a smoky element, you can add 1-2 teaspoons liquid smoke
  • Note: This has a more non-traditional flavor than typical broccoli cheese soup. The sweet potatoes give it a more subtle sweet, but richer flavor, which we loved. If you don't want yours to taste too much like sweet potato, then sub half sweet potato and half yukon gold or red potatoes.
  • Note 2: I used homemade cashew milk for this. To make it, it only takes 5 minutes. Just add 1 cup raw cashews and 3 cups filtered water to a Vitamix and blend until smooth. That's it.


  1. Add potatoes, onion, garlic, salt, pepper and water to a pot and bring to boil, once boiling, cover and turn to simmer for about 20 minutes until potatoes very tender. They need to be almost mushy so they can puree easily.
  2. Meanwhile roast the broccoli. Preheat the oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15 minutes or until just beginning to see the tips browning. Depending on your oven or the size of your broccoli florets, it may need longer, up to 10-15 more minutes. The frozen ones I buy are always relatively small florets and 15 minutes is perfect. You want them fork tender, but still fairly firm, as you will not be cooking them in the soup. If using fresh and not frozen, watch them so they don't burn.
  3. After your potatoes are tender in your soup, whisk in the brown rice flour and nutritional yeast until well mixed. Let it cook about a minute so it thickens up. Add the milk and pickle juice. Stir well and then use a hand immersion blender to process the soup until it is completely smooth. Let it cook another 5-10 minutes or until it thickens to desired consistency. If you want it even thicker, you can always whisk in a tad more brown rice flour.
  4. Taste and add any additional salt, I added another 1/4 teaspoon. Add the roasted broccoli and serve. I added some more freshly ground pepper right before serving.


  1. Brandi, I need and want a big bowl of this. Sweet Potatoes are just fantastic not only those are so colorful, they taste amazing! It’s pretty cold and rainy here, so your recipe is just perfect. Your Pictures are just beautiful! It looks so creamy and inviting! I could eat soups every day on those cold days like this. I have some soup recipes on my blog, too like my, Vegan Sweet Potato Soup with Kale, Butternut Squash Soup, or my Easy Vegan Carrot Soup and so on. So we are on the same page. What I really love that you add dill pickle juice I bet this boost the cheesy flavor. Fantastic recipe as always, love to see all your recipes!

  2. Woah.
    This sounds great! I’ll probably add a bit of a pureed chipotle pepper – I love sweet, heat, creamy and crunchy! Thank you for opening my eyes to the fact that you can roast frozen broccoli – mind BLOWN!

    • brandi.doming@yahoo.com

      You are so welcome Angie! It’s the only way I ever roast it, it keeps it moist (without having to use oil!) and gets them nice and tender. Just perfect. And wow, chipotle pepper sounds soooo good, great idea! I will totally try that sometime. I agree too, sweet and spicy is probably one of my favorite combos. Can’t wait to hear what you think of this!

  3. Why have i never thought of this!?! The sweet potatoes instead of regular is such a simple swap, but its a whole new world of soup flavor! I’m very intrigued by what the sweet potato and nooch will taste like together, I gotta try this before March comes and it’s hot again haha! And I always love the broccoli on top like you do it, much prettier presentation too 🙂

    • brandi.doming@yahoo.com

      Thank you so much Natalie! I wanted something a bit different, as there are a ton of broccoli cheese soups already out there, lol! I really love the flavor and subtle sweetness. I actually have another sweet potato plus nutritional yeast soup on my blog here, so I knew it would be good together!


  4. WOW this is PERFECT considering the Northeast is getting hit with MORE snow tonight/tomorrow. I will definitely be trying this. Any idea if another type of flour/starch would work with this soup. I feel like I have every type besides brown rice. Let me know your thought so I can get cooking! Thanks for such wonderful SEASONAL recipes!

    • brandi.doming@yahoo.com

      Hi Megan! Yes, regular all purpose flour should work just fine, just use the same amount. Let me know how it turns out!

  5. This looks and sounds yummy! I am thinking of carrying it to school for lunch. (We are seniors going back to school in our old age) Can you use fresh broccoli instead of frozen? I always like the texture (and size) of the fresh over frozen. Would the baking time be the same?

    Thanks for sharing your beautiful recipes.

    • I used fresh 🙂 Just roasted them for like 14 minutes

      • brandi.doming@yahoo.com

        Awesome, good to know, thank you!

    • brandi.doming@yahoo.com

      Hi Audrey! Yes, fresh is fine! Just keep an eye on them so the tips don’t burn. I like to use frozen because since I don’t use oil, it keeps them really moist and tender, but fresh will totally work 🙂

  6. Brandi, this soup is amazing! The pickle juice…genius! Thank you so much 🙂

    • brandi.doming@yahoo.com

      Yay! I’m so happy you made it already, you rock! So glad you loved it, loved your pic on Facebook! Thank you!

  7. Broccoli cheddar soup from Panera Bread…. that was my mom and mine’s thing before celiac and (me being dairy free too) hahaha! Classic hearty comfort in a bowl!

  8. Yet another delicious soup! I loved the richness. I don’t know if I had a particularly sweet sweet potato or what (I measured and weighed it), but the sweetness was almost distracting…do you think I could sub in some regular potato next time, maybe half sweet/half reg or 75/25?
    Also, this is the umpteenth recipe of yours I’ve made that my two-year-old looooves 🙂

    • brandi.doming@yahoo.com

      Yay Brittan! So glad you loved it! Thank you! Yes, this has a sweeter flavor to it, that’s why I added that note on the recipe so people wouldn’t expect it to be exactly like traditional 🙂 But absolutely, you could totally do half and half next time if you want it less sweet potato-ish. I will add that to the note as well. Thank you so much Brittan! I’m so happy to hear that!

  9. We made this tonight and it was to die for! We also added jalapeños for a bit of a kick. I think one jalapeño gives the perfect amount of heat. Thanks for making my day with this recipe!

    • brandi.doming@yahoo.com

      So very happy to hear that Leiah!! Thank you for making it and jalapeños sound amazing too! Love spicy!

  10. This looks amazing! I love broccoli cheese soup. I always steam fresh broccoli for a few minutes – comes up crisp tender every time and the most vibrant green color. I have never thought to roast frozen broccoli…will have to try that some time. And I love the pickle juice in here! Delish!

    • brandi.doming@yahoo.com

      Thank you Jenn! Yes, I’ve steamed it before too! That’s good too, I just always prefer the taste and texture of roasted veggies. I’m obsessed with them, haha!

  11. This looks so yum!
    Thanks Brandi, will definitely be making this soup!

    • brandi.doming@yahoo.com

      Yay! Awesome, thank you Julie!

  12. Roasted broccoli AND sweet potatoes?!? I already know this is going to be amazing!! I’m obsessed with roasted broccoli – we make it at least 3-4 times a week. Such a great idea to add them to the soup as opposed to cooking the broccoli right in the pot. A long time ago, I worked at Ruby Tuesday and I swear almost every shift I’d get a bowl of broccoli cheese soup! Definitely a favorite of mine. We’re adding this recipe of yours to our menu next week!!! Can’t wait!! ❤️

    • brandi.doming@yahoo.com

      Thank you so much Mandy!! It’s already been such a hit with readers so far, so I’m excited! I hope you all love it, just keep in mind that it does taste like sweet potatoes, since it’s sweet potato based, so feel free to adjust 🙂

  13. Unfortunately, I guess I’m one of those deprived kids who never had a cheesy broccoli soup (yeas, I feel very sorry for myself). It’s not really a thing back home but yum! Yours looks amazing <3 I love sweet based vegan cheeses so this is bound to be another winning recipe of yours (aren't they all?). I'm excited to see what you have coming up too, good luck with everything, I'm sure you'll do a wonderful job <3

    • brandi.doming@yahoo.com

      Oh wow, it’s such a staple around here but I guess it’s an American thing! It’s so good, and this one is a bit of a twist on a classic! Thank you so much Lucie!

  14. Ida


    The soup was spectacular! It was sweet with an umami flavor from the nooch. No guilt eating it either ?. I need to just check your site for my everyday dinner ideas because I never, ever go wrong with your recipes. One Love ? Ida.

    • brandi.doming@yahoo.com

      Thank you so much Ida! What wonderful feedback, it really made my day!! Such kind words!

  15. I made this soup today and BOOM!!! Oh my goodness it’s CRAZY DELISH!!! Seriously…..I don’t even like sweet potatoes but I made this because my hubby loves them. And sweet potatoes are so good for us, I’m always trying to find a way to cook and eat them that I can enjoy. I can guarantee that this soup will be made again and again in our kitchen!!!!! AND it’s so easy. BTW baking frozen broccoli like in this recipe has become our favorite way to eat it. YUM!!! Thank you so much Brandy!

    • brandi.doming@yahoo.com

      Woohoo!! Thank you so much Victoria! I’m so happy to hear you loved this soup so much! I really appreciate the feedback!
      So glad to hear the baking frozen broccoli is your favorite way too, it just can’t be beat, it turns out perfect t everytime! Thank you!

  16. This soup was amazing and I’m so glad I decided to double it at the last minute. My husband and I had the leftovers for lunch today. Thanks so much for always making this household’s tummies so happy. That’s no easy task, but, you manage to do it for each and every recipe we try of yours.

    • brandi.doming@yahoo.com

      Oh Lisa, that is the kindest feedback, thank you so very much for taking the time to let me know! I’m so happy you love all the recipes, that really makes my heart smile. I’m thrilled you all loved this soup too, that’s wonderful!

  17. There are two veggies that I can eat till the cows come home: sautéed spinach and roasted broccoli. I’m in the fresh broccoli roasting group, I don’t roast with oil either, just toss in a splash of veggie broth and my seasonings in a bowl then transfer to my pan. I love the crispness it gets, just a tad of burn on the tips. LOL My boys literally take it down like candy. I add it as a topper to salads and soups like croutons! So good. Soggy broccoli is so darn nasty, I can’t stand it when cooked in soups like that. The only way I put broccoli in is if I’m pureeing it so you don’t see it or in my asian soups and then I put it in at the end so it’s barely cooked. Nice and al dente! This soup looks gorgeous. I totally have to try it, but I’d probably sub out 3/4 of the potatoes for red since we prefer only a touch of sweet potato flavor. I’ll load mine up with the broccoli too! As in “is there soup in there?” type of loading. LOL! Yummo lady!

    • brandi.doming@yahoo.com

      Lol!! That’s how I am too, give me the CHUNKS! Thanks so much girl! I love nearly all green veggies, I’m a total veggie girl, can’t get enough of them and I must roast broccoli 4-5 days a week, no lie!

  18. WOW! This is the first recipe I’m making from your site and I just kept wondering how the pickle juice would play out. It was amazing! You could TASTE what it was doing for the cheesy flavor! And it was from a homemade pickling session too. This soup is soo good and saved some broccoli that would have otherwise probably gone to juicing or in the trash. Thank you!

    • brandi.doming@yahoo.com

      Yay! I’m so glad to hear that you loved this so much Maryana! Thank you so much for the feedback!

  19. Hands down the best broccoli cheese soup I have ever tasted. Wow this was out of this world good. When I tasted it I was in a state of shock and I just kept repeating wow there are no words. Because really there are no words to describe how amazing and delicious this soup it. The flavor was perfect spot on. It tasted just like broccoli cheese soup. Incredible. Such a perfect recipe Brandi thank you so much. This soup just made me so happy. I did the broccoli cheese soup dance. Hahahahaha My roommate had one small bowl of the soup and she was amazed as well. She said wow if I didn’t know you I would have no clue this was vegan, this taste better than the broccoli cheese soup I get at restaurants. And this girl loves broccoli cheese soup.

    • brandi.doming@yahoo.com

      Wow, thank you so much Christina for such amazing feedback, it truly made my day! I’m so happy this is the best broccoli cheese soup you’ve ever had and even greater that your roommate loved it too, yay! I loved your pic on IG as well, thank you very much!

  20. This soup is really cheesy, creamy, rich and smoky. I saw someone mentioned Panera..well I loved that soup in days past and I must say this is way better..I know hard to believe, but true. I used yams and added a couple drops of liquid smoke. I bet would be awesome with japanese sweet potatoes too…any sweet potato really. Make sure you double the recipe or you’ll wish you did. I used a combo of leftover lite coconut milk and soy and worked out great.

  21. Definitely going to make this. One question, did you use an orange sweet potato (yam) or a white sweet potato? I’m guessing the orange one for the color but wanted to make sure…

    • brandi.doming@yahoo.com

      Hi Elyse, the orange ones 🙂

      • Thanks! Pretty sure I have all the fixings, off to make this bad boy!

  22. This soup is absolutely delicious!!! I’ve made it twice now — I bring to work for lunch, as it is filling, yummy and, of course, guilt free! 🙂 Thank you for sharing your gift with the world. Your recipes have honestly changed my life.

    • brandi.doming@yahoo.com

      Oh wow Lisa, that is so incredibly sweet of you to say! Thank you so much for your kind words, I’m so happy to hear that and really glad you love this recipe! Thank you!

  23. I made this today. Very good! I will make it again. You won’t miss the dairy. Nice rich flavor. I fudged on the directions–I sauted the onion and garlic, lightly steamed the broccoli before roasting. I had to add more water and it was still quite thick. I think it would be a great base as is for a cheddar veggie chowder, just add chunks of regular potato and chunky carrots and keep some of the sauted onion back and add at the end.

    • brandi.doming@yahoo.com

      Aww yay! So happy to hear that Tammy, thank you so much for the great feedback!!

  24. The only thing wrong with this soup is that I keep going back for more! I cooked it in the pressure cooker for 4 minutes and cooked my broccoli in the microwave. Second time I have made this and it’s just delicious.

    • brandi.doming@yahoo.com

      Haha, thank you so much Charlene! I’m so happy to hear you love it that much, thank you for the feedback!

  25. Made this today….. Life. Changed.

    I got all the ingredients early this morning and ran home only to foolishly use up all of the broccoli in another dish :/ but Califlower to the rescue!!! This dish wash absolutely incredible! THANK YOU!!!

    • brandi.doming@yahoo.com

      Aww yay, so happy to hear that Faith!! I love this soup too and so glad you enjoyed it so much, thank you for leaving feedback!

  26. Now that is just plain opulent! I used coconut milk since I had it on hand and smoked paprika instead of liquid smoke, same reason. Also, no pickle juice so used 1 tsp dill seed+1 Tbs apple cider vinegar and it was great!

    Rather than “4 small servings” though I would call it dinner for two, maybe w/ a thick slice of fresh baked, sourdough rye bread on the side!

    • brandi.doming@yahoo.com

      So wonderful to hear you enjoyed it so much Geoffrey! Thank you so much for the awesome feedback! This filled up 4 small soup bowls as a “serving”, as noted, but if you are using regular size bowls, then yes, it will be less servings.

  27. This recipe is beyond good. One of my favorite soups of all time before becoming vegan was Broccoli Cheese and it was hard to think about never eating it again. This recipe is the best Broccoli Cheese soup I have ever tasted and has the benefit of being healthy and vegan. This is going to be a staple all winter long. Thank you so much for providing us with healthy delicious recipes.

    • brandi.doming@yahoo.com

      Yay! Thank you so much Laurie! I’m so very happy to hear this is favorite all-time broccoli cheese soup, wow! Thank you for the feedback!

  28. Where to start…I have searched for healthy vegan recipes for years with not very much luck. We’ve got by being vegan, but never had good recipes at all!! About a month ago, I found your Vegan 8 website. We randomly chose to try your Vegan Broccoli Cheese Soup recipe since we used to love Panera Bread’s broccoli cheese soup. Our hopes weren’t high, but we followed your instructions. It turned out PHENOMENAL!!!! This soup is our favorite dinner dish ever!!!!! I cannot thank you enough for having delicious, simple, and healthy vegan recipes like this one. It feels like we are dining out every night
    !!! This vegan cheese soup is creamy and delicious!!!!!!!! Thank You Vegan 8!!! Everything has changed for us during meal time in our house!!! We are finally looking forward to eating a good meal that tastes amazing!!! Finding your recipes has been a long time coming!!! They have only 8 ingredients which is a bonus too!

    • brandi.doming@yahoo.com

      Wow Clare, your comment totally made my day! I’m just beyond thrilled that it has been my recipes to change your luck with good vegan food! I’m so happy you love this soup so much, it is one of my favorites too, thank you very much for the wonderful feedback! 🙂

  29. My first crack at this soup and I nailed it. SUCH a good recipe. Thank you! I did make a couple augmentations per your recommendations Brandi and have a couple comments. I live in Mexico just outside Todos Santos so sometimes have limited access to more specialty items. Well at least they are here. I only had fresh broccoli so used that. It turned out great! I did end up cooking it for around 20-25 min. It was tender with a little crunch. I used two smallish sweet potatoes and one med russet. Instead of brown rice flour I used organic all purpose. Here’s the biggest difference though, instead of nut milk, I used organic canned coconut milk. Unsweetened. I did however cut it with 1/2 cup water. Not coco nutty tast at all you would never know it. Super rich and creamy – wow! I don’t have an immersion blender so I used my blender and also put in about 1/2 the broccoli in two separate batches and returned to pot. Then chopped up 1/2 of what was left and threw that in after the soup had been puréed in the blender and returned to the pot. I added more salt. And about 1/2 tsp liquid smoke to give it that touch of bacon fat flavor . Not even really a flavor but more like the richness that may accompany dishes with a neat component. Everything else the same. The flavor, cheesiness, texture, look an thickness were perfect. Gold star for this one. Thank you so much for sharing such a wonderful recipe!

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