Cheesy Potato Broccoli Soup

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  • 3 Medium Red Potatoes, cubed
  • 1/2 large onion, diced
  • 1 Large Head of Broccoli
  • 1 16oz Original Cheese from Avocadamama
  • 3 Cups of water
  • 2 Tsbp of Bullion Vegetable Base
  • 2 tsp Salt to taste
  • 1/2 tsbp of Smoked Paprika
  • 2 tbsp of nutritional yeast
  • 1 heaping tbsp of corn starch


  1. Put all chopped veggies into a soup pot on medium high heat.
  2. Add the 3 cups of water and vegetable bouillon.
  3. Bring to a boil. Add the cornstarch, nutritional yeast, salt & paprika.
  4. Once the water is boiling bring the fire down to a simmer and put a lid on the pot.
  5. Cook for 10 minutes until the potatoes and broccoli are tender.
  6. Put 75-80% of your soup in a blender and blend thoroughly.
  7. Add the soup back into the pot, add the cheese and let simmer a little longer while stirring regularly.
  8. Spoon out into bowls and top with green onions and whatever toppings you desire. We recommend you make our rice paper bacon and top it with those!


This is a thick hearty delicious soup. You can add all the toppings you want! We also recommend if you want more whole veggies in your final soup, only blend 50% of it!