Luxurious 7-Vegetable and “Cheese” Soup

by Angela (Oh She Glows) on September 25, 2013


Grocery shopping while hungry – oh boy. It seems to happen all too often, despite my best intentions. Sometimes, simply being in the proximity of tasty looking food makes me hungry. Ok, make that always. Last week, Eric and I were picking up some groceries at Whole Foods around dinnertime. Shopping at Whole Foods before dinnertime is Trouble with a capital T. I’m out of control and totally irrational. The hubby made a beeline for the pizza and I contemplated buying food from the hot and cold bar. That is, until I spotted a row of glorious, vegan, made-from-scratch soups on the very top row of the cooler section. The angels started to sing!!!


Moral of the story: ALWAYS look on the top or bottom row at Whole Foods! That’s where the hidden gems are.

I was suddenly struck by an intense craving for broccoli and “cheese” soup. Funny how that happens! The jar was thrown into my cart so fast my head almost spun.

Needless to say, I polished off the jar by lunch the next day. SO GOOD. My new obsession was either going to make me broke feeding it, or I was going to try and make something similar in my own home. I bet you can take a wild guess what I did.


That’s right. I got down and dirty in the kitchen. Recreating favourite store-bought foods is a true passion of mine. My version is a bit thicker than the original, but I’m not complaining. The original soup might be a bit stronger on the broccoli too, while mine probably has more squash and sweet potato. Either way, both are crazy good. It made a whopping 10 cups worth, which is so great for leftovers all week long!

Sure, there will be those times when I’m hangry in the grocery store and looking for something quick for dinner, but it’s good to know that I can make something similar in my own kitchen should I feel motivated to do so! Ontario friends, if you come across Sopa Organica Soup line (here is a list of locations), I strongly urge you to give this soup a try! I can’t wait to sample other kinds…


5 from 32 reviews

7 Vegetable and "Cheese" Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free


Silky smooth and bursting with 7 healthy vegetables, this soup will keep you feeling great all fall and winter long! The nutritional yeast gives this soup a "cheese-like" flavour and simple spices allow the flavours of the vegetables to shine. The beauty of making a puréed soup is that you don't have to fuss over chopping the vegetables with great precision since they’ll be blended anyways; this results in a faster prep. To give the soup some texture, try topping it with my easy Pan-Fried Garlic Croutons and toasted pepita seeds.

10 cups (2.4 L)
Prep time
Cook time


  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 to 3 cups (280 to 420 g) chopped sweet onion (from 1 large onion)
  • 3 large garlic cloves, minced
  • 1 cup (115 g) chopped celery (2-3 stalks)
  • 1 heaping cup (155 g) peeled and chopped carrots (2 small carrots)
  • 6 packed cups (330 g) broccoli florets (1 large bunch broccoli)
  • 2 cups (270 g) peeled and chopped sweet potato (from 1 small sweet potato)
  • 1 1/2 to 2 cups (195 to 260 g) seeded and chopped delicata squash* (optional)
  • 5 1/2 cups (1.375 L) low-sodium vegetable broth
  • 3 to 5 tablespoons nutritional yeast, to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste (I used about 1 teaspoon salt)
  • White wine vinegar or fresh lemon juice, to taste
  • For serving: toasted pepita seeds and Pan-Fried Garlic Croutons


  1. Grab a very large pot (about 6 1/2 quarts) with a lid and set aside.
  2. Add the onion and garlic with the oil into the pot and sauté over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
  3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to sauté over medium heat, stirring every once and a while so it doesn't stick to the bottom.
  4. Cover the pot with a lid and cook the vegetables for 4 to 5 minutes, reducing heat if necessary.
  5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10 to 15 minutes, until the squash and potato are fork tender.
  6. Turn off heat and remove lid. Allow the soup to cool slightly for 5 minutes or so. After cooling, carefully scoop the soup into a blender (you'll have to do this in a couple batches most likely) and add in the nutritional yeast and optional cayenne, if using. Carefully blend the mixture with the lid ajar (to allow heat to escape), starting at a low speed and increasing the speed until smooth. Season with salt and pepper, to taste. Alternatively, you can use an immersion blender.
  7. Pour all of the puréed soup back into the original pot. Now, stir in the vinegar or lemon juice, to taste, about 1 teaspoon at a time. I usually add between 1 to 2 teaspoons of white wine vinegar. This helps give the soup flavours some brightness.
  8. Ladle into bowls. Garnish with toasted pepita seeds and croutons.
  9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. The soup should stay fresh for a week in the fridge. To freeze, add cooled soup into a container or glass jar, leaving 1 inch at the top for expansion. Secure lid and freeze for up to 1 to 2 months.

Nutrition Information

Serving Size 1 cup (250 ML) | Calories 90 calories | Total Fat 2.5 grams
Saturated Fat 0 grams | Sodium 360 milligrams | Total Carbohydrates 15 grams
Fiber 4 grams | Sugar 5 grams | Protein 3 grams

Nutritional info uses 1 teaspoon fine sea salt.
* Nutrition data is approximate and is for informational purposes only.


  • * The delicata squash in this soup is totally optional. It still turns out lovely without it. Or you can also try swapping the delicata squash for peeled and chopped butternut squash.


By the way, a huge thank you to everyone who made a donation to TEAM MOO in Farm Sanctuary’s What Did U Do? campaign! We’ve raised over $1000 (and a total of $3341 on our team!) and I can’t thank you enough for your generosity. This is going to help so many animals get the care they need. The campaign runs until October 2nd so you can donate at any time. To find out more, see yesterday’s post.



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{ 30 comments… read them below or add one }

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Mary February 3, 2016 at 12:45 am

I really hate it that the pictures don’t print with the recipe. Can you fix this?


Kia February 15, 2016 at 12:18 pm

Can anyone advise whether they used powdered or flaked nutritional yeast? I have never used it but I believe you use less if it’s powdered, so don’t want to overdo it! Soup recipe looks terrific.



Angela Liddon February 29, 2016 at 3:37 pm

Hi Kia, I use flaked nutritional yeast, but only because that’s all my grocery stores seem to offer. I don’t think I’ve seen the powdered nutritional yeast before. I do think they’d be interchangeable in recipes, though. If you try the soup, I hope you enjoy it!


Carol February 24, 2016 at 1:59 am
Recipe Rating:

I am new to the vegan world and your recipes have made the transition a breeze!! I’m so happy I found your book. It’s my bible for vegan cooking lol This soup is really good ;-) By any chance, do you have a recipe somewhere on your site for a split pea soup? It’s one of my favorites and I’m creative enough to throw it together.

Thanks! And good luck with everything!


Jacquie February 25, 2016 at 2:44 pm

Looks delicious. Is there a good tasting nutritional yeast brand you can recommend? I haven’t been happy with the few I’ve tried.


Angela Liddon March 17, 2016 at 3:57 pm

Hi Jacquie, I’m not sure if there’s a particular brand that I recommend, really, but I use “Purely Bulk” brand because that’s what my grocer carries. :) Hope this helps!


Charlotte March 8, 2016 at 10:37 pm
Recipe Rating:

Hi, Did you alter this recipe lately? I feel like I remembered reading about cinnamon in the recipe or description when I made this soup the first time a month or two ago, but now, although I find references to cinnamon in the comments section, it’s no longer in the description or the recipe. Am I going crazy, or was it in this recipe before? I think it’s better with the cinnamon.


Angela Liddon March 23, 2016 at 9:21 am

Yes, the recipe has been slightly modified in recent weeks, however feel free to add a bit of cinnamon if you like!


Anna April 12, 2016 at 11:03 pm
Recipe Rating:

Late to the party as I just discovered this recipe on the app today, but whoa this an amazing soup! Easy to prep and quick to make. I used 8 tbsp nutritional yeast as I love the flavor and butternut instead of the delicata squash. The soup was creamy and filling. My broccoli-averse, meat and cheese loving Dad went back for seconds and kept commenting on how much he loved it! Thanks for making a family dinner healthy and satisfying!


Angela Liddon April 13, 2016 at 9:45 am

I’m so happy the recipe was a hit, Anna — and that you’re already enjoying the app! It’s always wonderful to hear when a recipe wins over even a “tough sell,” haha. :)


Barbara April 23, 2016 at 7:06 am

I love your new connection to us!!! I would like to know what kind of vegetable broth you use. I have not found one that has a very good taste so I continue using chicken broth. Does Whole Foods have one you would recommend? Thanks for all the time and love you devote to your blog!!


Angela Liddon April 25, 2016 at 2:15 pm

Hi Barbara, I use Imagine Organic Low-Sodium vegetable broth. If you give it a try, I hope you like it!


Kelli April 27, 2016 at 12:45 pm
Recipe Rating:

Just made this soup last night, and it was delicious! I halved the recipe, left out the squash because I didn’t have any, and used regular white vinegar instead of wine vinegar. The result was fabulous! It’s definitely one of my favourite OSG soups… perhaps second only to the roasted tomato & coconut soup. I’ve been on a real blended soup kick since getting my wonderful Vitamix for Christmas!
Thanks for another great recipe, Angela!


janine May 29, 2016 at 9:05 pm

I have recently discovered frozen butternut squash and it is such a time saver! Delicious soup, I have tried it and I love it. So healthy too!!


Chloe July 3, 2016 at 1:42 pm
Recipe Rating:

I had to comment about how perfect this soup is. The only change I made was using a butternut squash instead of the delicata squash as they don’t sell them here. I find the balance of flavours spot on. It tastes really good with or without the nutritional yeast too and I just add it in on the day depending on how I’m feeling.


melodie October 5, 2016 at 8:30 am
Recipe Rating:

Wonderful recipe! I recently spent a few days with my dad, who is terminally ill with cancer, and hasn’t much appetite – except for soup! I made soup four nights in a row for our dinner, and this one was just fantastic – a bit spicy, but so rich and flavorful! I didn’t have the squash, but it was still amazing. He and my mom were surprised it was vegan and even loved the nooch! Thanks for a heart-and-belly warming recipe, I will keep this one!


Dawn October 13, 2016 at 4:20 pm
Recipe Rating:

Made this tonight and it is DELICIOUS!!


Angela Liddon October 13, 2016 at 7:04 pm

I’m happy to hear you enjoyed it, Dawn! :)


Julie November 8, 2016 at 8:08 pm
Recipe Rating:

This soup is A-MAZING ! Thank you for sharing such a wonderful, healthy vegan meal.


Ann December 14, 2016 at 1:21 pm
Recipe Rating:

When my husband and I were making this soup the other night, he asked what the reviews said about it. I replied, “I never read the reviews on Oh She Glows; every recipe is delicious.” And this soup is no exception. So easy, so healthy and so perfect for this week’s polar vortex in the Midwest. Only change I would make for the next time (and there will be next times) is to not do the cayenne. I like heat but for some reason, the cayenne isn’t blending well with the rest of the flavors for me. I’m also 34 weeks pregnant so probably overly-sensitive to spice. Also, this is the first time I’ve experienced nutritional yeast. My mind is kind of blown by it. Thank you, Angela, for another delicious and healthy recipe!


Angela Liddon December 14, 2016 at 3:04 pm

I’m glad you enjoyed the recipe, Ann, and thanks so much for the sweet words! :) Best wishes to you and your growing family!


Shannon August 16, 2017 at 2:46 pm

Where do you get your nutritional yeast from? i can’t wait to try your recipes!!


Angela Liddon August 17, 2017 at 11:30 am

Hi, Shannon. I personally get my nutritional yeast from Organic Garage, but you may be able to find it in your local Bulk Barn or in the organic/natural foods section of your local grocery store. Hope this helps, and happy cooking!


Jocelyn February 19, 2018 at 10:40 pm

This looks great and I’m planning to make it tomorrow. Have you ever added beans or lentils, or maybe even a soft tofu, to increase the protein? I don’t want to mess with the flavour of the soup so I’m wondering if you have a recommendation. Thanks in advance!


Angela (Oh She Glows) February 20, 2018 at 10:20 am

Hey Jocelyn, Oh that’s a great question…I’ve wondered the same but haven’t had a chance to try it out yet. I definitely think you’d be able to add roasted chickpeas on top…spiced with your fave spices would be delicious and wouldn’t impact the soup’s flavour. If you try adding anything to the puree I’d love to hear how it goes.


Lana March 20, 2018 at 8:04 pm
Recipe Rating:

Amazing soup!


Ivana October 9, 2018 at 10:00 am

Will it make a difference if not using the nutritional yeast?


Angela (Oh She Glows) October 10, 2018 at 6:30 am

It won’t taste as cheesy, but you can absolutely leave it out and adjust the other flavours to your liking. In fact, I just did this this week! Still very tasty.


Karen October 15, 2018 at 12:32 pm
Recipe Rating:

Hi Angela – I made this soup over the weekend to freeze for work lunches. When it was first done, I wasn’t sure I was all that crazy about it…felt like it was a bit of a “meh”. But pulled out a container for lunch today and really loved it. Now I’m thrilled it made so many servings. And I feel great about how healthy this is. One question – the recipe seems to call for just the broccoli florets…do you not recommend using the stalks, too? Thanks for all your great recipes!


Angela (Oh She Glows) October 15, 2018 at 1:03 pm

Hi Karen, Oh I’m so glad you enjoyed it so much after the flavours hung out for a while. ;) I find that true with this soup (and many others) too. To be honest, I haven’t tried this using the stalks as well as the florets. I was worried that they may overpower the other flavours, but I’m really not sure. If you attempt anything I would love to hear what you think!


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