Vegan Cheesy Potato & Roasted Vegetable Soup


I’ve been back home in Michigan’s Upper Peninsula for the last couple of months and feel so blessed to have full range of a REAL kitchen. Experimenting with plant based recipes is one of my favorite hobbies, here is one of my favorite plant based soup recipes nearly perfected and perfect for Fall! Enjoy xx

Prep time: 15 minutes
Cook time 30 minutes
Total time: 45 minutes


  • 6 qt pot with lid (5.7 L)
  • Sautee pan
  • Immersion blender or food processor
  • Knife and cutting board
  • Wooden spoon


  • 6 medium potatoes, washed and peeled
  • 1 whole garlic clove, peeled and chopped
  • 1 large red onion, peeled and sliced
  • Mushrooms, sliced
  • Fresh parsley to taste
  • Coconut Cream
  • Vegetable Stock to taste and desired thickness
  • Salt
  • Pepper
  • Paprika
  • Nutritional Yeast
  • Olive Oil
  • Veggies of choice (I used carrot and celery for this batch)


In 6 QT pot, fill half way with water then cut the potatoes into one inch cubes and boil until soft. While the potatoes are boiling peel and slice the onion, chop the mushrooms and garlic then caramelize them in a pan with olive oil, salt, pepper, and paprika to taste. Set caramelized mixture aside.

Once potatoes are soft drain all but one fourth of the potato water from the pot. Add in caramelized mixture along with chopped parsley and half a can of coconut cream (do not wash the sauté pan yet). Use an immersion blender (or food processor) to whip mixture into a creamy texture, then start adding vegetable stock to desired thickness. Once desired thickness is reached add in your 1 cup of nutritional yeast and more salt, pepper, and paprika to taste (extreme cheese lovers can add in more nutritional yeast for an extra cheesy taste). Put mixture back on stovetop to simmer, stirring occasionally.

While mixture is simmering cut your choice of vegetables and add them to the seasoned pan with olive oil, adding more spices to taste. Roast on medium heat for the first 5 minutes then crank up to high until you see outer edges of veggies start to blacken, stirring to prevent burning.

Mix the roasted veggies into your creamy potato base and let simmer for 5 more minutes then voilà! Enjoy.

*note this soup is perfect for leftovers!