Vegan Cheddar Broccoli Soup

Name: Vegan Cheddar Broccoli Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 4 cup broccoli florets, (fresh or frozen); 1 small carrot, diced; 1 small onion, sliced; 2 cloves garlic, diced; 1/2 cup broth from veggies, (this will come from making cheese sauce); 1 cup almond milk, plain; 2 cups water; 1 tsp Dijon mustard; 1/2 tsp chili powder; 1/2 tsp salt, (or to taste); 1/2 tsp pepper, (or to taste); 2 cups Creamy Vegan Cheese Sauce, (recipe below); 1 cup potatoes, peeled and diced; 1/4 cup carrots, diced; 1/4 cup onions, diced; 1 cup broth from veggies; 1/2 cup raw cashews, unsoaked, (or 1/2 cup white beans, cooked); 4 Tbsp nutritional yeast; 1 Tbsp lemon juice; 1 tsp salt; 1/2 tsp garlic powder; 1 pinch paprika; 1 pinch cayenne, optional

by 30 Comments

A classic favorite, cheddar broccoli soup was one dish I missed after going dairy-free, so I worked hard to come up with this deliciously satisfying vegan version that is loaded with flavor by the spoonful.

Vegan cheese sauce

What makes this soup so delicious and healthy is that my Creamy Vegan Cheese Sauce is a main ingredient.

vegan no-cheese sauce — Vegan cheese sauce can be used in many different recipes.

Disclosure: This post contains affiliate links to my favorite Amazon products. If you purchase via my links, I may make a small percentage at no cost to you. Thanks for supporting my content.

Incredibly some of the ingredients used to make this amazing cheese sauce are…

potatoes
onions
carrots
cashews (and/or white beans)
nutritional yeast flakes
lemon juice
spices

It taste AMAZING and is my top recommended and shared recipe of all time!

Follower Comment

Oh my gosh! I have FINALLY found a plant-based cheese sauce that I like! After the last failed attempt, I had decided that I was not going to try any more, but then decided to give yours a try and I’m SO glad that I did. It is delicious.

I made it a few minutes ago, used 1/2 c. navy beans instead of the cashews, and it was wonderful on a baked potato. I am most excited that I have found something that my four year old granddaughter will be able to eat since she cannot tolerate dairy products. Yeah! –Kathy

Nutrition in Broccoli

Broccoli is low in calories, with only about 27 calories in a 1/2-cup serving of the cooked vegetable. It also contains respectable amounts of vitamins and minerals. A 1/2-cup serving of cooked broccoli provides 50.6 milligrams of vitamin C, 110 micrograms of vitamin K and about 1,207 international units of vitamin A.

Vitamin C is needed for the growth and repair of your body tissues, while vitamin K plays an important role in blood clotting. Vitamin A is essential for good eyesight. Broccoli is rich in beneficial minerals, including potassium, with 229 milligrams in a 1/2-cup serving, and calcium, with 31 milligrams per 1/2 cup.

Your cells, tissue and organs need potassium for optimal functioning. Calcium helps develop and maintain strong bones and teeth.–LiveStrong

Made with broccoli, carrots, onions, garlic, and spices this soup is loaded with phytonutrients and antioxidants.

vegan broccoli soup cooking the veggies — Veggies in this soup help to boost immunity and promote health.

I make a lot of soups, and this cheddar Vegan Broccoli Soup is my husband’s absolute favorite!

Other Great Plant-Based Broccoli Recipes

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Vegan Plant Based Starter Kit — Click photo above to see Starter Kit options and content. Choose which book comes in your kit. $27 plus shipping in US.

Yield: 5 servings

Vegan Cheddar Broccoli Soup

Warm up with this healthy, nutrition-packed bowl of Vegan cheddar Broccoli Soup!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

Creamy Vegan Cheese Sauce

1 cup potatoes, peeled and diced
1/4 cup carrots, diced
1/4 cup onions, diced
1 cup broth from veggies
1/2 cup raw cashews, unsoaked, (or 1/2 cup white beans, cooked)
4 Tbsp nutritional yeast
1 Tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1 pinch paprika
1 pinch cayenne, optional

Soup Ingredients

4 cup broccoli florets, (fresh or frozen)
1 small carrot, diced
1 small onion, sliced
2 cloves garlic, diced
1/2 cup broth from veggies, (this will come from making cheese sauce)
1 cup almond milk, plain
2 cups water
1 tsp Dijon mustard
1/2 tsp chili powder
1/2 tsp salt, (or to taste)
1/2 tsp pepper, (or to taste)
2 cups Creamy Vegan Cheese Sauce, (recipe below)

Instructions

Vegan Creamy Cheese Sauce

In medium pot, boil potatoes, carrots, and onion in pot with enough water to cover well and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

When veggies are tender, drain and place them in blender. NOTE: reserve the broth, and add 1 cup of it to blender. Add all the remaining ingredients, and blend until smooth. Reserve the rest of the broth from veggies to use in soup.
This 'cheese' sauce is excellent and can be stored in the refrigerator (when not making this soup recipe) and used for many things. It makes approximately 2-3 cups.
Including a baked potato topping, over steamed broccoli, with salsa for nachos, and so many more options! This picture is a loaded baked potato.

For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.