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.
Of course, the most obvious question I get from people is “How can cheese be vegan and healthy?” The package vegan cheeses are loaded with saturated fat that clogs arteries.
What makes this soup so delicious and healthy is that my Creamy Vegan ‘Cheese” Sauce is a main ingredient.
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.
I make a lot of soups, and this cheddar Vegan Broccoli Soup is my husband’s absolute favorite!
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Plant-Based Broccoli Recipes Include:
Plant-Based Vegan Starter Kit
Warm up with this healthy, nutrition-packed bowl of Vegan cheddar Broccoli Soup!
- 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
- 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)
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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.
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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.
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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.
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Including a baked potato topping, over steamed broccoli, with salsa for nachos, and so many more options! This picture is a loaded baked potato.
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For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
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In large stock pot, saute onions and garlic in approximately 3 Tbsp. water.
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Saute until slightly browned.
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Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat approximately 10-15 minutes, until slightly tender, but still bright green. Don't overcook to mush.
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Remove from heat and put 1/2 of the veggies in blender with the cheese sauce (leave the other 1/2 in your pot, but not on heat), plus 1/2 cup of reserved veggie broth from cheese sauce). Blend for just a minute or less.
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Pour blender mixture into pot with other 1/2 of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, pepper.
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Place back on the heat and allow to cook approximately 10 minutes on low heat. Remove and serve in bowl or in hollowed out crusty bread.
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An all time favorite when I ate the SAD, so I have to try this one!! I will report back how it turns out for me! Thanks for this recipe!!
Hi Laurel, I can’t wait to hear what you think! 🙂
i really liked this recipe and it tasted great! i followed the directions and this seemed way to thin and “watery” Is there a mistake on how much water to add or is this the desired consistency?
Hi Lynette, I would suggest reducing the amount of water used if yours it turning out too thin. Another idea would be to thicken it up with a little corn starch or arrowroot powder. If it gets too thick, you can always add a little extra water until it’s adjusted to the consistency you like best. Hope this helps and glad you like the tastes of the soup. 🙂
I am grateful and excited to have found your website. I am literally fighting for my life, dealing with many health issues due to obesity and diabetes. I recently began a plant-based diet and your recipes are so delicious. I’ve already made a few of them and shared with my friends. Everyone raved about your recipes and wanted your website and contact info!
I’m definitely making this soup and will let you know how it turns out. You’re a blessings to so many. Thank you so much for all you do.
Steno, WOW! What an encouragement you are! I am so glad you found this site and are finding the recipes helpful and delicious. Welcome to the plant-based health journey with the rest of us–so happy you are here! Please stay in touch and let us know how your health improves and how the recipes are going for you. Hang in there; it only gets better from here!
quick question, haven’t made it yet but it says in the recipe ingredients: 2 cups cheese sauce, but in the cooking instructions it says add “all of the cheese sauce that was made” so I’m a bit confused because it also says the recipe makes 1 quart of sauce. Did I miss something? 😛 LOL
Thanks so much for bring this to my attention, Louise! It’s been fixed now. I like to start out with 2 cups of the cheese sauce, and after tasting if it needs a little more, I add it then. I appreciate the head-up with the typo! 🙂
The broccoli that I got at whole foods has these long, thick, stalks (small amount of floret at the top) – wondering if you have ever cut up the stalks real small and added those to the veggie mixture as well? I hate to waste them and they account for probably half of the $6 I spent on the bunch!!
Katie, yes, I would definitely chop up the broccoli stalks and use them as well. There are lots nutrients in there as well. 🙂
Thanks! I made the cheese sauce last night and my daughter and I will make the soup tonight. Trying to get her to try something “new” – she loves broccoli, so wish me luck! Thanks for the great recipe 🙂
Here’s to hoping it’s a homerun for you and your daughter! 😀
Terri, it appears the recipe still needs a bit of editing.
Under the cheese sauce, No.3 says “It makes approximately 2-3 cups.”
No. 5 says “For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.”
Under soup instructions, No. 4 says “Remove from heat and put 1/2 of the veggies in blender with the cheese sauce, …”
Then, in No. 6, “You can add more of the cheese sauce at this point if you like it extra cheesy. ” —
But there has been no indication to remove and reserve any of the cheese sauce. So, how much to leave in the blender for the soup – to start with, before adjusting by adding more?
It was easier to see this once I had copied the text only. I look forward to making this recipe. Thank you!
Okay, I think I have it all fixed now. Recently, I have been toying with this recipe based on someone’s comment that the cheese sauce only made 2-3 cups. I always make a double-batch of the cheese sauce, so had forgotten how much one batch actually makes. Since this recipe is making only one batch, you’ll want to used the whole thing in the soup. Hope it turns out terrific for you!
Amazing! We loved it. Nutritional information?
So glad you loved the soup! For nutritional information: If made with cashews 6 grams fat, 10 grams protein, 27 carbs, 115 mg calcium. If made with white beans 1.5 grams fat, 9 grams protein, 29 carbs, and 126 mg calcium.
I absolutely love this soup. I ate two bowls and poured it over rice. Delicious! I also am so excited to have the cheese sauce recipe. It is very good. I made it with the white beans so it is less fat and it is very tasty & satisfying. It will be so good in other recipes and put on foods such as potatoes and baked tortilla chips. Thank you.
Marjean, your post makes me so happy! Thank you for sharing your excitement for the soup and cheese sauce recipes. 😀
Hi Terri!? I just made this soup today. First of all… That cheese sauce! Omg!!!!!! I did make it with cashews and it was sooooooooooo good! I am curious to know Terri do you make the bean or nut version the most?? I want to try it with the beans next. The soup was delicious but did appear a bit watered down. And I did not add the reserved 1/2 cup of potato/carrot veggie water or the 1 cup of water it said to add in the text of the recipe. I just blended half of the veggies and added back to the pot with the broccoli cooking water. Recipe text was a bit confusing for me. I did pour it over rice… Added siracha and it was delicious! Thank you Terri!!!!!
Sheri, I am so glad you liked it! I have adjusted the wording a little bit, so hopefully that will make the directions a little more clear. When I make the cheese sauce, most of the time I do half-beans and half-cashews, so 1/4 cup of each. We love this stuff!
I made the cheese sauce using half bean and half cashews! Just as good! Thanks for replying to my comment Terri! Now … What is my next recipe of yours to try?? Lol!!! Soo many recipes… Soo little time!! Lol! I want to make them all!!
Hi, would you know of any make ahead freezer type meals? I am looking for a good Lasagne recipe as well.
Cyndi, I have a great lasagna recipe and this is the link to it. https://eatplant-based.com/recipe/spinach-black-bean-bulgur-lasagna/
My No-Meat Loaf is a great dish to make and freeze, and leftovers are great on sandwiches as well. https://eatplant-based.com/my-hero-dr-colin-campbell/
Yum! My whole family is in love! With the wateriness- in step six, I drained all of the liquid from the cooked veggies before adding blended cheese veg mix and other liquid. I’ll probably not add the extra water next time. But man oh man! This is truly delicious, a super kid pleaser, and the cheese sauce alone is a sheer miracle! Thank you so much!