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. It’s made with–get ready for this–potatoes, onions, carrots, nutritional yeast, and cashews (or white beans). It taste AMAZING and is my top recommended and shared recipe of all time!
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 Vegan Cheddar Broccoli Soup is my husband’s absolute favorite!
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Other Great Plant-Based Broccoli Recipes Include:
- 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)
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.
In large stock pot, saute onions and garlic in approximately 3 Tbsp. water.
Saute until slightly browned.
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.
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.
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.
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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