Vegan Broccoli Cheddar Soup
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.
Servings: 5 servings
Calories: 169kcal
Ingredients
Soup Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 1/2 cup carrot diced
- 3/4 cup onion sliced
- 2 cloves garlic diced
- 1/2 cup broth from veggies (this will come from making cheese sauce)
- 1 cup almond milk plain
- 3 cups water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 2 cups Creamy Vegan Cheese Sauce (recipe below)
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 tablespoons nutritional yeast
- 1 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne optional
Instructions
Vegan Creamy Cheese Sauce
- In a medium pot, boil potatoes, carrots, and onion in a 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 them and place them in a blender. NOTE: reserve the broth, and add 1 cup of it to the 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, salsa for nachos, and so many more options!
- For now, just leave the cheese sauce in your blender. You will be adding soup ingredients shortly.
Vegan Cheddar Broccoli Soup
- In a large stockpot, saute onions and garlic in approximately 3 tablespoons of water. Cook until slightly browned which should take about 5 minutes. Add additional water, one tablespoon at a time, if needed to keep the pan from becoming dry.
- Add 2-1/2 cups water, broccoli florets, and carrots. Cover and cook on medium heat for approximately 10 minutes, until slightly tender, but still bright green. Don't overcook to mush.
- Remove from heat and put half of the veggies in a 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 the blender mixture into the pot with the other half of the cooked broccoli and veggies. Add almond milk, 1/2 cup water, Dijon mustard, chili powder, salt, and pepper.
- Place it back on the heat and allow it to cook for approximately 10 minutes on low heat.
- Remove and allow it to cool for about 10 minutes. Serve this soup in a bowl or hollowed-out crusty bread.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Cheese sauce- Since we use this dairy-free cheddar cheese sauce in so many other recipes, I like to make double batches to keep it on hand. It even freezes well. After defrosting, I place it back into my blender to make it smooth again before adding it to recipes like this soup.
- Broccoli- You can use frozen broccoli in vegan broccoli cheddar soup. Just be sure to thaw and drain it properly before adding it to the soup to avoid excess moisture.
- Serving suggestion- Though this soup is usually served in a bowl at my house when we have guests, I love to put it in a bread bowl because it's such a beautiful table display.
- Storage- Store leftover vegan broccoli cheddar soup in an airtight container in the refrigerator for up to 4-5 days. It freezes well too.
- Reheating- To reheat, gently warm the soup on the stovetop or in the microwave, stirring occasionally to ensure even heating. If the soup thickens too much upon reheating, you can add a splash of vegetable broth or plant-based milk to reach your desired consistency.
Nutrition
Calories: 169kcal | Carbohydrates: 30g | Protein: 11.7g | Fat: 1.7g | Fiber: 9g